Blueberry Sour Cream Coffee Cake is a delightful blend of moist, tender cake, juicy blueberries, and a rich streusel filling. This recipe, passed down and cherished for over thirty years, has become a family favorite for a reason.
It’s perfect for a special breakfast, brunch, or even as a dessert, offering a comforting and flavorful experience with every bite. The combination of sour cream in the batter adds a wonderful tang and moisture, making the cake irresistibly tender.
The streusel filling, with its cinnamon-sugar blend, adds a sweet and spicy layer that complements the tartness of the blueberries perfectly.
Baked in a bundt pan, this coffee cake not only tastes amazing but also looks stunning when served. Whether topped with a simple vanilla glaze or a rich cream cheese frosting, this cake is sure to impress anyone lucky enough to try it.
Ingredients:
For the Cake:
- ½ cup butter, softened
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1 cup sour cream
- 3 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 ½ cups fresh blueberries, divided
For the Streusel Filling:
- 5 tablespoons salted butter, melted
- ¾ cup brown sugar
- 1 ½ teaspoons cinnamon
Directions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare a bundt pan by spraying it with non-stick cooking spray.
- Prepare the Cake Batter: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the vanilla extract, eggs, and sour cream, mixing until the batter is smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and baking powder. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
- Layer the Cake: Pour half of the cake batter into the prepared bundt pan. Use a spatula to spread the batter evenly and make a slight indentation along the center of the batter.
- Prepare and Add the Streusel Filling: In a small bowl, mix together the melted butter, brown sugar, and cinnamon to make the streusel filling. Spread the streusel mixture evenly into the indentation of the batter layer. Sprinkle half of the blueberries over the streusel.
- Add the Remaining Batter: Pour the remaining cake batter over the streusel and blueberry layer. Spread it evenly and press it down gently. Top with the remaining blueberries.
- Bake: Place the bundt pan in the preheated oven and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Glaze: Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully invert the cake onto a cooling rack to cool completely. Once cooled, top with your choice of vanilla or cream cheese frosting or glaze.
