Blueberry Sour Cream Coffee Cake
This easy blueberry sour cream coffee cake recipe is packed with incredible flavor and simple to prepare. Perfect for family meals or special occasions!
Blueberry Sour Cream Coffee Cake
This easy blueberry sour cream coffee cake recipe is packed with incredible flavor and simple to prepare. Perfect for family meals or special occasions!
Ingredients
Method
- Preheat the oven to 350°F. Grease and flour a 9” Bundt pan.
- 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. Combine the flour, baking powder, and salt; stir into the batter just until blended. Fold in blueberries. Spoon half of the batter into the prepared pan.
- In a small bowl, stir together the brown sugar, cinnamon and pecans. Sprinkle half of this mixture over the batter in the pan. Spoon remaining batter over the top, and then sprinkle the remaining pecan mixture over.
- Use a knife or thin spatula to swirl the sugar layer into the cake.
- Bake for 55 to 60 minutes in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Cool the pan over a wire rack.
- Invert onto a serving plate, and tap firmly to remove from the pan. Dust with confectioners’ sugar just before serving.
Tips for the Best Blueberry Sour Cream Coffee Cake
- Pre-heat & Prep: Always gather all ingredients before cooking blueberry sour cream coffee cake.
- Flavor Adjustment: Adjust seasoning to taste near the end of cooking.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
