Description
This Blueberry Sour Cream Coffee Cake is a moist and flavorful cake, perfect for breakfast, brunch, or dessert. It features a tender crumb from the sour cream, bursts of fresh blueberries, and a rich, cinnamon-pecan swirl throughout. Topped with a dusting of confectioners’ sugar, this cake is a delightful treat for any occasion.
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 Filling:
- ½ cup brown sugar
- 1 tsp. ground cinnamon
- ½ cup chopped pecans
- For Dusting:
- 1 Tbsp. confectioners’ sugar
Instructions
- Preheat and Prepare the Pan:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch Bundt pan.
- Cream the Butter and Sugar:
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add Eggs, Sour Cream, and Vanilla:
- Beat in the eggs one at a time, then stir in the sour cream and vanilla extract.
- Combine Dry Ingredients:
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in Blueberries:
- Gently fold in the fresh blueberries.
- Layer the Batter and Filling:
- Spoon half of the batter into the prepared Bundt pan. Mix together the brown sugar, cinnamon, and pecans, and sprinkle half of it over the batter. Add the remaining batter and sprinkle the rest of the filling on top. Swirl the mixture gently with a knife.
- Bake:
- Bake for 55 to 60 minutes, or until a knife inserted into the center comes out clean.
- Cool and Serve:
- Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack. Dust with confectioners’ sugar before serving.
Notes
- Frozen Blueberries: You can use frozen blueberries, but do not thaw them before adding to the batter.
- Nut-Free Option: Omit the pecans for a nut-free version.
- Substitutions: Greek yogurt or buttermilk can be used in place of sour cream.
- Prep Time: 15 minutes
- Cook Time: 55-60 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 380
- Sugar: 33g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Keywords: The Ultimate Guide to Making Blueberry Sour Cream Coffee Cake