Blueberry-Sour Cream Coffee Cake

70 16 servings, 1 piece (71 g) each
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16 servings, 1 piece (71 g) each

Folks will say this blueberry-topped sour cream coffee cake is too pretty to dig into. But dig into it they will—and they'll be happy they did!

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What You Need

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Make It

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  • Heat oven to 350ºF.
  • Combine flour, lemon zest, baking powder, baking soda and salt. Reserve 1 Tbsp. sugar. Beat butter and remaining sugar in large bowl with mixer until light and fluffy. Blend in sour cream and eggs. Gradually add flour mixture, mixing well after each addition.
  • Pour into 9-inch square pan sprayed with cooking spray; top with blueberries and reserved sugar.
  • Bake 55 min. or until toothpick inserted in centre comes out clean. Cool cake in pan 10 min. Remove from pan to wire rack; cool completely.

Special Extra

Top each serving with 1 Tbsp. thawed Cool Whip Whipped Topping.

Size Wise

Dessert can be a part of a balanced diet, but remember to keep tabs on portions.


Prepare using raspberries.


  • 16 servings, 1 piece (71 g) each

Nutritional Information

Serving Size 16 servings, 1 piece (71 g) each
Calories 220
% Daily Value
Total fat 11g
Saturated fat 7g
Cholesterol 50mg
Sodium 250mg
Carbohydrate 27g
Dietary fibre 1g
Sugars 14g
Protein 3g
Vitamin A 10 %DV
Vitamin C 2 %DV
Calcium 4 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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