Description
Moist, tender, and bursting with juicy blueberries, this *Blueberry Sour Cream Coffee Cake* is the kind of no-fuss treat that feels like a bakery creation without the effort. Whether you’re planning a quick breakfast, looking for easy brunch ideas, or craving a comforting dessert, this cake fits the bill. With a soft crumb from sour cream and a pop of fresh berries in every bite, it’s one of those easy recipes you’ll want to bake on repeat. This cake also works well as a healthy snack (thanks to those antioxidant-rich berries!) or even as a sweet option for casual dinner ideas. Perfect for gifting, sharing, or sneaking a slice with coffee.
Ingredients
1 cup sour cream
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1½ cups blueberries (fresh or frozen, not thawed)
1 tablespoon flour (for tossing berries)
Powdered sugar for dusting (optional)
Instructions
1. Preheat the oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan thoroughly.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large mixing bowl, beat the butter and sugar until light and fluffy (about 3–5 minutes).
4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
5. On low speed, alternate adding the dry ingredients and sour cream in batches, starting and ending with the flour mixture.
6. Toss blueberries with 1 tablespoon of flour and gently fold them into the batter.
7. Pour the batter into the prepared pan and smooth the top.
8. Bake for 50–60 minutes, or until a toothpick comes out clean.
9. Let the cake cool in the pan for 15–20 minutes before inverting onto a wire rack.
10. Cool completely, then dust with powdered sugar or drizzle with glaze if desired.
Notes
Make sure all ingredients are at room temperature for the best mixing results.
If using frozen blueberries, don’t thaw—just coat with flour and fold in.
Allow the cake to cool at least 15 minutes before turning it out of the pan to prevent sticking.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 24g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: blueberry cake, coffee cake, sour cream cake, brunch ideas, easy recipe, quick breakfast