Sour Cream Blueberry Coffee Cake

Prep Time: 20 minutes •
Cook Time: 1 hour •
Total: 1 hour 20 minutes •
Servings: 12

Introduction

This Sour Cream Blueberry Coffee Cake began as a simple craving for something warm, sweet, and comforting. A saved recipe turned into an unexpectedly delightful baking experience—the kind that fills the kitchen with aroma, the counter with crumbs, and the heart with a quiet sense of achievement.

Moist from sour cream, studded with juicy blueberries, and swirled with a brown sugar–pecan–cinnamon layer, this cake delivers texture and flavor in every bite. It’s the kind of dessert that pairs perfectly with a slow morning, a quiet afternoon, or a gathering with family. Whether you’re new to coffee cakes or a longtime baker, this recipe is approachable, forgiving, and deeply rewarding.

Table of Contents

Ingredients

Ingredient	Amount
Granulated sugar	2 cups
Unsalted butter (room temperature)	1 cup
Eggs	2 large
Sour cream	1 cup
Vanilla extract	1 tsp
All-purpose flour	1 5/8 cups
Baking powder	1 tsp
Salt	1/4 tsp
Blueberries (fresh or frozen)	1 cup
Light brown sugar	1/2 cup
Pecans, finely chopped	1/2 cup
Cinnamon	1 tsp
Powdered sugar (for dusting)	1 tbsp