Wednesday, September 15, 2010

Blueberry Sour Cream Coffee Cake

Now that we have a working oven again, I'm back to my usual baking antics.  This was inspired by a pint of fresh blueberries and a partial container of light sour cream in our refrigerator.  I turned it into a coffee cake because I don't have any muffin tins in my rented kitchen.

Blueberry Sour Cream Coffee Cake

1/2 cup butter
1 cup white sugar
1 egg
1/2 cup sour cream (I used light)
1 tsp vanilla
1/2 tsp baking powder
pinch of salt
3/4 cup all-purpose flour
1 cup fresh or frozen (not thawed) blueberries

1/3 cup brown sugar
1/2 cup chopped pecans
1/2 tsp ground cinnamon

Cream butter and sugar.

Add egg.

Stir in sour cream and vanilla.  Gradually stir in dry ingredients of baking powder, salt, and flour.

Gently fold in blueberries.  Poured into a greased and floured baking dish.  I used a 9x9 square dish.  The batter will be thick.

Blend together brown sugar, pecans, and cinnamon.

Sprinkle the mixture over the batter in the baking dish.

Bake for about 50 minutes or until lightly golden brown.  This is great warm out of the oven or at room temperature.


  1. I love a good blueberry coffee cake! I would guess that the sour cream adds a nice tang, and the topping looks so sweet!

  2. Hi! I'm new to your blog - what happened to your oven? Glad to hear it's back. Your blueberry coffee cake looks delicious... I'm drinking tea right now but I think the coffee cake would still go great with it ;]

  3. Hi, Anne! Yes, the sour cream adds a very subtle tang which is nice with the tart blueberries and sweet brown sugar.

    Thanks for the compliments, Roxan! I had some tea with, it, too, and it hit the spot! The oven in our rental house needed a new panel. It works now, though! Yay!

  4. I like the mix of flavours here with the tang, nuts and sweet crunchy topping. SHHH I have a sneaky suspicion that I would actually prefer this to my chcolate one ;-)