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Blueberry Sour Cream Coffee Cake Recipe

Blueberry Sour Cream Coffee Cake Recipe

Holiday breakfasts would not be the same at our house without this delicious coffee cake. Whenever I take it anywhere, everyone raves about it and wants the recipe. —Susan Walschlager, Anderson, Indiana
TOTAL TIME: Prep: 25 min. Bake: 55 min. + cooling YIELD:10-12 servings


  • 3/4 cup butter, softened
  • 1-1/2 cups sugar
  • 4 large 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
  • 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


  • 1. Preheat oven to 350°. 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.
  • 2. 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.
  • 3. Bake 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool 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 piece: 448 calories, 17g fat (10g saturated fat), 114mg cholesterol, 328mg sodium, 68g carbohydrate (42g sugars, 1g fiber), 6g protein

Reviews for Blueberry Sour Cream Coffee Cake

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Reviewed Mar. 13, 2016

"I made this and I loved it! I also got really good feedback from other people as well. The frosting that's suggested tasted like confectioners sugar, so I added a small amount of melted butter, a teaspoon of cinnamon and a tablespoon of heavy cream and I drizzled that over the cake.

I will be making this again."

Reviewed Jan. 15, 2016 Edited Jan. 18, 2016

"What a delicious coffee cake....very moist, and with a lovely, fine- crumbed texture. I made it exactly as written, and will certainly be making it again. Oh, I did add a little vanilla to the glaze; I think adding a bit of lemon juice and some grated rind to the glaze would taste delicious, also. Thanks to Susan for submitting the recipe!!"

Reviewed Nov. 1, 2015

"This coffee cake Had lots of flavor and was very moist! I will definitely be making again."

Reviewed Oct. 4, 2015

"Awesome recipe... Made it twice and it came out perfect each time. My family LOVES it."

Reviewed May. 10, 2015

"Cake was very good .Everyone asked for the recipe. I used fresh blueberries and it was very moist."

Reviewed Feb. 22, 2015

"Nice coffee cake with my Sunday brunch menu."

Reviewed Jun. 13, 2014

"I made this cake and it was wonderful. Going to make it again, but with frozen peaches.

Thank you so much for your recipe."

Reviewed May. 6, 2014

"I just have a suggestion for your lovely cake - I have a blueberry cake that I love, and always add either toasted pecans or walnuts (my family love nuts), as well as zest from either 2 lemons or orange and lemon. It gives it a great taste, but doesn't distract from the blueberries!"

Reviewed Mar. 14, 2014

"A wonderful cake recipe, I've made it several times and it always comes out perfectly. I love to add it to my brunch menu, especially in the spring of the year. I've never found it to be dry, but I have noticed that if you measure an 8-ounce container of sour cream, that's not really a cup. So, I always measure a cup full of sour cream and add it that way, which I belileve makes it nice and moist."

Reviewed Jul. 7, 2013

"loved this recipe!! I followed the recipe, just added the zest of one lemon to the batter, and ground walnuts to the filling. I'm not a big cake eater, but I've had 5 pieces and it gets better with every slice!! Thank-you Susan"

Reviewed Jun. 25, 2013

"We enjoyed this cake... but the cook time seemed a little off and our pan seemed too small. Next time, I'm lowering the oven temp and using a 9 by 9 pan. Thanks for the recipe!"

Reviewed Feb. 11, 2013

"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 Jun. 24, 2012

"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 Jun. 5, 2012

"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 Mar. 16, 2012

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

Reviewed Jul. 1, 2011

"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 Mar. 28, 2011

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

Reviewed Oct. 9, 2010

"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 Aug. 25, 2010

"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 Jun. 5, 2010


Reviewed Apr. 29, 2010

"Thank you Susan for a beautiful recipe. I made this cake and everyone loved it, especially my son-in-law."

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