Blueberry Sour Cream Coffee Cake

It’s the berry time of year, and while at the local farmers’ market on Saturday, I couldn’t resist a big carton of tiny little wild blueberries at a stand manned by two little old ladies, offering only blueberries and raspberries (they were near the west entrance, across from the egg ladies, in case you need to score from them next Saturday).

I transcribed this recipe from an video on a recipe page for blueberry sour cream coffee cake ((which, oddly, doesn’t seem like exactly the same recipe depicted in the video)). I like the streusel topping so much I plan to use it on future cakes, too.


  • Preheat oven to 350°F / 177°C
  • Grease and flour a 9×13 inch (23×33 cm) baking pan or 9″ Bundt pan



  • 2/3 cup (146 g) softened butter
  • 1 1/2 cups (315 g) sugar
  • 2 eggs
  • 1 cup (200 g) sour cream
  • 1 tsp vanilla extract
  • 1 5/8 cups (224 g) flour + 2 Tbsp flour (for blueberry flotation)
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 1/2 cups blueberries


  • 1/2 cup (105 g) brown sugar
  • 1 tsp cinnamon
  • 1/2 cup (just eyeball it) chopped pecans
  • optional powdered sugar for dusting the final product


  1. Beat butter and sugar together until fluffy. Beat in 2 eggs one at a time. Gently stir in 1 cup sour cream and 1 tsp vanilla extract.

  2. In a separate bowl combine

    • 1 5/8 cups of flour
    • 1 tsp baking powder
    • 1/4 tsp salt
  3. Combine with butter mixture, just until blended. Toss 1 1/2 cups blueberries with 2 Tbsp flour to keep them from sinking in the batter ((this proved completely ineffective, but I guess I don’t care.)), and gently fold into the batter. Put half the batter into your greased and floured pan.

  4. Add 1/2 cup brown sugar to a bowl, along with 1 tsp cinnamon and 1/2 cup chopped pecans. Stir together, sprinkle half over the batter. Spread the rest of the batter into the pan, and top with the rest of the pecan/sugar mixture. Swirl the batter/topping layers around with a chopstick for a nice artsy touch.

  5. Bake about 55 minutes, or until it passes the toothpick test. Ours needed an extra 10 minutes, but it’s really hard to tell with all those blueberries at the bottom moistening your toothpick. Cool completely in the pan, and optionally top with powdered sugar just before serving.

3 thoughts on “Blueberry Sour Cream Coffee Cake”

  1. CN Heidelberg

    They just mentioned that flour-on-the-fruit-so-it-doesn’t-sink trick on Bake Off last week. Bummer it doesn’t necessarily work. This sounds delicious.

    1. cliff1976

      If you come to WEBMU next month, I will personally bake you this coffee cake. How much of it survives the trip back Brumwärts is up to you.

  2. shoreacres

    I’ve never dusted blueberries with flour, and they don’t sink much. I might give the trick a try, though, just in the spirit of scientific inquiry. That topping is exactly the one I’ve used for years. Good, isn’t it? (Some variations call for a tablespoon of flour in the topping, too. I think I’ve done that, but I can’t remember.)

    That is a phrase I know I’ve never heard: “blueberry flotation.” There’s this sudden image of a boatload of blueberries, all in tiny life jackets.

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