Sour Cream Blueberry Coffee Cake


  • 2 cups of granulated sugar
  • 1 cup of unsalted butter at room temperature
  • 2 large eggs
  • 1 cup of sour cream
  • 1 tsp of pure vanilla extract
  • 1 and ⅝ cups of all-purpose flour
  • 1 tsp of baking powder
  • ¼ tsp of salt
  • 1 cup of either freshly picked or frozen blueberries
  • ½ cup of light brown sugar
  • ½ cup of finely chopped pecan nuts
  • 1 tsp of ground cinnamon spice
  • 1 Tbsp of powdered sugar for decoration


  • Preheat the oven to 175°C (350°F) and grease a 9-inch Bundt pan, making sure to coat it in flour.
  • In a large mixing bowl, use an electric mixer to beat the sugar and softened butter until light and fluffy. One by one, add the eggs, making sure to beat the mixture well after each addition. Then, mix in the sour cream and vanilla extract.
  • In a separate bowl, mix together the flour, baking powder, and salt. Gradually add this mixture to the butter mixture, stirring until just blended. Gently fold in the blueberries.
  • Pour half of the batter into the prepared pan. In another small bowl, mix together the brown sugar, pecans, and cinnamon. Sprinkle half of this mixture over the batter in the pan. Then, add the remaining batter and sprinkle over the remaining pecan mixture. Use a knife or spatula to swirl the sugar layer into the cake.
  • Bake the cake in the preheated oven for approximately 1 hour or until a toothpick inserted into the center comes out clean. Allow the cake to cool briefly on a wire rack before inverting it carefully onto a serving plate. Just before serving, dust the cake with confectioners’ sugar.


You can keep it in the fridge for 4-5 days or you can freeze it for a month. It is better to freeze it because it is already moist and can get watery. You can also make it ahead of time by preparing most of your ingredients so you just have to bake it when you want to serve it. Add some whipped cream on top if you are serving it to the kids and they will just love it.

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