Blueberry Sour Cream Coffee Cake Recipe

This Blueberry Sour Cream Coffee Cake Recipe is an easy and moist recipe, which uses blueberry muffin mix and sour cream. It’s the perfect breakfast treat, ready in about 1 hour 30 minutes.

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Blueberry Sour Cream Coffee Cake Ingredients

For the Coffee Cake:

• 1 pkg (15.3 oz) Betty Crocker® 100% Whole Grain Wild Maine Blueberry Muffin Mix (or similar)
• 1/4 cup sour cream
• 1/2 cup milk
• 2 large eggs
• 1/4 cup blueberry preserves

For the Glaze:

• 1/2 cup Duncan Hines® Creamy Home-Style Classic Vanilla Frosting (or any canned vanilla frosting)

How To Make Blueberry Sour Cream Coffee Cake

1. Prep Oven and Batter: Preheat your oven to 375°F. Grease an 8-inch or 9-inch round cake pan. In a medium bowl, combine the muffin mix, sour cream, milk, and eggs. Stir with a spoon just until the ingredients are moistened; the batter may be lumpy.
2. Rinse the Blueberries: The blueberries from the muffin mix come in a can. It’s important to rinse them under cold water and drain them well.
3. Layer the Cake: Spread half of the batter into the prepared pan. In a small bowl, combine the rinsed blueberries and the blueberry preserves. Spread half of this blueberry mixture on top of the batter in the pan.
4. Add Final Layers and Bake: Gently spread the remaining batter over the blueberry mixture. Top with the remaining blueberry mixture, being careful to avoid the very edges of the pan.
5. Bake the Cake: Bake for 40 to 45 minutes for an 8-inch pan (or 25 to 30 minutes for a 9-inch pan), until the top is golden brown and a toothpick inserted into the center comes out clean.
6. Glaze and Serve: Let the coffee cake cool for at least 30 minutes. To make the glaze, place the vanilla frosting in a microwave-safe bowl and microwave on high power for about 15 seconds, or until it is melted and smooth. Drizzle the warm glaze over the warm coffee cake. Serve warm.

Recipe Tips

• Why do I have to rinse the canned blueberries? This is the most important step! The blueberries are packed in a thick, dark syrup. If you don’t rinse them, this syrup will bleed into the batter and turn your entire cake a grayish-purple color.
• How do I keep the batter from turning purple? After rinsing and draining the blueberries, gently fold them into the preserves. When you layer them, try not to stir or mix them into the batter; just spread them on top.
• Can I use fresh or frozen blueberries instead? Yes. You can use 1 cup of fresh or frozen (don’t thaw) blueberries. Toss them with 1 tablespoon of the muffin mix (to prevent sinking), then fold them into the preserves and layer as directed.
• Why should I not overmix the batter? Muffin mix (like biscuit or pancake mix) is designed to be stirred just until moistened. Overmixing will develop the gluten and make your final coffee cake tough and dense instead of light and tender.

What To Serve With Blueberry Sour Cream Coffee Cake

This sweet, fruity cake is the perfect centerpiece for a breakfast or brunch.

• A hot cup of coffee or a latte
• A cup of hot tea
• A cold glass of milk
• A side of fresh fruit

How To Store Blueberry Sour Cream Coffee Cake

• Room Temperature: This cake is best stored at room temperature. Cover the pan tightly with plastic wrap or foil, or store slices in an airtight container. It will stay moist for 2-3 days.
• Reheat: You can warm a slice in the microwave for 15-20 seconds to get it soft and gooey again.

Blueberry Sour Cream Coffee Cake Nutrition Facts

(Per serving, assuming 8 servings)

• Calories: ~310 kcal
• Total Fat: 11g
• Saturated Fat: 5g
• Cholesterol: 50mg
• Sodium: 420mg
• Total Carbohydrate: 49g
• Dietary Fiber: 1g
• Sugars: 32g
• Protein: 4g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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