From My Kitchen To Yours

sour cream blueberry coffee cake


Do you want to make a tasty Blueberry Sour Cream Coffee Cake? You have to try this recipe. This cake is so flavorful that one mouthful will convince you that you need to save this recipe.

The delicate blueberry cake with an enticing cinnamon streusel cleverly named to reflect the effect it has on boys’ habits.
The classic blueberry coffee cake is adorned with a charming name and a fascinating story. It was in 1954 that a fifteen-year-old student who was from Chicago called Renny Powell submitted a blueberry-flavored coffee cake recipe for the Pillsbury $100,000 Recipe and Baking Competition (the precursor to the present-day Pillsbury Bake-Off). Renny placed second in the junior category for her recipe. The recipe was well-named “Boy Bait” because of its habit-forming effects on men who were just starting out.
Simple, moist and jam-packed with berries Boy bait has been very popular since. My version is updated using lemon zest to enhance the flavor of blueberries and a scrumptious cinnamon Streusel topping. It’s certainly not necessary to be a teenager to enjoy it, however I can confirm that a 14-year-old is a fan which suggests that Renny was on to something .



1 cup butter, softened

2 cups white sugar

2 eggs

1 cup sour cream

1 tsp. vanilla extract

1 ⅝ cups all purpose flour

1 tsp. baking powder

¼ tsp. salt

1 cup blueberries, fresh

½ cup brown sugar

1 tsp. ground cinnamon

½ cup chopped pecans

1 Tbsp. confectioners’ sugar for dusting



Preheat the oven to 350°F. Grease and flour a 9” Bundt pan.

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Combine the flour, baking powder, and salt; stir into the batter just until blended. Fold in blueberries. Spoon half of the batter into the prepared pan.

In a small bowl, stir together the brown sugar, cinnamon and pecans. Sprinkle half of this mixture over the batter in the pan. Spoon remaining batter over the top, and then sprinkle the remaining pecan mixture over.

Use a knife or thin spatula to swirl the sugar layer into the cake.

Bake for 55 to 60 minutes in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Cool the pan over a wire rack.

Invert onto a serving plate, and tap firmly to remove from the pan. Dust with confectioners’ sugar just before serving.

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