Blueberry Sour Cream Coffee Cake

mary Armstrong


This is always a popular cake at potlucks and for brunch. I get many requests for this recipe.

★★★★★ 3 votes


1/2 c
dark brown sugar, firmly packed
2 tsp
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 stick
unsalted butter, room temp.
1 c
2 large
1 c
sour cream
2 tsp
1 pt
fresh blueberries

How to Make Blueberry Sour Cream Coffee Cake


  • 1Grease bottom and sides of a 9 inch spring form pan with butter. Set aside.
  • 2Topping:
    Combine the first 3 ingredients and mix well in a medium bowl then add butter and mix with fingers until mixture is crumbly. Set aside.
  • 3Cake:
    In a large bowl, beat the one stick of butter and sugar until light and fluffy, about 2 minutes, decrease speed to low, add eggs one at a time. Add 1/2 of the sour cream, beat until combined.
  • 4In a small bowl whisk together the flour, baking powder, soda and salt. Add 1/2 of this mixture to the sour cream mix and beat until combined. Repeat with remaining sour cream and vanilla. Then add rest of flour and mix well.
  • 5Using a spatula gently fold in berries, stir sparingly to keep batter from turning blue. Spread batter in prepared pan. Sprinkle topping on top. Place pan on baking sheet, bake 55-60 minutes or until toothpick comes out clean. Remove to wire rack and cool. Release sides of pan. Serve warm or cool.

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About Blueberry Sour Cream Coffee Cake

Course/Dish: Cakes