Recipes Desserts Fruit Desserts Blueberry Dessert Recipes Blueberry Sour Cream Coffee Cake 4.7 (1,439) 1,181 Reviews 214 Photos This blueberry sour cream coffee cake is one really delicious Sunday coffee cake! I have no idea where I got this recipe from but it was about thirty years ago and has been a family favorite since. Submitted by d newman Updated on October 8, 2024 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Add Photo 214 214 214 214 Prep Time: 20 mins Cook Time: 1 hr Total Time: 1 hr 20 mins Servings: 12 Yield: 1 (9-inch) Bundt cake Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 12 servings 2 cups white sugar 1 cup butter, softened 2 large 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 Directions Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch Bundt pan. Dotdash Meredith Food Studios 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. Dotdash Meredith Food Studios 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. Dotdash Meredith Food Studios 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. Dotdash Meredith Food Studios Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour to 1 hour 15 minutes. Cool briefly on a wire rack. Invert carefully onto a serving plate; dust with confectioners' sugar just before serving. Dotdash Meredith Food Studios Serve and enjoy! Dotdash Meredith Food Studios Cook’s Note The bake time is a bit longer if you're using frozen berries. I Made It Print 2,904 home cooks made it! Nutrition Facts (per serving) 459 Calories 24g Fat 60g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 459 % Daily Value * Total Fat 24g 31% Saturated Fat 13g 64% Cholesterol 80mg 27% Sodium 223mg 10% Total Carbohydrate 60g 22% Dietary Fiber 1g 5% Total Sugars 44g Protein 4g 8% Vitamin C 1mg 2% Calcium 70mg 5% Iron 1mg 7% Potassium 105mg 2% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.