Sour Cream Blueberry Coffee Cake

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It all started when I was craving something sweet and comforting, and I remembered a recipe for a Blueberry Sour Cream Coffee Cake that I had saved on my phone. I decided to give it a try and I’m so glad I did because it turned out to be the most delicious coffee cake I’ve ever made!

I started by gathering all of the ingredients I needed, including fresh blueberries, sugar, butter, eggs, sour cream, vanilla extract, flour, baking powder, salt, brown sugar, pecans, cinnamon, and confectioners’ sugar. I was a bit nervous about making the cake because I’ve never made a coffee cake before, but I was also excited to try something new.

The first step was to preheat the oven and grease a 9-inch Bundt pan. I then beat the sugar and butter together in a large bowl with an electric mixer until it was light and fluffy. I added the eggs one at a time, making sure to beat well after each addition, and then I added the sour cream and vanilla extract. I mixed the flour, baking powder, and salt in a separate bowl and gradually stirred it into the butter mixture until just blended. I then gently folded in the blueberries.

I spooned half of the batter into the prepared pan and mixed the brown sugar, pecans, and cinnamon together in a small bowl. I sprinkled half of this mixture over the batter in the pan and then spooned the remaining batter on top. I used a knife to swirl the sugar layer into the cake, and then I baked it in the preheated oven for about an hour or until a toothpick inserted into the center came out clean.

When the cake was done, I let it cool briefly on a wire rack and then carefully inverted it onto a serving plate. I dusted the cake with confectioners’ sugar just before serving, and it looked and smelled absolutely amazing. I took my first bite and was blown away by the flavors. The blueberries were juicy and sweet, and the sour cream gave the cake a tangy and creamy texture. The pecans and brown sugar added a crunchy and nutty flavor, and the cinnamon added a warm and spicy touch.

I was so happy with how the Blueberry Sour Cream Coffee Cake turned out. It was so delicious and comforting, and it was the perfect treat to enjoy with a cup of coffee on a lazy afternoon. I felt proud of myself for trying something new and for making such a delicious cake from scratch.

I hope that this story inspires you to try making a Blueberry Sour Cream Coffee Cake, or to try making something new in the kitchen. Baking can be a fun and rewarding experience, and there’s nothing better than sharing a delicious treat with your loved ones. So, get creative, have fun, and enjoy the sweet rewards of your hard work!

Sour Cream Blueberry Coffee Cake

This season calls for the refreshing blueberry dessert because if you are just like me, you cannot keep your hands off blueberries.
5 from 2 votes
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Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 12

Ingredients

  • 2 cups of granulated sugar
  • 1 cup of unsalted butter at room temperature
  • 2 large eggs
  • 1 cup of sour cream
  • 1 tsp of pure vanilla extract
  • 1 and ⅝ cups of all-purpose flour
  • 1 tsp of baking powder
  • ¼ tsp of salt
  • 1 cup of either freshly picked or frozen blueberries
  • ½ cup of light brown sugar
  • ½ cup of finely chopped pecan nuts
  • 1 tsp of ground cinnamon spice
  • 1 Tbsp of powdered sugar for decoration

Instructions

  • Preheat the oven to 175°C (350°F) and grease a 9-inch Bundt pan, making sure to coat it in flour.
  • In a large mixing bowl, use an electric mixer to beat the sugar and softened butter until light and fluffy. One by one, add the eggs, making sure to beat the mixture well after each addition. Then, mix in the sour cream and vanilla extract.
  • In a separate bowl, mix together the flour, baking powder, and salt. Gradually add this mixture to the butter mixture, stirring until just blended. Gently fold in the blueberries.
  • Pour half of the batter into the prepared pan. In another small bowl, mix together the brown sugar, pecans, and cinnamon. Sprinkle half of this mixture over the batter in the pan. Then, add the remaining batter and sprinkle over the remaining pecan mixture. Use a knife or spatula to swirl the sugar layer into the cake.
  • Bake the cake in the preheated oven for approximately 1 hour or until a toothpick inserted into the center comes out clean. Allow the cake to cool briefly on a wire rack before inverting it carefully onto a serving plate. Just before serving, dust the cake with confectioners’ sugar.

Notes

You can keep it in the fridge for 4-5 days or you can freeze it for a month. It is better to freeze it because it is already moist and can get watery. You can also make it ahead of time by preparing most of your ingredients so you just have to bake it when you want to serve it. Add some whipped cream on top if you are serving it to the kids and they will just love it.

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5 Comments

  1. Gayle

    Can I add a 1/4 cup lemon juice to this for flavor?

  2. Laurie

    I want to make your sour cream blueberry cake in a Bundt pan but the directions are for a 9×13 pan.

  3. Diane Cotter

    5 stars
    Can you bake this as muffins???

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