Blueberry Sour Cream Coffee Cake

This blueberry coffee cake with sour cream, juicy blueberries, cinnamon, and pecans is tender, moist, and buttery—perfect for brunch or holidays.

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 459 Calories

Ingredients

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

Recipe Instructions

Step 1

Serve and enjoy!

Step 2

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

Step 3

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

Step 4

Spoon 1/2 of the batter into the prepared pan. Combine brown sugar, pecans, and cinnamon in a small bowl; sprinkle 1/2 of the mixture over batter in the pan.

Step 5

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 6

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour to 1 hour 15 minutes. Let cake cool in the pan for 15 minutes before inverting. Invert carefully onto a serving plate; dust with confectioners' sugar just before serving.