The Sour Cream Blueberry Coffee Cake is a classic treat that has been loved for over three decades. This family favorite combines the rich, moist layers of cake with the burst of fresh blueberries, making it the perfect companion to your morning coffee or as a sweet snack during the day. Whether you’re enjoying it on a leisurely Sunday morning or preparing it for a special occasion, this cake will never disappoint.
In the years since it was first passed down, this coffee cake has earned a special place in countless households, with the moist texture of sour cream enhancing the flavor and ensuring that each bite is as satisfying as the last. The blueberries add a burst of tartness and color, and if you can’t find fresh berries, frozen ones work just as well (though you’ll need to adjust the baking time slightly).
Why This Coffee Cake is Special
There’s something undeniably comforting about a classic coffee cake, but when you add sour cream to the mix, the cake becomes even more indulgent. The sour cream helps keep the cake tender and moist, which means it’s not only delicious when it comes out of the oven but stays fresh and flavorful for several days. The addition of blueberries brings a freshness that elevates the cake to a new level, while the cinnamon-pecan swirl adds a touch of sweetness and crunch. It’s this combination of flavors and textures that makes this cake so beloved by all who try it.
It’s no surprise that this recipe has remained a family favorite for over 30 years. The simplicity of the ingredients combined with the ease of preparation makes this coffee cake a go-to whenever there’s a need for a comforting, crowd-pleasing dessert or breakfast item.
Ingredients You’ll Need
This recipe calls for ingredients you probably already have in your pantry, making it easy to whip up whenever the craving for a sweet treat strikes. Here’s what you’ll need:
- 1 cup butter, softened – This will provide the cake with richness and a smooth texture.
- 2 cups white sugar – The sugar sweetens the batter, creating a beautiful balance with the tartness of the blueberries.
- 2 eggs – Eggs help bind the ingredients together and provide structure to the cake.
- 1 cup sour cream – The sour cream not only keeps the cake moist but also adds a subtle tang that perfectly complements the sweetness of the cake.
- 1 tsp vanilla extract – A classic flavor enhancer that adds depth to the overall taste.
- 1 ⅝ cups all-purpose flour – The flour forms the base of the cake, giving it structure and texture.
- 1 tsp baking powder – This helps the cake rise, making it light and fluffy.
- ¼ tsp salt – A pinch of salt helps balance the sweetness and enhances the overall flavor.
- 1 cup fresh blueberries – These provide a burst of flavor and color, making the cake extra special.
- ½ cup brown sugar – The brown sugar gives the cake a deeper, caramelized flavor, especially when paired with the cinnamon.
- 1 tsp ground cinnamon – The cinnamon adds warmth and a delightful spice to the cake, enhancing the sweetness of the sugar and the blueberries.
- ½ cup chopped pecans – These add a lovely crunch and nuttiness to the cake, complementing the sweetness and cinnamon swirl.
- 1 Tbsp confectioners’ sugar – This is for dusting the finished cake, giving it a pretty finish and a slight sweetness.
Step-by-Step Instructions
Making this Sour Cream Blueberry Coffee Cake is simple, even for beginners. Here’s a breakdown of how to make it:
- Preheat the Oven: Start by setting the oven to 350°F (175°C). While the oven is heating up, grease and flour a 9” Bundt pan to ensure the cake doesn’t stick to the pan once it’s baked.
- Prepare the Batter: In a large bowl, cream the softened butter and white sugar together until the mixture is light and fluffy. This step is important for creating a light, airy texture in the cake. Once the butter and sugar are well combined, beat in the eggs one at a time. After the eggs are fully incorporated, stir in the sour cream and vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, stirring just until combined. It’s important not to overmix the batter to avoid a dense cake. Gently fold in the fresh blueberries to avoid breaking them up too much.
- Layer the Cake: Spoon half of the prepared batter into the greased Bundt pan. Use a spatula to smooth it out evenly.
- Make the Cinnamon Pecan Mixture: In a small bowl, combine the brown sugar, ground cinnamon, and chopped pecans. This mixture will create a beautiful swirl in the cake. Sprinkle half of the cinnamon-pecan mixture over the batter in the pan.
- Add the Remaining Batter: Spoon the rest of the batter on top of the cinnamon-pecan layer. Be sure to spread it evenly to cover the cinnamon mixture completely. Then, sprinkle the remaining cinnamon-pecan mixture over the top.
- Swirl the Sugar Mixture: Take a knife or thin spatula and gently swirl the cinnamon-pecan sugar mixture into the batter. This will create a marbled effect that looks as good as it tastes.
- Bake: Place the pan in the preheated oven and bake for 55 to 60 minutes. Check for doneness by inserting a knife or toothpick into the center of the cake. If it comes out clean, the cake is ready. If not, bake for a few more minutes and check again.
- Cool and Serve: Once baked, allow the cake to cool in the pan on a wire rack for 10 minutes. Then, carefully invert the pan onto a serving plate, tapping it gently to release the cake. Dust the top with confectioners’ sugar for a finishing touch.
Storage and Serving Tips
This cake can be stored at room temperature in an airtight container for up to 3 days. If you need to store it for longer, you can refrigerate it for up to a week, though it’s best enjoyed fresh. If you want to keep it for even longer, consider freezing individual slices in an airtight container or freezer bag for up to 3 months. When ready to enjoy, simply thaw at room temperature or microwave for a few seconds.
Enjoying Your Coffee Cake
This Sour Cream Blueberry Coffee Cake is best served with a hot cup of coffee, tea, or even a glass of milk. It’s perfect for breakfast, brunch, or as a delicious afternoon snack. The blueberries burst in each bite, the pecans add crunch, and the cinnamon swirl creates an irresistible aroma that will fill your kitchen.
This cake is also perfect for special occasions or family gatherings. Its moist texture and rich flavor are sure to impress your guests, and it’s easy to make in large quantities if you’re serving a crowd. Whether it’s a lazy Sunday morning or a holiday celebration, this coffee cake will always be a hit.
Conclusion
The Sour Cream Blueberry Coffee Cake is a timeless recipe that has stood the test of time. With its tender, flavorful layers, blueberries, and cinnamon-pecan swirl, it’s a treat that will bring warmth and joy to any occasion. The addition of sour cream makes it extra moist, and the blueberries provide a burst of freshness that complements the sweetness of the cake. Whether you’re baking it for yourself or sharing it with others, this cake is sure to become a favorite in your kitchen for years to come.
