This crazy good Blueberry Sour Cream Coffee Cake is filled with blueberries and a pecan and toasted coconut streusel. Make a day ahead of time for best results. But if you can get up early enough on the day you want to eat it, make it in the morning!
Blueberry Sour Cream Coffee Cake
This coffee cake kept me up all night.
Not really. Not all night but until 1am. And that’s late for me. I’m usually snoozing by midnight. Usually.
But not on the night I made this coffee cake. It was a Sunday evening. The Sunday before Memorial Day so I had the next day off. After watching an afternoon movie at the movie theater, Godzilla, in case you were wondering, I was pooped. So I crashed on the couch for a couple hours, only to awake thinking “darn it, I didn’t start on that coffee cake yet.” But it was ok. It was only a little after 5. I had time to make that coffee cake. But what was going to be a late afternoon/early evening coffee cake baking experiment turned into a late night coffee cake baking experiment.
Wait, you may be asking why I would make a coffee cake in the late afternoon, evening or late at night. The answer is simple. I knew I wouldn’t be getting up early enough to make this for breakfast the next day. I never get up early enough to make any breakfast that takes more than an hour to make. So I decided to make this Blueberry Sour Cream Coffee Cake the day before we planned to devour it.
This blueberry sour cream coffee cake was totally worth the late night adventure.
A blueberry streusel layer fills the center and the top of this coffee cake. The streusel is kicked up to a whole new level with the addition of chopped pecans and toasted coconut. Not a fan of pecans or coconut? You can leave them out. Or you can sub them with your favorite add ins. Chopped Walnuts would work perfectly in place of the pecans.
I took this to work to share with my co-workers. They loved it. My supervisor called this cake “Everything but the kitchen sink coffee cake.” She said that about these muffins too. Only she called those muffins “Everything but the kitchen sink muffins.”
I hope you enjoy this Blueberry Sour Cream Coffee Cake as much as we did.
- 1¼ C all purpose flour
- ½ C whole wheat flour
- 1 C granulated sugar
- 2 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 3 large eggs
- 1 C sour cream
- 1 tsp vanilla extract
- 2 C fresh blueberries, picked through and rinsed
- ¾ C all purpose flour
- ¾ C granulated sugar
- ½ C brown sugar
- 2 tsp ground cinnamon
- ¾ C chopped pecans
- 4 tbsp cold butter, cut into small cubes
- ¼ C toasted coconut
- Grease and flour a 9 inch spring form pan
- Make the topping: Whisk together the streusel ingredients minus the cubed butter. Cut in the butter until the mixture is crumbly with small crumbles. Divide the mixture in half and set aside.
- Make the coffee cake batter: In the bowl of a stand mixer or in a large mixing bowl, whisk together the flours, sugar, baking powder, baking soda and salt. In another mixing bowl, whisk together the eggs, sour cream and vanilla. Add to the flour mixture and beat until smooth. I used my stand mixer with the flat attachment but you can use a hand mixer just as well.
- Pour half of the batter into the 9 inch spring form pan. Spread with a wooden spatula to even out. Top with ½ of the blueberries and then half of the streusel. Add the remaining batter and carefully spread with a wooden spatula to even out. Top with the remaining blueberries and streusel.
- Bake at 350 for 60-70 minutes. You can do the toothpick test to see if its done but remember, your streusel filling is going to be ooey gooey so the toothpick won't come out super clean. But you should be able to see some cake crumbs on the toothpick.
Cake adapted from Williams Sonoma Baking Book
HUNGRY FOR MORE?
Try these Blueberry Brie and Walnut Quesadillas
Or this sweet and savory Blueberry Corn Bread. Goes perfect with BBQ food!
For a sweet little dessert, try these White Chocolate Blueberry Bars. Yum.