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 blueberry bundt coffee cake is a delightful dessert that brings together the rich, moist texture of a sour cream-based cake with the burst of flavor from fresh or frozen blueberries.
Baked in a bundt pan, it acquires an elegant ring shape that's perfect for serving on special occasions or enjoying with a cup of coffee.
I love this easy blueberry bundt cake because it's so flavorful, moist, and perfect. This 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.
🍯 Why This Recipe Works
- 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.
- 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!
- 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.
All-purpose flour- The gluten structure and base of this recipe is all purpose flour.
Sugar- Use granulated sugar for added sweetness and to get a more tender crumb. You will also need some granulated sugar to help the streusel taste sweet.
Sour cream- For added richness and a velvety texture, use sour cream.
Fresh blueberries- Use fresh (or frozen) blueberries for bursts of delicious fruity flavor in every slice.
For specific ingredients and measurements, please see the recipe card below.
Step 1: Preheat the oven to 300 degrees F. Spray a bundt pan and dust with flour, shaking out excess flour, and then set it aside.
Step 2: In a bowl combine your flour, baking soda, and salt. Set aside
Step 3: In another bowl combine the streusel ingredients and set aside.
Step 4: 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.
Step 5: Add eggs, one at a time, beating well after each addition.
Step 6: Reduce the speed, and add in vanilla and sour cream. The batter will look curdled. This is okay.
Step 7: Slowly add in the flour, a little at a time.
Step 8: Gently fold in the blueberries.
Step 9: Scoop out ⅓ of the batter and spread it in a bundt pan.
Step 10: Top with ½ of the streusel mix. Spread it around as evenly as you can.
Step 11: Top with another ⅓ of batter and repeat with streusel and the remaining batter.
Step 12: Bake 75min-85min until golden in color and the 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.
Step 13: Let cool in the pan for 15 minutes before flipping onto a wired rack.
Dust with powdered sugar, serve, and enjoy.
🍴 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.
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 anyway.
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.
Yes, frozen blueberries can be used in this recipe, and they work well when fresh blueberries are out of season.
❤️ More Delicious Cake Recipes
If you tried this Blueberry Sour Cream Coffee Cake, please leave a ⭐️ star rating and share your feedback in the 📝 comments section below. I would truly appreciate it!
Blueberry Sour Cream Coffee Cake
- 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)
- 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)
- 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.