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Sour Cream Blueberry Coffee Cake

4

0 min

Sour Cream Blueberry Coffee Cake

Sour Cream Blueberry Coffee Cake Photo 1

Time

0 min

Serving

12 persons

Calories

640

Rating

4.00★ (160)

Cuisine

Author: Victoria Buriak
This is a spin on traditional coffee cake that me and my fiance love!

Ingredients

  • all-purpose flour: 2 cups
  • baking powder: 1 tsp
  • salt: 0.125 tsp
  • white sugar: 2 cups
  • butter: 1 cup
  • eggs: 2 piece
  • sour cream: 1 cup
  • vanilla extract: 0.5 tsp
  • ½ cups packed brown sugar: 1 piece
  • all-purpose flour: 1 cup
  • butter: 3 Tbsp (melted)
  • ground cinnamon: 2 tsp
  • blueberries: 2 cups (fresh)
  • pecans: 1 cup (chopped)

Metric Conversion

Stages of cooking

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
    Sour Cream Blueberry Coffee Cake Photo 2
  2. Combine 2 cups flour, baking powder, and salt in a bowl. Beat white sugar and 1 cup butter with an electric mixer in another bowl until light and fluffy; beat in eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in sour cream and vanilla extract. Mix flour mixture into butter mixture until just blended; spread half the batter into prepared baking dish.
    Sour Cream Blueberry Coffee Cake Photo 3
  3. Mix brown sugar, 1 cup flour, melted butter, and cinnamon in a bowl until mixture resembles a coarse crumble. Sprinkle half the crumbles and half the blueberries over batter in baking dish. Spread remaining half of batter over blueberries and top remaining crumbles, blueberries, and pecans.
    Sour Cream Blueberry Coffee Cake Photo 4
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes.
    Sour Cream Blueberry Coffee Cake Photo 5

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