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Sour Cream Blueberry Coffee Cake

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This Sour Cream Blueberry Coffee Cake is a delicious, moist treat with sweet blueberries, a touch of cinnamon, and a hint of crunch from pecans. It’s perfect for brunch, a cozy afternoon snack, or any special occasion!

Ingredients

Scale

  1. For the Cake:

    • 2 cups sugar
    • 1 cup butter
    • 2 eggs
    • 1 cup sour cream
    • 1 tsp vanilla extract
    • 1 5/8 cups all-purpose flour
    • 1 tsp baking powder
    • 1/4 tsp salt
    • 1 cup blueberries (fresh or frozen)

    For the Brown Sugar Topping:

    1. 1/2 cup brown sugar
    2. 1/2 cup pecans, chopped
    3. 1 tsp cinnamon
    4. 1 tbsp powdered sugar (for dusting)

Instructions

  • Preheat Oven & Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch Bundt pan.
  • Make the Batter: In a large bowl, beat together the sugar, butter, eggs, sour cream, and vanilla extract until smooth. In a separate bowl, mix the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, beating until just combined.
  • Fold in Blueberries: Gently fold the blueberries into the batter.
  • Layer the Cake: Pour half of the batter into the prepared Bundt pan. Sprinkle half of the brown sugar mixture on top. Add the remaining batter and top with the remaining sugar mixture.
  • Bake the Cake: Bake for 1 hour or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  • Finish and Serve: Once cooled, dust the cake with powdered sugar before serving.

Notes

  • If using frozen blueberries, do not thaw them; add them directly to the batter to prevent them from turning the batter purple.
  • For added flavor, try adding a pinch of nutmeg to the brown sugar topping.
  • Store the cake in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://grandmarecipesflash.com/sour-cream-blueberry-coffee-cake/