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Blueberry Sour Cream Coffee Cake Recipe

Blueberry Sour Cream Coffee Cake Recipe photo by Taste of Home

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“Holiday breakfasts would not be the same at our house without this delicious coffee cake,” notes Susan Walschlager of Anderson, Indiana. “Whenever I take it anywhere, everyone raves about it and wants the recipe.”

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Blueberry Sour Cream Coffee Cake Recipe

Prep: 25 min. Bake: 55 min. + cooling

Yield: 10-12 Servings

25 55 80

Ingredients

3/4 cup butter, softened
1-1/2 cups sugar
4 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1-1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup (8 ounces) sour cream
FILLING:
1/4 cup packed brown sugar
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon
2 cups fresh or frozen blueberries
GLAZE:
1 cup confectioners' sugar
2 to 3 tablespoons 2% milk

Directions

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition.
Spoon a third of the batter into a greased and floured 10-in. tube pan. Combine brown sugar, flour and cinnamon; sprinkle half over batter. Top with half of the berries. Repeat layers. Top with remaining batter.
Bake at 350° for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients; drizzle over warm coffee cake. Yield: 10-12 servings.

Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.

Nutritional Facts 1 serving (1 piece) equals 448 calories, 17 g fat (10 g saturated fat), 114 mg cholesterol, 328 mg sodium, 68 g carbohydrate, 1 g fiber, 6 g protein.

Originally published as Blueberry Sour Cream Coffee Cake in Taste of Home April/May 2006

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Reviews for Blueberry Sour Cream Coffee Cake

Blueberry Sour Cream Coffee Cake

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Reviewed on Feb. 11, 2013 by nancyphudson

I've been baking this since it was published in 2006. It's a beautiful looking cake and one of my family's favorite. Sometimes I make it with a bag of frozen blueberries or frozen mixed berries but it's out of this world with fresh Maine wild blueberries.

Reviewed on Jul. 24, 2012 by GSHughes

I make this for our church coffee hour and it disappears in minutes!

Thank you for such a wonderful recipe!

Reviewed on Jun. 24, 2012 by ressrn

I did not put glaze on it (no time!). The cake is a little dry, but my husband loves it! You can use lite sour cream to cut some of the calories.

Reviewed on Jun. 05, 2012 by MMSI

the cake turned out very nicely. I reduced the fat to 2 TBL. of soft marg and add 2/3 cup applesauce and only used 1 whole egg and rest egg whites..

Reviewed on Mar. 16, 2012 by roseeileen

This cake was so moist and delicious.My family loved most definetely making it again.

Reviewed on Jul. 01, 2011 by pepsikin

I made this delicious moist cake in a bundt pan and loved it. I will definitely make this again, but I might try apples instead of blueberries in the fall.

Reviewed on Mar. 28, 2011 by Laura Moser

This was the best dessert ever made with bueberries! So moist. Perfect!

Reviewed on Oct. 09, 2010 by Saks54

I have made this several times...for my family for for breakfast brunch with some friends! Moist, full of blueberries, and we love the streusel type filling! Definately a winner!!!

Reviewed on Aug. 25, 2010 by emabey

this is super yummy!!!! we actually use huckleberries instead about 1/2-3/4 cup, since they have a stronger flavor. very very yummy! works great as a dessert too!

Reviewed on Jun. 05, 2010 by l2bake

Delicious!

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