View Cart

Recipe: Blueberry Sour Cream Coffee Cake

March 11, 2024


2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
2 cups granulated sugar
1 cup unsalted butter, softened2 large eggs, beaten lightly
1 cup sour cream
1 tablespoon vanilla extract
1 12.5 oz. jar Stonewall Kitchen Wild Maine Blueberry Jam,* stirred well


Pre-heat oven to 350°. Butter and flour a 10-inch bundt pan. Sift together flour, baking powder, and salt. Set aside.

Cream sugar and butter until light and fluffy. Add eggs, blending well, then mix in sour cream and vanilla.

Gradually fold in flour, baking powder, and salt until just blended.

Mix 1/2 cup of batter with 3/4 of the jam. Pour 3/4 of the remaining batter into pan, smoothing to the edges and creating a slight “trough” with a spatula.

Gently spoon blueberry mix into the trough, being careful not to touch the sides of the pan. Spread remaining batter over the top.

Bake on middle rack for 50-60 minutes, or until sides of the cake pull away from pan.

Cool on a wire rack for 30 minutes.

Turn onto a plate, sprinkle with confectioner’s sugar, drizzle with remaining jam, and enjoy!

*Available in our Gourmet Department

Little Traveler
Subscribe To Our Weekly Newsletter and Get $5 OFF Your Next Online Order

Subscribe To Our Weekly Newsletter and Get $5 OFF Your Next Online Order

Be the first to know about upcoming events, discounts, and promotions. Get a coupon code for $5 off your next order at our Online Shop when you subscribe.

You have Successfully Subscribed!