Blueberry Sour Cream Coffee Cake
Description
This blueberry coffee cake with sour cream, juicy blueberries, cinnamon, and pecans is tender, moist, and buttery—perfect for brunch or holidays.
Ingredients
•
2 cups white sugar
•
1 cup butter, softened
•
2 eggs
•
1 cup sour cream
•
1 teaspoon vanilla extract
•
1 5/8 cups all-purpose flour
•
1 teaspoon baking powder
•
1/4 teaspoon salt
•
1 cup fresh or frozen blueberries
•
1/2 cup brown sugar
•
1/2 cup chopped pecans
•
1 teaspoon ground cinnamon
•
1 tablespoon confectioners' sugar for dusting
Directions
1
Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch Bundt pan.
2
Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in sour cream and vanilla extract. Combine flour, baking powder, and salt; stir into butter mixture until just blended. Fold in blueberries.
3
Spoon 1/2 of the batter into the prepared pan. Combine brown sugar, pecans, and cinnamon in a small bowl; sprinkle 1/2 of the mixture over batter in the pan.
4
Spoon remaining batter on top, then sprinkle over remaining pecan mixture. Use a knife or thin spatula to swirl the sugar layer into the cake.
5
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour to 1 hour 15 minutes. Let cake cool in the pan for 15 minutes before inverting. Invert carefully onto a serving plate; dust with confectioners' sugar just before serving.
6
Serve and enjoy!