Blueberry Sour Cream Coffee Cake

A family treasure for over thirty years, this Blueberry Sour Cream Coffee Cake blends the lushness of sour cream with the freshness of blueberries, crowned with a sweet pecan crumble. It’s a perfect Sunday treat, with a note that using frozen berries may extend the baking time slightly.


  • 1 cup softened butter
  • 2 cups white sugar
  • 2 eggs
  • 1 cup sour cream
  • 1 tsp. vanilla extract
  • 1 ⅝ cups all-purpose flour
  • 1 tsp. baking powder
  • ¼ tsp. salt
  • 1 cup fresh blueberries
  • ½ cup brown sugar
  • 1 tsp. ground cinnamon
  • ½ cup chopped pecans
  • Confectioners’ sugar for dusting


  1. Preheat your oven to 350°F and prepare a 9” Bundt pan.
  2. Cream butter and sugar, then incorporate eggs, sour cream, and vanilla. Mix in dry ingredients and fold in blueberries.
  3. Pour half the batter into the pan, sprinkle with a mix of brown sugar, cinnamon, and pecans, then top with the remaining batter.
  4. Swirl the layers together, bake for 55-60 minutes, and let cool.
  5. Invert onto a plate and dust with confectioners’ sugar before serving.

This coffee cake, praised for its “really delicious” taste and moist texture, is a celebration of simple ingredients coming together to create a delightful and comforting dessert.