This Blueberry Sour Cream Coffee Cake Recipe is the perfect addition to your holiday brunch! You could also slice it and wrap it individually for your child’s lunchbox.
Includes simple ingredients and is done in about an hour. Your house will smell delightful, too! Can’t beat that, can you?
The blues and purples of the blueberries are just gorgeous pops of color, aren’t they?
The following ingredients are affiliate links on Amazon because they may be a bit hard to find in your normal store. I wanted you to be able to see exactly which things we are using.
Granulated Sugar – That is really just a fancy way of saying regular sugar. 🙂 We especially love Domino Premium Sugar here at 3 Boys and a Dog.
Brown Sugar – I always go with light and typically just buy the store brand. But, I have used Domino and love it.
Flour – Any all-purpose flour will work perfectly. Here at Miller Manor, we typically reach for Martha White’s flour, but as I said, “any will do”.
Reminder, not all ingredients in the Blueberry Sour Cream Coffee Cake Recipe are linked above, just the ones that may be a bit difficult to find or that you might be unsure of what to look for.
While this is not a blueberry coffee cake with cake mix, you know I am all about easy. Simply replace the dry ingredients of the main cake with a box of white cake mix. So, that would be the flour, baking powder baking soda, and granulated sugar that would all be replaced by the boxed cake mix.
Must Have Resources:
When making coffee cakes at home, you really need to have the following Amazon affiliate tools on hand.
Mixer: Because you need to thoroughly cream together the ingredients, I highly recommend a stand mixer. I included the link to the one I have because I am in love with it.
Measuring Cups: I think my 2 cup measuring cup is my most favorite, but I hope you also have a set of measuring cups that can be packed and/or leveled.
Mixing Bowls: The linked glass bowl set from Pyrex is the best investment I ever made into my kitchen. These glass bowls with lids are perfect for mixing and storing.
Bundt Pan: The fun thing about Bundt pans is that they came in so many different designs. I love how they make your cake so very pretty.
Make it a Meal:
While this coffee cake would be perfect all by itself for a sweet treat, it also makes the perfect dish to build an entire breakfast or brunch meal plan around. It is sweet, but not too sweet, and that makes it the perfect breakfast treat.
Main Dish: This Tater Tot Casserole is the perfect main dish for your breakfast or brunch. Plus, it is savory, so it pairs very well with this coffee cake.
Side: Don’t overthink breakfast! Add a side dish of Fruit Salad to round out this complete meal.
Starch Side: These Southern Style Grits will pair so nicely for breakfast or brunch. You can even have them if you are not Southern, It will be ok, I promise. LOL!
Refreshing Drink: Obviously you need juice, coffee, milk, or hot chocolate!
Note: while this recipe calls for fresh blueberries, you could certain replace them with canned or frozen blueberries for a super easy, favorite cake, any time of the year!
Just remember that canned blueberries are typically in a thick syrup. That will change the calories in this recipe.
If using frozen blueberries, use without thawing to avoid discoloring the batter – I mean unless you want it a pretty color.
Best Coffee Cake Recipes:
Once you make this Blueberry Sour Cream Coffee Cake Recipe, the kids are going to love it so much that they are going to start asking for even more coffee cakes.
My favorite thing about coffee cake is that it is cake. for breakfast! I don’t drink coffee, but I don’t really think that is required Do you?
I have already printed this Coffee Cake with Mocha Buttercream Frosting recipe from Rainy Day Mum! I am totally making it very soon. I just can’t resist!
I will have to use my free recipe conversion chart, though. Scroll down to get your’s before you head over to get Cerys’s recipe.
This Strawberry Coffee Cake is so yummy. If you like strawberries, you are going to love this!
Do you like peaches? I do! That’s why I can’t wait to try this Peach Coffee Cake Recipe from Simply Stacie.
This might sound crazy, and the picture isn’t the best, but this Caramel Macchiato Coffee Cake is super delicious. It is literally a coffee cake! 🙂
More Delicious Blueberry Recipes:
Our most popular dessert recipe to date is our Cake Mix Blueberry Cobbler. You need to try it if you haven’t yet.
These Blueberry Sweet Rolls with Lemon Glaze from Crystal and Company are not only delicious. These breakfast treats are beautiful, too. On top of that? They are made with a boxed cake mix, so they are also easy. Score!
Guest Poster, Cerys, of Rainy Day Mum brought us this delicious Blueberry Crumble Recipe. OMG! So very yummy!
Blueberry Coffee Cake Baking Tips and Substitutions:
You could sprinkle the top with a little brown sugar cinnamon for some extra yumminess!
Be sure to drop your eggs one at a time into a separate bowl. This keeps any broken shells from getting into your recipe.
You only want to cool it for 10-15 minutes in the bundt pan. After that, remove it to a wire rack so it can cool completely before adding the drizzle topping.
When baking, it is very important that you preheat oven before putting the baking pan into it. This allows the coffee cake to cook evenly, at the right temperature, and for the correct amount of time.
You could grease and flour your bundt pan, but it is really just as effective to spray it with non-stick cooking spray.
Always check your cake before removing them from the oven. When a toothpick, inserted in the center comes out clean, you know it is done.
For a beautiful presentation, sift about 1/2 a cup of confectioners sugar around and over the cake before drizzling with the cream cheese frosting or glaze.
When you add in the sour cream and vanilla, make sure you mix it well. Either one could ruin the cake if it isn’t well mixed.
- ½ cup butter
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 1 teaspoon vanilla
- 2 eggs
- 1 cup sour cream
- 3 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 ½ cups fresh blueberries divided
- Streusel filling
- 5 tablespoons salted butter melted
- ¾ cup brown sugar
- 1 ½ teaspoons cinnamon
Preheat oven to 350 degrees.
Cream butter and sugars. Add in vanilla, eggs and sour cream and mix until smooth.
Mix in flour, baking soda and baking powder.
Prepare bundt pan by spraying with non-stick cooking spray. Place half the cake batter in the pan and pat down along the center, making a dent to place filling into.
Mix streusel filling and spread out into the indented batter. Top with ½ of the blueberries.
Add the remaining batter to the pan and press down, spreading out evenly over the first layer of batter. Top with last remaining ½ of blueberries.
Bake in 350 degree oven for 45-50 minutes. Top with a vanilla or cream cheese frosting or glaze.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 471Total Fat: 21gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 90mgSodium: 321mgCarbohydrates: 66gFiber: 2gSugar: 36gProtein: 6g