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5 from 14 votes

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!
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Cake
Cuisine: American
Servings: 10 servings
Calories: 508kcal
Author: Amy Nash


  • ¾ cup butter softened
  • 1 ¾ cups granulated sugar
  • 2 eggs room temperature
  • 1 cup sour cream room temperature
  • 1 teaspoon vanilla extract
  • 1 ⅔ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 2 cups fresh or frozen blueberries
  • ½ cup brown sugar
  • 1 teaspoon ground cinnamon
  • ¾ 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.


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