Blueberry Sour Cream Coffee Cake

cake university


  • ½ cup butter
  • ¾ cup granulated sugar
  • ¼ cup brown sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 cup sour cream
  • 3 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 ½ cups fresh blueberries, divided
  • Streusel filling
  • 5 tablespoons salted butter, melted
  • ¾ cup brown sugar
  • 1 ½ teaspoons cinnamon


Preheat the oven to 350 degrees.

Cream together the butter and sugars. Mix in the vanilla, eggs, and sour cream until smooth.
Incorporate the flour, baking soda, and baking powder.
Spray the bundt pan with nonstick cooking spray. Half the cake batter should be placed in the pan and patted down along the center to create a dent for the filling.

Spread the streusel filling into the indented batter. 12 blueberries should be placed on top.

Press the remaining batter into the pan, spreading it evenly over the first layer of batter. Top with the last 12 of

Preheat the oven to 350°F and bake for 45-50 minutes. Frost or glaze with vanilla or cream cheese frosting or glaze.