Blueberry Sour Cream Coffee Cake Recipe
This blueberry sour cream coffee cake is a fantastic treat for a Sunday morning, and it's been a family favorite for over thirty years. Although the source of the recipe is unknown, it’s a classic that’s sure to please!
Print
Pin
Servings: 12
.
Ingredients:
- 2 cups white sugar
- 1 cup butter, softened
- 2 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 ⅝ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup fresh or frozen blueberries
- ½ cup brown sugar
- ½ cup chopped pecans
- 1 teaspoon ground cinnamon
- 1 tablespoon confectioners' sugar (for dusting)
Instructions:
- Prepare the pan and oven: Preheat the oven to 350°F (175°C). Grease and flour a 9-inch Bundt pan.
- Make the batter: In a large bowl, beat together sugar and butter using an electric mixer until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in sour cream and vanilla extract.
- Combine dry ingredients: In a separate bowl, mix flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined. Gently fold in the blueberries.
- Layer the cake: Spoon half of the batter into the prepared Bundt pan. In a small bowl, combine brown sugar, chopped pecans, and cinnamon. Sprinkle half of this mixture over the batter in the pan.
- Finish layering: Add the remaining batter on top and sprinkle with the remaining brown sugar-pecan mixture. Use a knife or thin spatula to swirl the sugar mixture into the cake.
- Bake the cake: Place the pan in the oven and bake for 1 hour to 1 hour 15 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Let the cake cool briefly on a wire rack. Once cooled slightly, invert the cake onto a serving plate. Dust with confectioners' sugar before serving.
- If using frozen blueberries, the baking time may be slightly longer.