This Blueberry Sour Cream Coffee Cake is top 3 of my favorite desserts that my Mom used to make. It is a bit tedious and requires precision but the outcome is amazing. Now that there are little ones in our family, my Aunt and Uncle have moved Easter Lunch back a few hours to Easter Brunch.
It was the perfect opportunity to break out the recipe book and surprise the family with this delicious treat.
My Dad actually requested this since my Mom no longer bakes and he had a craving. Since Chuck isn’t a fan of anything that includes blueberries, I was more than happy to comply to get my fix as well.
I did not plan for this to be a blog post, so there are no step by step pictures. I had shared this image on my Instagram and had a request for the recipe.
Here is the recipe!
Blueberry Sour Cream Coffee Cake
¾ C Oleo
1 ½ C. Sugar
1 ½ tsp. Vanilla
3 C. Flour
1 ½ tsp B. Powder
1 ½ tsp B. Soda
¼ tsp Salt
1 ½ C. Sour Cream
1 C. Frozen Blueberries
½ C. Brown Sugar
1 ½ tsp. Cinnamon
½ C. Nuts (Optional)
3 – 4 Tsp. Milk
- Preheat oven to 350 degrees.
- Combine butter, sugar, eggs & vanilla in bowl. Mix well and beat for 2 minutes.
- Next add flour, baking soda, baking powder, salt to wet mixture and mix with beater.
- Fold in in sour cream and blueberries to the mixture.
- In a separate bowl, create the Filling by mixing brown sugar, cinnamon and nuts.
- In greased pan, spread 1/3 (about 2 Cups) batter and sprinkle with 1/3 of filling (About 6 Tbsp.).
- Repeat step 4, two more times.
- Bake 350 degrees 50 – 60 minutes or until toothpick comes out clean.
- Once the Coffee Cake is cooled, mix confectioner’s sugar and milk, until desired Glaze consistency. This should be thick enough that it slowly drips off a spoon.
- Add Glaze and serve.
To jazz it up, after I made the Glaze, I divided it into smaller bowls and added food coloring to bring in some Easter Colors. I used pink and yellow but you can use any color combination you want.
- Take a spoon with Glaze color 1, and drip the Glaze from left to right on the Coffee Cake. Give it a few minutes to harden.
- Take another spoon with glaze color 2, and repeat step one.
- Next rotate the cake 180 degrees and repeat steps 1 and 2.
By using this method it evens out the glaze. Typically in the beginning there is a blob of Glaze and then it thins out. By rotating the Coffee Cake it makes it more consistent.