Blueberry Sour Cream Coffee Cake Recipe

Blueberry Sour Cream Coffee Cake

Blueberry season makes this coffee cake a true summertime treat. Bursting like fireworks of flavor, the berries joyously add to the sweetly spiced layers of cake and topping. Balanced and delightful, it’s the perfect complement to your morning coffee.

No matter what time of year you serve up this moist and airy dish, you’re sure to see plenty of smiles and empty plates.

Recipe from Carol Dunn, shared by Trudy Urban

Before you Start

Bake Time  35 minutes

Prepare  Lightly grease 9×13” baking pan

Oven  Preheat oven to 350º



  • 2 C sifted flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt


  • 2 eggs slightly beaten
  • 1 C butter softened
  • ½ C sugar
  • ½ C brown sugar
  • 1 tsp vanilla
  • 1 C sour cream
  • 1 C blueberries


  • ½ C brown sugar
  • ¼ C sugar
  • 1 tsp cinnamon


Topping Instructions

  1. Mix topping ingredients together in a small bowl.
  2. Set aside.

Dry Ingredients Instructions

  1. Sift dry ingredients together in a small bowl.
  2. Set aside.

Wet Ingredients Instructions

  1. In a large bowl, cream butter and sugars until fluffy.
  2. Stir in eggs and vanilla.
  3. Alternatively add sour cream and dry ingredients to the mixture until combined.
  4. Gently fold in blueberries.
  5. Spread 1/2 of the mixture in a lightly greased 9×13” baking pan.
  6. Sprinkle ½ of topping over the 1st half of batter.
  7. Add the rest of the batter.
  8. Add the rest of the topping.
  9. Bake at 350˚ for 35 minutes. Cool to warm before slicing.

Bon appétit!

Have Breakfast with Us!

This coffee cake sounds good, doesn’t it? It’s just one of the breakfast treats we make for guests every morning.

You can enjoy a 3-course breakfast for two each morning you stay at our Washington State bed and breakfast. Homemade, hearty and fresh, you’ll feel powered up for a day of adventure in the Columbia River Gorge.

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