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!
Blueberry bundt coffee cake
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 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.
Blueberry sour cream coffee cake ingredients
- All-purpose flour
- Baking soda
- Sour cream
- Fresh blueberries
- Steel cut oats
What you’ll need to make this blueberry bundt coffee cake recipe
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Tips for making blueberry bundt cake with sour cream
I love this blueberry bundt cake 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.
Coffee Cake FAQs
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.
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.
How to make blueberry sour cream coffee cake
Preheat the oven to 300F degrees. Spray a bundt pan and dust with flour, shaking out excess flour and then set it aside.
In a bowl combine your flour, baking soda, and salt. Set aside
In another bowl combine the streusel ingredients and set aside.
Add eggs, one at a time, beating well after each addition.
Reduce the speed, add in vanilla and sour cream. The batter will look curdled. This is okay.
Slowly add in the flour, a little at a time.
Gently fold in the blueberries.
Scoop out ⅓ of the batter and spread it in a bundt pan.
Top with ½ of the streusel mix. Spread it around as evenly as you can.
Top with another ⅓ of batter and repeat with streusel and the remaining batter.
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.
Let cool in the pan for 15 minutes before lipping onto a wired rack.
Dust with powdered sugar, serve and enjoy.
Other Fruity Recipes to Try
- Lemon Mug Cake with Lemon Curd
- Glazed Blueberry Cream Cheese Scones
- Honey Lime Fruit Salad
- Keylime Cookies
- Fruit Filled Crescent Roll Danishes
- Strawberry Pink Lemonade
- Homemade Italian Sodas
- Strawberry Mason Jar Ice Cream
- Cheesecake Stuffed Strawberries
- Vegan Banana Bread with Applesauce
Blueberry Sour Cream Coffee Cake
- 2 ⅓ cup all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 ½ cup sugar
- 1 cup butter (2 sticks) room temperature
- 3 eggs
- 1 cup sour cream
- 1 ½ teaspoon vanilla
- 1 cup fresh blueberries
- ¾ cup sugar
- ¾ cup flour
- 1 tablespoon water
- 1 ½ teaspoon cinnamon
- ¼ cup butter, softened
- ¼ cup oats
- 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.