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    Home » Recipes » Cakes

    Published: May 27, 2020 Modified: May 8, 2023 by Nicole This post may contain affiliate links.

    Blueberry Sour Cream Coffee Cake

    Jump to Recipe Print Recipe

    Blueberry sour cream coffee cake with streusel topping is a moist, flavorful, and absolutely delicious bundt cake you're going to love! With fresh berries and oats in a buttery cake it's hard to resist!

    a freshly baked blueberry bundt cake on a wire cooling rack

    I love this easy blueberry bundt cake because it's so flavorful, moist, and absolutely perfect. It does take a little longer to bake than I'd like or that I'm used to, but it's so worth it.

    This blueberry bundt coffee cake remains fresh and moist for days and it's truly a perfect snack for enjoying when you want something silky smooth, sweet, tangy, and delicious.

    If you love coffee cake, be sure to check out my Cake Mix Coffee Cake and Easy Pumpkin Spice Coffee Cake.

    Why This Recipe Works

    1. It's simple and easy. Just mix some basic ingredients together and bake. This recipe is perfect for those wanting great taste with minimal effort.
    2. It's great for breakfast and dessert. Serve this coffee cake up in the morning for an easy meal, or save it for dessert with a scoop of ice cream. Either way, it won't last long!
    3. Perfect for any occasion. This cake is just as great on an early holiday morning as it is on the weekends. Serve it up whenever you want, or save it for those special days and make it a tradition.
    Jump to:
    • 🥘 Ingredients
    • 🍽 Equipment Needed
    • 🔪 Instructions
    • 🍴 Recipe Tips
    • 💭 FAQs
    • 📖 Recipe
    • 💬 Comments
    A full bundt cake with scattered blueberries in front

    🥘 Ingredients

    For the cake, you will need:

    All-purpose flour- The gluten structure and base of this recipe is all purpose flour.

    Baking soda- You will need some baking soda to help the cake rise as it bakes.

    Salt- A natural flavor enhancer.

    Sugar- Use granulated sugar for added sweetness and to get a more tender crumb.

    Butter- Adding in butter will give the cake necessary fats and help it to taste richer.

    Eggs- These are binding agents used to hold the cake together.

    Sour cream- For added richness and a velvety texture, use sour cream.

    Vanilla- A flavor enhancer.

    Fresh blueberries- Use fresh (or frozen) blueberries for bursts of delicious fruity flavor in every slice.

    For the Streusel, you will need:

    Sugar- You will need some granulated sugar to help the streusel taste sweet.

    Flour- This keeps the crumble from dissolving too quickly when baked.

    Water- For a little added moisture.

    Cinnamon- Add in some ground cinnamon for some warm spice.

    Butter- You will need some butter to hold the crumble together and to give it a richer flavor. You can use salted or unsalted butter.

    Steel cut oats- Adding in oats will give the streusel a subtle crunch.

    For the exact amounts needed, please see the recipe card below.

    🍽 Equipment Needed

    BeeyondCereal is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.

    • Mixing Bowls
    • Electric Mixer
    • Measuring Cups
    • Measuring Spoons
    • Bundt Pan

    🔪 Instructions

    Check out how to make blueberry sour cream coffee cake with these simple step-by-step instructions:

    Preheat the oven to 300F degrees. Spray a bundt pan and dust with flour, shaking out excess flour and then set it aside.

    greased and floured bundt pan

    In a bowl combine your flour, baking soda, and salt. Set aside

    dry ingredients in a mixing bowl

    In another bowl combine the streusel ingredients and set aside.

    streusel mixture in a mixing bowl

    In the bowl of a stand mixer or in a mixing bowl with an electric mixer, cream together the butter and sugar until light and fluffy.

    butter sticks and sugar in a mixing bowl

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

    creamed butter and sugar mixture with egg added

    Reduce the speed, add in vanilla and sour cream. The batter will look curdled. This is okay.

    vanilla and sour cream added to mixing bowl with creamed butter mixture

    Slowly add in the flour, a little at a time.

    flour added to mixing bowl with creamed wet ingredients

    Gently fold in the blueberries.

    fresh blueberries added to mixing bowl with coffee cake batter inside

    Scoop out ⅓ of the batter and spread it in a bundt pan.

    blueberry coffee cake batter added to bundt pan

    Top with ½ of the streusel mix. Spread it around as evenly as you can.

    blueberry coffee cake batter added to bundt pan and topped with streusel

    Top with another ⅓ of batter and repeat with streusel and the remaining batter.

    blueberry coffee cake batter in bundt pan topped with some streusel

    Bake 75min-85min until golden in color and toothpick comes out mostly clean. The streusel can alter the toothpick test results so if the cake looks done and springs back when touched, it's likely finished.

    baked blueberry coffee cake in a bundt pan

    Let cool in the pan for 15 minutes before flipping onto a wired rack.

    Dust with powdered sugar, serve and enjoy.

    baked blueberry coffee cake on a wire cooling rack

    🍴 Recipe Tips

    I love this blueberry bundt cake with sour cream, but I do have a few quick tips to share.

    Do not use margarine or a butter spread for making the streusel topping. It will result in a slightly soggier mess within the cake and although it tastes incredible, it may not be what you're going for.

    You can add additional blueberries to the recipe if desired. I like to add them when I do my first layer of streusel. This helps me to make sure that I get blueberries strategically placed in every bite and don't miss out on any of the blueberry goodness.

    💭 FAQs

    How long will blueberry coffee cake last?

    If you keep the cake in an airtight container at room temperature it will last for up to a week. You can also store it in the fridge if you'd like, but then you run the risk of it drying out due to the cold. Coffee cake is always better warm anyways.

    Can the coffee cake be frozen?

    Yes, you can freeze this coffee cake for up to 3 months if you keep it properly wrapped and covered. To do this it's best to let it cool completely and then wrap in plastic wrap before storing in an airtight container. You can thaw it overnight on the counter before eating.

    A slice of bundt cake on a white plate with a fork full

    Other Cake Recipes to Try

    • Chocolate Chip Loaf Cake
    • Honey Bee Cupcakes with Honey Buttercream
    • Easy DIY Among Us Sheet Cake (Buttercream Transfer Tutorial)
    • Peanut Butter Cream Cheese Frosting

    📖 Recipe

    blueberry sour Cream Coffee Cake
    Print Recipe
    5 from 1 vote

    Blueberry Sour Cream Coffee Cake

    Blueberry sour cream coffee cake with streusel topping is moist, flavorful, and absolutely delicious bundt cake you're going to love!
    Prep Time 30 minutes mins
    Cook Time 1 hour hr 20 minutes mins
    rest 15 minutes mins
    Total Time 2 hours hrs 5 minutes mins
    Servings: 12 slices
    Calories: 488kcal
    Cost Recipe $4.78/ Serving $0.40
    Prevent your screen from going dark

    Equipment

    • Mixing Bowls
    • Electric Mixer
    • Measuring Cups
    • Measuring Spoons
    • Bundt Pan

    Ingredients

    • 2 ⅓ cup All-purpose flour ($0.18)
    • ½ teaspoon Baking soda ($0.01)
    • 1 teaspoon Salt ($0.10)
    • 1 ½ cup Granulated sugar ($0.33)
    • 1 cup Butter, room temperature ($1.50)
    • 3 large Eggs ($0.24)
    • 1 cup Sour cream ($0.80)
    • 1 ½ teaspoons Vanilla extract ($0.02)
    • 1 cup Fresh blueberries ($0.99)

    Streusel

    • ¾ cup Granulated sugar ($0.07)
    • ¾ cup All purpose flour ($0.02)
    • 1 Tablespoon Water ($0.00)
    • 1 ½ teaspoon Ground cinnamon ($0.15)
    • ¼ cup Butter, softened ($0.32)
    • ¼ cup Oats ($0.05)
    US Customary - Metric

    Instructions

    • Preheat your oven to 300F degrees. Spray a bundt pan with nonstick cooking spray and dust with flour. Shake to coat sides well and tap to release excess flour from the pan. Set aside.
    • In a bowl, whisk together the flour, baking soda, and salt. Set aside.
    • In a small bowl combine the streusel ingredients and set aside.
    • In a large mixing bowl with an electric mixer or in the bowl of a stand mixer, cream together the sugar and butter until light and fluffy.
    • Add the eggs to the butter mixture one at a time, beating well after each addition.
    • Reduce the speed and add in the vanilla extract and the sour cream. The batter will look a little curdled, but this is okay.
    • Slowly add in the flour mixture, a little at a time to make sure that it's smooth and well incorporated.
    • Gently fold the blueberries into the batter and then scoop out ½ of the batter and place it in the bottom of the prepared bundt pan. Sprinkle half of the streusel mixture over the batter as evenly as you can.
    • Scoop another ½ of the cake batter and spread it over the top of the streusel layer.
    • Bake for 1 hour 10 minutes to 1 hour 20 minutes, or until the cake is a golden color and a toothpick can come out clean. Please note that depending on how wet the streusel is the cake tester might come out looking wet despite the cake being fully cooked. If needed, press slightly on the top of the cake to get a feel for how wet it is. If there's a little spring back when pressed, the cake should be cooked through.
    • Remove the cake from the oven and let it rest in the pan for 15 minutes before flipping it over to cool on a wire baking rack without the pan until cooled. Dust with powdered sugar if desired, serve and enjoy.

    Notes

    Do not use margarine or a butter spread for making the streusel topping. It will result in a slightly soggier mess within the cake and although it tastes incredible, it may not be what you're going for.
    You can add additional blueberries to the recipe if desired. I like to add them when I do my first layer of streusel. This helps me to make sure that I get blueberries strategically placed in every bite and don't miss out on any of the blueberry goodness.
    If you keep the cake in an airtight container at room temperature it will last for up to a week. You can also store it in the fridge if you'd like, but then you run the risk of it drying out due to the cold. Coffee cake is always better warm anyways.
    You can freeze this coffee cake for up to 3 months if you keep it properly wrapped and covered. To do this t's best to let it cool completely and then wrap in plastic wrap before storing in an airtight container. You can thaw it overnight on the counter before eating.

    Nutritional Information

    Serving: 1slice | Calories: 488kcal | Carbohydrates: 67.6g | Protein: 5.5g | Fat: 22.5g | Saturated Fat: 13.7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6.4g | Cholesterol: 57.5mg | Sodium: 263.5mg | Potassium: 106.9mg | Fiber: 1.7g | Sugar: 38.9g | Vitamin A: 185IU | Vitamin C: 1.4mg | Calcium: 43.8mg | Iron: 1.7mg
    Author NicoleDurham
    Course Breakfast, Dessert
    Cuisine American
    Tried this recipe?Mention @BeeyondCereal on Instagram and hashtag it #BeeyondCereal
    To view how this recipe was calculated you can visit my Pricing Disclosure Page for more information.

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    I'm Nicole and I am the owner and recipe developer here at Beeyond Cereal. I love saving money and one of the best places to trim expenses is in the kitchen. With this site, we are serving up tasty and frugal homemade dishes that the whole family will enjoy.

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