This blueberry sour cream coffee cake is one really delicious Sunday coffee cake! I have no idea where I got this recipe from but it was about thirty years ago and has been a family favorite since. The bake time is a bit longer if you’re using frozen berries.
Prep Time::20 mins
Cook Time:: 1 hr
Total Time:: 1 hr 20 mins
Servings::12
Yield::1 (9-inch) Bundt cake
Ingredients
2 cups white sugar
1 cup butter, softened
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
1 ⅝ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup fresh or frozen blueberries
½ cup brown sugar
½ cup chopped pecans
1 teaspoon ground cinnamon
1 tablespoon confectioners' sugar for dusting
Directions
Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch Bundt pan.
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; 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. 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.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool briefly on a wire rack. Invert carefully onto a serving plate; dust with confectioners' sugar just before serving.
ReneePaj