Sour Cream Blueberry Coffee Cake

This recipe yields a moist, buttery coffee cake with sour cream, bursting with juicy fresh blueberries and finished with a streusel topping for 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
• 3 tablespoons butter
• 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 center comes out clean, 45 to 50 minutes.

Step 3

Combine 2 cups flour, baking powder, and salt in a bowl; set aside. Beat white sugar and 1 cup butter together in a separate bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time, beating well after each addition before adding the next. Stir in sour cream and vanilla extract; stir in flour mixture until just blended. Spread ½ batter into the prepared baking dish.

Step 4

Place remaining 3 tablespoons butter in a microwave-safe medium bowl; microwave until melted. Stir in brown sugar, remaining 1 cup flour, and cinnamon until mixture resembles coarse crumbs. Sprinkle ½ brown sugar-cinnamon crumbles and ½ blueberries over batter in the baking dish; spread remaining ½ batter over blueberries. Top with remaining ½ brown sugar-cinnamon crumbles, remaining ½ blueberries, and pecans.