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4.37 from 25 votes

Blueberry Sour Cream Coffee Cake

Prep Time1 hr
Cook Time1 hr
Total Time2 hrs
Course: Cake, Desserts
Servings: 6 -8
Author: Terri


For the Batter

  • 4 egg yolks
  • 2/3 cup sour cream
  • 1 1/2 tsp vanilla
  • 2 cups flour all purpose
  • 1 cup sugar
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 sticks butter

For the Streusel and Filling

  • 1/3 cup light brown sugar firmly packed
  • 2 Tbsp sugar
  • 1 cup pecans chopped
  • 1 1/2 tsp cinnamon
  • 1/2 cup flour all purpose
  • 1/2 stick butter
  • 1/2 tsp vanilla
  • 1 cup blueberries


  • Preheat oven to 350°F.
  • Grease and flour a 8 X 8 baking dish or a 9 inch spring form pan.

For the Streusel and Filling

  • Whisk brown sugar, sugar, cinnamon and pecans together. Set aside 3/4 cup for the filling.
  • Add flour, butter and vanilla to the remaining mixture and form a crumbly streusel like topping.

For the Batter

  • In a small bowl, gently mix egg yolks, approximately 3/8 cup of the sour cream and vanilla. Set aside.
  • In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  • Add butter and remaining sour cream. Mix until well combined.
  • Gradually add egg mixture slowly, a little at a time. Mix well after each time. Batter will be thick and sticky.
  • Put about 2/3 of batter in prepared baking dish. Make sure to smooth the batter on top with a spatula.
  • Sprinkle the filling over the top of the batter.
  • Add blueberries over the filling.
  • Add remaining batter on top of blueberries, in sections, and carefully smooth over the top of blueberries making sure that the blueberries and filling stay in place.
  • Add stresuel topping.
  • Bake for 55- 60 minutes or until tooth pick inserted into the center comes out clean.
  • Set on a cooling rack to cool.