Blueberry-Apple Sour Cream Coffee Cake
Prep time
Cook time
Total time
Serves: 24
  • ¾ cup butter, softened (1½ sticks)/ 6 ounces
  • 1 cup sugar/ 7 ounces
  • 2 eggs
  • 8 ounces sour cream/ 1 cup/ 225 g
  • 2 cups flour/ 10 ounces/ 284 g
  • 1 teaspoon baking powder
  • 1 teaspoon nutmeg
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup fresh blueberries/ 5 ounces
  • 1 medium granny smith apple, peeled and chopped/ 4½ ounces
  • ¾ cup packed light brown sugar/ 5¼ ounces
  • 1 cup chopped walnuts/ 4 ounces
  • 1 teaspoon cinnamon
  1. Preheat the oven to 350° F. Grease a 13 x 9 inch pan or two 8-inch round cake pans with melted coconut oil, or spray with a non-stick cooking spray.
  2. Mix the butter and sugar together until light and fluffy. Add the eggs and sour cream and combine thoroughly. In another bowl whisk together the flour, baking powder, nutmeg, salt, and baking soda and add to the batter mixture. Stir until just combined. Fold in the blueberries and apples and pour into the pan(s), dividing the batter evenly if using two pans.
  3. Mix the brown sugar, chopped walnuts, and cinnamon together and sprinkle evenly over the batter.
  4. Bake for 30-35 minutes until a toothpick inserted in the center of the pan(s) comes out clean.
Nutrition Information
Serving size: 1 slice (62g), Calories: 210, Fat: 11g, Saturated fat: 5g, Unsaturated fat: 6g Trans fat: 0g Carbohydrates: 26g Sugar: 17g, Sodium: 139mg, Fiber: 1g Protein: 3g Cholesterol: 36mg
Recipe by Queen of My Kitchen at