Blueberry Sour Cream Coffee Cake

618 Reviews 51 Pics
  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 20 m
d newman
Recipe by  d newman

“One really delicious and really unhealthy Sunday coffee cake. I have no idea where I got this recipe from but it was about thirty years ago and has been a family favorite since. The bake time is a bit longer if you're using frozen berries.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 - 9 inch bundt cake

ADVERTISEMENT

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Combine the flour, baking powder, and salt; stir into the batter just until blended. Fold in blueberries.
  3. Spoon half of the batter into the prepared pan. In a small bowl, stir together the brown sugar, cinnamon and pecans. Sprinkle half of this mixture over the batter in the pan. Spoon remaining batter over the top, and then sprinkle the remaining pecan mixture over. Use a knife or thin spatula to swirl the sugar layer into the cake.
  4. Bake for 55 to 60 minutes in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Cool in the pan over a wire rack. Invert onto a serving plate, and tap firmly to remove from the pan. Dust with confectioners' sugar just before serving.

Share It

Reviews (618)

Rate This Recipe
DPGW
496

DPGW

I made four cakes. One exactly per the recipe (how can you rate a recipe unless you make it exactly as written?), one with less sugar per reviews, one with more blueberries per reviews, and one with less sugar and more blueberries. I took them to the restaurant where I work for a blind taste test with my coworkers. The majority picked the original recipe as best, but all were wonderful and disappeared before the end of the night. Management is thinking about adding this to our menu. Thanks!

FEMMEDEMENAGE
275

FEMMEDEMENAGE

I'm not one to give a five easily but this recipe was wonderful! I decreased the white sugar by about a 1/3 cup and added more blueberries (I used frozen about 1 and 1/2 cup). When I use frozen blueberries I toss them in about 1 tbs of the flour to prevent having a purple batter. I made this dessert for a group of women from around the world, who have various different tastes, and EVERYONE enjoyed it. They all asked for the recipe.

lauriemidori
247

lauriemidori

This cake is delicious. I used 1 1/2 sticks butter, 1 1/2 cups sugar and 1 ¾ cups fresh blueberries. Some reviewers mentioned it flattening out. The key is not to over mix the batter after adding the sour cream. *Gently* blend in the sour cream and then the dry ingredients.

More Reviews

Similar Recipes

Sour Cream Coffee Cake III
(549)

Sour Cream Coffee Cake III

Blueberry Coffee Cake I
(443)

Blueberry Coffee Cake I

Blueberry Coffee Cake II
(83)

Blueberry Coffee Cake II

Sugar Free Blueberry Coffee Cake
(63)

Sugar Free Blueberry Coffee Cake

Make-Ahead Sour Cream Coffee Cake
(52)

Make-Ahead Sour Cream Coffee Cake

Sour Cream Coffee Cake II
(51)

Sour Cream Coffee Cake II

Nutrition

Amount Per Serving (12 total)

  • Calories
  • 459 cal
  • 23%
  • Fat
  • 24 g
  • 37%
  • Carbs
  • 59.5 g
  • 19%
  • Protein
  • 4.1 g
  • 8%
  • Cholesterol
  • 84 mg
  • 28%
  • Sodium
  • 223 mg
  • 9%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Blueberry Coffee Cake I

>

next recipe:

Sour Cream Coffee Cake II