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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 (15)
4.72 15
Publisher Photo
“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.”
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

Ingredients

  • 3/4 cup butter, softened
  • 1-1/2 cups sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 3 cups King Arthur Unbleached 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 King Arthur Unbleached 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.

Directions

  1. 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 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.
Originally published as Blueberry Sour Cream Coffee Cake in Taste of Home

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.

Reviews for Blueberry Sour Cream Coffee Cake(15)

AVERAGE RATING
   (32)
RATING DISTRIBUTION
5 Star
 (24)
4 Star
 (7)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
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.

MY REVIEW
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

MY REVIEW
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!

MY REVIEW
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.

MY REVIEW
Reviewed Jul. 24, 2012

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

Thank you for such a wonderful recipe!

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