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Blueberry Sour Cream Coffee Cake

Blueberry Sour Cream Coffee Cake

Cost $15, save $10

Source: Recommended by CookPal

  • 60 Min
  • 12 Servings
  • $15

INGREDIENTS

  • Cake Base

    • 2 cups white sugar
    • 🧈 1 cup butter, softened
    • 🥚 2 large eggs
    • 1 cup sour cream
    • 1 teaspoon vanilla extract
    • 1 ⅝ cups all-purpose flour
    • 1 teaspoon baking powder
    • 🧂 ¼ teaspoon salt
    • 1 cup fresh or frozen blueberries

  • Filling and Topping

    • ½ cup brown sugar
    • ½ cup chopped pecans
    • 1 teaspoon ground cinnamon

  • Optional Garnish

    • 1 tablespoon confectioners' sugar for dusting

STEPS

1

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch Bundt pan.

2

Beat sugar and butter together in a large bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in sour cream and vanilla extract.

3

Combine flour, baking powder, and salt; stir into butter mixture until just blended. Fold in blueberries.

4

Spoon half of the batter into the prepared pan. Mix brown sugar, pecans, and cinnamon in a bowl, then sprinkle half the mixture over the batter.

5

Add the remaining batter on top, sprinkle over the remaining pecan mixture, and swirl the sugar layer into the cake with a knife.

6

Bake in the preheated oven for 1 to 1.25 hours. Cool briefly on a wire rack before inverting onto a serving plate.

7

Dust the cake with confectioners' sugar and serve.

NUTRIENTS

Per 1 serving

🔥

459

Calories

  • 4
    Protein
  • 60
    Carbs
  • 24
    Fats

💡 Ensure butter is softened for easier mixing.If using frozen blueberries, coat them with a bit of flour to prevent sinking.Serve with coffee or tea for added enjoyment.