Blueberry Sour Cream Coffee Cake

Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

Comfort food. Great for breakfast, snacking, anytime! I just love the blueberries, and I think the blueberry-type syrup goes good with this so give it a try! :)

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Grease and flour a bundt or tube baking pan and set aside.
  3. Mix together butter and sugar until smooth; add eggs, mixing until well blended.
  4. In another bowl, mix together flour, baking powder salt, and cinnamon; add creamed butter/sugar and mix well.
  5. Stir in vanilla and sour cream until just mixed; gently fold in blueberries (Make sure the blueberries are not wet or damp when you put them in the batter; pat dry with paper toweling if necessary.).
  6. Pour batter into bundt pan, and bake at 350°F for 1 hour or until a toothpick inserted is removed clean.
  7. Cool cake before removing from pan.
  8. To remove, invert over plate, and tap pan.
  9. Serve on plate garnished with blueberry syrup, if desired.

Reviews

(8)
Most Helpful

Heavenly delicious. The sour cream is what gives this cake its great flavor. I made mine with margerine but next time I will try butter . This cake was so good it lasted one day. Everyone loved it.

Beeks September 02, 2003

Thanks for this yummy recipe! It was so quick and easy and tasted like a lot of work went into it! Something I will make over and over again.

Matrine July 15, 2003

My rating is lower than usual. Have made very similar coffee cakes to this and they only use 1 c. sour cream - hence the reason some reviewers have had problems. Also, with sour cream there is usually a small amount of baking soda as well. I question these ingredients even tho some seem to have had success. I do a lot of baking and have also done catering so I am not a novice.

waynejohn1234 June 28, 2008

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