Show Subscription Form

Blueberry Sour Cream Coffee Cake Recipe
Blueberry Sour Cream Coffee Cake Recipe photo by Taste of Home

Blueberry Sour Cream Coffee Cake Recipe

Read Reviews
4.5 21
Publisher Photo
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
MAKES:10-12 servings
TOTAL TIME: Prep: 25 min. Bake: 55 min. + cooling
MAKES: 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

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.


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

Reviews for Blueberry Sour Cream Coffee Cake

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
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."

Loading Image