Here’s an introduction for your recipe:
This Blueberry Sour Cream Coffee Cake is a delightful blend of moist, rich cake and bursts of fresh blueberries.
The addition of sour cream gives the cake a tender crumb, while a crunchy cinnamon-pecan topping adds a satisfying contrast in texture.
Perfect for breakfast, brunch, or as a sweet treat with your afternoon coffee, this cake is easy to make and sure to impress with its balance of sweetness and spice.
Dust it with confectioners’ sugar for a simple yet elegant finish.
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 blueberries, fresh
½ cup brown sugar
1 tsp. ground cinnamon
½ cup chopped pecans
1 Tbsp. confectioners’ sugar for dusting.
instructions:
Preheat the oven to 350°F. Grease and flour a 9” Bundt pan.
In a large bowl, cream together the butter and sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the sour cream and vanilla.
Combine the flour, baking powder, and salt; stir into the batter just until blended. Fold in blueberries. Spoon half of the batter into the prepared pan.
In a small bowl, stir together the brown sugar, cinnamon and pecans. Sprinkle half of this mixture over the batter in the pan.
Spoon remaining batter over the top, and then sprinkle the remaining pecan mixture over.
Use a knife or thin spatula to swirl the sugar layer into the cake.
Bake for 55 to 60 minutes in the preheated oven, or until a knife inserted into the crown of the cake comes out clean.
Cool the pan over a wire rack.
Invert onto a serving plate, and tap firmly to remove from the pan. Dust with confectioners’ sugar just before serving.
To store Blueberry Sour Cream Coffee Cake, allow it to cool completely after baking. Once cooled, wrap the cake tightly in plastic wrap or place it in an airtight container.
You can store it at room temperature for up to 2 days. For longer storage, refrigerate the cake, where it will stay fresh for up to 5 days.
If you wish to freeze the cake, wrap it in plastic wrap followed by aluminum foil, or place it in a freezer-safe container.
It can be frozen for up to 2-3 months. When ready to enjoy, thaw it in the refrigerator overnight and bring it to room temperature before serving.
For variations, you can easily swap the blueberries for raspberries or chopped apples, or add a bit of lemon zest to the batter for a refreshing citrus flavor.
If you prefer, substitute the pecans in the topping with walnuts or almonds.
To ensure the best results, toss the blueberries in a little flour before folding them into the batter to prevent them from sinking.
It’s also important to use room temperature ingredients for a smoother, more evenly mixed batter.
Lastly, be careful not to overmix the batter to keep the cake tender and soft.