Blueberry Sour Cream Coffee Cake

Photo Credit: The Girl Who Ate Everything

Blueberry Sour Cream Coffee Cake is a simple to make, quick to bake cake that is made tender by the addition of the sour cream to the mixture and delicious by the addition of the blueberries. A blend of sugar, nuts and cinnamon, added in to the middle of this cake makes it an extra special dish to serve up. This dessert will be lovely to serve to guests and will also freeze well without losing too much moistness in the process. So bake two of them, and keep one for moments when you need something delicious, quickly. This coffee cake will certainly fit the bill.

Blueberries are added in to this cake, either fresh or frozen. Since blueberries freeze really well, don’t worry whether or not you use fresh or frozen. Just follow the special instructions on the website for frozen berries if those are the ones you choose to use. Blueberries are a great food to serve your family. In season, be sure to buy as many as you can at the local farmer’s market. They are loaded with vitamins, anti-oxidants and anti-inflammatories. They are very low in calories and on the glycemic index, an important measure for anyone watching their sugar intake. Blueberries have also now been shown to improve memory in aging adults, and are thought to possibly slow other cognitive functions associated with aging. They are the second most popular fruit next to strawberries, another great fruit to eat.

Here, the cake is layered with a lovely mixture that include pecans. Pecans are a tender and delicate nut that work perfectly with sweet desserts. They also help to slow down the absorption of sugar, so don’t be afraid to double the amount called for in this recipe. This is a great recipe you should try soon. You’ll be glad you did.

Find out how to make this recipe and many others at the website, The Girl Who Ate Everything, by following the link below.

Learn MORE / Get RECIPE at The Girl Who Ate Everything


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