Sour cream and blueberry coffee cake Recipe

Name: Sour cream and blueberry coffee cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 plus 1 3/4 cups sugar; 2/3 cup walnuts; 1 tsp cinnamon; 3 3/4 cup flour; 2 tsp baking powder; 1 tsp baking soda; 3/4 tsp salt; 1/2 cup butter, softened; 3 large eggs; 2 tsp vanilla; 1 16 oz container sour cream; 1 cup blueberries

Servings: persons

2/3 plus 1 3/4 cups sugar
2/3 cup walnuts
1 tsp cinnamon
3 3/4 cup flour
2 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1/2 cup butter, softened
3 large eggs
2 tsp vanilla
1 16 oz container sour cream
1 cup blueberries

1
Preheat oven to 350.
2
Grease and flour 9 to 10 inch tube pan.
3
In a small bowl, combine 2/3 cup sugar, walnuts and cinnamon.
4
In medium bowl, combine flour, baking powder, baking soda and salt.
5
In large bowl, mix at low speed, beat butter and 1 3/4 cups sugar until blended increase to high speed and beat until light and fluffy, about 2 mins.
6
Reduce to low, add eggs, one at a time, beating well after each egg and add vanilla.
7
Alternately add flour mixture and sour cream, starting and ending with flour mixture, beat until smooth.
8
Spoon 1/3 of batter into pan.
9
Sprinkle with half of nut mixture, then top with remaining batter and sprinkle with the rest of nut mixture.
10
Bake until toothpick comes out clean, about 1 hour 20 minutes.
11
Cool in pan on wire rack for 10 minutes.
12
Run thin knife around cake to loosen from sides of pan.
13
Invert cake onto plate.
14
Turn cake, nut mixture side up and cool completely.
15
Enjoy!

994

kcal

Calories

Fat

115

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2/3 plus 1 3/4 cups sugar, 2/3 cup walnuts, 1 tsp cinnamon, 3 3/4 cup flour, and more.

Yes, Sour cream and blueberry coffee cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sour cream and blueberry coffee cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions