Blueberry Streusel Sour Cream Cake

  • Author: The Kitchen Whisperer

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  • 1 1/2 sticks unsalted butter, softened (I prefer grated)
  • 1 1/2 cups sugar
  • 4 eggs
  • 1 teaspoon Vanilla Bean Paste
  • 3 cups flour
  • 1 1/2 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup regular sour cream or vanilla greek yogurt
  • 1/4 cup brown sugar, packed
  • 1 tablespoon flour
  • 1/2 teaspoon cinnamon
  • 2 cups fresh blueberries
  • 1 cup confectioners’ sugar
  • 23 tablespoon milk


  1. Preheat oven at 350 putting the rack in the middle.
  2. Grease and flour a 10” tube pan.
  3. Cream the butter and sugar until well combined.
  4. Add in the eggs, one at a time beating roughly 1 minute per egg.
  5. Add in the vanilla and mix.
  6. In a separate bowl, sift together the 3 cups flour, baking soda and powder and salt.
  7. Add this to the creamed mixture alternating with some of this and some of the sour cream.
  8. Blend just until combined. You do not want to whip air into this.
  9. In a separate bowl, make the streusel topping by mixing together the brown sugar, 1 tablespoon flour and cinnamon. Set aside.
  10. Spoon about a 1/3rd of the batter into the pan.
  11. Add ½ of the streusel topping.
  12. Add in 1/2 of the fresh blueberries sprinkling them all around the pan.
  13. Add another 1/3rd of the batter, the rest of the streusel topping and the rest of the blueberries
  14. Top with the remaining batter.
  15. Bake at 350 for 55 minutes or until a wooden skewer comes out clean.
  16. Set on a cooling rack and let rest for 10 minutes.
  17. Turn the cake out of the pan and allow to cool completely.
  18. Once cooled, make the drizzle by mixing the milk and confectioners’ sugar.
  19. Drizzle over top.
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