Blueberry Sour Cream Coffee Cake

A soft, moist, tender crumb… warm cinnamon notes… and juicy bursts of blueberry—this is the kind of old-fashioned coffee cake that makes a Sunday morning feel special. Sour cream is the secret that keeps it incredibly moist, and baking it in a bundt or tube pan gives it that classic, comforting presentation.

This cake tastes even better the next day, which is probably why it earned “family favorite” status for you!

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⭐ Ingredients

For the Cake

• 1 cup (225 g) unsalted butter, softened

• 2 cups (400 g) granulated sugar

• 2 large eggs, room temperature

• 1 cup (240 g) sour cream

• 1 teaspoon vanilla extract

• 3 cups (360 g) all-purpose flour

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• ½ teaspoon salt

• 2 cups fresh or frozen blueberries (if frozen, do not thaw)

• 2 tablespoons flour (to toss with blueberries)

Cinnamon Sugar Swirl (optional but amazing)

• ½ cup granulated sugar

• 2 teaspoons ground cinnamon

• ½ cup chopped walnuts or pecans (optional)

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🥣 Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a bundt or tube pan.

2. Cream butter & sugar in a large bowl for 3–5 minutes until light and fluffy.

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

4. Mix in sour cream and vanilla until smooth.

5. Whisk dry ingredients (flour, baking powder, baking soda, salt) in a separate bowl.

6. Add dry ingredients to wet, mixing just until combined—do NOT overmix.

7. Toss blueberries with 2 tablespoons of flour and gently fold into the batter.

8. Optional swirl: Mix cinnamon, sugar, and nuts.

9. Assemble in the pan:

   • Spread half the batter

   • Sprinkle half the cinnamon mixture

   • Add remaining batter

   • Top with last of cinnamon mixture

10. Bake for 55–70 minutes, or until a toothpick inserted comes out clean.

11. Cool completely in the pan for 20 minutes before removing.

12. Slice, serve, and enjoy with coffee or tea.

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☕ Description / Notes

This cake has:

• A golden, slightly crisp top

• A soft, tender interior that stays moist for days

• Pops of blueberry throughout

• A subtle tang from sour cream that balances the sweetness

• Optional cinnamon swirl for extra aroma and flavor

It’s ideal for brunches, potlucks, holidays, or any comforting morning.

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💡 Tips for Best Results

• Room-temperature ingredients create the fluffiest cake.

• Don’t thaw frozen blueberries—they bleed too much.

• Dusting berries with flour keeps them from sinking.

• If the top browns too quickly, loosely tent with foil during the last 20 minutes.

• Use full-fat sour cream for the best texture.

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🍋 Variations

• Lemon Blueberry: Add 1 tablespoon lemon zest + 1 tablespoon lemon juice.

• Mixed Berry: Replace blueberries with raspberries or blackberries.

• Streusel Topping: Add a crumb topping instead of the swirl.

• Glazed: Drizzle with a vanilla or lemon glaze after cooling.

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❓ Frequently Asked Questions

1. Can I make this ahead?

Yes! This cake stays moist for 3–4 days. Wrap tightly once fully cooled.

2. Can I freeze it?

Absolutely. Freeze the whole cake or slices for up to 3 months. Thaw at room temperature.

3. Can I use yogurt instead of sour cream?

Yes—use full-fat Greek yogurt for the closest texture.

4. My cake cracked on top—did I do something wrong?

Not at all! Bundt cakes naturally crack as the dense batter rises.

5. Can I bake this in a 9×13 pan?

Yes—bake at the same temperature for 40–50 minutes.