Blueberry Sock it to Me Cake

Blueberry Sock it to Me Cake – easy cinnamon coffee cake recipe that is a twist on a classic Southern recipe! Cake mix, sour cream, sugar, oil, eggs, brown sugar, pecans, cinnamon, blueberries. Top the cake with a quick powdered sugar glaze. Can make in advance and store in an air-tight container or freeze for later. Great for breakfast or dessert!

slice of blueberry cake

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Easy Blueberry Coffee Cake

Sock it to Me Cake is a classic Southern dessert. The cake recipe originated on the back of a box of Duncan Hines cake mix in the 1970s. The phrase came from a popular TV show in the 1960s and 1970s, Rowan and Martin’s Laugh-In. I have never seen the TV show, but I can remember eating the cake as a kid. I haven’t eaten it in FOREVER, so I decided to make it with a twist – fresh blueberries. OMG! I think my version is better than the original! This cake is great for breakfast or an afternoon snack. Heck, you can even eat this for dessert with some vanilla ice cream. YUM!

sliced blueberry cake

How to Make Sock it to Me Cake

What is a Sock it to Me Cake? It is a golden butter cake mix that you doctor up with sour cream and a pecan/brown sugar/cinnamon filling for the center of the cake. It is delicious and super easy to make. Start with making the filling. Take a little cake mix and combine it with chopped pecans, brown sugar, and cinnamon. Set it aside. To make the cake batter take a box of Classic Butter Golden cake mix. Add eggs, water, sour cream, oil, sugar, and vanilla. Mix well and fold in fresh blueberries. Pour 2/3 of the batter into a Bundt pan. Sprinkle the pecan filling over the batter. Spoon remaining batter over pecan filling and bake.

Use a toothpick or wooden skewer to test for doneness. Make sure to check by the middle circle of the bundt cake. You only want a few crumbs to stick to the skewer. You shouldn’t see any batter.

slice of blueberry cake

Tips for Making Blueberry Sock it to Me Cake

  • Have all ingredients out on the counter before making the cake.
  • Grease a 12-cup Bundt Pan with cooking spray that contains flour. I like Baker’s Joy or Pam Baking Spray.
  • Can use fresh or frozen blueberries.
  • Don’t like blueberries? Substitute chopped strawberries, blackberries, or raspberries.
  • You can substitute walnuts for the pecans.
  • You can use any box of cake mix you prefer. Butter pecan cake mix would be delicious.
  • Can substitute a can of vanilla frosting for the glaze.
  • The cake can be made in advance and store in an air-tight cake container for 3 or 4 days.
  • Can freeze the baked cake for a quick treat later.
  • Can bake the cake in a 9×13-inch pan. Check cake for doneness at the time on the back of the cake mix box and every 5 minutes afterward until done.

This cake is a family favorite. I love a good old-fashioned recipe and this is one of the best! As I said, it is great for breakfast or dessert. Give this a try. I promise it won’t disappoint!

Here are few more of our favorite coffee cake recipes from the blog that are great for breakfast, snacking, or dessert:

Overnight Coffee Cake

Overnight Coffee Cake – our go-to Christmas morning breakfast! Flour, sugar, brown sugar, baking soda, baking powder, cinnamon, buttermilk, butter…

slice of blueberry cake

Blueberry Sock it to Me Cake

Yield: 12 people
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Blueberry Sock it to Me Cake – easy cinnamon coffee cake recipe that is a twist on a classic Southern recipe! Cake mix, sour cream, sugar, oil, eggs, brown sugar, pecans, cinnamon, blueberries. Top the cake with a quick powdered sugar glaze. Can make in advance and store in an air-tight container or freeze for later. Great for breakfast or dessert!

Ingredients:

Cake

  • 1 pkg Duncan Hines® Classic Butter Golden Cake Mix
  • ¼ cup firmly packed brown sugar
  • 2 tsp ground cinnamon
  • 1 cup finely chopped pecans
  • 4 egg
  • 1 cup sour cream
  • cup vegetable oil
  • ¼ cup water
  • ¼ cup granulated sugar
  • cups fresh blueberries

Glaze

  • 1 cup powdered sugar
  • 2 Tbsp milk
  • 1 tsp vanilla

Instructions:

  • Preheat oven to 375°F. Spray Bundt or tube pan with baking spray.
  • Combine 2 tablespoons of cake mix, brown sugar, cinnamon and pecans in medium bowl; set aside.
  • Combine remaining cake mix, eggs, sour cream, oil, water, sugar, and vanilla in large bowl.
  • Beat with an electric mixer at medium speed 4 minutes. Stir in blueberries.
  • Pour two-thirds of batter into prepared pan. Sprinkle with pecan mixture. Spoon the remaining batter evenly over pecans.
  • Bake 40 minutes or until a toothpick inserted in center comes out clean.
  • Cool cake on wire rack 25 minutes. Remove cake from pan and cool completely.
  • Combine powdered sugar, milk, and vanilla. Add more milk if necessary to get desired consistency. Drizzle over cake.

Notes:

Grease a 12-cup Bundt Pan with cooking spray that contains flour. I like Baker’s Joy or Pam Baking Spray.
Can use fresh or frozen blueberries.
Don’t like blueberries? You can substitute chopped strawberries, blackberries, or raspberries.
You can substitute walnuts for the pecans.
You can use any box of cake mix you prefer. Butter pecan cake mix would be delicious.
Can substitute a can of vanilla frosting for the glaze.
The cake can be made in advance and store in an air-tight cake container for 3 or 4 days.
Can freeze the baked cake for a quick treat later.
Can bake the cake in a 9×13-inch pan. Check cake for doneness at the time on the back of the cake mix box and every 5 minutes afterward until done.

Steph

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sliced blueberry cake

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