Sour Cream Blueberry Coffee Cake

A moist, buttery coffee cake with sour cream, bursting with juicy fresh blueberries and finished with a streusel topping for a delightful crunch!

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

Ingredients

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

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 butter mixture before adding the next. Stir in sour cream and vanilla extract. Mix flour mixture into butter mixture until just blended. Spread 1/2 the batter into prepared baking dish.

Step 4

Melt remaining 3 tablespoons butter and transfer to a medium bowl. Add brown sugar, cinnamon, and remaining 1 cup flour. Stir until mixture resembles coarse crumbs. Sprinkle 1/2 of the crumbs, and 1/2 of the blueberries over batter in baking dish. Spread remaining 1/2 of the batter over blueberries and top with remaining 1/2 of the crumbles, 1/2 of the blueberries, and pecans.