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Blueberry Sour Cream Coffee Cake


  • Author: Dulcia
  • 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

Scale

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