Blueberry Sour Cream Coffee Cake Recipe

4.5 22 41
Blueberry Sour Cream Coffee Cake Recipe
Blueberry Sour Cream Coffee Cake Recipe photo by Taste of Home
Publisher Photo

Blueberry Sour Cream Coffee Cake Recipe

Read Reviews
4.5 22 41
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
MAKES:
10-12 servings
TOTAL TIME:
Prep: 25 min. Bake: 55 min. + cooling
MAKES:
10-12 servings
TOTAL TIME:
Prep: 25 min. Bake: 55 min. + cooling

Ingredients

  • 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
  • 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

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.
Spoon a third of the batter into a greased and floured 10-in. fluted 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 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

Nutritional Facts

1 piece: 448 calories, 17g fat (10g saturated fat), 114mg cholesterol, 328mg sodium, 68g carbohydrate (42g sugars, 1g fiber), 6g protein.

  • 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
  • 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
  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. fluted 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

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Reviews forBlueberry Sour Cream Coffee Cake

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SRockley User ID: 2166472 259576
Reviewed Jan. 12, 2017

"Excellent coffee cake. Moist and flavorful! Will definitely make again."

MY REVIEW
rachelbarnesjn116 User ID: 8584715 245358
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."

MY REVIEW
vewebber58 User ID: 998755 241796
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!!"

MY REVIEW
Angel182009 User ID: 6228642 236164
Reviewed Nov. 1, 2015

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

MY REVIEW
simplijoi User ID: 8232378 233946
Reviewed Oct. 4, 2015

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

MY REVIEW
MommaBear1 User ID: 7252238 226134
Reviewed May. 10, 2015

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

MY REVIEW
katlaydee3 User ID: 3741999 221143
Reviewed Feb. 22, 2015

"Nice coffee cake with my Sunday brunch menu."

MY REVIEW
jeanieandgigi User ID: 7805912 138653
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."

MY REVIEW
CalebandTrushsmom User ID: 7792817 137065
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!"

MY REVIEW
Grammy Debbie User ID: 30612 109533
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."

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