Looking for a delicious Blueberry Sour Cream Coffee Cake recipe? Wait until you try this recipe. This cake is bursting with flavor, all it takes is one bite to know you need to save this recipe.
A Blueberry Sour Cream Coffee Cake has so many possibilities! You can enjoy this amazing treat either for breakfast or for a dessert. If muffins or something bread-like is your go-to for breakfast, then this is the recipe for you!
Best Sour Cream Cake Variations
This is one of my favorite coffee cake recipes. It ranks at the top with Pumpkin Spice Coffee Cake Recipe and Lemon Blueberry Coffee Cake. If you want the best sour cream cake variations, here are some ideas:
- Eliminate the blueberries: While these blueberries take this recipe over the top, you can certainly make it without the blueberries.
- Switch the berries: Consider using diced strawberries, raspberries or other berries you enjoy. This will add different flavors to the Sour Cream Cake
- Frozen Berries: While there is no doubt that this cake should be made with fresh blueberries for the best tasting cake, you can use frozen berries if fresh are not available. Make sure to thaw the berries completely and let them dry with paper towels. This will keep the cake from getting too much extra moisture.
Being busy all the time and on the go, I need something that I can take with me as a breakfast food a lot of my mornings. Something that I can grab a slice of and go is ideal. I am sure that you have those mornings where you are in such a hurry that wondering when you can stop and eat something for breakfast has crossed your mind. This Blueberry Sour Cream Coffee Cake is your answer.
What to Serve with Blueberry Sour Cream Coffee Cake
My sweet tooth always seems to get the best of me in the middle of the day as well. So I don’t really have to feel guilty with eating this for a midday snack. Besides snacking on it, it makes a great breakfast or brunch idea. Enjoy it with a nice cup of coffee. If you decide to make it for a brunch idea, you can consider these other brunch recipes to serve with it.
- Meat and Cheese Croissant Overnight Breakfast Casserole
- Easy Breakfast Casserole
- Ham & Asparagus Casserole
Can Blueberry Coffee Cake be Frozen?
One of the great things about this Blueberry Coffee Cake is that is I want to make sure we always have it on hand, I can easily make a double, well, sometimes a triple batch just so I have one to freeze. If you find that your family falls in love with this Blueberry Sour Cream Coffee Cake, you may need to make a double batch so it doesn’t disappear on you. There have been times that I have made this as a breakfast and I didn’t even get one piece! That’s when you know you have struck gold with a recipe. When it gets gobbled up before the cook can even get any, it needs to be made in bulk.
If you want to freeze the Blueberry Coffee Cake, be sure to store it in an airtight container, wrapped well in plastic wrap or store in a freezer bag. The cake will stay fresh in the freezer for up to 3 months. When you are ready to serve the cake, simply let it thaw at room temperature.
When to Make Blueberry Sour Cream Coffee Cake
Always a fan of regular coffee cake or a good streusel, this has become something I will make on a Sunday evening so that we have an easy breakfast on Monday morning. You have enough going on with the start of a week, right?
This recipe is the best of both worlds whether you want a coffee cake or a blueberry dessert. It’s like those two things had a child and it’s a masterpiece! I promise you that you won’t look at coffee cake the same way once you have made this. Nothing says that your breakfast has to be something like an egg white with wheat toast. Start your day with this amazing and filling Blueberry Sour Cream Coffee Cake. Promise you won’t be hankering for a snack 2 hours later. Or maybe you will…and it would be for another piece!
Ingredients in Blueberry Sour Cream Coffee Cake
- granulated sugar
- brown sugar
- sour cream
- baking soda
- baking powder
- fresh blueberries
How to Make Sour Cream Coffee Cake
Preheat oven to 350 degrees.
Cream butter and sugars. Add in vanilla, eggs and sour cream and mix until smooth.
Mix in flour, baking soda and baking powder.
Prepare bundt pan by spraying with non-stick cooking spray. Place half the cake batter in the pan and pat down along the center, making a dent to place filling into.
Mix streusel filling and spread out into the indented batter. Top with ½ of the blueberries.
Add the remaining batter to the pan and press down, spreading out evenly over the first layer of batter. Top with last remaining ½ of
Bake in 350 degree oven for 45-50 minutes. Top with a vanilla or cream cheese frosting or glaze.
Bake. Serve warm.
- ½ cup butter
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 1 teaspoon vanilla
- 2 eggs
- 1 cup sour cream
- 3 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 ½ cups fresh blueberries, divided
- 5 tablespoons salted butter, melted
- ¾ cup brown sugar
- 1 ½ teaspoons cinnamon
- Preheat oven to 350 degrees.
- Cream butter and sugars. Add in vanilla, eggs and sour cream and mix until smooth.
- Mix in flour, baking soda and baking powder.
- Prepare bundt pan by spraying with non-stick cooking spray. Place half the cake batter in the pan and pat down along the center, making a dent to place filling into.
- Mix streusel filling and spread out into the indented batter. Top with ½ of the blueberries.
- Add the remaining batter to the pan and press down, spreading out evenly over the first layer of batter. Top with last remaining ½ of
- Bake in 350 degree oven for 45-50 minutes. Top with a vanilla or cream cheese frosting or glaze.
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