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This moist Blueberry Sour Cream Coffee Cake is loaded with sweet blueberries, has a crumbly, cinnamon, streusel center, and is baked to perfection. All you need is a little dusting of powdered sugar for a wonderfully delicious breakfast, dessert, or afternoon treat!
Coffee cake is the perfect treat for breakfast or brunch and we love to enjoy it any time of the year. Some of our other favorites are Cinnamon Streusel Sour Cream Coffee Cake and this Strawberry Rhubarb Coffee Cake.
Blueberry Coffee Cake
The first time I ever had this cake I fell head-over-heels in love with it. I was living in New Jersey and a family from my church congregation invited me over for dinner. I don’t remember the rest of the meal, but this delicious blueberry coffee cake made in a bundt pan that they served for dessert was easily one of the best things I had ever tasted!
Let me be the first to tell you that this blueberry sour cream coffee cake recipe is one to keep around in your cookbook cabinet. It is incredibly easy to throw together and makes for a delicious breakfast, brunch treat, or you can even throw a scoop of vanilla ice cream on top for a tasty dessert.
I’ve made it multiple times in the years since and it’s become one of my favorite recipes. This cake is on the dense side, but in the best of ways, thanks to the sour cream that binds the batter and gives it a rich texture and taste. The thick swirl of cinnamon streusel in the middle also has chopped walnuts in it for a slightly bitter crunch that perfectly offsets the juicy bursts of blueberry in every bite.
If you haven’t had much success with bunt cakes in the past, don’t let that stop you from trying this delicious blueberry coffee cake. I found these really great tips for a stuck bundt that are great and will come in handy if this is something you struggle with regularly.
- Butter: I like to use salted butter in almost all of my recipes. Be sure that the better is softened for the best results.
- Sugar: Both granulated sugar and brown sugar are used in this recipe for the perfect sweetness, and powdered sugar is used for dusting rather than a glaze.
- Eggs: These are for binding and richness and you will want them at room temperature.
- Sour cream: I tested this recipe with full-fat sour cream, but I feel really confident that you could use Greek yogurt, reduced fat sour cream, or even buttermilk and it would still turn out really well.
- Vanilla extract: Vanilla adds a beautiful flavor to the cake batter and brings everything together.
- Flour: I use all-purpose flour in coffee cake. I’m guessing you could even make this with cake flour, although I haven’t tested that yet.
- Baking powder: To make the cake lift and rise, which is especially important in a bundt cake.
- Salt: If you bake without salt the cake will come out bland, so go ahead and use the salt.
- Blueberries: Both fresh or frozen work great! I tend to like really big, juicy blueberries for this cake over smaller wild blueberries though.
- Cinnamon: Ground cinnamon is added to the streusel for that classic coffee cake flavor.
- Walnuts: These will add a nice crunch to the cake. You could swap them for pecans or leave them out if you have nut allergies though.
How to Make a Blueberry Sour Cream Coffee Cake
- Mix butter and sugar. In a large bowl, beat the butter and sugar until light and fluffy, about 2-3 minutes.
- Add the eggs, sour cream & vanilla. Add the eggs one at a time, beating well between each addition. Scrape down the bottom and sides of the bowl, then add in the sour cream and vanilla mixing until combined.
- Add the dry ingredients. Add the flour, baking powder, and salt, mixing them into the batter just until blended in.
- Fold in the blueberries. If using frozen blueberries, no need to thaw. Just toss them with 1 tablespoon of flour first. The batter will be thick.
- Add the cake batter to your bundt pan. Generously spray a 10- or 12-cup bundt pan with baking spray or grease well with butter and dust with flour. Spoon half of the batter into the prepared pan.
- Make the streusel mixture. In a separate bowl, stir together the brown sugar, cinnamon and chopped walnuts. Sprinkle the brown sugar mixture over the batter in the pan.
- Add remaining batter. Spoon the remaining batter on top of the brown sugar walnut layer, and smooth it out. I don’t like to swirl it in because then the streusel melts into the cake more instead of being a defined swirl in the middle of each piece when you slice the cake.
- Bake. Bake for 55 to 70 minutes until a knife or long skewer inserted into the cake comes out clean with just a few crumbs.
- Cool and serve. Cool in the pan for 10 minutes, then invert the bundt pan onto a cake plate or other serving plate. The cake should come right out, but if not, tap the pan firmly a few times with the butt end of a knife to help loosen it. Let cool, then dust with powdered sugar just before serving. I like to serve this cake slightly warm, but it’s delicious completely cooled as well.
Blueberry Sour Cream Coffee Cake FAQ
Greek yogurt or buttermilk can be substituted in equal amounts for the sour cream.
No, coffee cake doesn’t actually have any coffee in it. The name comes from the tradition of serving a slice of moist, tender cake with a cup of coffee. There is no actual coffee in the batter. This is a legitimate question that I had myself as a young missionary in New Jersey since we don’t drink coffee and I didn’t grow up with coffee cake. I recently made this and served it to the missionaries in our congregation and they asked me the same thing!
Yes! If you’re using frozen blueberries, don’t worry about thawing them. Just toss them with 1 tablespoon of flour first to help them not sink to the bottom of the pan while baking. Keep in mind that the batter will be even thicker than normal since the cold fruit will chill the batter quickly.
This recipe is great because you can switch it up however you please. Try this same cake using other fruits like blackberries, raspberries, or even cherries or strawberries. I recently got my hands on some huckleberries and I’m using them in place of blueberries in everything these days and I’m not a bit mad about it. You could also use different nuts like pecans or pistachios if you prefer.
More Breakfast Recipes To Enjoy
- Berry Breakfast Bagel French Toast Casserole
- Easy Tiltimate Breakfast Frittata
- Easy Hashbrown Breakfast Casserole
- Fluffy Toasted Coconut Pancakes
- Homemade Caramel Pecan Sticky Buns
- Cinnamon French Toast Sticks
- Honey Almond Crunch Rolls
- 3/4 cup butter, softened
- 1 3/4 cups granulated sugar
- 2 eggs, room temperature
- 1 cup sour cream, room temperature
- 1 teaspoon vanilla extract
- 1 2/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 cups fresh or frozen blueberries
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 3/4 cup chopped walnuts
- Powdered sugar (for dusting)
- Preheat oven to 350 degrees F. Grease and flour a 9 inch (10-cup) Bundt pan.
- In a large bowl, beat the butter and sugar until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, beating well between each addition. Scrape down the bottom and sides of the bowl, then add in the sour cream and vanilla mixing until combined.
- Add the flour, baking powder, and salt, mixing them into the batter just until blended in.
- Gently fold in blueberries. If using frozen blueberries, no need to thaw. Just toss them with 1 tablespoon of flour first. The batter will be thick.
- Generously spray a 10- or 12-cup bundt pan with baking spray or grease well with butter and dust with flour. Spoon half of the batter into the prepared pan.
- In a separate bowl, stir together the brown sugar, cinnamon and chopped walnuts. Sprinkle the brown sugar mixture over the batter in the pan.
- Spoon the remaining batter on top of the brown sugar walnut layer, and smooth it out.
- Bake for 55 to 70 minutes until a knife or long skewer inserted into the cake comes out clean with just a few crumbs.
- Cool in the pan for 10 minutes, hen invert the bundt pan onto a cake plate or other serving plate. The cake should come right out, but if not, tap the pan firmly a few times with the butt end of a knife to help loosen it. Let cool, then dust with powdered sugar just before serving. I like to serve this cake slightly warm, but it's delicious completely cooled as well.
- Variations: Try this same cake using other fruits like blackberries, raspberries, huckleberries, or even cherries or strawberries. You could also use different nuts like pecans or pistachios if you prefer.
- Substitutions: Greek yogurt or buttermilk can be substituted in equal amounts for the sour cream.
Amount Per Serving: Calories: 551Total Fat: 25gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 87mgSodium: 237mgCarbohydrates: 78gFiber: 2gSugar: 59gProtein: 6g
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Recipe adapted from All Recipes.Farmer’s Market Week is always the first week in August. Whether you have a great local farm stand or market, are a member of a CSA or purchase your fruits and vegetables at the supermarket, follow our Pinterest board, for great recipes including those for appetizers, drinks, breakfast, lunch, dinner, dessert and more.
Here’s more Farmer’s Market Week Recipes
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