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Blueberry Sour Cream Coffee Cake
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Delicious blueberry sour cream coffee cake with cinnamon, pecans, and juicy blueberries - perfect for weekends!
Ingredients:
  • 2 cups white sugar
  • 1 cup butter, softened
  • 2 eggs
  • 1 cup sour cream
  • 1.625 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 cup fresh or frozen blueberries
  • 0.5 cup brown sugar
  • 0.5 cup chopped pecans
  • 1 teaspoon ground cinnamon
  • 1 tablespoon confectioners' sugar for dusting
Instructions:
  • Preheat the oven to a cozy 350 degrees. Grease and flour a 9-inch Bundt pan for easy release and a beautifully browned crust.
  • In a big bowl, use an electric mixer to whip together sugar and butter until light and fluffy. Add eggs one at a time, mixing well after each. Stir in sour cream and vanilla extract.
  • Mix together the flour, baking powder, and salt until just combined with the butter mixture. Gently fold in the blueberries and transfer half of the batter into the prepared pan.
  • Mix brown sugar, pecans, and cinnamon in a small bowl. Sprinkle half of the mixture over the batter in the pan. Add the remaining batter on top and sprinkle the rest of the pecan mixture. Swirl the sugar layer into the cake using a knife or thin spatula.
  • Bake at current temperature until a toothpick comes out clean, which should take about 1 hour. Allow to cool briefly on a wire rack, then carefully flip onto a serving plate and dust with confectioners' sugar right before serving.

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