Blueberry Sour Cream Coffee Cake

This delectable Blueberry Sour Cream Coffee Cake is a delightful treat that combines the sweetness of blueberries with the richness of sour cream, creating a moist and flavorful cake that is perfect for any occasion.

Why You’ll Love This Recipe:

  • Moist and flavorful cake
  • Perfect combination of sweetness and tanginess
  • Easy to make and perfect for sharing with friends and family


  • ½ cup butter
  • ¾ cup granulated sugar
  • ¼ cup brown sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 cup sour cream
  • 3 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 ½ cups fresh blueberries, divided
  • Streusel Filling:
  • 5 tablespoons salted butter, melted
  • ¾ cup brown sugar
  • 1 ½ teaspoons cinnamon


  • Preheat oven to 350 degrees.
  • Cream butter and sugars. Add in vanilla, eggs and sour cream and mix until smooth.
  • Mix in flour, baking soda, and baking powder.
  • Prepare bundt pan by spraying with non-stick cooking spray. Place half the cake batter in the pan and pat down along the center, making a dent to place filling into.
  • Mix streusel filling and spread it out into the indented batter. Top with ½ of the blueberries.
  • Add the remaining batter to the pan and press down, spreading out evenly over the first layer of batter. Top with the last remaining ½ of blueberries.
  • Bake in a 350 degree oven for 45-50 minutes.
  • Top with a vanilla or cream cheese frosting or glaze if desired.
  • Prep Time: 15 minutes
  • Cooking Time: 45-50 minutes
  • Total Time: 1 hour 5 minutes
  • Kcal: 320 per serving
  • Servings: 12
  • Storage : Once cooled, store the Blueberry Sour Cream Coffee Cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.

Recipe Tips

  • For an extra burst of flavor, try adding a teaspoon of lemon zest to the batter.
  • If fresh blueberries are not available, frozen blueberries can be used as a substitute.

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