Blueberry Sour Cream Coffee Cake A Classic Family Favorite

Looking for the perfect brunch coffee cake? This Blueberry Sour Cream Coffee Cake is incredibly moist, packed with juicy blueberries, and swirled with a rich cinnamon-pecan streusel. It’s been a cherished recipe in our family for over 30 years!

Why You’ll Love This Recipe

Ultra Moist & Tender – Thanks to sour cream.
Perfectly Sweet – A balanced cinnamon-sugar swirl.
Loaded with Blueberries – Fresh bursts of juicy flavor.
Easy to Make – Simple ingredients, minimal prep.

Ingredients

For the Cake:

1 cup butter, softened
2 cups white sugar
2 eggs
1 cup sour cream
1 tsp vanilla extract
1 ⅝ cups all-purpose flour
1 tsp baking powder
¼ tsp salt
1 cup blueberries (fresh preferred)

For the Streusel Swirl:

½ cup brown sugar
1 tsp ground cinnamon
½ cup chopped pecans

For Finishing:

1 Tbsp confectioners’ sugar (for dusting)

Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9-inch Bundt pan.
Cream butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each. Stir in sour cream and vanilla.
Combine dry ingredients and mix into the batter just until blended.
Fold in blueberries gently.
Layer the batter & streusel:
- Spoon half of the batter into the Bundt pan.
- Mix brown sugar, cinnamon, and pecans, then sprinkle half over the batter.
- Spoon remaining batter on top and sprinkle with the remaining streusel.
Swirl the streusel into the batter with a knife for a marbled effect.
Bake for 55-60 minutes or until a knife inserted into the center comes out clean.
Cool & Remove – Let cool for 10 minutes, then invert onto a serving plate.
Dust with confectioners’ sugar before serving.

Pro Tips for the Best Coffee Cake

Use fresh blueberries for the best texture. If using frozen, don’t thaw first.
Don’t overmix the batter—it keeps the cake soft and fluffy.
Grease and flour the Bundt pan well to prevent sticking.
For a nut-free version, omit the pecans or replace them with rolled oats.

Serving Suggestions

Enjoy with a hot cup of coffee for the perfect breakfast.
Serve with fresh berries or a dollop of whipped cream.
Turn it into a dessert with a scoop of vanilla ice cream.

Final Thoughts

This Blueberry Sour Cream Coffee Cake is the ultimate treat—moist, flavorful, and loaded with delicious blueberry goodness. Whether you’re serving it for brunch or as an afternoon snack, it’s guaranteed to be a hit!

Try this recipe today! Let us know in the comments how you liked it!