easy blueberry bundt cake recipe

Blueberry Sour Cream Coffee Cake

Course Breakfast, Brunch
Cuisine American, French
Keyword blueberry, bundt cake, coffee cake, pastry, sour cream
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 10 slices
Calories 437 kcal
Author Kelli Miller



  • 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


  1. Preheat oven to 350 degrees.
  2. Cream butter and sugars. Add in vanilla, eggs and sour cream and mix until smooth.
  3. Mix in flour, baking soda and baking powder.
  4. 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.
  5. Mix streusel filling and spread out into the indented batter. Top with ½ of the blueberries.
  6. 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.
  7. Bake in 350 degree oven for 45-50 minutes. Top with a vanilla or cream cheese frosting or glaze.