One day, I was craving something sweet and comforting when I remembered a Blueberry Sour Cream Coffee Cake recipe I had saved on my phone. I decided to give it a try, and I’m so glad I did—it turned out to be the most delicious coffee cake I’ve ever made!
INGREDIENTS
- 2 cups granulated sugar
- 1 cup unsalted butter, room temperature
- 2 large eggs
- 1 cup sour cream
- 1 teaspoon pure vanilla extract
- 1 ⅝ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup fresh or frozen blueberries
- ½ cup light brown sugar
- ½ cup finely chopped pecans
- 1 teaspoon ground cinnamon
- 1 tablespoon powdered sugar, for dusting
INSTRUCTIONS
- Preheat your oven to 175°C (350°F) and grease a 9-inch Bundt pan, ensuring it’s well-coated with flour.
- In a large mixing bowl, beat the sugar and softened butter with an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the sour cream and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Gently fold in the blueberries.
- Pour half of the batter into the prepared Bundt pan. In a small bowl, mix together the brown sugar, pecans, and cinnamon. Sprinkle half of this mixture over the batter. Add the remaining batter, then top with the rest of the pecan mixture. Use a knife or spatula to swirl the cinnamon-sugar layer into the cake.
- Bake for about 1 hour, or until a toothpick inserted in the center comes out clean. Let the cake cool slightly on a wire rack before carefully inverting it onto a serving plate.
- Just before serving, dust with powdered sugar.
NOTES
- Store in the refrigerator for 4-5 days or freeze for up to a month. Freezing is recommended since the cake’s moisture can cause it to become watery over time.
- To make ahead, prepare your ingredients in advance so you can bake it fresh when needed.
- For an extra treat, top with whipped cream—kids will love it!
