Blueberry Sour Cream Coffee Cake

mary Armstrong


Excellent! I first made this in July of 2005 and is a favorite!


★★★★★ 2 votes

30 Min
55 Min


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1/2 c
dark brown sugar, firmly packed
2 tsp
ground cinnamon
1 c
coarsely chopped walnuts
4 Tbsp
unsalted butter, softened slightly


2 c
1 tsp
baking powder
1/2 tsp
baking soda
1/2 tsp
1/2 c
unsalted butter, at room temperature, plus extra for pan
1 c
1 c
sour cream
2 tsp
vanilla extract
1 pt
fresh blueberries

How to Make Blueberry Sour Cream Coffee Cake


  • 1To make topping:
    In a medium bowl, combine brown sugar and cinnamon. Add walnuts and stir to combine. Add butter and mix with your fingers until mixture is moist and crumbly. Reserve.
  • 2To make cake:
    Preheat oven to 350 degrees. Grease bottom and sides of a 9-inch springform pan.
  • 3In a large bowl, sift together flour, baking powder, soda and salt. In a large bowl using an electric mixer on medium high speed, cream butter and sugar until light and fluffy, about 2 minutes. Reduce speed to low and add eggs, one at a time, beating well after each addition.
  • 4Add half of the sour cream and beat until combined. Add half of flour mixture and beat until combined.
  • 5Repeat with remaining sour cream and vanilla, then add remaining flour and mix thoroughly.
  • 6Using a spatula, gently fold in blueberries, stirring sparingly to keep batter from turning blue. Spread evenly in prepared pan.
  • 7Distribute topping evenly over batter. Place springform pan on a baking sheet and bake about 55 to 60 minutes, until a toothpick comes out clean.
  • 8Remove to a wire rack and cool. Release sides of pan, cut cake into wedges and serve warm or at room temperature.

Printable Recipe Card

About Blueberry Sour Cream Coffee Cake

Course/Dish: Other Breakfast, Cakes

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