This Blueberry Sour Cream Coffee Cake is the perfect combination of sweet blueberries and rich sour cream, making it a delightful treat for breakfast, brunch, or dessert! With its tender crumb and a delicious cinnamon pecan swirl, it’s sure to impress your family and friends.
Ingredients
1 cup butter, softened
2 cups white sugar
2 eggs
1 cup sour cream
1 tsp. vanilla extract
1 ⅝ cups all-purpose flour
1 tsp. baking powder
¼ tsp. salt
1 cup blueberries, fresh
½ cup brown sugar
1 tsp. ground cinnamon
½ cup chopped pecans
1 Tbsp. confectioners’ sugar for dusting
How To Make Blueberry Sour Cream Coffee Cake
1. Preheat the Oven:
Preheat the oven to 350°F (175°C). Grease and flour a 9-inch Bundt pan.
2. Prepare the Batter:
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla.
In another bowl, combine the flour, baking powder, and salt; stir into the batter just until blended. Fold in the blueberries gently.
3. Layer the Batter:
Spoon half of the batter into the prepared pan.
4. Make the Cinnamon Pecan Mixture:
In a small bowl, stir together the brown sugar, cinnamon, and chopped pecans. Sprinkle half of this mixture over the batter in the pan.
Spoon the remaining batter over the top, then sprinkle the remaining pecan mixture over it.
5. Swirl the Sugar Layer:
Use a knife or thin spatula to swirl the sugar layer into the cake, creating a lovely marbled effect.
6. Bake:
Bake for 55 to 60 minutes in the preheated oven, or until a knife inserted into the crown of the cake comes out clean.
7. Cool and Serve:
Cool the pan over a wire rack for about 10 minutes. Invert onto a serving plate and tap firmly to remove from the pan.
Dust with confectioners’ sugar just before serving.
Enjoy!
This Blueberry Sour Cream Coffee Cake is a delightful addition to any table and perfect for pairing with your favorite coffee or tea. Enjoy the burst of blueberries and the sweetness of cinnamon in every bite!