How to Make Blueberry Sour Cream Coffee Cake - A Step-by-Step Guide

There's nothing quite like the aroma of a freshly baked coffee cake wafting through the kitchen on a lazy weekend morning. And when that coffee cake is bursting with juicy blueberries and a tangy sour cream, it's sure to be a hit with family and friends alike. This recipe for Blueberry Sour Cream Coffee Cake is a timeless classic that never fails to impress, and it's easier to make than you might think. Whether you're hosting a brunch, need a special treat for a family breakfast, or simply wa...

Read more

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

Information

  • Prep Time: 20 mins
  • Cook Time: 1 hr
  • Total Time: 1 hr 20 mins
  • Servings: 12
  • Yield: 1 (9-inch) Bundt cake

  • 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.
  • Nutrition

    459 cal.

    • Total Fat: 24g
    • Saturated Fat: 13g
    • Cholesterol: 80mg
    • Sodium: 223mg
    • Total Carbohydrate: 60g
    • Dietary Fiber: 1g
    • Total Sugars: 44g
    • Protein: 4g
    • Vitamin C: 1mg
    • Calcium: 70mg
    • Iron: 1mg
    • Potassium: 105mg