Blueberry Coffee Cake With Sour Cream Recipe

This recipe combines sweet blueberries with a moist sour cream cake, perfect for a delicious breakfast or afternoon treat.


  • Cake batter:
    • 2 cups all-purpose flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1 cup (2 sticks) unsalted butter, softened
    • 1 1/2 cups granulated sugar
    • 3 large eggs
    • 1 cup sour cream
    • 1 teaspoon vanilla extract
  • Coffee cake topping:
    • 1 cup fresh or frozen blueberries
    • 1/2 cup packed light brown sugar
    • 1/2 teaspoon ground cinnamon
    • 1/4 cup chopped walnuts or pecans (optional)
  • Glaze (optional):
    • 1 cup powdered sugar
    • 2-3 tablespoons milk


  1. Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl using an electric mixer, cream together softened butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in sour cream and vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  5. In a separate bowl, toss the blueberries with 1 tablespoon of flour to prevent them from sinking too much in the batter. (This step is optional, but helps prevent the blueberries from bleeding too much color into the cake.)
  6. Gently fold the blueberries into the batter. Pour batter into the prepared baking pan.
  7. In a small bowl, combine brown sugar and cinnamon. If using, sprinkle the chopped walnuts or pecans over the batter, then evenly distribute the brown sugar mixture on top.
  8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the cake cool completely before glazing (optional). To make the glaze, whisk together powdered sugar and milk until smooth and pourable. Drizzle over the cooled coffee cake.

Leave a Comment