Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Blueberry Sour Cream Coffee Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 101 reviews
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 10-12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Blueberry Sour Cream Coffee Cake is a moist and tender Bundt cake filled with fresh or frozen blueberries, a crunchy cinnamon walnut layer, and a hint of vanilla. Perfectly balanced with a subtle tang from the sour cream, this coffee cake is a delicious treat for breakfast, brunch, or dessert. It bakes to golden perfection and is lightly dusted with powdered sugar to add a touch of sweetness.

Ingredients

Scale

Cake Batter

  • 3/4 cup (170g) salted butter, softened
  • 1 3/4 cups (350g) granulated sugar
  • 2 large eggs, room temperature
  • 1 cup (240g) sour cream, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 2/3 cups (234g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 cups fresh or frozen blueberries

Brown Sugar Walnut Layer

  • 1/2 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 3/4 cup chopped walnuts

For Serving

  • Powdered sugar for dusting

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch (10-cup) Bundt pan thoroughly to prevent sticking.
  2. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together using a hand or stand mixer until the mixture becomes light and fluffy, about 2 to 3 minutes.
  3. Add Eggs and Wet Ingredients: Add eggs one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl, then mix in the sour cream and vanilla extract until fully combined.
  4. Add Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, mixing just until blended. Avoid overmixing to keep the cake tender.
  5. Fold in Blueberries: Gently fold in the blueberries. If using frozen blueberries, toss them with 1 tablespoon of flour first to prevent them from sinking.
  6. Layer Batter and Topping: Spoon half of the cake batter into the prepared Bundt pan. In a small bowl, combine the brown sugar, ground cinnamon, and chopped walnuts. Sprinkle this mixture evenly over the batter in the pan. Top with the remaining batter and smooth the surface.
  7. Bake: Bake in the preheated oven for 55 to 70 minutes, or until a knife or long skewer inserted into the center of the cake comes out clean or with just a few crumbs attached.
  8. Cool and Serve: Allow the cake to cool in the pan for about 10 minutes. Then carefully invert the Bundt pan onto a serving plate. If it does not release easily, tap the pan firmly a few times with the butt end of a knife to loosen it. Let it cool completely, then dust with powdered sugar just before serving. This coffee cake is delightful served slightly warm or fully cooled.

Notes

  • Variations: Substitute blueberries with blackberries, raspberries, huckleberries, cherries, or strawberries for different fruit flavors.
  • Nut Alternatives: Use pecans or pistachios instead of walnuts as preferred.
  • Substitutions: Greek yogurt or buttermilk can be used in equal amounts instead of sour cream for a slight variation in texture and flavor.
  • Ensure all wet ingredients like eggs and sour cream are at room temperature for best results.
  • For frozen blueberries, tossing with flour prevents sinking and color bleeding into the batter.

Find it online: https://oliviadinner.com/blueberry-sour-cream-coffee-cake-recipe/