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    BeeyondCereal » Recipes » Breakfast Recipes

    Blueberry Sour Cream Coffee Cake

    Modified: Oct 18, 2023 Published: May 27, 2020 by Nicole Durham This post may contain affiliate links. Leave a Comment

    Jump to Recipe
    5 from 1 vote

    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!

    Recipe: $6.38 | Per Serving: $0.53 | Servings: 12

    a freshly baked blueberry bundt cake on a wire cooling rack.

    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, and then pair it with some actual coffee like Maple Syrup Iced Coffee, Iced White Chocolate Mocha, or Cinnamon Toast Crunch Latte.

    Jump to:
    • 🍯 Why This Recipe Works
    • 🥘 Ingredients
    • 🔪 Instructions for Blueberry Sour Cream Coffee Cake
    • 🍴 Recipe Tips
    • 💭 Recipe FAQs
    • ❤️ More Delicious Cake Recipes
    • 📖 Recipe
    • 💬 Comments

    🍯 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.

    🥘 Ingredients

    Ingredient Notes:

    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. If you still have blueberries left, try them in our Small Batch Blueberry Muffins or Cake Mix Blueberry Muffins.

    For specific ingredients and measurements, please see the recipe card below.

    🔪 Instructions for Blueberry Sour Cream Coffee Cake

    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.

    greased and floured bundt pan.

    Step 2: In a bowl combine your flour, baking soda, and salt. Set aside

    dry ingredients in a mixing bowl.

    Step 3: In another bowl combine the streusel ingredients and set aside.

    streusel mixture in a mixing bowl.

    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.

    butter sticks and sugar in a mixing bowl.

    Step 5: Add eggs, one at a time, beating well after each addition.

    creamed butter and sugar mixture with egg added.

    Step 6: Reduce the speed, and 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.

    Step 7: Slowly add in the flour, a little at a time.

    flour added to mixing bowl with creamed wet ingredients.

    Step 8: Gently fold in the blueberries.

    fresh blueberries added to mixing bowl with coffee cake batter inside.

    Step 9: Scoop out ⅓ of the batter and spread it in a bundt pan.

    blueberry coffee cake batter added to bundt pan.

    Step 10: 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.

    Step 11: 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.

    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.

    baked blueberry coffee cake in a bundt pan.

    Step 13: 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

    1. Choosing Ingredients: Avoid using margarine or butter spread for the streusel topping, as it can result in a slightly soggy texture within the cake.
    2. Adding Blueberries: Feel free to add extra blueberries to the recipe if desired. Add them when layering the streusel to ensure even distribution throughout the cake, maximizing the blueberry flavor in every bite.

    💭 Recipe 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 anyway.

    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.

    Can you use frozen blueberries instead of fresh ones?

    Yes, frozen blueberries can be used in this recipe, and they work well when fresh blueberries are out of season.

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

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    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!

    📖 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 $6.38 / Serving $0.53
    Prevent your screen from going dark

    Equipment

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

    Ingredients

    Streusel

    • ¾ cup granulated sugar ($0.27)
    • ¾ cup all purpose flour ($0.10)
    • 1 Tablespoon water ($0.00)
    • 1 ½ teaspoon ground cinnamon ($0.12)
    • ¼ cup butter, softened ($0.50)
    • ¼ cup oats ($0.06)

    Coffee Cake

    • 2 ⅓ cup all purpose flour ($0.30)
    • ½ teaspoon baking soda ($0.01)
    • 1 teaspoon salt ($0.01)
    • 1 ½ cup granulated sugar ($0.54)
    • 1 cup butter, room temperature ($1.98)
    • 3 large eggs ($0.45)
    • 1 ½ teaspoons vanilla extract ($0.05)
    • 1 cup sour cream ($1.00)
    • 1 cup fresh blueberries ($0.99)
    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 small bowl combine the streusel ingredients and set aside.
    • In a bowl, whisk together the flour, baking soda, and salt. 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

    Use butter for the streusel topping, not margarine or butter spread, to avoid sogginess in the cake.
    You can add extra blueberries to the recipe, ideally when applying the first layer of streusel to ensure an even distribution.
    When stored in an airtight container at room temperature, the coffee cake will last for up to a week.
    You can also refrigerate the cake, but it might dry out due to the cold; it's best enjoyed warm.
    To freeze the coffee cake for up to 3 months, allow it to cool completely, wrap it in plastic wrap, and store it in an airtight container. Thaw it on the counter overnight before serving.

    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 Nicole Durham
    Course Breakfast, Dessert
    Cuisine American
    Diet Vegetarian
    Tried this recipe?Mention @BeeyondCereal on Instagram and hashtag it #BeeyondCereal
    Nutrition provided is an estimate. It will vary based on specific ingredients used. To view how this recipe was calculated you can visit my Pricing Disclosure Page for more information.

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    Hey, I'm Nicole

    The proud owner and recipe developer behind BeeyondCereal. Here, I'm passionate about showing people how to navigate the kitchen with frugality in mind, whipping up family-friendly recipes that not only save money but also bring joy to every meal.

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