Blueberry Sour Cream Coffee Cake

If you’re looking for a soft, moist, and absolutely irresistible coffee cake, this Blueberry Sour Cream Coffee Cake is the perfect treat.

The combination of tender cake, juicy blueberries, and a cinnamon-pecan swirl makes this a standout dessert.

Whether served for breakfast, brunch, or dessert, this cake pairs wonderfully with a hot cup of coffee or tea.

Ingredients and Their Role

For the Cake:

1 cup butter, softened – Adds moisture and richness to the cake.

2 cups white sugar – Provides sweetness and helps with texture.

2 eggs – Adds structure and richness.

1 cup sour cream – Ensures a soft, moist crumb while adding a slight tang.

1 teaspoon vanilla extract – Enhances the overall flavor.

1 ⅝ cups all-purpose flour – Forms the base of the cake, giving it structure.

1 teaspoon baking powder – Helps the cake rise for a light texture.

¼ teaspoon salt – Balances sweetness and enhances flavor.

1 cup blueberries, fresh – Bursts of fruity sweetness that complement the cake beautifully.

For the Cinnamon-Pecan Swirl:

½ cup brown sugar – Adds a deep, caramel-like sweetness.

1 teaspoon ground cinnamon – Infuses warm, comforting spice.

½ cup chopped pecans – Brings crunch and nuttiness to contrast the soft cake.

For Garnish:

1 tablespoon confectioners’ sugar for dusting – Adds a touch of elegance and sweetness.

Step-by-Step Instructions

Step 1: Prepare the Baking Pan

Preheat the oven to 350°F (175°C).

Grease and flour a 9-inch Bundt pan to prevent sticking.

Step 2: Make the Batter

In a large bowl, cream together butter and sugar until light and fluffy.

Beat in the eggs one at a time, ensuring each is fully incorporated.

Stir in the sour cream and vanilla extract, mixing until smooth.

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually stir the dry ingredients into the wet mixture until just combined.

Gently fold in the blueberries, ensuring even distribution without overmixing.

Step 3: Assemble the Cake

Spoon half of the batter into the prepared Bundt pan.

In a small bowl, mix together brown sugar, cinnamon, and chopped pecans.

Sprinkle half of the cinnamon-pecan mixture over the batter.

Spoon the remaining batter on top, then sprinkle the rest of the pecan mixture over it.

Use a knife or thin spatula to gently swirl the layers together, creating a marbled effect.

Step 4: Bake the Cake

Place the cake in the preheated oven and bake for 55 to 60 minutes.

Check for doneness by inserting a knife or toothpick into the thickest part of the cake—if it comes out clean, it’s ready.

Step 5: Cool and Serve

Allow the cake to cool in the pan on a wire rack for 10 minutes.Invert the cake onto a serving plate and tap firmly to release it from the pan.Dust with confectioners’ sugar just before serving for a beautiful finishing touch.

Pro Tips for the Perfect Blueberry Sour Cream Coffee Cake

Use fresh blueberries for the best texture and flavor. If using frozen, do not thaw before adding to the batter.

Swirl the cinnamon-pecan layer lightly to keep the distinct layers while still blending the flavors.

Let the cake cool slightly before removing from the pan to prevent breaking.

Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.

Serving Suggestions

This Blueberry Sour Cream Coffee Cake pairs wonderfully with:

Freshly brewed coffee or tea for a comforting breakfast or brunch.

A scoop of vanilla ice cream for a decadent dessert.

A dollop of whipped cream and extra blueberries for an elegant touch.

Why This Recipe Stands Out

This coffee cake is a perfect balance of sweet, tangy, and nutty flavors with an incredibly moist and tender texture.

Whether you’re making it for a family gathering, a weekend brunch, or simply as a treat for yourself, this cake is sure to become a household favorite.