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Cinnamon Blueberry Coffee Cake


Cinnamon Blueberry Coffee Cake

Cinnamon Blueberry Coffee Cake

Sour cream makes the coffee cake tender and rich, and a topping of fresh blueberries and a crunchy brown sugar-nut mixture makes is absolutely delicious.

Prep Time: 15 minutes

Cook Time: 55 minutes

Total Time: 1 hour, 10 minutes

Yield: Serves 8


  • Topping
  • 1/3 cup all-purpose flour
  • 1/3 cup packed light brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon grated nutmeg
  • 3 tablespoons butter, chilled and cut into small pieces
  • 1/3 cup pecans, chopped

  • 1/2 stick (1/4 cup) butter, at room temperature
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1/2 cup regular or reduced-fat sour cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon baking soda
  • 1 cup all-purpose flour
  • 1 1/2 cups fresh or frozen, thawed blueberries


1. Preheat the oven to 350°F. Lightly grease an 8-inch square baking pan.

2. Make the topping: Mix the flour, sugar, cinnamon and nutmeg in a medium bowl. Add the butter and cut in with two knives or a pastry blender until the mixture resembles coarse crumbs. Stir in the chopped pecans. To make the topping in a food processor: Put the flour, sugar, cinnamon and nutmeg in the bowl of the food processor and pulse on/off to blend. Add the butter and pulse on/off until the mixture is crumbly. Add the nuts and pulse on/ off to blend.

3. Make the cake: In a large bowl and using an electric mixer on medium speed, beat the butter and sugar until pale and fluffy. Reduce the mixer speed to low and beat in the egg, sour cream, vanilla, baking powder, cinnamon, and baking soda until blended. Stir in the flour until blended.

4. Scrape the batter into the prepared pan and spread evenly. Scatter the blueberries over the top, and then sprinkle with the topping.

5. Bake until lightly browned and toothpick inserted into the center comes out clean, 50 to 55 minutes. Set the cake in the pan on a wire rack to cool for at least 20 minutes before cutting. Serve slightly warm or at room temperature.

Recipe Notes

• You can store the coffee cake loosely covered at cool room temperature for up to 3 days.
• Be sure to grease the pan, even if its nonstick finish. Coat the pan lightly with cooking spray, or spread a thin film of butter, shortening, or vegetable oil over the bottom and sides.
• While baking times in this recipe are a guide for how long the coffee cake need to bake,your best judgement is the best indicator if the cake is finished baking or not. If it appears done, insert a a cake tester, toothpick, or bamboo skewer into the center of the cake. It should come out clean, that is, without any uncooked crumbs clinging to it.
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