Description
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
-
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:
- 1/2 cup brown sugar
- 1/2 cup pecans, chopped
- 1 tsp cinnamon
- 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
- Serving Size: 1 slice
- Calories: 250 kcal
- Sugar: 25g
- Sodium: 190mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg