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Blueberry Sour Cream Coffee Cake

Holiday breakfasts would not be the same at our house without this delicious coffee cake. Whenever I take it anywhere, everyone raves about it and wants the recipe. —Susan Walschlager, Anderson, Indiana
  • Total Time
    Prep: 25 min. Bake: 55 min. + cooling
  • Makes
    12 servings


  • 3/4 cup butter, softened
  • 1-1/2 cups sugar
  • 4 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup sour cream
  • 1/4 cup packed brown sugar
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 2 cups fresh or frozen blueberries
  • GLAZE:
  • 1 cup confectioners' sugar
  • 2 to 3 tablespoons 2% milk


  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition.
  • Spoon a third of the batter into a greased and floured 10-in. fluted tube pan. Combine brown sugar, flour and cinnamon; sprinkle half over batter. Top with half of the berries. Repeat layers. Top with remaining batter.
  • Bake 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients; drizzle over coffee cake.
Editor's Note
If using frozen blueberries, use without thawing to avoid discoloring the batter.
Nutrition Facts
1 piece: 448 calories, 17g fat (10g saturated fat), 114mg cholesterol, 328mg sodium, 68g carbohydrate (42g sugars, 1g fiber), 6g protein.

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Average Rating:
  • lvarner
    Feb 13, 2021

    I had great success with this recipe. Some coffee cake recipes made in Bundt or tube pans only call for 2 cups of flour, and I've found that those are too small for my liking. This makes a nice, large cake that is pretty and tastes really good. It is ideal for a breakfast or brunch or even to serve for dessert (especially if topped with vanilla ice cream and/or whipped cream!).

  • Anastasia
    Jan 14, 2021

    Lots of lovely, moist ingredients but 18 hours after it was baked it turned dry and useless. WAsn't that noteworthy fresh out of the oven either.

  • Tom
    Jan 10, 2021

    Great recipe. I've baked with many different bundt recipes and never thought to do a coffeecake twist to it. Brilliant idea, followed your recipe to a T and it was a huge hit Cheers

  • Carol
    Jan 4, 2021

    Son-in-law said best cake he’s ever had

  • williamss
    Aug 12, 2020

    After reading so many comments my eyes crossed, I made one adjustment to instructions which was to dredge blueberries in flour and fold them into batter. Turned out beautifully. Would make again.

  • Barbara
    May 11, 2020

    I just made this fabulous coffee cake today for Mothers Day, it was nice and moist and very flavorful. However I am a bit confused, I used the recipe from the April/May issue of Taste of Home magazine and it is a bit different than this one. Barb

  • mrscessna
    May 3, 2020

    Good coffee cake!

  • Ceege
    Apr 4, 2020

    Great coffee cake. I made exactly as stated in recipe. The next time I make it (and there will be a next time) I want to put a little lemon zest and use lemon juice in the glaze. Nothing better than blueberries and lemon. Also, this summer I plan on trying this cake with fresh farm peaches (will use almond extract in the glaze for that. Yum. Can't wait.

  • lisapibal
    Aug 16, 2019

    With all the rave reviews and 5 stars posted here, I had to try it. I was sooo disappointed, very blah. Not worth tweaking the recipe and trying again.

  • Beths228
    Jul 23, 2019

    No comment left