Best 10 Blueberry Sour Cream Coffee Cake Recipes

SOUR CREAM BLUEBERRY COFFEE CAKE

Steps:

• In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. In another bowl, combine the egg, sour cream, applesauce, oil and vanilla. Stir into dry ingredients just until moistened. Fold in blueberries. Pour into a 9-in. square baking pan coated with cooking spray. , For topping, in a bowl, combine the brown sugar, oats and cinnamon; cut in butter until mixture resembles coarse crumbs. Sprinkle over the batter. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

SOUR CREAM BLUEBERRY COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-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.

BLUEBERRY SOUR CREAM COFFEE CAKE

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition., Spoon a third of the batter into a greased and floured 10-in. fluted tube pan. Combine brown sugar, flour and cinnamon; sprinkle half over batter. Top with half of the berries. Repeat layers. Top with remaining batter. , Bake 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients; drizzle over coffee cake.

RHUBARB BLUEBERRY SOUR CREAM COFFEE CAKE

Steps:

• Cream butter and brown sugar; mix in egg.
• Mix flour, soda and salt together, then add intermittently with sour cream to creamed mixture.
• Fold in rhubarb and berries.
• Mix nuts, sugar, cinnamon and butter, and spread over top.
• Pour batter into 9x13 pan. Bake at 350 for 40-45 minutes or until toothpick comes out clean. Cool in pan on wire rack. Serve warm or cold, with whipped cream.

BLUEBERRY SOUR CREAM COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Combine the flour, baking powder, and salt; stir into the batter just until blended. Fold in blueberries.
• Spoon half of the batter into the prepared pan. In a small bowl, stir together the brown sugar, cinnamon and pecans. Sprinkle half of this mixture over the batter in the pan. Spoon remaining batter over the top, and then sprinkle the remaining pecan mixture over. Use a knife or thin spatula to swirl the sugar layer into the cake.
• Bake for 55 to 60 minutes in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Cool in the pan over a wire rack. Invert onto a serving plate, and tap firmly to remove from the pan. Dust with confectioners' sugar just before serving.

BLUEBERRY SOUR CREAM COFFEE CAKE

Steps:

• 1. Grease bottom and sides of a 9 inch spring form pan with butter. Set aside.
• 2. Topping: Combine the first 3 ingredients and mix well in a medium bowl then add butter and mix with fingers until mixture is crumbly. Set aside.
• 3. Cake: In a large bowl, beat the one stick of butter and sugar until light and fluffy, about 2 minutes, decrease speed to low, add eggs one at a time. Add 1/2 of the sour cream, beat until combined.
• 4. In a small bowl whisk together the flour, baking powder, soda and salt. Add 1/2 of this mixture to the sour cream mix and beat until combined. Repeat with remaining sour cream and vanilla. Then add rest of flour and mix well.
• 5. Using a spatula gently fold in berries, stir sparingly to keep batter from turning blue. Spread batter in prepared pan. Sprinkle topping on top. Place pan on baking sheet, bake 55-60 minutes or until toothpick comes out clean. Remove to wire rack and cool. Release sides of pan. Serve warm or cool.

"BOSCOE'S" BLUEBERRY ORANGE SOUR CREAM COFFEE CAKE

Steps:

• Preparation: Preheat oven to 350 F. In the bowl of a standing mixer, combine butter, sugar, eggs, sour cream, vanilla extract, Grand Marnier and orange zest. Mix on medium speed for 2 minutes. Scrap down sides and mix again for 1 minute at medium setting. Combine flour, baking powder and salt in medium bowl. Add to butter mixture and blend until just combined. Spread half of the batter into a greased 13x9 inch baking pan. Spread blueberry filling evenly over batter. Cover blueberry filling evenly with remaining half of batter. Mix together the sugars and cinnamon. Sprinkle evenly over the top of the coffee cake. Bake in 350 F oven for 65-70 minutes.

SOUR CREAM BLUEBERRY COFFEE CAKE

Steps:

• Preheat oven to 350.
• In a large bowl combine the first five ingredients.
• In another bowl combine egg, sour cream, applesauce, oil, and vanilla. Stir into dry ingredients just until moistened. Fold in blueberries. Pour into 9 in square pan coated with cooking spray.
• For topping in a bowl combine the brown sugar, oats, and cinnamon; cut in butter until mixture resembles coarse crumbs. Sprinkle over the batter.
• Bake at 350 for 40-45 mins, until toothpick comes out clean.
• Cool on wire rack.
• *if using frozen blueberries do not thaw**.

BLUEBERRY SOUR CREAM COFFEE CAKE

Steps:

• 1. For the streusel: In a food porcessor, process the flour, sugar, 1/4 c. of the brown sugar and cinnamon for 15 seconds. Remove 1-1/4 cups of the mixture, place in another bowl & add the remaining 1/4 cup of brown sugar and set aside. To what is remaining in the processor, add the butter & chopped pecans, pulsing 10 times. Set aside. Zest the fresh lemon using 1 tsp of the zest, combine with the blueberries, adding 1 tbsp. of flour from the flour listed in the cake ingredients. Set aside.
• 2. For the cake: Spray and flour dust a large, deep bundt pan. Set aside. Mix the flour and remaining dry ingredients together until well blended in mixer bowl. Set aside. In another bowl, whisk together the eggs, 1 cup of the sour cream and the vanilla, set aside. Mix the flour and remaing dry ingredients in bowl. Add the butter and the remaining sour cream and mix on low until ingredients are moistened. Gradually add the egg mixture in three additions, mixing 20 seconds after each addition. Increase the mixer speed until the batter is light and fluffy. (this batter is so delicious). Spread two cups of batter into the prepared bundt pan. Top with half of the blueberries. Sprinkle with the streusel topping,without the nuts. Repeat layers. On the top of the cake sprinkle the pecan streusel mixture. Place on bottom rack of 350 degree oven. Bake for 1 hour. Test for doneness, if not done, continue to test at 5 minute intervals. All ovens and pans are different...Wait 10 minutes and invert the cake on a rack to cool.
• 3. For the glaze: While the cake is baking, prepare the glaze. Beat all glaze ingredients with mixer on high speed until smooth. You may need to add more milk for drizzling consistency. You can judge this. When cake is cool, drizzle the glaze all over the rounded top of the bundt cake.

BLUEBERRY SOUR CREAM COFFEE CAKE DECADENT!

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla.
• Combine the flour, baking powder, and salt; stir into the batter just until blended. Fold in blueberries.
• Spoon half of the batter into the prepared pan.
• In a small bowl, stir together the brown sugar, cinnamon and pecans. Sprinkle half of this mixture over the batter in the pan. Spoon remaining batter over the top, and then sprinkle the remaining pecan mixture over.
• Use a knife or thin spatula to swirl the sugar layer into the cake.
• Bake for 55 to 60 minutes in the preheated oven, or until a knife inserted into the crown of the cake comes out clean.
• Cool in the pan over a wire rack. Invert onto a serving plate, and tap firmly to remove from the pan.
• Dust with confectioners' sugar just before serving.