Blueberry-Sour Cream Coffeecake

Total Time
Prep 10 mins
Cook 30 mins

This is so moist and full of flavor. The sour cream gives it a rich depth of taste. I found this in a church cookbook that I picked up somewhere a number of years ago. The recipe didn't call for powdered sugar, but I like to sprinkle that on coffeecake.

Ingredients Nutrition


  1. Preheat oven to 350°.
  2. Spray an 8x8-inch cake pan with butter-flavored cooking spray.
  3. In a large bowl, combine baking mix, sugar, and nutmeg. Stir well to combine.
  4. In a smaller bowl, beat the egg slightly, stir in the sour cream, milk & vanilla.
  5. Make a well in the center of the dry ingredients; pour in the liquid.
  6. Stir well to combine.
  7. Fold in the blueberries.
  8. Spread batter evenly into prepared cake pan.
  9. Bake for 25 to 30 minutes or until a toothpick inserted in center comes out clean.
  10. Place pan on a wire rack to cool.
  11. Serve warm or room temperature.
Most Helpful

3 5

This was just okay for me. I followed the recipe exactly. Perhaps it was the nutmeg - so it could just be a personal taste thing. My family seemed to enjoy it and it did bake up nicely.

5 5

if i could give this 10 stars I would! I had fresh blueberries to use and everything else this recipe called for on hand and it is delicious. My men (hubby and 2 year) loved it, definetly a keeper! I also baked for an additional 10 minutes. Thanks for the great recipe!

4 5

This was pretty good. I don't love the texture of the cake...a little "rubbery" to me. I used wild maine blueberries which made for a more intense flavor. I also topped it with a brown sugar & oat topping then drizzled a glaze made from the blueberry juice & confectioners sugar. Dressed it up a bit. I'd make it again.