Best Blueberry Sour Cream Coffee Cake Recipe

Ingredients

• 2 cups white sugar
• 1 cup butter, softened
• 2 eggs eggs
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 1.63 cups all-purpose flour
• 1 teaspoon baking powder
• 0.25 teaspoon salt
• 1 cup fresh or frozen blueberries
• 0.5 cup brown sugar
• 0.5 cup chopped pecans
• 1 teaspoon ground cinnamon
• 1 tablespoon confectioners' sugar for dusting

Instructions

1. Preheat your oven to 350°F (175°C) and prepare a 9-inch Bundt pan by greasing and flouring it.
2. In a large bowl, cream together the sugar and butter until light and fluffy using an electric mixer. Incorporate the eggs one at a time, ensuring each is well combined. Mix in the sour cream and vanilla extract. Separately, combine the flour, baking powder, and salt, then gradually add this mixture to the butter mixture until just combined. Gently fold in the blueberries.
3. Spoon half of the batter into the prepared Bundt pan. In a separate small bowl, mix together the brown sugar, pecans, and cinnamon. Sprinkle half of this mixture evenly over the batter in the pan.
4. Pour the remaining batter on top of the pecan mixture, then sprinkle the remaining pecan mixture over the batter. Gently swirl the sugar layer into the cake using a knife or thin spatula.
5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, approximately 1 hour to 1 hour 15 minutes. Allow the cake to cool in the pan for 15 minutes before inverting it onto a serving plate. Dust with confectioners' sugar just before serving.
6. Slice, serve, and enjoy this delectable blueberry sour cream coffee cake!

Nutrition

• Calories: 459 kcal
• Fat Content: 24 g
• Fiber Content: 1 g
• Sugar Content: 44 g
• Sodium Content: 223 mg
• Protein Content: 4 g
• Cholesterol Content: 80 mg
• Carbohydrate Content: 60 g
• Saturated Fat Content: 13 g
• Unsaturated Fat Content: 0 g