Blueberry Sour Cream Coffee Cake

 If you’ve been searching for a coffee cake that’s tender, bursting with blueberries, and layered with warm cinnamon streusel — your search ends here! This Blueberry Sour Cream Coffee Cake has been a treasured family recipe for over three decades, passed from brunch table to holiday mornings.

Thanks to the richness of sour cream and the balance of juicy blueberries and cinnamon-pecan crunch, this is the kind of cake that feels both nostalgic and luxurious.Blueberry streuselkuchen

Why You’ll Love This Recipe

Ultra Moist & Tender – Sour cream keeps the crumb soft and melt-in-your-mouth.

Perfectly Sweet – A warm, cinnamon-sugar swirl adds depth without overwhelming.

Blueberry-Packed – Bursts of fruity goodness in every bite.

Easy & Impressive – Looks bakery-worthy, but comes together easily at home.

Ingredients

For the Cake:

1 cup butter, softenedBlueberry streuselkuchen

2 cups white sugar

2 eggs

1 cup sour cream

1 tsp vanilla extract

1 ⅝ cups all-purpose flour

1 tsp baking powder

¼ tsp salt

1 cup blueberries (fresh preferred)

For the Streusel Swirl:

½ cup brown sugar

1 tsp ground cinnamon

½ cup chopped pecans

For Finishing:

1 Tbsp confectioners’ sugar (for dusting)

Instructions

🔹 1. Prep the Pan

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch Bundt pan generously to prevent sticking.

🔹 2. Make the Batter

Cream butter and sugar together in a large bowl until light and fluffy.

Add eggs, one at a time, beating well after each addition.

Stir in the sour cream and vanilla extract.

🔹 3. Combine Dry Ingredients

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

Gradually add to the wet mixture, mixing just until incorporated.

🔹 4. Fold in Blueberries

Gently fold in the blueberries, being careful not to overmix or crush them.

Build the Streusel Layer

In a small bowl, mix:

½ cup brown sugar

1 tsp cinnamon

½ cup chopped pecans

Assemble the Cake

Spoon half of the batter into the prepared Bundt pan.Blueberry streuselkuchen

Sprinkle half of the streusel mixture evenly over the batter.

Spoon in the remaining batter, then top with the rest of the streusel.

Use a knife to gently swirl the streusel into the batter for that signature marbled look.

Bake and Cool

Bake for 55–60 minutes, or until a knife inserted into the center comes out clean.

Let the cake cool in the pan for 10 minutes, then invert onto a serving plate.

Once fully cooled, dust with confectioners’ sugar.

Pro Tips for the Best Coffee Cake

Fresh blueberries yield the best texture and juiciness. If using frozen, do not thaw before adding.Blueberry streuselkuchen

Avoid overmixing the batter for a fluffy, tender crumb.

Grease and flour your Bundt pan thoroughly — this cake has a lot of character and loves to stick!

For nut-free versions, swap the pecans for rolled oats or omit entirely.

Serving Suggestions

Serve warm with a cup of freshly brewed coffee or hot tea.

Top with a scoop of vanilla ice cream for a comforting dessert.

Garnish with fresh berries or whipped cream for brunch gatherings.

Final Thoughts

This Blueberry Sour Cream Coffee Cake is more than just a treat — it’s a memory-maker. Whether you’re baking it for Sunday brunch, holiday breakfast, or just because, it brings comfort and joy to the table with every slice.