Blueberry Sour Cream Coffee Cake: A Delightful Treat for Any Time of Day
If you’re looking for a rich, moist cake filled with fresh blueberries and a hint of cinnamon, look no further than this Blueberry Sour Cream Coffee Cake. This bundt cake is the perfect treat to serve at breakfast, brunch, or as a sweet snack with your afternoon coffee. The combination of a buttery, sour cream cake, sweet blueberry filling, and a light glaze makes this dessert irresistible for any occasion. Plus, with its elegant presentation, it’s sure to impress your guests!
Why You’ll Love This Recipe
This Blueberry Sour Cream Coffee Cake is the perfect balance of sweet, tart, and creamy. The sour cream makes the cake incredibly moist, while the layers of fresh blueberries and cinnamon-sugar filling add bursts of flavor in every bite. Topped with a simple powdered sugar glaze, this cake is both beautiful and delicious. It’s a wonderful addition to any brunch spread or a simple yet satisfying dessert to enjoy at the end of the day.
Blueberry Sour Cream Coffee Cake Recipe
Ingredients:
For the Cake:
- ¾ cup unsalted butter, softened
- 1 ½ cups white sugar
- 4 large eggs
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1 ½ tsp baking powder
- ¾ tsp baking soda
- ¼ tsp salt
- 8 oz sour cream
For the Filling:
- ¼ cup light brown sugar, packed
- 1 tbsp all-purpose flour
- ½ tsp ground cinnamon
- 2 cups fresh blueberries
For the Glaze:
- 1 cup powdered sugar
- 3 tbsp milk
Directions:
- Preheat the Oven
- Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan thoroughly to ensure the cake releases easily after baking.
- Prepare the Cake Batter
- In a large mixing bowl, cream together the softened butter and sugar until the mixture becomes light and fluffy, about 3-4 minutes.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract until fully incorporated.
- Mix the Dry Ingredients
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the butter mixture, alternating with the sour cream. Beat well after each addition, making sure the batter is smooth and well-combined.
- Assemble the Cake
- Spoon one-third of the batter into the prepared Bundt pan, spreading it out evenly.
- For the filling, mix together the brown sugar, flour, and cinnamon in a small bowl. Sprinkle half of this mixture over the batter in the Bundt pan. Add half of the fresh blueberries in an even layer on top of the sugar mixture.
- Add another layer of batter over the blueberries, followed by the remaining brown sugar mixture and the rest of the blueberries. Top with the final portion of batter, spreading it evenly.
- Bake the Cake
- Bake the cake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center of the cake comes out clean. The top should be golden brown, and the cake should spring back when lightly pressed.
- Allow the cake to cool in the pan for 10 minutes before carefully inverting it onto a wire rack to cool completely.
- Prepare the Glaze
- Once the cake has cooled slightly, prepare the glaze by whisking together the powdered sugar and milk until smooth. Adjust the consistency as needed by adding more milk or sugar.
- Drizzle the glaze over the warm coffee cake, allowing it to set before slicing.
- Serve and Enjoy
- Slice and serve your Blueberry Sour Cream Coffee Cake as a sweet treat for breakfast, brunch, or dessert. Enjoy with a hot cup of coffee or tea!
Recipe Notes:
- Fresh vs. Frozen Blueberries: If fresh blueberries are not in season, frozen blueberries can be used as a substitute. Be sure to thaw them slightly and pat them dry before adding to the batter to prevent excess moisture.
- Make-Ahead Tip: This cake can be made a day in advance and stored covered at room temperature. The flavors only get better as the cake sits!
- Variations: Add some lemon zest to the batter for a bright citrus note, or swap the blueberries for another berry such as raspberries or blackberries.
Nutritional Information:
- Prep Time: 20 minutes
- Cooking Time: 55-65 minutes
- Total Time: 1 hour 20-30 minutes
- Calories: 390 kcal per serving
- Servings: 12-14 servings
This Blueberry Sour Cream Coffee Cake is the ultimate combination of rich, buttery cake and juicy blueberries. The cinnamon-sugar filling adds just the right amount of sweetness, while the glaze brings it all together for a truly delightful treat. Whether you’re serving this for a special brunch or just enjoying it with your morning coffee, it’s sure to be a hit!
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Blueberry Sour Cream Coffee Cake
- Total Time: 1 hour 20-30 minutes
- Yield: 12-14 1x
Description
This Blueberry Sour Cream Coffee Cake is the perfect blend of tender cake, juicy blueberries, and a hint of cinnamon. Every bite is soft and moist, bursting with fresh blueberries, while the cinnamon sugar filling adds a touch of warmth. Topped with a sweet glaze, this cake is sure to be a hit whether served as a breakfast treat or an afternoon dessert.
Ingredients
For the Cake:
¾ cup unsalted butter, softened
1 ½ cups white sugar
4 large eggs
1 tsp vanilla extract
3 cups all-purpose flour
1 ½ tsp baking powder
¾ tsp baking soda
¼ tsp salt
8 oz sour cream
For the Filling:
¼ cup light brown sugar, packed
1 tbsp all-purpose flour
½ tsp ground cinnamon
2 cups fresh blueberries
For the Glaze:
1 cup powdered sugar
3 tbsp milk
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a bundt pan thoroughly.
In a large bowl, cream together the softened butter and sugar until the mixture is light and fluffy. Add the eggs one at a time, making sure to beat well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the butter mixture, alternating with sour cream. Beat well after each addition until the batter is smooth.
Spoon one-third of the batter into the prepared bundt pan.
For the filling, combine the brown sugar, flour, and cinnamon in a small bowl. Sprinkle half of this mixture over the batter in the pan, then top with half of the fresh blueberries.
Add another layer of batter, followed by the remaining brown sugar mixture and blueberries. Top with the remaining batter.
Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan for 10 minutes before carefully inverting it onto a wire rack to cool completely.
Once the cake has cooled slightly, prepare the glaze by whisking together the powdered sugar and milk. Drizzle the glaze over the warm coffee cake and allow it to set.
- Prep Time: 20 minutes
- Cook Time: 55-65 minutes
Nutrition
- Calories: 390