Blueberry Sour Cream Coffee Cake

This sour cream blueberry coffee cake is one really delicious Sunday coffee cake! I have no idea where I got this recipe from but it was about thirty years ago and has been a family favorite since. The bake time is a bit longer if you're using frozen berries.

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 459 Calories

Ingredients

• 2 eggs
• 2 cups white sugar
• 1 teaspoon vanilla extract
• 1 cup butter, softened
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ½ cup chopped pecans
• 1 teaspoon ground cinnamon
• 1 cup sour cream
• ½ cup brown sugar
• 1 tablespoon confectioners' sugar for dusting
• 1 ⅝ cups all-purpose flour
• 1 cup fresh or frozen blueberries

Recipe Instructions

Step 1

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

Step 2

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

Step 3

Combine flour, baking powder, and salt; stir into butter mixture until just blended. Fold in blueberries; spoon 1/2 of the batter into the prepared pan.

Step 4

Combine brown sugar, pecans, and cinnamon in a small bowl; sprinkle 1/2 of the mixture over batter in the pan. Spoon remaining batter on top, then sprinkle over remaining pecan mixture. Use a knife or thin spatula to swirl the sugar layer into the cake.

Step 5

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool briefly on a wire rack. Invert carefully onto a serving plate; dust with confectioners' sugar just before serving.