Description
This Blueberry Sour Cream Coffee Cake is a moist and flavorful dessert that combines the richness of sour cream with the sweetness of fresh blueberries. Topped with a crunchy pecan-cinnamon streusel, it’s perfect for breakfast, brunch, or as a sweet treat any time of day. The marbled layers of cinnamon and pecans add texture and flavor, making each bite a delightful experience.
Ingredients
Scale
- For the Cake:
- 1 cup butter, softened
- 2 cups white sugar
- 2 eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- 1 ⅝ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 1 cup fresh blueberries
- For the Streusel Topping:
- ½ cup brown sugar
- 1 tsp ground cinnamon
- ½ cup chopped pecans
- For Finishing:
- 1 tbsp confectioners’ sugar (for dusting)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch Bundt pan.
- Prepare the Batter: Cream butter and sugar together until fluffy. Beat in eggs one at a time, then add sour cream and vanilla. Mix dry ingredients separately and gradually combine with wet ingredients. Gently fold in blueberries.
- Assemble the Cake: Pour half the batter into the prepared pan. Mix brown sugar, cinnamon, and pecans, then sprinkle half over the batter. Add remaining batter and sprinkle the rest of the streusel. Swirl with a knife for a marbled effect.
- Bake: Bake for 55 to 60 minutes or until a toothpick comes out clean.
- Cool and Serve: Cool for 10 minutes in the pan, then invert onto a plate. Dust with confectioners’ sugar before serving.
Notes
- You can substitute Greek yogurt for sour cream for a lighter texture.
- If using frozen blueberries, thaw and dry them before adding to the batter to avoid extra moisture.
- Ensure the Bundt pan is well-greased to prevent sticking.
- Prep Time: 20 minutes
- Cook Time: 55-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 36g
- Sodium: 180mg
- Fat: 23g
- Saturated Fat: 11g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg
Keywords: Blueberry Sour Cream Coffee Cake