Skip to main content

Blueberry Sour Cream Coffee Cake

Happy National Coffee Cake Day!  Coffee cake is defined as "a cake, often cinnamon flavored, drizzled with white icing or crumb topping, and usually eaten with coffee." Searching through recipes, this Blueberry Sour Cream Coffee Cake caught my eye.  My guys love blueberries, and cinnamon, and glaze, so I knew it would be a hit.

Unfortunately, I could not get fresh blueberries, so I went with frozen wild blueberries.  And I don't know what it is, but I always struggle with dividing batter.  I didn't get perfect layers, and despite being tossed with some of the flour, the berries sunk to the bottom of the cake in a few spots.  No matter, it still tasted amazing.

You'll notice there are no pictures of the sliced cake. My guys descended on this cake like a pack of hungry wolves, and they weren't concerned with leaving me pretty slices to photograph. Maybe next time. Thank you to Susan W. for sharing her recipe,  I'm looking forward to making this again with local blueberries, and with strawberries too!

Thanks so much to Wendy from A Day in the Life on the Farm for hosting, and to the #FestiveFoodies for sharing their recipes, be sure to check them out using the links at the bottom of the post!

Blueberry Sour Cream Coffee Cake

Blueberry Sour Cream Coffee Cake


  • 3/4 cup butter, softened
  • 1 1/2 cups sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 3 cups flour
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup sour cream, 8oz
  • Filling
  • 1/4 cup brown sugar, packed
  • 1 Tablespoon flour
  • 1/2 teaspoon cinnamon
  • 2 cups fresh or frozen blueberries
  • Glaze
  • 1 cup confectioner's sugar
  • 2 to 3 Tablespoons milk


  1. Preheat oven to 350°.
  2. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
  3. 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. tube pan.
  4. Combine brown sugar, flour and cinnamon; sprinkle half over batter. Top with half of the berries. Repeat layers. Top with remaining batter.
  5. Bake 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely.
  6. Combine glaze ingredients; drizzle over warm coffee cake. Yield: 10-12 servings.
blueberries, cinnamon, coffee cake
Breakfast, Dessert,
Created using The Recipes Generator
Blueberry Sour Cream Coffee Cake from Jolene's Recipe Journal
Busy Day Blueberry Ginger Coffee Cake by A Day in the Life on the Farm
Butter Crumb Coffee Cake from Karen's Kitchen Stories
Buttermilk Coffee Cake with Jam by Sew You Think You Can Cook
Chocolate Espresso Bundt Coffee Cake from Daily Dish Recipes
Cinnamon Nut Coffee Ring from Family Around the Table
Coffee Cake Donuts by Hezzi-D's Books and Cooks
Crumble Topped Nutty Coffee Cake by Culinary Adventures with Camilla 
Meyer Lemon Coffee Cake from Cindy's Recipes and Writings
Strawberry Rhubarb Coffee Cake by House of Nash Eats 

Comments need to train them better. My family always asks if I have taken my photos before they eat LOL. It's not easy belonging to a food blogger.
Jolene said…
Usually I make a sign, but it was a crazy week and I forgot :)
Unknown said…
I never put sour cream in cake. Sounds like a great choice!
Karen said…
You can just call it "fruit at the bottom" coffee cake! Sounds delicious!
I don't think it matters if a few blueberries fell or if your layers aren't perfect ... who cares - I bet it tasted AMAZING and it looks incredible!
Jolene said…
My guys claim not to like it, but they loved this!
Jolene said…
Yeah, while I was whining about the imperfect layers to the guys, they were tapping their feet and saying, "We don't care, we just want to eat it!"
Ellen said…
We love blueberries so I know this will be a winner in our house!
Amy said…
This does sound delicious with that glaze! I would descend on this cake too! I had a similar coffee cake once before with blueberries and walnuts and I loved it but lost the recipe. Can't wait to try this one.
Jolene said…
I hope you enjoy it as much as we did!
Jolene said…
My guys are nut allergic so I don't use them, but I bet you could add them to the cinnamon layer and it would be amazing!

Popular posts from this blog

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper. Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed.   They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked bacon, cut in 1/4" piec

Strawberry Pizzelles

Pizzelles are one of my favorite childhood cookies and I'm constantly looking for ways to put a new spin on them.  Since one of my favorite summer fruits is strawberries, I swapped out the vanilla in the original recipe with strawberry extract.  This post is sponsored in conjunction with #SummerDessertWeek !  I received product samples from sponsor companies to aid in the creation of my recipes. All opinions are my own. I also added some red food coloring to give it a pink hue, but you can skip that if you like.  I use a cookie scoop to portion out the batter, it keeps all the pizzelles the same size, plus it's quicker than using two spoons.   They're delicious as is but you can take them over the top by fashioning them into a cylinder which we like to call fauxnoli.  You can pipe them full of whipped cream or buttercream.  If you want to prepare everything in advance, store the pizzelle in an airtight container, and the filling in a pastry or zip top bag in the f