This Sunday coffee cake with blueberries and sour cream is absolutely amazing! My family has loved this dish for the past thirty years, but I have no idea where I acquired it. If you’re using frozen berries, the baking time will be a little longer.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 20 mins |
| Servings: | 12 |
| Yield: | 1 (9-inch) Bundt cake |
Ingredients
- 2 cups white sugar
- 1 cup butter, softened
- 2 eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 ⅝ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup fresh or frozen blueberries
- ½ cup brown sugar
- ½ cup chopped pecans
- 1 teaspoon ground cinnamon
- 1 tablespoon confectioners’ sugar for dusting
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch Bundt pan.
- Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in sour cream and vanilla extract.
- Combine flour, baking powder, and salt; stir into butter mixture until just blended. Fold in blueberries; spoon 1/2 of the batter into the prepared pan.
- Combine brown sugar, pecans, and cinnamon in a small bowl; sprinkle 1/2 of the mixture over batter in the pan. Spoon remaining batter on top, then sprinkle over remaining pecan mixture. Use a knife or thin spatula to swirl the sugar layer into the cake.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool briefly on a wire rack. Invert carefully onto a serving plate; dust with confectioners’ sugar just before serving.
Nutrition Facts
| Calories | 459 kcal |
| Carbohydrate | 60 g |
| Cholesterol | 80 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 13 g |
| Sodium | 223 mg |
| Sugars | 44 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
This is my go to !Loved by all!
I wanted to encourage anyone reading the recipe who is afraid of reviewers saying this is a fail! It’s delicious and works beautifully. I creamed the butter and sugar until light and fluffy. I sifted the flour, salt and baking powder together and gently folded in the mixture. I had sprayed and floured the Bundt pan thoroughly. I layered in the batter, blueberry and brown sugar with cinnamon and pecans, careful to keep the sugar away from the edges of pan due to fear of sticking. Just use good technique and people will be asking for your recipe! I may try half sugar because it is very sweet, but the exterior was crisp and the blueberries were fresh and moist in the interior.
baked 60 min and it was raw.. never again
Mine didn’t rise properly but it tastes delicious. I did use about 1 1/2 cups of fresh blueberries with everything else the same so maybe that’s why. Will definitely try again.
7-9-23 used 1 cup Splenda, 1 cup sugar. Delish.
I have made this many, many times. Both with regular flour and I have made it with 1 to 1 gluten free flour for friends and family that follow a gluten free diet. It has always turned out amazing! Has never, ever fallen as some people have said and always is a MASSIVE hit! I follow the recipe as written! Love this one!
I’ve made this recipe twice. The first time, not having a bundt pan, I just used a 9×9 glass pan and it was so delicious that I had to give it to a friend so I wouldn’t eat the whole thing in one day! The second time, I made the recipe into cupcakes as I was taking it to a dessert sharing event. I doubled the recipe and overmixed the batter which simply meant that it didn’t have as much air and texture as we know we love. I put 2 Tbsp of batter in the cup, then dumped a teaspoon of the cinnamon mixture and covered with a heaping Tbspn of the batter. Then I cooked them for about 25 minutes. Again, they weren’t as fluffy as I would have liked but that is my only complaint, these are marvelous and should be shared with all of your friends. They were definitely a hit!
Moist and tasty. I only added 1.5 cups of sugar but would reduce it even more to just 1 cup. I substituted service berries for blueberries and only baked it for 45 min in a convection oven in a 9 x 13″ pan. Wasn’t sure about adding the pecans but I’m glad I did—they added a nice flavour and crunch.
I omitted half a cup of sugar. It is still pretty sweet. Very fragrant. I used frozen berries, so the batter turned a little purple anyhow. No one minded. I couldn’t find the right bundt pan, so I used a 9” cake pan. No problem. I will make this again, maybe with mixed fruit.
I have made this several times. It’s always a hit. So good! I’ve taken this to work, and sent one with my husband to work. One comment was “better than what my Grandmother used to make”. Very simple to make.
I’ve made this 3 times now, and it turned out perfectly each time. I replace the sugar with granulated sweetener (no name brand), use 5% MF sour cream & fresh blueberries everytime. On one batch, I used half butter & half I can’t believe it’s not butter. I have not used pecans, but did try walnut pieces once. All 3 were just delish – light and fluffy, super tasty with bursting berries. I’m making it again today, and will be making them as muffins instead. Next batch I plan on using frozen cranberries (thawed, crushed and chopped in half’ish) and adding some orange zest. Can’t wait for that one – my wife is not a fan of tart, so I’ll be using lots of cranberries! Mine, all mine! Love this recipe. Thank you so much for sharing this treat. It’s a favourite. – Jeff
I was very disappointed in this recipe. I followed it to the T and that was a mistake. There is WAY to much sugar in it. I served it to three others who all agreed. The recipe suggests extra cooking time if you are using frozen berries and this rang true for me.
This turned out fine, but I’m a “close enough” kind of cook. I don’t have a bundt tin so I used a 24 cm x 24cm baking dish, and I forgot to grease and flour it. I don’t have a 5/8 cup measure and neither does anyone else, so I fudged slightly more than 1/2 cup instead. I didn’t have blueberries, so I used frozen mixed berried instead. I failed to layer it, so I just put cinnamon and brown sugar on top before I baked it. It didn’t sink. I haven’t dusted it with confectioners sugar, but it tastes great! I recommend Pinot Grigio as an accompaniment.
Just delicious. My guests loved it!!!
The interior was moist, but the bottom and top was slightly overcooked in order to ensure the interior fully cooked. I also don’t understand how it calls for 1 ⅝ cups of flour – what is that!? I upped to 2 cups, given the other reviews about how the high ratio of fat content versus flour resulted in an underdone cake. I also thawed my blueberries and drained their liquid. I had to cook for about 1.5 hours to make sure it was fully cooked. The outside was too hard, even though the interior was quite good. I didn’t have any issues with the cake falling in like other reviewers, but I was using a unique bundt cake pan.
Yum! Delicious recipe! Seeing that other reviewers had trouble with undone-ness, I thawed my frozen blueberries, strained out the excess liquid and coated them with flour before folding them in. I wonder if the nutty crumble should’ve gone into the bundt pan first so that there would be a crumbly top. Will try that next time. I ended up drizzling it with a thin buttercream frosting with orange extract. It came out beautifully for an extended family brunch and I was asked to share the recipe!
Fell Fall Fallen Made twice never again! I do not understand, what is the secret of all those who hv success.
Very good!!
I baked it for 1 hour and 5 minutes. When I checked it earlier, the tooth pick came out clean, but the cake did not feel done. I don’t usually touch it to test, but it was clearly not done. When I checked it again, it was better, so I took it out. The toothpick still came out clean. I let it cool a bit, and it fell. Then I cut in it to check. It was not done. It was like batter in the middle. I tried to salvage it by putting it back in the oven. I ended up doing this twice for 15 extra minutes 2 times. It was better but still not fully baked. I’ve never had a toothpick come out clean when it was not done. I guess it’s because it’s mostly fat – butter and sour cream. Bakers beware. It still tasted pretty good. I joked that it was blueberry lava cake.
I used plain yogurt instead of sour cream. I’m thinking it changed the texture a bit, but I haven’t tried it with sour cream yet. It was yummy!
I love Blueberry muffins, OMG!!!