Blueberry Sour Cream Coffee Cake

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 with less sugar and more blueberries. I took them to the restaurant where I work for a blind taste test with my coworkers. The majority picked the original recipe as best, but all were wonderful and disappeared before the end of the night. Management is thinking about adding this to our menu. Thanks!

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 adding the sour cream. *Gently* blend in the sour cream and then the dry ingredients.

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 recipe is the name. To avoid cake collapse, the wet ingredients (excluding the sour cream) need to be whipped as long as possible, then the sour cream and dry ingredients should be folded in gently by hand. The dry ingredients should be mixed together before adding to the wet. These types of techniques will leaven the cake a little. To make it more a buckle and less a pound cake, use only 3/4 cup butter, 1 cup sugar and more fruit. Otherwise, you're eating a blueberry, sugar crumbed pound cake. Also - if you increase the fruit, and decrease the sugar/butter, expect to bake it longer to absorb the extra moisture. I baked mine for 1 hr 30 min in a 350 oven and it was still very moist.

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 thick and I really couldn’t swirl the streusel in as much as just push it down a little bit. Beautiful recipe and everyone at the office is raving about it. Words used to describe this cake included, “wonderful” and “divine”. Many thanks to dmcarm. Addendum: I made this for Thanksgiving and froze it. As wonderful as this cake is, it didn't freeze well. The texture after thawing was too moist and it just wasn't as good as fresh. It was torture having it in the freezer anyway.

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 before adding to cake. Others said they collapsed cake and this old trick from my grandma works fine for that. I did use 2 cups blueberries and a little more cinnamon than suggested. Will make again.

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 technique tips. First cake came out almost prefect but still 5 stars - baked for 60 minutes in my convection oven using frozen berries. It was luscious BUT very sweet and some of the blueberries sank to the bottom of the pan which caused part of it to stick to the Bundt pan and therefore not unmold perfectly. Armed with suggestions from the reviews and some newly-acquired tricks from the interwebs, I was ready to try again. Second time, I reduced butter to 3/4 cups (1 1/2 sticks) and sugar to 1 1/2 cups as suggested here. I substituted 1/2 teaspoon almond extract for the vanilla and that coordinated nicely with the pecan and brown sugar flavors. Now here comes the technique. To keep the berries from sinking to the bottom of the pan - this time I shook my frozen blueberries in a Ziploc bag of flour and shook off the excess flour in a strainer before putting them into the cake. Also, I wanted to try creating a "stripe" of blueberry goodness in the middle of the cake rather than blueberries throughout, which would also help the sticking problems. So instead of mixing the floured berries into the batter, I sprinkled them ON TOP of the cinnamon-brown sugar-pecan mixture that went in the middle of the cake. Results: Perfection at 60 minutes in the oven and unmolded beautifully!

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 was tough to get out of the bundt pan because the berries tend to get very gooey and stick to the pan...be careful with the placement of the berries if you can. (Try to get them toward the inside of the cake.)

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 Australia! I used only 1 1/2 cups of sugar...next time I'm going to put the topping on the bottom, so that when it is turned out it will have a caramel effect with the sugar.

I made this cake this morning and it turned out perfectly! I didn't have vanilla so I used a half tsp of almond extract. Tasted great! This cake is very sweet, so one could easily cut back on the sugar to 1.5 cups. I used frozen blueberries, but before adding them to the batter, I ran cool water over them and let them set for 10-15 minutes. This thawing made them taste like fresh in the finished cake. I may try lemon extract next time, just to experiment.

PLEASE pay attention to all of the lower star ratings - because they're all true and accurate. The cake is moist, but too moist. It IS wet and too heavy to support itself and it DOES cave in and look like a total flop. But it's delicious. Boy, is it delicious, so it can be forgiven for its being unattractive (and looking like a total flop). I was prepared to throw it out. But I tried a piece for review/ rating purposes. And then I had another good-sized piece because I was compelled to. And I want some more. It's sweet and rich and buttery and cinnamony; everything our taste buds adore.

5 stars isn't enough. AMAZING. Moist, tender, tasty. I made with the exact recipe ingredients, but I didn't mix in the blueberries. Instead I coated them with flour and then spread them evenly in the middle layer, along with the cinnamon and sugar. Topped with rest of blueberries not put in middle layer and then sort of pushed them into the batter with a knife. Then topped with rest of cinnamon and sugar mix. The whole family LOVED this. I'm a cake decorator, and I have picky eaters who are used to eating the best, most moist cakes, and they LOVED this!! THANKS

DIVINE!!! I am eating my slightly too warm first piece right now. I didn't have any frozen blueberries on hand so I used a frozen berry medley mix and it's delicious. I also omitted the pecans because the husband doesn't like nuts. I let it cook an additional 12 minutes since I used frozen berries and it turned out perfect. I realized after all was said and done that I did not have any powdered sugar to dust on top - which is fine since this is just for my sweetie and I, but if you're serving this to others, I think the powdered sugar would be a nice addition. I also sifted together the flour, baking powder and salt before adding it to the batter.

This is one delicious cake. I've made it three times...the first two in the bundt pan and had a very difficult time getting it out in one piece. The third time was a winner in a 9 x 13 pan, and that's the way I'll make it in the future. Wonderful recipe!!

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. BUT, I could almost see it sinking into itself. The ingredients are so heavy that the cake couldn't seem to hold itself up.

I would give this cake 10 stars if I could. Seriously delicious. Took others suggestions and used 1 cup sugar, 3/4 cup butter and added more blueberries. Disappeared quickly at work. Just a suggestions with the blueberries. Put them in a zip lock baggy with some flour and shake them so they don't sink in the cake. Will definitely make again!!

This would have been wonderful if it had risen in the middle. I doubled the recipe and baked it in a very large glass dish--about 12x15--don't know if my oven is not hot enough, and it needed a higher temperature or what. It was delicious around the edges and was good but kind of gooey in the middle. I baked it a long time! But maybe not quite long enough?? Anyway--will try again, as it was really delicious, and everyone really liked it, but if I double it, think I might try baking at 375 degrees instead of 350. Update: tried again in smaller pan (9x13), and it still was sunken in the middle. So I don't know what to do with this coffee cake. Maybe it's too rich, with all the butter and sour cream, to hold up?? Don't remember reading reviews where other people had this problem. Almost think I'll go back to my old recipe. Might give it one more try though. Maybe try decreasing the butter a little? And I think I'll bake it in a bundt pan.

This was just soooooo goood i love this recipe i make it all the time. 10 stars from me....

Yesterday I baked this cake in a 9X13 insulated pan. Although the tester came out clean, the cake was gooey in the middle. Today I tried again (I'm supposed to bring a cake to a picnic today.) I made the following changes and the cake turned out great. Use a 9X13 glass pan. Metal tends to interact with the acid in the berries. Use "bakers buttermilk" instead of sour cream. This will make the batter lighter and easier to fold in the berries. To make the "buttermilk:, put 1 T white vinegar into a one cup meauring cup. Fill to line with milk. Let stand 5 minutes. Stir. After you have beaten the life out of the butter and sugar and eggs (I used 1 and 1/2c each) fold the sifted dry ingredients into the batter alternativly with the milk, beginning and ending with the dry ingredients. Use TWO t. baking powder. You may need a bit more flour to get a smooth texture. Bake 45 to 55 minutes. I put most of the filing in the middle and just sprinkled the rest lightly on top. If you put only 1/3 of the batter on the bottom you'll find it easier to get the top layer on easily.

DON'T do what I did, and hesitate to use the brown sugar mixture. I thought maybe i'd just want a simple blueberry cake, but then I caved, and thought I should follow the recipe exactly as it should be. I'm so glad I did!! The brown sugar mixture adds a hint of caramel flavor, and I used almonds because I'm a dork and started the recipe without checking to see if I had pecans :-) Unbelievably moist, we gobbled it without even the powdered sugar on top.

GREAT coffee cake. I did what others suggested and decreased the butter to 3/4 cup and sugar to 1 1/2 cups as well as increased the blueberries to 1 1/2 cups. Very moist and received a lot of compliments.

I used 1 cup of fresh blueberries which I dusted with a little flour so they would not sink to the bottom of the pan while baking. I gently folded in the blueberries and the batter came together thick but fluffy. I followed the ingredients, directions, layering of brown sugar/cinnamon/pecans and baking time to a “T”. I baked the coffee cake for 55 minutes and then let it cool for half hour. I dusted the cake with powdered sugar before serving. This is a delicious coffee cake layered with fresh blueberries baked in every bite! The cake itself is heavy but moist, buttery and flavorful. The chopped pecans add good texture to the cake. And the layers of brown sugar/cinnamon give an even more sweetness to the cake. To top it off, the powdered sugar contributes a nice touch and good visual presentation! This is a sweet moist coffee cake but it is definitely NOT healthy. If I were to make this again I might cut back on the sugar to 1 ½ cups, add more blueberries and maybe ¾ cups of the butter.

EXCELLENT taste, perfect consistency, nice and moist but still firm. Only complaint was the brown sugar mixture on the top (bottom) of the cake...I didn't use nuts, don't like them, but swirled the brown sugar into the cake as instructed. Top (bottom) became very crusty compared to the cake, which I didn't like. Still tasted fine, wasn't inedible, just I think next time I would put the brown sugar in two layers through the cake rather than in the middle and bottom.

I made this to go with breakfast this morning and loved it! but most importantly my picky husband loved it too. I made it in a 9x13, used choped almonds for the pecans and put all the nut sugar mixture on top. the cake was moist and flavorfull and the topping was crispy and sweet. I will make this again..... mabey try other fruits too.

I've made this recipe 3 times and each time it flopped. It rises as it bakes and when it's almost done it falls. The "mess" tastes quite delicious but I can't seem to get it right. What am I doing wrong? I've followed the instructions very carefully. Reviewed by Sonia

Made this for a big gathering yesterday morning & it got rave reviews all around. As suggested, did 2 C. of berries, 1.5 C sugar and sprinkled some of the cinnamon streusel in the bottom of Bundt pan. I also made a Lemon Glaze as I LOVE lemon - was a great addition. Made with 3 T fresh lemon juice, 1 C. confectioners sugar - brushed and poured all over the cake. DELICIOUS!!!

Oh yummy yum yum! The first time I made this, I followed the recipe to a T. The second time, I used 1/2 c. oil+ 1/2c. applesauce instead of the butter and used 1.5 c. frozen mixed berries. I would DEFINITELY recommend using mixed berries instead of blueberries because the tartness is absolutely DELICIOUS! Everybody loved this recipe. 5/5.

Unfortunately, I did not like this very much when made exactly as written. But the second time I made some adjustments and LOVED it. Instead of 1 cup of butter, I used 3/4 cup unsweetened apple sauce and 1/4 cup softened butter. Instead of 2 cups white sugar, I used 1 cup. I kept the brown sugar amount the same. I used double the amount of blueberries called for and used a dash of nutmeg along with the cinnamon. I also added 1 tablespoon of lemon juice. Oh, and I also used walnuts in place of pecans, but that's just because that's all I had on hand. Delicious!!!

Was so delicious! Used walnuts instead of pecans b/c that's what I had on hand. Turned out great. Topped with a vanilla glaze. Took to work and it was all gone!

Absolutely delicious!! Only had 1/2 cup of butter so I added 1/2 cup butter flavored crisco. I won't dare to make this too often as I will eat too much. I would rate it more than 5 stars if I could.....

I have made this twice, first time following the recipe to the letter (four stars!) and the second time I made a few healtier changes, and I honestly think it was better! Instead of the 1 cup of butter, I used 1/2 C unsweetend applesauce and 1/2 C Mazola Canola oil. I used half white flour and half wheat flour and light sour cream. I used 1 cup of fresh blueberries and 1 cup of thawed and drained frozen blackberries. I cut the white sugar in the batter to 1 cup and doubled the brown sugar and cinnamon (but not the nuts) in the streusel mixture. I used a Baker's Secret bundt pan, and sprayed it well with Pam for baking (it has the flour in it) and the cake released from the pan beautifully! The cake was still very moist and dense and plenty sweet enough with a few healthier substitutions! Thanks for this recipe, I will make this again and again!

This cake was a real hit with my friends! The combination of moist blueberry cake with the sweet cinnamon sugar and peacans swirled through is a real treat. I served with thick cream and strawberries just to be extra naughty.

So, so good. We loved this. I used 3/4 C butter, 1 1/2 C sugar & no pecans. BTW, 5/8 C = 1/2C + 2T. This cooked for 60 mins. Thanks!

After reading many of the 500 plus reviews for this recipe, I decided to give it a try - am I glad I did! Even with a small 'mis-step' on my part, it is OUTSTANDING - one of the most delicious cakes I've ever baked/tasted. I used 1-1/2 sticks of "Imperial", 1 cup of 'lite' sour cream, 1 tblsp of lemon juice and 2 cups of frozen blueberries, (tossed in a little flour). I misread the sugar quantity, thinking that the total of white and brown was 2-1/2 cups going into the cake. Since many suggested reducing the sugar, I put slightly over 1 cup of white sugar in with the margarine, then added 1/2 cup of brown sugar and creamed it together! It wasn't until I read further that I realized the 1/2 cup of brown sugar was to make the crumble that gets swirled into and on top of the cake batter! I was really concerned that I had ruined the whole thing, but I kept going; just measured out another 1/2 cup of brown sugar for the swirl... (I added 1/2 tsp of nutmeg, along with the pecans and cinnamon.) Let me tell you again - the result is AMAZING! Moist, light, flavorful and delicious! I feel bad for those who weren't successful because I know that feeling, too. When I make this again, I'll be sure to make the same 'mistake' by using both white and brown sugar to the make the batter. (May I also say that I'm grateful to anyone who provided the many tips that were really helpful to me - like the additions of lemon juice, nutmeg and flouring the berries.)

Wonderful recipe. Took it to a breakfast meeting for college and it was gone 5 minutes after I set it out (no one touched the donuts). I agree that a springform pan helps. Also, people that are getting gooey results should turn up the oven a bit and make sure to let the blueberries dry after rinsing them before adding them to the batter (there’s more moisture there than you think).

I have a couple tips that make it so much easier. 1. cream the butter with 1 cup of sugar first , then add the second cup. 2. Bake in a 9x13 because the bundt pan takes too long But all in all 1000 times better than the first recipe I tried (but the first time i used a bundt pan and it didnt cook evenly). You dont have to make any changes and the blueberries make all the difference in the world. My dad couldnt stop eating it.

This was one of the most delicious coffee cakes I've ever had! I didn't have a smaller Bundt pan, so I used a 9-inch Springform pan and it worked very well. Sent it to work with my husband, and it disappeared in a day, then I spent a week getting copies of the recipe to all his co-workers.

I was short on two ingredients so I only used 1 1/4 cup sugar and about 3/4 cup sour cream. I didn't have any pecans and didn't think it needed powdered sugar, so I omitted both of those. It still turned out great and when I make it again, I'll probably do the same thing just because I know it will turn out. The cake is super moist and delicious. I didn't find it overly sweet, which may be because of the 3/4 cup less sugar I used, but I suspect those who thought it was too sweet were reacting to the brown and powdered sugars. For the people whose cakes fell apart when unmolding, try letting it cool completely before flipping the pan over. Some cakes only need to cool 10 minutes before removing, but this isn't one of them.

This was excellent. I used a few more fresh blueberries and used 1 1/2 cups of sugar and it was still too sweet for me. The next time, I will use only 1 cup of sugar and I am sure it will still be a five star. Since I only had a large bundt pan, I thought putting it in an angel food pan would be okay. I did not think ahead. The cake needs to be inverted so the berries will be on top. Removing my cake, it cracked . Inverting the cake makes it perfect and no tendency to become soggy from the berries. Learned my lesson. Will make again soon.

Excellent recipe. I didn't have a bundt pan so I made muffins (25 minutes at 350 degrees) and they turned out great.

This is just too, too good. Could hardly stop eating it. Did double the blueberries and it seemed like the right amount. Will definitely make again. Reduced the butter to 3/4 cup, reduced the sugar to 1 1/2 cups and used walnuts because that was all I had on hand. Also made in 9 x 13 pan as suggested by many people. Not all that easy to spread in the pan but well worth the effort. Kept checking for doneness because I knew it would not take the 60 minutes.

Make sure to leave a good amount of the pecan brown sugar mix for the top of cake. It gets crispy and makes this cake even more delicious. The recipe worked well for mini bundt cakes.

I lightened this up quite a bit. I used Splenda, and cut that back to a cup and a half, fat free sour cream, and light margarine. It was still really good. I used walnut s instead of pecans because that's all I had. I also used almost an entire bag of frozen blueberries. I only have a ten inch bundt pan, so the cake wasn't very high, but it didn't make a difference. My husband and I ate half of it in one sitting. Excellent!

This cake was delicious ! I put 1 cup of sugar instead of 2 and I skipped the confectionner's sugar.

This is an excellent dessert for a Sunday brunch, or potluck. I followed the recipe exactly (except I left out the pecans because I don't care for nuts in my food) and my cake came out incredibly moist and had wonderful flavor. I blended my wet ingredients well before adding the sour cream, and afterwards was careful not to over-mix. Try measuring out all ingredients first (if you have enough bowls) and prepare what mixtures you can beforehand -- It somewhat helps to reduce your risk of over-mixing the batter. I used frozen blueberries because that's what I had on hand, but I reserved a little of the flour and coated the blueberries to prevent that yucky green color and it worked like a charm. This is already a very sweet dessert, so go light on the brown sugar filling and powdered sugar dusting. I baked this at 350 for 60 minutes in a Bundt pan coated in some Baker's Joy and it was perfect. I'll definitely keep this recipe on hand in my dessert rotation.

This really didnt pass my usual greatness test - and not because of the recipe, but my own doing. I did not use enough flour, and the cake came out a little too "spongy" for my taste, although my son and husband loved it. It looks pretty (see picture), and I will have to give it another whirl...with more flour.

just made this, and it was excellent! Followed the recipe, except used a little less butter and white sugar than called for. Used fresh blueberries, a little more than a cup. Had hungry people waiting, so didn't let it cool very long in the pan before inverting, but it still came out great (make sure and butter and flour the pan WELL). Tastes like a really great brown sugar/pecan coffee cake...but filled with big, fresh blueberries! Will definitely make again, and would recommend the recipe.

This barely made it through the weekend. It was wonderful! I did make the following changes: 1. I ran out of sugar so used: 3/4 c. granulated sugar + 1 1/4 c. Splenda 2. For the Sour Cream: 6 oz. Plain Greek Yogurt + 2 oz. light sour cream 3. I used UNSALTED butter The only difference is that the cake could have handled an extra 10 minutes in the oven, but it was wonderful anyway! Thanks for sharing!

I have made this coffee cake a few times and it always is fantastic. I often double the blueberries - 2 cups and have substituted with walnuts... very good!

YUMMMOOO... DELICIOUS.. I made this last night... I had 2 pints of fresh blueberrys and needed to make something.. this was the perfect thing to use my blueberries in..I used half white sugar and brown.Used 3/4 cup. margaring. and added 1/4 c.more sour cream. I added 2 c. blue berries. I also added lemon zest because I luve the combination and it adds that little bit of fresh clean taste. I put the stresuel topping on the bottom, in the middle and bottom. thanks for a lovely recipe.

This cake was delicious! I followed the recipe to the letter.. no omissions or additions. The first time doing a recipe, i like to try it exactly the way its written. I bought it in to work and my coworkers loved it, i made one for home and my family devoured it in 2 days! The final test was down in Va to my parents house, well they absolutely adored it and i was told that was now my addition to Thanksgiving every yr! Thanks again for such a delicious moist sweet dessert!

I made this twice. Once exactly following the recipe then again making the alterations I thought it needed. This cake is amazingly yummy but the recipe was terrible (sorry! But more sugar than flour?!?)I decreased the white sugar to 1 cup, the brown sugar to 1/4c, and the butter to 3/4c. I increased the flour to close to 2c and the baking powder to 1 1/2t. Next time I'm going to separate the eggs and stiffly beat the egg whites. Hopefully this will make the cake lighter. I give the cake 5 stars for taste, but 3 stars overall because the recipe didn't work as written

This cake is SUPER MOIST and addictive. It is dense in a good way meaning it's very filling. It is perfect to cut into slices, wrap and share with others!

I made this for New Years morning and everyone loved it! I use walnuts and it still tasted good! Will make this again for another holiday!!!

This is now my FAVORITE coffee cake recipe. Didn't change one thing, and it was delicious!!

Awesome cake! I made it for a group and everyone had seconds. My blueberries were frozen and it took about 15 more minutes to bake. I will be making this again in the near future.

Because of comments made, I used a spring form pan. It worked great. It had great taste and looked great too. Very rich and moist. Thanks!

Made this for 4th of July morning parade party - the whole gang went CRAZY for it! Two modifications - used TWO cups of frozen then thawed blueberries - and tossed them in a pile of flour so they didn't bleed. Will make this MANY times.

Sadly, this has now been dubbed the "3 hour coffee cake". It took that long to bake completely. Had to remove it from the bundt pan, cut into slices and bake on a cookie sheet to get some level of doneness. What should have been a delicious cake turned out bizarre. The recipe needs to be clarified and adjusted to meet a longer baking length. The temp should likely come up to 375 degrees as well.

This recipe is just wonderful...if I could give it more than 5 stars I would!! I cut a small slice when it came out of the oven and it was good...put it in the frig and may kids found it and it was gone in like 2 hours!! Really is good cold! I did what others had suggested and but the brown sugar mixture on the bottom of the pan. When I inverted it, what was left in the pan, I just scooped it up and but back on the top of the cake!!

Moist and delicious. Served warm/room temperature can crumble some on slicing. Would recommend chilling in fridge to firm up for best slicing.

This recipe, with a few adjustments, was spectacular !!!!! Family raved about it and I will def make it again.I made the following changes:1 cup sugar,1 3/4 cup flour,3/4 cup butter,Flour nuts and blueberries before adding. The cake was moist, but not wet.Delicious !!!!

FABULOUS! I can't say enough good things about this recipe. It was simply delicious. Very moist and flavorful. However, make sure to grease and flour your bundt pan thoroughly or it will stick. I doubled the blueberries and it was wonderful. Baked for a full hour and drizzled with simple white icing.

I've made a lot of coffee cakes, but this is the best one I've ever had. Unbelievably moist, absolutely delicious. I didn't alter the recipe at all, I don't know why anyone would except I can't wait for huckleberry season to try it with those.

Great cake - very moist and delicious. Suggest to add more blueberries. Yummy!

Best cake I ever made and so easy. Added blueberries and used 9X13 pan. Cut the sugar by about 1/2.(not a lover of sweet)

Oh my goodness, this was amazing! I only made very slight alterations, but this was one of the best "cakes" I've ever made. I did not include any pecans b/c I'm allergic to nuts, I added a little less butter and white sugar, and almost doubled the blueberries. I should have let it cook another 5 minutes, but it was so moist and delicious it didn't matter! I made it for brunch with my friends and even one who doesn't like blueberries loved this! The best part was the crunchy cinnamon/brown sugar, so make sure to swirl well. Delicious!

This recipe went over very well at our church social.I followed with the others and cut back to 1 cup of sugar and also put 2 cups of frozen blueberries.Will definately make again.

This cake was delicious. I followed others advice and used less sugar (1.5 cups) and less butter (1.5 sticks) and more blueberries (1.5 cups or so). To me this was a blueberry cinnamon pound cake. Very dense, buttery and moist. Heavy for it's size. I used frozen blueberries, no sugar added. IMPORTANT: Do NOT thaw your blueberries. It turned out perfect. I dusted it with powdered sugar just for looks. NOTE: Flour measurement 1 5/8 = 1.5 cups plus 2 tbls.

Good cake. I baked it in a 9x13 pan and it didn't make a very big cake. (A little bit flat.) Next time will use bundt pan. Thanks, DMCARM.

This had a fabulous taste. I used 1 1/2 fresh blueberries. The batter was sweet and I had high hopes. Unfortunately, the cake collapsed a bit and wasn't cakey. The taste shined. Some reviews said not to over mix after putting in the sour cream and maybe that is what I did wrong. I will make this again and try to get it right because it is a very flavorful cake.

Made this for New Years Party and everyone loved it. I did add a few more blueberries as others suggested. Great cake made several copies of recipe at company's request. THANKS

Oh my gosh, I made this tonight and it is AMAZING! I did exactly what the recipe said, didn't change a thing. Love Love Love this recipe! MmmmMmmmm...

Excellent coffee cake! I made a half recipe and it still took over an hour to bake in a 9"x9" pan, but it was worth it!

WOW! This was fantastic! Made as directed using frozen blueberries. I had to cook it for about an hour and a half before the knife came out clean, probably due to the frozen berries. I also used my angel food cake pan since I don't have a bunt pan. I lined the bottom with parchment paper then greased it and the side with generous amount of butter...came out no problem. A huge hit at our Christmas brunch. Thank you!

Fabulous coffee cake. I followed the suggestions about using 1 1/2 sticks butter, 1 1/2 cups sugar and an extra 1/2 cup or so of blueberries. I put all of the batter in the pan and then sprinkled all of the topping on the top instead of layering because I baked it in a 9x13 pan. (That's what I had on hand.) Took about 10 minutes less time to bake and smelled wonderful. My sister and her family were visiting for the weekend and we all thought it was very good. While my brother-in-law was looking over the recipe he noticed I forgot to put on the powdered sugar. It didn't need it. Will definitely make this again. Thanks!

Absolutely delicious! I made two of these yesterday: one for a dessert for a get-together (in a Bundt pan) and one in a 9" x 13" pan for breakfast for us the next day. I used low fat sour cream in both and the taste is unaffected. (Kind of silly when you have two sticks of butter, but oh well!) Fresh blueberries are the best and provide a "cleaner" look, but frozen are good too. Thank you "d" for the recipe! My new favorite go-to blueberry recipe. (And I'm a chocolate lover!)

I have made this recipe 8 times. Everyone who tried it loved it. Tried it once with raspberries ... too mushy. Made it once with dark, sweet cherries ... awesome, but pitting and slicing cherries is time consuming. Made it with and without the powdered sugar, and once with a vanilla glaze. I always use extra large eggs, so I increased the flour to 1-3/4 cups. All of my variations were good, but in the end, the original recipe seems to be the best. Use fresh blueberries and don't over stir the batter when adding the sour cream. Let it cool completely in a greased and floured bundt pan before turning it out on a plate. Update 10/21/19: The original recipe is still best. I now make it with a lemon glaze (1 tsp melted butter, 1/4 cup fresh squeezed lemon juice, 1 3/4 cup powdered sugar) and my co-workers request it every time we have a carry-in.

WOW!! This is phenominal!! Our family's new favourite. A perfect blend of ingredients. Pleasantly sweet, light and moist, with a cinnamon layer / topping that knocks it right out of the ball park. Heavenly. I didn't swirl the cinnamon layers through the thick batter, but I don't think it needs it. I used Baker's Joy liberally to prep the bundt, and cooled the pan after baking for 10 minutes in the sink on top of a towel saturated with steamed water. It released easily. Baked in 60 minutes in my oven.

I used low-fat sour cream, omitted the nuts (don't like nuts in my food!), used half margarine and half butter and used splenda in place of real sugar. It was very easy to prepare and it took every bit of an hour to bake - but I also used frozen blueberries. It was good but I didn't think absolutely wonderful. Thanks for sharing!

I made this exactly per the instructions, and it turned out beautifully!! The recipe notes that frozen blueberries require more cook time, and they weren't kidding. I cooked it for an extra 30 minutes with frozen blueberries. I brought it to work almost two weeks ago and I still have at least 1 person a day ask me to make it again. I have had 3 people say it is "the best" cake they have ever had! I plan to make this all the time.

Every time I am asked to bring a dessert I am requested to bring this one. Everyone loves it, especially my fiance. One recommendation I have though is that you use a 9x13 baking pan instead of a bundt cake pan. The juice from the blueberries and the brown sugar tend to cause the cake to stick to the bundt pan when you try to remove it.

I made this for a 2nd time last night. My first try didn't go so well but this time I would rate this cake a 10 star if it were an option. I'm not sure what I did differently but this was soooo good. A little dense like a pound cake and delicious! I think it tastes better after being refrigerated overnight.

Made this cake last week for company. One of the best cakes I have ever mage. I changed one thing. I double the streusal. Not a crumb left. Everyone wantes the recipes. Excellent!

Great Cake-I had some problems on the baking time..I left it in for 60 minutes and it wasn't enough...mine was more 65-67. Very good-rich cake!

Delicious! I also added extra blueberries because I just love them so much. You do need to add extra time if you use frozen blueberries. Very dense cake. Sometimes I add an extra 1/2 tsp of baking powder to make it a bit fluffier.

I changed this recipe slightly. I used fresh picked blueberries and doubled the amount. I baked in a 9X13 pan and omitted the layering and the nuts. I sprinkled the brown sugar on top just before baking. Much easier and just as tastey.

Excellent recipe! I decreased the sugar by about 1/3 cup as other reviewers suggested and I decreased the sour cream by about 1/4 cup. I also used walnuts instead of pecans as I tend to have those on hand more often. They work great as well. Thanks so much for this recipe. I will definitely be making this again.

Make this a few times a month and is gone in a couple hours!!. I use a pint of blueberries-my boys just love it :)

This was outrageously good! It disappeared at work. I used 1 1/2 sticks of butter, 1 1/2 cups of sugar, and added some grated lemon zest to the batter. I also used sliced almonds instead of pecans.

First of all, greetings from Germany! This cake was great. I made it for coffee when my daughter and son-in-law came over to bring me the grandchildren for the weekend and I thought it would be good to have some cake for over the weekend. Forget it! The cake was finished in about 30 minutes! After reading other reviews before I made it I did use only 1 cup of white sugar, used walnuts instead of pecans and I put in almost 2 cups of frozen blueberries. This will be one of my favorite cakes. Thanks alot!

Outstanding! I had to use canned blueberries and it still turned out awesome! I will be making this more often.

This was great! But definitely needed to be baked longer than it calls for. I had to put it back in for almost 20 more minutes... and at that it still wasnt completely cooked in the middle! But once it was... boy did it taste wonderful :-)

Followed directions, but used a 9" springform per several of the reviews. The cake didn't bake AT ALL in the middle. After 65+ minutes of cooking, there was a thin crust and a liquid filled middle.

The cake was really good. I am reviewing it based on the changes that I made to it. I cut the sugar to half a cup, instead of 1 cup of butter I used 1/4 cup of olive oil, 1 cup of yogurt plus 1 tsp of baking soda instead of sour cream, 2 cups of blueberry and 1 Tb sugar instead of 1/2 cup brown sugar.

Wonderful recipe!! I used nonfat yogurt instead of sour cream since that is what I had on hand. Also reduced sugar to 1 1/2 cups. Kept everything else the same and baked in 9x13 in pan. VERY MOIST- wonderful. I brought it to work for a baby shower and it got rave reviews. I might add lemon rind as other reviewers did next time and reduce the sugar even more. Great great recipe- I highly suggest you make it! UPDATE... I made it again, this time with fat free sour cream and reduced the sugar by half and substituted almonds for the pecans. The texture was much more dense- several people asked if it was made with cream cheese. SO for a more "cakey" texture I would use fat free yogurt- for a dense texture- sour cream....either way, a wonderful recipe!

Very delicious and moist!! A bit too sweet but still good! After reading reviews saying that it was too gooey even after baking for an hour, i decided to bake for the required hour, turn off the oven and let it sit in there for about 2-3 hours! it came out perfect!

Thank you to all of you who have written such kind reviews. To those of you having trouble w the recipe, perhaps the problem is frozen blueberries. Sometimes it's very difficult to complete the baking because the cake is so thick in the bundt pan and the berries keep the internal temp too low. Perhaps a 9x13" pan would solve the problem. Has anyone frozen leftover (like there ever are any)? I'm wondering how it handles the freezer. Again, thanks for the love. dmcarm/newman

I made this and the only change was to add extra blueberries. My experience was similar to another person who rated this recipe. The cake fell in on itself and was way too heavy and too sweet. It seemed like it was way too wet. More appropriate to serve as a cobbler with ice cream. Way too sweet for me - won't make it again. And what's with the 1 5/8 cup of flour - who even has a cup that measures 1/8 th?

AMAZING!!! Perfect in every way just the way it is! all kept moaning with delight and commenting on how yummy it was. I made it for my husband and kids for Father's Day and they I will be making this over and over again. The only change I did make was using almonds instead of pecans, since that is all I had, but I know it would be just as divine with the pecans. You HAVE to make this recipe!