• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • Frugal
  • Resources
  • About
  • Shop
  • Subscribe

BeeyondCereal logo

menu icon
go to homepage
  • Recipes
  • Frugal
  • Resources
  • About
  • Shop
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Frugal
    • Resources
    • About
    • Shop
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Cakes

    Published: May 27, 2020 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 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.

    Jump to:
    • 🥘 Ingredients
    • 🍽 Equipment Needed
    • 🔪 Instructions
    • 🍴 Recipe Tips
    • 💭 FAQs
    • 📖 Recipe
    A full bundt cake with scattered blueberries in front

    🥘 Ingredients

    • All-purpose flour
    • Baking soda
    • Salt
    • Sugar
    • Butter
    • Eggs
    • Sour cream
    • Vanilla
    • Fresh blueberries

    Streusel

    • Sugar
    • Flour
    • Water
    • Cinnamon
    • Butter
    • Steel cut oats

    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 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.

    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)
    • Oreo Bundt Cake with Marshmallow Icing
    • Hidden Rainbow Heart Bundt Cake
    • 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 mins
    Cook Time 1 hr 20 mins
    rest 15 mins
    Total Time 2 hrs 5 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 sugar ($0.33)
    • 1 cup butter (2 sticks) room temperature ($1.50)
    • 3 eggs ($0.24)
    • 1 cup sour cream ($0.80)
    • 1 ½ teaspoon vanilla ($0.02)
    • 1 cup fresh blueberries ($0.99)

    Streusel

    • ¾ cup sugar ($0.07)
    • ¾ cup flour ($0.02)
    • 1 tablespoon water ($0.00)
    • 1 ½ teaspoon 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.

    More Cake Recipes

    • Apple Cider Cupcakes with Caramel Frosting
    • Pumpkin Patch Cupcakes
    • Single Layer Yellow Cake With Chocolate Frosting
    • Southern Banana Pudding Cake

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    A photo of Nicole from Beeyond Cereal

    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.

    More About Me →

    Trending NOW

    • 20 Minute Lazy Enchiladas
    • Jiffy Cornbread With Cake Mix
    • Roasted Whole Chicken with Potatoes and Carrots
    • Microwave Grilled Cheese

    Seasonal Recipes

    • Valentines Chocolate Chip M&M Cookies
    • Pink Chocolate Covered Strawberries
    • Simple Crepes (with Pancake Mix)
    • Valentine Cream Puffs with Raspberry Whipped Cream

    As Seen In

    parade yummyle foodgawker the pioneer woman

    Footer

    ↑ Back to Top

    About

    • Privacy Policy
    • Affiliate Disclaimer
    • Terms & Conditions
    • Public Sharing Policy
    • Pricing Disclosure

    Follow

    • Sign Up! for emails
    • Follow on Facebook
    • Follow on Instagram
    • Follow on Pinterest

    Contact

    • Contact
    • Services

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2023 Beeyond Cereal --Brunch Pro Theme by Feast Design Co.

    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
    Do not sell my personal information.
    Cookie settingsACCEPT
    Privacy & Cookies Policy

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
    Save & Accept