There’s nothing like a warm, homemade coffee cake to brighten your day. This Blueberry Sour Cream Coffee Cake combines juicy blueberries, crunchy pecans, and a swirl of cinnamon sugar into a soft, tangy Bundt cake that pairs perfectly with a hot cup of coffee.

How I Made the Cake

I started by gathering all the essentials: sugar, butter, eggs, sour cream, vanilla, flour, baking powder, salt, blueberries, brown sugar, pecans, cinnamon, and confectioners’ sugar. Even though it was my first time baking a coffee cake, the process turned out to be fun and surprisingly simple.

After preheating the oven and preparing a Bundt pan, I creamed the butter and sugar until fluffy, then added the eggs, sour cream, and vanilla. The flour mixture was folded in gently, followed by the blueberries for a burst of fruity sweetness.

The Cinnamon-Pecan Swirl

Half the batter went into the pan, topped with a brown sugar, pecan, and cinnamon mixture. The rest of the batter followed, finished with the remaining nutty topping. Using a knife, I swirled the layers for that signature coffee cake marbled effect.

After an hour in the oven, the cake came out golden and fragrant. Once cooled slightly, I inverted it onto a plate and dusted it with confectioners’ sugar for a simple yet elegant finish.

Flavor & Texture

The first bite was unforgettable. The blueberries added juicy bursts, the sour cream gave the cake a moist tang, and the pecan-cinnamon blend added crunch and warmth. It was everything a coffee cake should be: comforting, flavorful, and perfect alongside a steaming mug of coffee.

Recipe Card

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

Ingredients

• 2 cups granulated sugar
• 1 cup unsalted butter, room temperature
• 2 large eggs
• 1 cup sour cream
• 1 tsp vanilla extract
• 1 ⅝ cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• 1 cup fresh or frozen blueberries
• ½ cup brown sugar
• ½ cup chopped pecans
• 1 tsp cinnamon
• 1 Tbsp powdered sugar (for dusting)

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch Bundt pan.
2. Cream butter and sugar until fluffy. Beat in eggs one at a time. Add sour cream and vanilla.
3. In another bowl, mix flour, baking powder, and salt. Add to the butter mixture, then fold in blueberries.
4. Pour half the batter into the pan. Sprinkle half the pecan mixture (brown sugar, pecans, cinnamon). Add remaining batter and swirl with a knife.
5. Bake for 1 hour or until a toothpick comes out clean. Cool slightly, invert onto a plate, and dust with powdered sugar.

Storage Tips

You can refrigerate leftovers for 4–5 days, but freezing keeps the cake fresher for up to a month. If serving to kids, add a dollop of whipped cream for an extra treat.