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Sour Cream Blueberry Coffee Cake
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
95 minutes
Blueberry crumble sour cream coffee cake: A sweet and tangy delight for your guests.
Ingredients:
  • 1 teaspoon baking powder
  • 0.125 teaspoon salt
  • 2 cups white sugar
  • 1 cup butter
  • 2 eggs
  • 1 cup sour cream
  • 0.5 teaspoon vanilla extract
  • 1.5 cups packed brown sugar
  • 1 cup all-purpose flour
  • 2 teaspoons ground cinnamon
  • 2 cups fresh blueberries
  • 1 cup chopped pecans
Instructions:
  • Preheat your oven to 350°F (175°C) and generously grease a 9x13-inch baking dish.
  • In a bowl, mix together 2 cups of flour, baking powder, and salt. In another bowl, use an electric mixer to beat 1 cup of butter and white sugar until light and fluffy. Add eggs one at a time, making sure each egg is fully incorporated before adding the next. Stir in sour cream and vanilla extract. Gently fold the flour mixture into the butter mixture until just combined. Spread half of the batter into the baking dish.
  • In a bowl, combine brown sugar, 1 cup flour, melted butter, and cinnamon until it forms a coarse crumble. Sprinkle half of the crumble mixture and half of the blueberries over the batter in the baking dish. Spread the remaining batter over the blueberries and top with the remaining crumbles, blueberries, and pecans.
  • Bake in the preheated oven for 45-50 minutes or until a toothpick inserted in the center comes out clean.

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