Blueberry Sour Cream Coffee Cake
This easy blueberry sour cream coffee cake is the perfect addition to your morning coffee or afternoon tea. A simple cream cheese frosting is drizzled over top for an extra burst of goodness.
Now that I am retired from my full-time job, I find myself enjoying a cup of tea and a sweet treat mid afternoon. Sometimes it is as simple as a Toblerone Shortbread Cookie, but lately I have been enjoying a small slice of coffee cake along with my cuppa.
I love this blueberry sour cream coffee cake because it isn’t overly sweet or heavy. The sour cream helps to make it light and fluffy with a tender crumb. The simple sugar cinnamon blueberry filling gives it just the right bite of sweetness, while the cream cheese frosting adds a nice tangy flavour.
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What you’ll love about this recipe:
What You’ll Need
Equipment
- bundt cake pan
- electric mixer
INGREDIENTS
- blueberries
- sugar
- cinnamon
- butter
- flour
- eggs
- sour cream
- vanilla
- baking soda, baking powder
- cream cheese, milk, confectioners sugar for optional frosting
How To Make Blueberry Sour Cream Coffee Cake
In bowl of electric mixer cream butter and sugar. Add sour cream, eggs and vanilla, and mix until combined.
Sift together flour, baking soda, and baking powder; add to wet ingredients and mix on low just until combined. Transfer half the cake batter to bundt pan, combine sugar and cinnamon for filling and sprinkle over cake batter.
Coat blueberries with a bit of flour and sprinkle them over the cinnamon/sugar mixture. Drop remaining cake batter over the blueberries and smooth to cover completely. Bake at 350F or until tester comes out clean. Cool in pan for 10 minutes before transferring to a cooling rack to cool completely.
If using cream cheese glaze, simply beat cream cheese and butter until combined. Add confectioners sugar and milk and mix. Drizzle over cooled cake.
Tips For Success
- Use room temperature ingredients
- Don’t over mix the batter, just mix on low until all ingredients are incorporated
- Use fresh or frozen blueberries and toss in a bit of flour before adding to the cake
How to Store
- Store on a covered cake plate at room temperature for up to 3 days
- Or, slice, wrap each slice in plastic wrap and then store slices in a large freezer bag for up to a month; take out a slices as needed and defrost at room temperature
Whether you enjoy a slice as a snack, or serve it with a scoop of ice cream for dessert, I think you’re going to love this simple blueberry sour cream coffee cake as much as I do! Chances are you have the ingredients already on hand to make it, and it takes no time at all to get into the oven!
More Blueberry Recipes You’ll Love
Blueberry Sour Cream Coffee Cake
Equipment
- electric mixer
- bundt pan
Ingredients
- 1 cup butter, softened
- 1 ½ cups sugar
- 2 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup blueberries, fresh or frozen
Filling
- 3 tablespoons sugar
- 2 teaspoons cinnamon
Frosting
- 4 ounces cream cheese
- ¼ cup butter
- 1 cup confectioners sugar, sifted
- 2 to 3 tablespoons milk or cream
Instructions
- Preheat oven to 350℉, spray bundt pan with non-stick spray and set aside℉.
- In the bowl of electric mixer cream butter and sugar for 2-3 minutes; add eggs, vanilla, and sour cream and mix until well combined.
- In a large bowl whisk together flour, baking powder, and baking soda. Add to butter mixture and mix well. Pour half into prepared bundt pan.
- Toss blueberries gently in a 2 or 3 tablespoons flour until lightly coated.
- Sprinkle topping onto the batter, add blueberries and pour remaining batter over top to cover the blueberries. Bake at 350℉ for 1 hour or until cake tester comes out clean.
- Allow to cool in pan for about 5 minutes before carefully turning out onto a cooling rack to cook completely.
For Frosting
- In bowl of electric mixer, cream together cream cheese and butter. Add confectioners sugar and 2 tablespoons milk. Blend until smooth. Add an additional tablespoon of milk if necessary to make it a thick drizzly consistency.
Notes
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Oh this sounds delicious Maureen, and your photography makes my mouth water!!! Thanks for the fabulous recipe and this moment of deliciousness in my work day!