Description
Soft, buttery, and layered with bursts of juicy blueberries, this Blueberry Sour Cream Coffee Cake is a bakery-worthy delight right from your oven. The sour cream keeps the cake incredibly moist, while cinnamon sugar adds a sweet crunch on top. Perfect for a quick breakfast, easy dessert, or sweet snack, this cake fits right in with healthy snack options, cozy breakfast ideas, or comforting dinner ideas. It’s the kind of easy recipe that never fails to impress and is ideal when you’re looking for new food ideas that feel homemade and nostalgic.
Ingredients
2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1 cup sour cream
1 1/2 cups blueberries (fresh or frozen)
1/4 cup cinnamon sugar (for topping)
Instructions
1. Preheat your oven to 350°F (175°C) and grease and flour a bundt or tube pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy.
4. Beat in the eggs one at a time, then stir in the vanilla extract.
5. Alternate adding the sour cream and dry ingredients into the batter until just combined.
6. Gently fold in the blueberries without crushing them.
7. Spread half the batter into the pan, sprinkle with cinnamon sugar, and repeat with remaining batter and cinnamon sugar.
8. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
9. Let cool in the pan for 15 minutes, then transfer to a wire rack.
Notes
Do not thaw frozen blueberries—fold them in directly from the freezer to avoid discoloring the batter.
Let the cake fully cool before slicing for cleaner cuts and optimal texture.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 21g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: quick breakfast, easy dessert, coffee cake, blueberry recipe, easy recipe, breakfast ideas, snack cake