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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.
Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Course Dessert
Cuisine American
Servings 12


  • Eggs 2
  • Butter 1 cup
  • Sugar 2 cups
  • Salt a pinch
  • Sour cream 1 cup
  • Vanilla essence half teaspoon
  • Flour 1 cup
  • Brown sugar 1 cup
  • Baking powder 1 teaspoon
  • Pecans chopped 1 cup
  • Blueberries fresh 2 cups
  • Ground cinnamon 1 tablespoon
  • Butter melted 3 tablespoons


  • Preheat the oven to 350 degrees and grease a baking dish in the meanwhile.
  • Take a bowl and mix flour, baking powder, and salt. In the electric mixer, put the sugar and 1 cup of butter. Make sure that it is fluffy enough and while mixing add one egg at a time. Take 2 minutes before adding the next egg so you have a nice consistency.
  • Add the sour cream and the vanilla extract. Mix it well and then combine it with the dry mixture we made earlier.
  • Now add half of the final mixture to the baking dish and spread it evenly.
  • Take another bowl in which add the brown sugar, butter, and cinnamon. Mix it well till it crumbles and then start putting half of it on the top layer of the flour mixture. Add the remaining batter and now top it with the crumbles, blueberries, and pecans.
  • Bake it for 40-50 minutes and you can check if it's done with the help of a toothpick. If it comes out clean it is ready, otherwise, bake more for 2-5 minutes.


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.
Tried this recipe?Let us know how it was!