Blueberry Sour Cream Coffee Cake
This blueberry coffee cake with sour cream, juicy blueberries, cinnamon, and pecans is tender, moist, and buttery—perfect for brunch or holidays.
Ingredients
Method
- Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch Bundt pan.
- Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in sour cream and vanilla extract. Combine flour, baking powder, and salt; stir into butter mixture until just blended. Fold in blueberries.
- Spoon 1/2 of the batter into the prepared pan. Combine brown sugar, pecans, and cinnamon in a small bowl; sprinkle 1/2 of the mixture over batter in the pan.
- Spoon remaining batter on top, then sprinkle over remaining pecan mixture. Use a knife or thin spatula to swirl the sugar layer into the cake.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour to 1 hour 15 minutes. Let cake cool in the pan for 15 minutes before inverting. Invert carefully onto a serving plate; dust with confectioners' sugar just before serving.
- Serve and enjoy!
Leave a Reply