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Blueberry Sour Cream Coffee Cake

Posted by Denise on May 7, 2013

blueberry sour cream coffeecake slice 

Moist and filled with blueberries and cinnamon, this coffee cake is one of our favorites.

Blueberry Sour Cream Coffee Cake is a super moist vanilla cake filled with plump blueberries and ribbons of cinnamon and brown sugar. Glenn and I enjoyed slices of this melt-in-your-mouth coffee cake for breakfast, then because we decided it was too dangerous to our waistlines to keep it in the house, I took the rest of it to work and placed it in the break room.

Despite not telling any of my coworkers the blueberry sour cream coffee cake was there, I happened to walk past the break room about 10 minutes later and glanced in. Half of the coffeecake was gone and neat little piles of napkins, paper plates and plastic forks were sitting next to it! An hour later it was completely gone and the cake plate was washed and returned with a cute little thank you note. I got lots of recipe requests!

Blueberry season is nearly here again. This recipe is a fantastic way to use up last season’s blueberries lurking in the freezer. The sour cream adds moisture to the batter and helps give the final product a delicious tang.  This recipe is from McCall’s Cooking School.


  Printer friendly recipe without photos 

Blueberry Sour Cream Coffee Cake

 blueberry sour cream coffee cake ingredients

Blueberry Sour Cream Coffee Cake ingredients


Makes 8 to 10 servings



cups all-purpose flour

1 ½

teaspoon baking powder


teaspoon baking soda


teaspoon salt


cup packed brown sugar


tablespoons all-purpose flour


teaspoon ground cinnamon


cup butter or margarine, softened

1 ½

cups granulated sugar


teaspoon vanilla extract




cup sour cream

2 – 3

cups fresh or frozen blueberries


cup confectioner’s sugar (10x or powdered sugar)

1 – 2

tablespoons milk






1.    Preheat the oven to 350o F. Lightly grease the inside of a 10-x-4 ½“ tube or Bundt pan without a removable bottom.


2.   Prepare your ingredients by sifting the flour, baking powder and baking soda together into a small bowl and set aside for later. Then mix the brown sugar, 1 tablespoon of the flour and the cinnamon in another small bowl, making sure there are no large clumps when you’re finished. Wash the blueberries and allow to drain.


brown sugar and cinnamon




3.   Place the butter in a large mixing bowl and beat on medium speed until it is creamy. Add the granulated sugar to the butter and mix until it is light and fluffy. Add the eggs one at a time, mixing well after each one.


adding eggs to batter




4.   Turn the mixer to low speed and alternate adding 1/3 of the flour mixture with ½ of the sour cream, beginning and ending with the flour. If you were to add all of the dry ingredients at one time, the batter would be too thick and hard to mix. All of the sour cream at one time would make the batter very wet and makes mixing in the dry ingredients uneven so that’s why we alternate between the two. Once everything is mixed well, gently dust 1 tablespoon of flour into the blueberries in a small bowl, taking care to keep the blueberries whole.


flouring blueberries




5.     Pour 1/3 of the batter into the tube or Bundt pan. Sprinkle ½ of the brown sugar mixture and ½ of the blueberries over the batter in the pan making sure it is evenly spread out. Pour in another 1/3 of the batter and repeat the brown sugar and blueberry layers using the rest of both. Top with the final 1/3 of the batter.


layering blueberries and brown sugar mixture




6.     Place the pan in the oven on the center rack and bake until a cake tester inserted into the middle of the coffee cake comes out clean, about 60 minutes. Cool the coffee cake in the pan for about 20 minutes. Carefully remove the coffee cake from the pan. Mix the confectioner’s (powdered) sugar and milk and drizzle over the top of the coffee cake. Slice and serve.



blueberry sour cream coffeecake on plate1 



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