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Blueberry Coffee Cake

Blueberry Coffee Cake
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Prep: 20 minutes | Cook: 35 minutes | Total Time: 55 minutes
  • 1/4 cup
    granulated sugar
  • 1/4 cup
    firmly packed light brown sugar, sieved if lumpy
  • 2 teaspoons
    ground cinnamon
  • 1 cup
    cultured sour cream, thick
  • 1/2 teaspoon
    baking soda
  • 1 1/2 cups
    un-sifted bleached all-purpose flour, plus 2 tablespoons
  • 1/4 cup
    un-sifted bleached cake flour
  • 3/4 teaspoon
    baking powder
  • 1/4 teaspoon
  • 1/2 teaspoon
    ground cinnamon
  • 1/2 teaspoon
    freshly grated nutmeg
  • 1 cup
    fresh blueberries
  • 1 stick
    unsalted butter, softened
  • 1 cup
    superfine sugar
  • 2 large
  • 2 teaspoons
    pure vanilla extract
    nonstick cooking spray, for preparing baking pan
  1. Preheat oven to 350°F. Film the inside of a 9-by-9-by-2-inch baking pan with nonstick cooking spray; set aside. 
  2. In a small mixing bowl, thoroughly combine granulated sugar, light brown sugar, and cinnamon; set aside. 
  3. Combine sour cream and baking soda in a medium-size mixing bowl. The mixture will swell and puff a bit as it stands. 
  4. Sift flours, baking powder, salt, cinnamon, and nutmeg onto a sheet of waxed paper. In a small mixing bowl, thoroughly toss blueberries with 1 1/2 teaspoons of sifted mixture. The blueberries must be well coated with the flour mixture, so that they remain suspended in the cake batter. 
  5. Cream butter in large bowl of a freestanding electric mixer on moderately low speed for 2 minutes. Add superfine sugar and beat 1 to 2 minutes. Beat in eggs, one at a time, blending well after each addition. Mix in vanilla extract. 
  6. On low speed, add half of sifted ingredients, the sour cream-baking soda blend, then the remaining sifted mixture. Scrape down the sides of the mixing bowl frequently with a rubber spatula to keep the batter even-textured. The batter will be moderately thick. Fold in blueberries. 
  7. Scrape batter into prepared baking pan. Smooth over the top with a rubber spatula or flexible palette knife. Sprinkle topping evenly over surface of batter. 
  8. Bake cake in preheated oven for 35 minutes, or until set and a wooden pick inserted in the cake withdraws clean. Cool cake in pan on a rack for at least 20 minutes before cutting into squares for serving. Serve cake warm or at room temperature.
Nutritional Information

Makes: 16 servings
  • Calories221
  • Carbohydrates31.8g
    • Dietary fiber1.2g
  • Cholesterol48mg
  • Fat9.6g
    • Saturated fat4.9g
  • Sodium132mg
  • Protein2.9g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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