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Sour Cream Coffee Cake

Saura Kline
Sour Cream Coffee Cake with Blueberry Compote
Servings 12



  • 3 cups flour
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 3/4 tsp salt
  • 1 1/2 cups sugar
  • 3/4 cup butter, soft
  • 2 tsp vanilla
  • 3 eggs
  • 1 1/2 cups sour cream


  • 1/2 cup brown sugar
  • 1 tsp cinnamon

Blueberry Compote

  • 1 cup blueberries
  • 2 Tbsp. sugar
  • 1 lemon


  • Preheat oven to 350 degrees F (176 C).
  • In a stand mixer fitted with a paddle attachment, beat together butter and sugar.
  • Add eggs, scrape down sides. 
  • Combine flour, salt, baking powder, and baking soda in a separate bowl.
  • Add vanilla next, then alternately add flour mixture and sour cream. Scrape down sides, continue to paddle until completely smooth.
  • In a separate bowl, mix together filling ingredients.
  • Spray a bundt pan with baking spray. Scoop in a third of the batter, and smooth it out with a spatula. Sprinkle over half the filling. Repeat with another third of the batter, then the remaining filling. And finally finish with the last third of the batter.
  • Bake for 1 hour, or until a tooth pick comes out clean.
  • To make the blueberry compote, combine all ingredients in a small sauce pan, and cook for about 10 minutes.
  • Once cake is baked, invert onto a serving dish and spoon over blueberry compote.