The first time I ever had this cake I fell head-over-heels in love with it. I was living in New Jersey and a family from my church congregation invited me over for dinner. I don’t remember the rest of the meal, but this delicious blueberry coffee cake made in a bundt pan that they served for dessert was easily one of the best things I had ever tasted! Let me be the first to tell you that this blueberry sour cream coffee cake recipe is one to keep around in your cookbook cabinet. It is incredibly easy to throw together and makes for a delicious breakfast, brunch treat, or you can even throw a scoop of vanilla ice cream on top for a tasty dessert. Coffee cake is the perfect treat for breakfast or brunch and we love to enjoy it any time of the year. Some of our other favorites are Cinnamon Streusel Sour Cream Coffee Cake and this Strawberry Rhubarb Coffee Cake. I’ve made it multiple times in the years since and it’s become one of my favorite recipes. This cake is on the dense side, but in the best of ways, thanks to the sour cream that binds the batter and gives it a rich texture and taste. The thick swirl of cinnamon streusel in the middle also has chopped walnuts in it for a slightly bitter crunch that perfectly offsets the juicy bursts of blueberry in every bite. If you haven’t had much success with bunt cakes in the past, don’t let that stop you from trying this delicious blueberry coffee cake. I found these really great tips for a stuck bundt that are great and will come in handy if this is something you struggle with regularly.
Recipe Ingredients
Butter: I like to use salted butter in almost all of my recipes. Be sure that the better is softened for the best results. Sugar: Both granulated sugar and brown sugar are used in this recipe for the perfect sweetness, and powdered sugar is used for dusting rather than a glaze. Eggs: These are for binding and richness and you will want them at room temperature. Sour cream: I tested this recipe with full-fat sour cream, but I feel really confident that you could use Greek yogurt, reduced fat sour cream, or even buttermilk and it would still turn out really well. Vanilla extract: Vanilla adds a beautiful flavor to the cake batter and brings everything together. Flour: I use all-purpose flour in coffee cake. I’m guessing you could even make this with cake flour, although I haven’t tested that yet. Baking powder: To make the cake lift and rise, which is especially important in a bundt cake. Salt: If you bake without salt the cake will come out bland, so go ahead and use the salt. Blueberries: Both fresh or frozen work great! I tend to like really big, juicy blueberries for this cake over smaller wild blueberries though. Cinnamon: Ground cinnamon is added to the streusel for that classic coffee cake flavor. Walnuts: These will add a nice crunch to the cake. You could swap them for pecans or leave them out if you have nut allergies though.
How to Make a Blueberry Sour Cream Coffee Cake
Recipe adapted from All Recipes. Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
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Gluten Free Grilled Peach Shortcakes by Frugal & Fit Grilled Fruit Tortilla Rollups by The Freshman Cook Pavlovas with Whipped Cream and Berry Compote by Karen’s Kitchen Stories Skillet Sourdough Blueberry Cobbler by Savory Moments Summer Berry Dutch Baby by The Redhead Baker
