Blueberry Sour Cream Coffee Cake


Indulge in the delectable combination of moist cake, tangy blueberries, and the richness of sour cream with our Blueberry Sour Cream Coffee Cake. This delightful treat is a perfect companion for your morning coffee or as an elegant dessert for any occasion. Let’s dive into the details of crafting this heavenly fusion of berries and sweetness.


  • 1 cup butter, softened
  • 2 cups white sugar
  • 2 eggs
  • 1 cup sour cream
  • 1 tsp. vanilla extract
  • 1 5/8 cups all-purpose flour
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 1 cup fresh blueberries
  • 1/2 cup brown sugar
  • 1 tsp. ground cinnamon
  • 1/2 cup chopped pecans
  • 1 Tbsp. confectioners’ sugar for dusting


1. Preheat and Prepare

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch Bundt pan, ensuring the cake won’t stick.

2. Cream Butter and Sugar

  1. In a large bowl, cream together the softened butter and white sugar until the mixture becomes light and fluffy.

3. Incorporate Wet Ingredients

  1. Beat in the eggs, one at a time, then stir in the sour cream and vanilla extract, ensuring a smooth and creamy consistency.

4. Combine Dry Ingredients

  1. In another bowl, combine the all-purpose flour, baking powder, and salt. Stir this dry mixture into the wet batter just until everything is blended. Be careful not to overmix.

5. Add Blueberries

  1. Gently fold in the fresh blueberries into the batter, distributing them evenly.

6. Layering

  1. Spoon half of the batter into the prepared Bundt pan, creating the first layer.

7. Pecan Mixture

  1. In a small bowl, stir together the brown sugar, ground cinnamon, and chopped pecans. Sprinkle half of this delicious mixture over the batter in the pan.

8. Second Layer

  1. Spoon the remaining batter over the pecan mixture, forming the second layer, and then sprinkle the remaining pecan mixture over the top.

9. Bake to Perfection

  1. Bake the Blueberry Sour Cream Coffee Cake in the preheated oven for 55 to 60 minutes or until a knife inserted into the crown of the cake comes out clean.

Tips for Success

  • Freshness Matters: Opt for fresh, plump blueberries for an extra burst of flavor.
  • Even Layers: Ensure an even distribution of batter and pecan mixture for a balanced taste in each slice.

FAQ Section

Q1: Can I use frozen blueberries?

Absolutely! If using frozen blueberries, coat them lightly with flour to prevent sinking in the batter.

Q2: Can I omit the pecans?

Certainly! The pecans add a delightful crunch, but the cake is just as delicious without them.

Q3: How do I store leftovers?

Wrap the cake in plastic wrap or store it in an airtight container at room temperature for up to 2 days, or refrigerate for extended freshness.

Q4: Can I freeze the Blueberry Sour Cream Coffee Cake?

Yes, it freezes well. Ensure it’s tightly wrapped to maintain its moisture.

Q5: Can I use Greek yogurt instead of sour cream?

Yes, Greek yogurt can be a suitable substitute for sour cream.


Our Blueberry Sour Cream Coffee Cake is a testament to the blissful union of blueberries, creamy texture, and nutty pecans. Share this delightful creation with friends and family, and watch as it becomes a cherished favorite.

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