Blueberry Sour Cream Coffee Cake is a rich, moist, and buttery cake packed with fresh blueberries and layered with a cinnamon-pecan streusel. The addition of sour cream makes the crumb incredibly tender, while the blueberries add a burst of freshness in every bite. This cake is baked in a Bundt pan, giving it an elegant shape that’s perfect for special occasions, brunch, or an indulgent morning treat with coffee.
What sets this coffee cake apart is the swirl of brown sugar, cinnamon, and chopped pecans that runs through the center and tops the cake. The crunchy, caramelized streusel complements the soft, moist cake perfectly. A final dusting of confectioners’ sugar enhances both the flavor and presentation, making it irresistibly inviting. Whether served warm or at room temperature, this cake is a crowd-pleaser that will keep everyone coming back for more.
Why You’ll Love This Recipe:
• Moist and Tender: The sour cream adds richness and softness to the cake.
• Deliciously Layered: A cinnamon-pecan streusel runs through the middle and on top.
• Perfect for Any Occasion: Ideal for brunch, dessert, or a cozy coffee break.
Ingredients
Cake Batter:
• 1 cup butter, softened
• 2 cups white sugar
• 2 eggs
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 1 ⅝ cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 cup fresh blueberries
Streusel Filling & Topping:
• ½ cup brown sugar
• 1 teaspoon ground cinnamon
• ½ cup chopped pecans
Finishing Touch:
• 1 tablespoon confectioners’ sugar (for dusting)
Instructions
Step 1: Preheat and Prepare the Pan
1. Preheat the oven to 350°F (175°C).
2. Grease and flour a 9-inch Bundt pan to prevent sticking.
Step 2: Make the Cake Batter
1. In a large bowl, cream together the butter and sugar until light and fluffy.
2. Add the eggs, one at a time, beating well after each addition.
3. Stir in the sour cream and vanilla extract, mixing until smooth.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually stir the dry ingredients into the wet ingredients, mixing just until combined.
6. Gently fold in the blueberries, ensuring they are evenly distributed.
Step 3: Prepare the Streusel
1. In a small bowl, mix together the brown sugar, cinnamon, and chopped pecans.
Step 4: Assemble the Cake
1. Spoon half of the batter into the prepared Bundt pan, spreading it evenly.
2. Sprinkle half of the streusel mixture over the batter.
3. Add the remaining batter on top, then sprinkle the remaining streusel over the top layer.
4. Use a knife or thin spatula to gently swirl the cinnamon-sugar layer into the cake.
Step 5: Bake the Cake
1. Place in the preheated oven and bake for 55-60 minutes, or until a knife inserted into the center comes out clean.
2. Let the cake cool in the pan for about 15 minutes before inverting it onto a wire rack.
Step 6: Finish and Serve
1. Once the cake has cooled completely, transfer it to a serving plate.
2. Dust the top lightly with confectioners’ sugar for a decorative touch.
3. Slice and enjoy warm or at room temperature with a cup of coffee or tea.
Tips
• Prevent Blueberries from Sinking: Toss the blueberries in 1 tablespoon of flour before folding them into the batter.
• For Extra Crunch: Toast the pecans before adding them to the streusel mixture.
• Make It Sweeter: Drizzle with a simple vanilla glaze instead of dusting with sugar.
Storage Options
• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigeration: Keeps well in the fridge for up to 5 days—just bring it to room temperature before serving.
• Freezing: Wrap slices individually in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
