Blueberry Sour Cream Coffee Cake is the best brunch dish and always a crowd pleaser! It has a soft sour cream coffee cake batter filled with pops of fresh blueberries. You won't be able to resist the crunchy cinnamon sugar topping and sweet spiced swirls layered inside of this moist bundt cake!
Delicious! Made it for brunch and used two loaf pans since I don't have a Bundt pan. It was perfectly moist and sweet, without the glaze.
⭐️⭐️⭐️⭐️⭐️ - our reader, Steven
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If you don't know how to make coffee cake but want to give it a try, this sour cream coffee cake recipe is great for bakers of any level! It's a foolproof recipe that is sure to become a staple in your recipe book!
This has quickly become my favorite bundt cake recipe, right above my Chocolate Chip Banana Bundt Cake! My boyfriend doesn't have nearly as big of a sweet tooth as I do, but he loves fruity desserts and cannot get enough of this cake!
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Why You'll Love This Recipe
- It's like a rich and fluffy blueberry sour cream pound cake baked in a bundt pan.
- The classic combination of blueberries and cream is taken to the next level with swirls of cinnamon sugar.
- The bundt pan makes this blueberry coffee cake with sour cream a showstopper!
- It's super easy to make from scratch with only 10 ingredients.
- It's like a big version of my blueberry cake donuts!
Ingredients
- Blueberries are the star in this sour cream bundt cake. Use fresh blueberries if they are in season, otherwise frozen blueberries work as well (do not thaw).
- Sour cream adds richness and makes the cake batter extra moist and tender.
- Baking soda reacts with the sour cream to help the batter rise in the oven.
- 3 large eggs are used to give this cake its fluffy structure!
- Ground cinnamon is mixed with granulated sugar for a delicious cinnamon swirl and crunchy topping.
See recipe card below for a full list of ingredients and measurements.
Substitutions & Variations
- For extra sweetness, add vanilla, blueberry, or cream cheese icing over the cooled blueberry bundt coffee cake.
- Mix in chopped, toasted pecans or walnuts to the batter for added crunch.
- Add about 1 teaspoon of lemon zest to the cake batter for a classic blueberry lemon flavor combo!
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
How to Make Blueberry Sour Cream Coffee Cake
Quick Recipe Video
Step-by-Step Instructions
Step 1: Coat the bundt pan with butter or shortening very well, making sure to get into every groove. In a small bowl, mix together sugar and cinnamon. Sprinkle ¼ of the mixture around the greased bundt pan and set the rest aside to layer with the batter.
Step 2: Whisk flour, baking soda, and salt together in a medium bowl. Toss in the blueberries to coat. This helps prevent the berries from sinking in the batter.
Step 3: In the bowl of a stand mixer or in a large bowl with a hand mixer, cream the butter and sugar together until light and fluffy. Mix in the eggs, followed by the sour cream and vanilla extract.
Step 4: Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to burst the blueberries while mixing.
Step 5: Alternately layer the cake batter and the remaining cinnamon sugar mixture three times, starting with the batter and ending with the cinnamon sugar.
Step 6: Bake at 350°F until a toothpick comes out of the center of the cake clean, about 50-60 minutes. Allow to cool in the pan until it's just warm to touch, then turn out of the pan onto a wire rack to cool completely.
Expert Baking Tips
- When coating your bundt pan, I recommend using vegetable shortening if you have it on hand. If not, butter works just fine! Sprinkling the cinnamon sugar inside of it can get a bit messy, so I like to do this over the kitchen sink. Once it's completely coated, dump any excess cinnamon sugar out of the pan.
- Don't overmix your batter! Mixing until the wet and dry ingredients are just combined helps ensure a light, fluffy cake.
- If using fresh blueberries, make sure they are not mushy or they will easily burst and bleed into the batter. If using frozen, use them straight from the freezer and do not thaw.
- Use a 3-4 tablespoon capacity cookie or ice cream scoop to add the batter to the bundt pan. There should be about 5 large scoops per layer. Then, smooth them out with a spatula before sprinkling on the cinnamon sugar.
- Bake until the cake is browned and a toothpick comes out completely clean. If the cake is underbaked, it will sink in the middle, and if the cake is overbaked, it will be dry.
Recipe FAQs
No, you can use a different method to coat your pan. I recommend using a no-stick baking spray that contains flour. However, do not use a non-stick cooking spray.
I haven't tested this, but it may fit in a 9-inch loaf pan.
I used my favorite bundt pan from Nordic Ware. It's the Elegant Party Bundt Pan with a 10 cup capacity.
No. Coffee cake is a sweet cake that is often served with coffee.
No, this cake does not need to be refrigerated unless you add a cream cheese icing on top.
Storage
Room Temperature
Store leftover blueberry sour cream coffee cake in an airtight container on the counter for up 4 days.
Freezing Instructions
Store fully cooled, sliced coffee cake in a freezer-safe container for up to 2 months. Thaw at room temperature and enjoy!
📖 Recipe
Best Blueberry Sour Cream Coffee Cake
Equipment
- 10-12 cup bundt pan
- Electric mixer recommended
- Mixing bowls
- Measuring spoons
Ingredients
Cinnamon Sugar Layers and Pan Coating
- ¾ cup (150 g) granulated sugar
- 2 teaspoons ground cinnamon
- ¼ cup unsalted butter or shortening softened
Blueberry Sour Cream Coffee Cake
- 2½ cups (312.5 g) all-purpose flour weighed in grams or spooned and leveled
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 1½ cups blueberries fresh or frozen (do not thaw)
- 12 tablespoons (168 g) unsalted butter room temperature
- 1⅔ cups (333.33 g) granulated sugar
- 3 large eggs room temperature
- ¾ cup (180 g) sour cream room temperature
- 1½ teaspoons vanilla extract
Instructions
- Preheat oven to 350°F.
- Mix together the ¾ cup of sugar and 2 teaspoons of cinnamon.
- Rub the entire inside of the bundt pan with soft unsalted butter or shortening. Sprinkle ¼ cup of the cinnamon sugar mixture over the coat of butter so that the inside of the pan is completely covered in it. Discard any excess cinnamon sugar.
- Whisk together the flour, baking soda, and salt. Toss in the blueberries to coat them in the flour mixture.
- In a separate large bowl, cream together the butter and sugar until light and fluffy. Mix in the eggs, followed by the sour cream and vanilla extract.
- Fold the dry ingredients into the wet ingredients just until combined. Be careful not to overmix or burst the blueberries.
- Alternately layer ⅓ of the cake batter with ⅓ of the remaining cinnamon sugar mixture into the prepared bundt pan.
- Bake on the middle rack until a toothpick comes out clean (about 50-60 minutes). Let cool until the pan is just slightly warm, then gently run a knife around the edges and flip the cake out of the pan and onto a cooling rack.
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christine mylott says
This is the best. Did not change a thing.
Steven says
Delicious! Made it for brunch and used two loaf pans since I don’t have a Bundt pan. It was perfectly moist and sweet, without the glaze.
Janet says
Can I use frozen wild blueberries in this recipe?
Kayla Burton says
Hi Janet! Those should be fine to use.
Janet says
Thank you so much. Excited to try this!
Kayla Burton says
I hope you like it!! I'd love to hear how the frozen wild blueberries work out!