Blueberry Sour Cream Coffee Cake

"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! :)"
photo by Sue G. photo by Sue G.
photo by Sue G.
photo by Sue G. photo by Sue G.
photo by Sue G. photo by Sue G.
Ready In:
1hr 15mins
1 cake




  • Preheat oven to 350°F.
  • Grease and flour a bundt or tube baking pan and set aside.
  • Mix together butter and sugar until smooth; add eggs, mixing until well blended.
  • In another bowl, mix together flour, baking powder salt, and cinnamon; add creamed butter/sugar and mix well.
  • 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.).
  • Pour batter into bundt pan, and bake at 350°F for 1 hour or until a toothpick inserted is removed clean.
  • Cool cake before removing from pan.
  • To remove, invert over plate, and tap pan.
  • Serve on plate garnished with blueberry syrup, if desired.

Questions & Replies

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  1. Beeks
    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.
  2. Matrine
    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.
  3. Sue G.
    Made this yesterday, and it's the best. After reading the reviews and making my own tweaks, I cut the sour cream back to one cup, added a heaping teaspoon of cinnamon and some chopped walnuts and the blueberries to the flour mixture, used a stick of butter and 1/2 cup of canola oil, increased the flour by 1/4 cup, used orange extract instead of vanilla, baked it in an angel food cake pan with removable bottom, and topped it with 1/2 cup of brown sugar mixed with 1 tsp of cinnamon and 1/2 cup chopped pecans. Sprinkled baker's white sugar over all. Gadzooks! It is so good. I did add the extra flour because the batter was so wet I was afraid it wouldn't rise properly, and had no problem there. A bit calorific, but worth it. Update: The change from part butter to part canola oil kept the cake together and moist for 4 days. So good!
  4. waynejohn1234
    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.
  5. Alisa Lea
    This cake didn't last long around here. It's not too sweet, with a good texture. I only used 8 oz of sour cream and tossed the blueberries in flour before adding them to the batter. I'll be baking another one soon!


  1. MemphisMommy
    In a word....'delicious!' I made it exactly as the recipe describes except that I did follow Susan's hint and I only used 8 ounces of sour creme, and for my own sake I replaced the 2 cups of sugar w/ 2 cups of Splenda brand sugar blend for baking. After my blueberries were done drying I put them in a plastic baggie and tossed 1-2 Tbs. of flour in w/them before folding them into batter. I baked it for one hour in a dark non-stick bundt pan that I used Pam flour spray on. I checked it after 50 minutes of baking time and just made sure the rest of the time that it was baking correctly-I was worried about it not being baked all the way through as one of the raters complained about! BUT- I had no problem whatsoever w/ it 'falling' or not be baked enough. Husband loved it as I did as well. Thanks for the recipe...I'll be keeping this one!


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