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Sour Cream Blueberry Coffee Cake

August 11, 2019

20190728 Sour Cream Blueberry Coffee Cake

I am a sucker for coffee cake, and summer is such a sweet time for blueberries. I love the crunchy exterior of this coffee cake and hope you do too!

You will need:

  • 1 c (2 sticks) unsalted butter, room temperature
  • 1 1/2 c sugar
  • 1 c brown sugar, divided
  • 2 eggs
  • 1 c sour cream
  • 1 1/2 t vanilla extract
  • 2 t ground cinnamon, divided
  • 1 t baking powder
  • 1/4 t salt
  • 1 3/4 c flour
  • 1 pint fresh blueberries (or 1 c frozen blueberries)
  • 1/2 c chopped pecans

Then you will…

  1. Preheat your oven to 350 degrees. Grease a nonstick Bundt pan with cooking spray.
  2. In a large mixing bowl, cream the butter together with the sugar and 1/2 cup of the brown sugar. 
  3. Beat in the eggs.
  4. Then beat in the sour cream, vanilla, 1 teaspoon of the ground cinnamon, baking powder and salt.
  5. Beat in the flour until just blended.
  6. Fold in the blueberries.
  7. Gently spread a third of the batter into the prepared Bundt pan.
  8. In a small mixing bowl, combine the remaining 1/2 cup of brown sugar with the remaining teaspoon of cinnamon and the pecans.
  9. Sprinkle brown sugar mixture over the batter. Using a knife, gently swirl the mixture into the batter.
  10. Gently spread the remaining batter in the pan.
  11. Bake for 60 to 75 minutes. Tester should come out clean.
  12. Allow to cool completely in the pan on a wire rack before inverting to remove from the pan.

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