Sour Cream Blueberry Coffee Cake

Flip it!

I love/hate this cake, which I’ll have to call my Ugly Duckling Cake. The instructions for assembly just didn’t work for me – nor did my alternative, tho’ I believe it’s the better of the two options. The common problem with both methods is that there’s just not enough batter to divide in half and “spread.” If you “spread” enough batter to cover the bottom there’s not NEARLY enough to “spread” on the top

. I added the blueberries to the batter rather than in two layers, and it would have been an even bigger nightmare to “spread” had I not. As I tried to “spread” the second half of the batter, the batter took the topping WITH the offset spatula. I tried my best I but I nearly pitched the whole thing in sheer frustration and disappointment. But I figured I had nothing more to lose except the cost of the electricity to bake this mess. Topping it with the remaining cinnamon mixture camouflaged the disaster underneath, but I was anxious to see what it looked like inside. It took longer to bake than indicated, and now I’m calling this a complete and total failure.

I let it cool, cut into the slightly overbrowned topping, carelessly plopped a piece of the cake onto a plate and tasted…. it was heaven. Moist, buttery rich, with a sweet and flavorful, cinnamony topping. No, I’m not throwing this out. No way. It might not meet my standards in terms of prettiness for Hubs to take to a meeting tomorrow as planned, but we’ll enjoy every crumb of this difficult and ugly cake.

This is a very delicious coffee cake. I read the reviews about the batter being hard to halve and spread. What I did was drop big spoonfuls of batter in the bottom of the greased pan, then bring the globs of batter together. I followed the recipe exactly with the exception of how to halve the batter in the pan. I did the exact same thing with the other half of the batter. I had no problems with it being done this way. I took off one star because this took an hour and twenty-five minutes to bake. At the one hour mark, it wasn’t baked in the center. When this had cooled slightly, it was moist, rich and buttery tasting. This really is a great and easy recipe that I will be making again.

This is the best Blueberry Cake recipes I have ever made and tasted! I didn’t have any issues with making the layers, I simply plopped the blueberries on top of the first layer of batter, creating a deep ribbon of blueberry in the middle and did the same with the remaining batter. It doesn’t have to be a smooth layer, there is baking powder in the mix, and it helps puff up the batter and topping.

I added a little bit of nutmeg and mace, as these are alway my fav spices with cinnamon. Don’t be put off by the reviews…this is a keeper! I just made it again tonight, with some extra blueberries, and subbed part of the sour cream for vanilla yogurt. Creamy and rich, and a little less fat. I would like to tweak this recipe to get the fat and calories down, maybe next time!

very yummy! made almost exactly as written. only change was i used 1/2 whole wheat flour and 1/2 all purpose, and didn’t use nuts (allergy). Took a few extra mins to fully bake, but worth the wait!

I Use an 8x8x2” (brownie pan) or standard 9” round or a bundt mold. This way they all ensure there is enough batter for both layers as well as for the better height of cake after it is baked. I use double the berries, coating in flour so they do not sink, and almonds in lieu of pecans. Also I love the creamy texture by using homemade creme fraîche (takes 1-2 days, zero work). Sour cream yields tang, creme fraîche yields moisture and depth.

Creme fraîche: 1. 5 parts heavy cream in a jar, 1 part buttermilk. 2. Give it a stir, 3. cover loosely with a coffee filter, rubber banded to the top and set out in warm place 24 hrs. 4. Stir, will be thick. Replace lid tightly and pop it into fridge another 24 hrs. Finito! Enjoy! I use this in cream sauces where sour cream would curdle.


2 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
2 cups white sugar
1 cup butter
2 eggs
1 cup sour cream
1/2 teaspoon vanilla extract
1 1/2 cups packed brown sugar
1 cup all-purpose flour
3 tablespoons butter, melted
2 teaspoons ground cinnamon
2 cups fresh blueberries
1 cup chopped pecans


Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
Combine 2 cups flour, baking powder, and salt in a bowl. Beat white sugar and 1 cup butter with an electric mixer in another bowl until light and fluffy; beat in eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in sour cream and vanilla extract. Mix flour mixture into butter mixture until just blended; spread half the batter into prepared baking dish.
Mix brown sugar, 1 cup flour, melted butter, and cinnamon in a bowl until mixture resembles a coarse crumble. Sprinkle half the crumbles and half the blueberries over batter in baking dish. Spread remaining half of batter over blueberries and top remaining crumbles, blueberries, and pecans.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes.