Blueberry Coffee Cake

from the White Gull Inn

Juicy blueberries add flavor to this sour cream coffee cake from The White Gull Inn in Fish Creek, WI


  • 1 8 oz carton of dairy sour cream

  • 1 tsp baking soda

  • ½ Cup Butter

  • ¾ Cup sugar

  • 3 eggs

  • 1 tsp vanilla

  • 2 cups of all purpose flour

  • 1 ½  tsp baking powder

  • 1 ½ cups of brown sugar

  • 2 Tbls ground cinnamon

  • ¾ cups chopped nuts (optional)

  • 3 cups fresh or frozen blueberries (thawed)



In a small bowl, stir sour cream and baking soda together, set aside

In a mixing bowl, beat butter and sugar with electric mixer on med speed until well combined.  Beat in eggs and vanilla ‘till well combined.  Add flour and baking powder; beat ‘till well mixed.  Pour the foamy sour cream mixture into batter, mix well.

In another bowl, combine brown sugar, cinnamon and nuts, set aside

Spread ½ the batter into a greased 13 x 9 x 2 baking pan.  Spread blueberries on top.  Sprinkle with HALF the topping.  Spread remaining batter on top.  Carefully spread remaining topping on cake.

Bake @ 325 for 55 – 60 minutes or until wooden toothpick inserted comes out clean.  Serve warm or at room temperature.