Blueberry Sour Cream Coffee Cake
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!
Servings: 10 servings
Ingredients
- 3/4 cup (170g) salted butter softened
- 1 3/4 cups (350g) granulated sugar
- 2 large eggs room temperature
- 1 cup (240g) sour cream room temperature
- 1 teaspoon pure vanilla extract
- 1 2/3 cups (234g) 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
Instructions
- Preheat oven to 350°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.3/4 cup (170g) salted butter, 1 3/4 cups (350g) granulated sugar
- 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.2 large eggs, 1 cup (240g) sour cream, 1 teaspoon pure vanilla extract
- Add the flour, baking powder, and salt, mixing them into the batter just until blended in.1 2/3 cups (234g) all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon salt
- 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.2 cups fresh or frozen blueberries
- 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.1/2 cup brown sugar, 1 teaspoon ground cinnamon, 3/4 cup chopped walnuts
- 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, 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.Powdered sugar
Video
Notes
- 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.
- This recipe is on page 260 of my cookbook, House of Nash Eats Everyday!
Nutrition
Calories: 508kcal | Carbohydrates: 68g | Protein: 5g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 257mg | Potassium: 149mg | Fiber: 2g | Sugar: 50g | Vitamin A: 635IU | Vitamin C: 3mg | Calcium: 83mg | Iron: 2mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
