This Sour Cream Blueberry Coffee Cake is moist, rich, and packed with juicy blueberries, crunchy pecans, and a cinnamon-sugar swirl. Perfect for breakfast, brunch, or dessert!

Ingredients:

For the Cake:

• 2 cups sugar
• 1 cup butter, softened
• 2 eggs
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 1 5/8 cups flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 cup blueberries

For the Topping & Filling:

• ½ cup brown sugar
• ½ cup pecans, chopped
• 1 teaspoon cinnamon
• 1 tablespoon powdered sugar (for dusting)

Instructions:

Step 1: Prepare the Oven & Pan

1. Preheat your oven to 350°F (175°C).
2. Grease and flour a 9-inch Bundt pan or spray with nonstick cooking spray.

Step 2: Make the Batter

3. In a large bowl, beat together sugar, butter, eggs, sour cream, and vanilla extract until smooth and creamy.
4. In a separate bowl, whisk together flour, baking powder, and salt.
5. Gradually mix the dry ingredients into the wet ingredients until just combined.

Step 3: Fold in the Blueberries

6. Gently fold in the blueberries using a spatula.

Step 4: Layer the Batter & Topping

7. In a small bowl, mix the brown sugar, chopped pecans, and cinnamon.
8. Pour half of the batter into the Bundt pan and spread evenly.
9. Sprinkle half of the brown sugar mixture over the batter.
10. Add the remaining batter and top with the rest of the brown sugar mixture.

Step 5: Bake the Cake

11. Bake for 1 hour, or until a toothpick inserted into the center comes out clean.
12. Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.

Step 6: Dust & Serve

13. Once fully cooled, dust the cake with powdered sugar for a beautiful finish.
14. Slice and enjoy!

30 Popular Questions & Answers About Sour Cream Blueberry Coffee Cake

General Recipe Questions

1. What makes this a coffee cake?
   • Coffee cake is a sweet cake typically served with coffee. It doesn’t contain coffee but has a soft texture and often a streusel topping.
2. Can I make this ahead of time?
   • Yes! It tastes even better the next day after the flavors meld.
3. Do I need to use a Bundt pan?
   • No, you can use a 9×13-inch baking dish or a loaf pan, but adjust baking time accordingly.
4. How do I keep blueberries from sinking?
   • Toss them in a tablespoon of flour before folding them into the batter.
5. Can I use frozen blueberries?
   • Yes! Do not thaw them first to avoid excess moisture.

Ingredient Substitutions

6. What can I use instead of sour cream?
   • Greek yogurt, buttermilk, or crème fraîche work as substitutes.
7. Can I use oil instead of butter?
   • Yes, but butter provides better flavor. If using oil, try ¾ cup vegetable oil instead of butter.
8. Can I make this cake gluten-free?
   • Yes! Use a 1:1 gluten-free flour blend in place of all-purpose flour.
9. Can I use different nuts?
   • Absolutely! Walnuts or almonds work well instead of pecans.
10. Can I use a sugar substitute?

• Yes, use monk fruit sweetener or Stevia for a lower-sugar version.

Baking Questions

11. How do I know when it’s done?

• Insert a toothpick into the center—if it comes out clean, it’s ready.

12. What if my cake is browning too fast?

• Cover it loosely with foil for the last 15 minutes of baking.

13. Can I bake this in a loaf pan?

• Yes, but baking time may increase to 1 hour 10 minutes.

14. How do I prevent the cake from sticking to the pan?

• Grease and flour the pan thoroughly or use baking spray with flour.

15. Why is my cake dense?

• Overmixing can cause a dense texture. Mix until just combined.

Storage & Leftovers

16. How long does it last?

• Store at room temperature for 2 days, in the fridge for 5 days, or freeze for 3 months.

17. Can I freeze this cake?

• Yes! Wrap tightly in plastic wrap and foil before freezing.

18. How do I reheat leftovers?

• Microwave slices for 15–20 seconds, or warm in a 300°F oven for 10 minutes.

19. Will the topping stay crunchy over time?

• The brown sugar topping may soften, but storing at room temperature helps.

20. How do I refresh a stored cake?

• Dust with fresh powdered sugar before serving.

Customization & Variations

21. Can I add a streusel topping?

• Yes! Mix butter, flour, and brown sugar for a crunchy topping.

22. What other fruits can I use?

• Raspberries, blackberries, or chopped peaches work well.

23. Can I add lemon zest?

• Yes, 1 teaspoon of lemon zest enhances the blueberry flavor.

24. What can I add for extra moisture?

• A tablespoon of honey or applesauce makes it even moister.

25. Can I add a glaze instead of powdered sugar?

• Yes! Mix powdered sugar, lemon juice, and milk for a glaze.

Serving Suggestions

26. What’s the best way to serve it?

• Warm with a scoop of vanilla ice cream or whipped cream.

27. Can I serve this for breakfast?

• Yes! It pairs perfectly with coffee or tea.

28. Can I use it as a holiday dessert?

• Absolutely! Add cinnamon and nutmeg for a festive touch.

29. What drink pairs well?

• Hot coffee, cappuccino, or spiced chai tea enhance the flavors.

30. Can I make this into muffins?

• Yes! Bake at 350°F for 20–25 minutes in a muffin tin.

30 Tips for the Perfect Sour Cream Blueberry Coffee Cake

For the Batter

1. Use room temperature butter for a smooth batter.
2. Don’t overmix—stir until just combined.
3. Toss blueberries in flour to prevent sinking.
4. Add a splash of vanilla extract for extra depth.
5. Use fresh baking powder for the best rise.

For the Topping

6. Mix the brown sugar, pecans, and cinnamon evenly.
7. Layer toppings inside the cake for extra flavor.
8. Toast the pecans for a richer taste.
9. Add a little butter to the topping for a crunchier texture.
10. Try cardamom for a warm, spiced flavor.

For Baking

11. Bake on the middle rack for even heat.
12. Don’t open the oven door too soon.
13. Rotate the cake halfway through baking.
14. Let it cool before slicing.
15. Test doneness with a skewer.

For Storage

16. Store in an airtight container.
17. Freeze in slices for easy thawing.
18. Refresh with a microwave burst.
19. Refrigerate for longer shelf life.
20. Keep away from moisture to prevent sogginess.

This Sour Cream Blueberry Coffee Cake is fluffy, rich, and packed with sweet blueberries. Enjoy it fresh, warm, or with a cup of coffee! ☕💙