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Blueberry Sour Cream Coffee Cake

Rated as 4.66 out of 5 Stars

"One really delicious and really unhealthy Sunday coffee cake. I have no idea where I got this recipe from but it was about thirty years ago and has been a family favorite since. The bake time is a bit longer if you're using frozen berries."
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Ingredients

1 h 20 m servings 459 cals
Original recipe yields 12 servings (1 - 9 inch Bundt cake)

Directions

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  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Combine the flour, baking powder, and salt; stir into the batter just until blended. Fold in blueberries.
  3. Spoon half of the batter into the prepared pan. In a small bowl, stir together the brown sugar, cinnamon and pecans. Sprinkle half of this mixture over the batter in the pan. Spoon remaining batter over the top, and then sprinkle the remaining pecan mixture over. Use a knife or thin spatula to swirl the sugar layer into the cake.
  4. Bake for 55 to 60 minutes in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Cool in the pan over a wire rack. Invert onto a serving plate, and tap firmly to remove from the pan. Dust with confectioners' sugar just before serving.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 459 calories; 24 g fat; 59.5 g carbohydrates; 4.1 g protein; 80 mg cholesterol; 223 mg sodium. Full nutrition

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Reviews

Read all reviews 934
  1. 1134 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

I made four cakes. One exactly per the recipe (how can you rate a recipe unless you make it exactly as written?), one with less sugar per reviews, one with more blueberries per reviews, and one...

Most helpful critical review

OK..I've made this twice. It has all things I love in it, so I've tried it twice... but I've been disappointed in it both times. Granted, my guests, the first time I made it....devoured it. B...

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I made four cakes. One exactly per the recipe (how can you rate a recipe unless you make it exactly as written?), one with less sugar per reviews, one with more blueberries per reviews, and one...

I'm not one to give a five easily but this recipe was wonderful! I decreased the white sugar by about a 1/3 cup and added more blueberries (I used frozen about 1 and 1/2 cup). When I use froze...

This cake is delicious. I used 1 1/2 sticks butter, 1 1/2 cups sugar and 1 ¾ cups fresh blueberries. Some reviewers mentioned it flattening out. The key is not to over mix the batter after addin...

This recipe is a traditional buckle made using pound cake like proportions. That's the reason why everyone is finding their cake too sweet, and very dense. The only coffee-cake aspect of the r...

I made this for "snack day" at the office. Made no changes except to cook it for less time than stated. Absolutely wonderful coffee cake. I was a little concerned because the batter was so th...

This made a very moist heavy coffee cake, but oh so delicious! I cut back butter to 1+1/2 sticks (3/4 cup) as suggested by others and cut sugar back to 1 cup. Also dusted pecans with flour bef...

I made this with fat free sour cream and substituted SPLENDA for half the amount of sugar. You couldn't tell - it was amazing, moist, and all my classmates (who I brought it to) LOVED it. It w...

This simply is the best recipe to impress your friends, not for the diet conscious. I like its heavy, moist texture, preferably the next day served cold for me. I'm spreading the word here in A...

Made the recipe twice: First time exactly as described (because how can you review a recipe if you don't follow it???) and second with some of the modifications suggested in the reviews + some t...