Sour Cream Blueberry Coffee Cake

Imagine waking up to the sweet aroma of freshly baked coffee cake intertwined with the tangy scent of blueberries. The Heavenly Sour Cream Blueberry Coffee Cake is more than just a treat; it’s a delightful experience. Crafted with a perfect blend of sour cream and fresh blueberries, this cake brings a moist, tender crumb that melts in your mouth, while the crunchy pecan topping adds an irresistible texture contrast. This recipe guides you through crafting this masterpiece, ensuring every slice is a piece of heaven.

Preparation Time

  • Prep: 20 mins
  • Cook: 1 hour
  • Total: 1 hour 20 mins


  • Serves 12-16, perfect for family gatherings or a cozy morning treat.


  • 2 cups granulated sugar
  • 1 cup unsalted butter, room temperature
  • 2 large eggs
  • 1 cup sour cream
  • 1 tsp pure vanilla extract
  • 1⅝ cups all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • 1 cup blueberries (fresh or frozen)
  • ½ cup light brown sugar
  • ½ cup finely chopped pecan nuts
  • 1 tsp ground cinnamon
  • 1 Tbsp powdered sugar (for decoration)


  1. Preheat your oven to 175°C (350°F) and thoroughly grease and flour a 9-inch Bundt pan.
  2. In a large bowl, beat the granulated sugar and butter with an electric mixer until fluffy.
  3. Add eggs one at a time, fully incorporating after each addition. Blend in sour cream and vanilla.
  4. In a separate bowl, whisk together flour, baking powder, and salt. Gradually fold this into the wet mixture.
  5. Gently stir in the blueberries, being careful not to burst them.

How to Prepare

  1. Pour half of the batter into the prepared pan.
  2. Mix brown sugar, pecans, and cinnamon in a small bowl and sprinkle half over the batter.
  3. Top with the remaining batter and pecan mixture, swirling with a knife.
  4. Bake for about 1 hour, until a toothpick comes out clean. Cool before inverting onto a plate and dust with powdered sugar.

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