Best Blueberry Sour Cream Coffee Cake
This is the best sour cream coffee cake! It's easy to make with fresh or frozen blueberries and has sweet cinnamon sugar layered in the moist cake!
Servings: 14 slices
Calories: 380kcal
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.
Video
Notes
Coating the Bundt Pan: Another option for coating the bundt pan is to spray it really well with baking spray that contains flour. I do not recommend coating it with cooking spray.
Storage: Store cooled cake in an airtight container at room temperature for up to 4 days or in the freezer for 1 month.
Nutrition: The provided nutrition information is an estimate for 1 slice, assuming the cake is cut into 14 equal slices. Accuracy is not guaranteed.
Nutrition
Calories: 380kcal | Carbohydrates: 55g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 205mg | Potassium: 73mg | Fiber: 1g | Sugar: 37g | Vitamin A: 545IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 1mg
