Sour Cream Blueberry Coffee Cake6 Reviews
- Prep: 20 min
- Cook: 45 min
- Ready In: 1 hr 35 min
“This is a spin on traditional coffee cake that me and my fiance love!” - by Mrs.Encinas:)
Original recipe yields 1 9x13-inch cake
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Combine 2 cups flour, baking powder, and salt in a bowl. Beat white sugar and 1 cup butter with an electric mixer in another bowl until light and fluffy; beat in eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in sour cream and vanilla extract. Mix flour mixture into butter mixture until just blended; spread half the batter into prepared baking dish.
- Mix brown sugar, 1 cup flour, melted butter, and cinnamon in a bowl until mixture resembles a coarse crumble. Sprinkle half the crumbles and half the blueberries over batter in baking dish. Spread remaining half of batter over blueberries and top remaining crumbles, blueberries, and pecans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes.
Amount Per Serving (12 total)
- 639 cal
- 30 g
- 90.2 g
Based on a 2,000 calorie diet
Reviews (6)Rate This Recipe
"I love/hate this cake, which I’ll have to call my Ugly Duckling Cake. The instructions for assembly just didn’t work for me – nor did my alternative, tho’ I believe it’s the better of the two options..." See more. The common problem with both methods is that there’s just not enough batter to divide in half and “spread.” If you “spread” enough batter to cover the bottom there’s not NEARLY enough to “spread” on the top. I added the blueberries to the batter rather than in two layers, and it would have been an even bigger nightmare to “spread” had I not. As I tried to “spread” the second half of the batter, the batter took the topping WITH the offset spatula. I tried my best I but I nearly pitched the whole thing in sheer frustration and disappointment. But I figured I had nothing more to lose except the cost of the electricity to bake this mess. Topping it with the remaining cinnamon mixture camouflaged the disaster underneath, but I was anxious to see what it looked like inside. It took longer to bake than indicated, and now I’m calling this a complete and total failure. I let it cool, cut into the slightly overbrowned topping, carelessly plopped a piece of the cake onto a plate and tasted…. it was heaven. Moist, buttery rich, with a sweet and flavorful, cinnamony topping. No, I’m not throwing this out. No way. It might not meet my standards in terms of prettiness for Hubs to take to a meeting tomorrow as planned, but we’ll enjoy every crumb of this difficult and ugly cake."
"Sooo good! Definitely going to make this again! When spreading the batter and layers, there was a point where I thought the recipe didn't make enough batter for the pan, but I decided to trust the re..." See morecipe and it turned out great! "Spreading" the batter after putting the layer of berries and sugar/butter crumbs was a little tricky...but it turns out fantastic! I used nonfat plain Greek yogurt instead of the sour cream; more nutritious and less fat. Definitely recommend this recipe!"
"I like homemade blueberry muffins, but rarely eat fresh blueberries (tart texture). Anyway before I made this I reviewed the comments and agree it would have been a challenge to divide the batter and ..." See morespread the top layer. So, I made the batter then folded the blueberries into it. Then I put the crumble topping on top before baking (I should have halved the topping bc it was a bit thick and crunchy). It was also easy to make. I made this for my fellowship meeting tomorrow and HAD to try it first. I loved it. The cake was so moist and the blueberries were delicious. It was like eating a fluffy blueberry streusel muffin. Brilliant!"
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