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Blueberries and Cream Coffee Cake

This blueberry coffee cake is my go-to recipe for all of our holiday get-togethers because it's perfect for breakfast or dessert. It's easy to make, and it's the most delicious coffee cake I've ever had. —Susan Ober, Franconia, New Hampshire
  • Total Time
    Prep: 20 min. Bake: 55 min. + cooling
  • Makes
    12 servings

Ingredients

  • 1 cup butter, softened
  • 2 cups sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1-3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup sour cream
  • 1 cup fresh or frozen unsweetened blueberries
  • 1/2 cup packed brown sugar
  • 1/2 cup chopped pecans, optional
  • 1 teaspoon ground cinnamon
  • 1 tablespoon confectioners' sugar

Directions

  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with sour cream, beating well after each addition. Fold in blueberries.
  • Spoon half of batter into a greased and floured 10-in. fluted tube pan. In a small bowl, combine the brown sugar, pecans if desired, and cinnamon. Sprinkle half over the batter. Top with remaining batter; sprinkle with remaining brown sugar mixture. Cut through batter with a knife to swirl the brown sugar mixture.
  • Bake at 350° until a toothpick inserted near the center comes out clean, 55-60 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Just before serving, dust with confectioners' sugar.
Nutrition Facts
1 slice: 428 calories, 20g fat (12g saturated fat), 76mg cholesterol, 233mg sodium, 60g carbohydrate (45g sugars, 1g fiber), 4g protein.

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Reviews

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Average Rating:
  • Kelly
    Sep 23, 2020

    I thought this was great, not too sweet, and great for company

  • gina.kapfhamer
    Jul 8, 2020

    This is the perfect addition to brunch. Made this for a coffee date visit to my grandma, and it was just perfect. Will definitely put this recipe into rotation going forward for when we have guests over!

  • Teresa
    Jul 2, 2020

    Wish I could give this another five stars. Make sure eggs and butter is at room temperature. Didn't vary from the recipe at all except I didn't use nuts. My whole family is facing over it.

  • JGa2595176
    May 27, 2020

    We used fresh raspberries for our cake....and came out delicious. As others mentioned, this is a thick, dense, rich cake. It's flavorful and moist, and enjoyed by everyone who ate a slice! Love the brown sugar cinnamon swirl. We used a pretty bundt cake pan (with tulips), but honestly the cake stands by itself without a special pan.

  • ccole48
    Apr 26, 2020

    Uh oh. Didn't work as well as I hoped. Under done though baked longer than recommended by 30 minutes. I'm guessing the following changes for next time: room temperature everything!, don't substitute Greek Yogurt for sour cream (might work, but not chancing it next time) and going to reduce the sugar: it's plenty sweet!

  • Pam
    Apr 8, 2020

    One of the BEST cakes ever! Agree with cutting back on the brown sugar.

  • Jane
    Mar 2, 2020

    This is a ten star coffee cake! Cut back on sugar Anne used half tsp. of salt as I use salt free butter. Couldn't find my pecans so used walnuts. It was a wonderful cake!

  • bgsspecialkitty
    Feb 10, 2020

    No comment left

  • Maria
    Feb 6, 2020

    This recipe is beyond amazing!! I loved making it and my family just loved it!!

  • Greg
    Jan 27, 2020

    Have made this recipe several times and is always a hit. Best with fresh blueberries. The addition of the chopped pecans only enhanced the flavor. When preparing the pan, make sure it is well greased and floured.