This Blueberry Sour Cream Coffee Cake is one decadent breakfast or brunch treat! Are you ready for the moistest and rich Blueberry Sour Cream Coffee Cake with a cinnamon brown sugar filling? Tender and moist, with a ribbon of blueberries and a crumbly brown sugar and cinnamon topping, this not-too-sweet Blueberry sour cream coffee cake is the perfect accompaniment to a leisurely cup of coffee or tea.
| Prep Time | 20 minutes |
| Cook Time | 40 minutes |
| Servings |
slices
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Ingredients
- 1/4 cups unsalted butter
- 1 cup white sugar
- 2 eggs large
- 1 ½ teaspoons pure vanilla extract
- 2 cups all-purpose white flour *substitute gluten free flour
- 1 teaspoon no salt baking powder
- 1 teaspoon no salt baking soda
- 1/4 teaspoon no-salt substitute
- 1 cup sour cream
- 2 cups fresh blueberries
Filling Ingredients
- ¼ cup light brown sugar
- 2 teaspoons ground cinnamon
- ½ cup chopped pecans or chopped walnuts *optional
Ingredients
Filling Ingredients
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Instructions
- In a small bowl, mix the butter, sugar, eggs and vanilla extract until well mixed and soft. In another bowl, combine the flour, no-salt baking powder, no-salt baking soda and no-salt substitute. Slowly pour the dry mixture into the wet mixture and combine well. Add the sour cream and blueberries and fold into the mixture.
Filling Directions
- In a small bowl, mix together the brown sugar, ground cinnamon and pecans, if desired. Pour batter in a greased Bundt pan by alternatively placing the batter mixture, filling mixture, batter mixture, filling mixture etc. until both are finished. Bake in the oven for 40 minutes at 350º. Remove the cake from the oven and place on a cooling rack for 20 minutes. Using a knife, carefully loosen the cake from the pan. Place a plate on top and turn upside down to free the cake. Serve or make the night before for an easygoing breakfast.
Recipe Notes
Don’t have fresh blueberries? No problem, grab some frozen you have in the freezer. Just make sure you add them into the recipe frozen and do not thaw beforehand.
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