Sour Cream Blueberry Coffee Cake

Sugary crumbles and blueberries are baked between layers of moist sour cream coffee cake for a delicious treat your guests will love!

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 640 Calories

Ingredients

• 2 eggs
• 2 cups all-purpose flour
• 2 cups white sugar
• 1 cup butter
• 1 teaspoon baking powder
• 2 teaspoons ground cinnamon
• 1 cup all-purpose flour
• 1 cup chopped pecans
• 1 cup sour cream
• 3 tablespoons butter, melted
• 2 cups fresh blueberries
• 0.5 teaspoon vanilla extract
• 0.125 teaspoon salt
• 1.5 cups packed brown sugar

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Step 2

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes.

Step 3

Combine 2 cups flour, baking powder, and salt in a bowl. Beat white sugar and 1 cup butter with an electric mixer in another bowl until light and fluffy; beat in eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in sour cream and vanilla extract. Mix flour mixture into butter mixture until just blended; spread half the batter into prepared baking dish.

Step 4

Mix brown sugar, 1 cup flour, melted butter, and cinnamon in a bowl until mixture resembles a coarse crumble. Sprinkle half the crumbles and half the blueberries over batter in baking dish. Spread remaining half of batter over blueberries and top with remaining crumbles, blueberries, and pecans.