This 30-year family blueberry sour-cream coffee cake combines a tender, tangy crumb with a cinnamon-pecan swirl — and it’s shockingly simple to make.
This blueberry sour-cream coffee cake is one really delicious Sunday coffee cake! I have no idea where I got this recipe from but it was about thirty years ago and has been a family favorite since.
Original recipe (1X) yields 12 servings
Quantity | Ingredient |
|---|---|
2 cups | white sugar |
1 cup | butter, softened |
2 large | eggs |
1 cup | sour cream |
1 teaspoon | vanilla extract |
1 ⅝ cups | all-purpose flour |
1 teaspoon | baking powder |
¼ teaspoon | salt |
1 cup | fresh or frozen blueberries |
½ cup | brown sugar |
½ cup | chopped pecans |
1 teaspoon | ground cinnamon |
1 tablespoon | confectioners' sugar (for dusting) |
Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch Bundt pan.
Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in sour cream and vanilla extract. Combine flour, baking powder, and salt; stir into butter mixture until just blended. Fold in blueberries.
Spoon half of the batter into the prepared pan. Combine brown sugar, pecans, and cinnamon in a small bowl; sprinkle half of that mixture over the batter in the pan.
Spoon the remaining batter on top, then sprinkle the remaining pecan mixture over it. Use a knife or thin spatula to swirl the sugar layer into the cake.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour to 1 hour 15 minutes. Cool briefly on a wire rack. Invert carefully onto a serving plate; dust with confectioners' sugar just before serving.
Serve and enjoy!
The bake time is a bit longer if you're using frozen berries.
459 Calories
24 g Fat
60 g Carbs
4 g Protein
Item | Detail |
|---|---|
Prep time | 20 minutes |
Cook time | 1 hour (1–1¼ hours if using frozen berries) |
Total time | 1 hour 20 minutes |
Servings | 12 |
Yield | 1 (9-inch) Bundt cake |
Source / Notes | Submitted by D. Newman; updated Oct 8, 2024; tested by Allrecipes Test Kitchen |
Tip |
|---|
Preheat the oven to 350°F (175°C) and prepare a greased and floured 9-inch Bundt pan. |
Beat sugar and softened butter until light and fluffy before adding eggs, then fold in sour cream and vanilla. |
Fold blueberries into the batter gently to avoid crushing them. |
Bake until a toothpick comes out clean — about 1 hour to 1 hour 15 minutes; expect longer bake time if using frozen berries. |
Cool briefly on a wire rack, invert carefully onto a plate, and dust with confectioners' sugar before serving. |
