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.
Ingredients
- white sugar: 2 cups
- butter: 1 cup (softened)
- eggs: 2 piece
- sour cream: 1 cup
- vanilla extract: 1 tsp
- ⅝ cups all-purpose flour: 1 piece
- baking powder: 1 tsp
- salt: 0.25 tsp
- or frozen blueberries: 1 cup (fresh)
- brown sugar: 0.5 cup
- pecans: 0.5 cup (chopped)
- ground cinnamon: 1 tsp
- confectioners' sugar for dusting: 1 Tbsp
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch Bundt pan.
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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.
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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.
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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.
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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
