Blueberry Sour Cream Coffee Cake Recipe
Delicious Blueberry Sour Cream Coffee Cake Recipe
Have you been searching for a delicious breakfast recipe that is great when you are on the go, and everyone is sure to love? Try my wonderful Blueberry Sour Cream Coffee Cake Recipe today! Here in Michigan the blueberries are fantastic in the summer, but you could always use frozen, if fresh berries are out of season. Check out the easy to follow recipe video that I have posted below. It provides step-by-step instructions and helpful tips on how to make a truly amazing Blueberry Sour Cream Coffee Cake today!
Calories: 459 | Total Fat: 24g Cholesterol: 84mg
- Prep time: 20 min
- Cook time: 1 hour
- Ready in: 1 hour 20 min
- Yields: 12
- 1 cup butter- softened
- 2 cups white sugar
- 2 eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 5/8 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup fresh or frozen blueberries
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 cup chopped pecans
- 1 tablespoon confectioners' sugar for dusting
- 1.Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.
- 2.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.
- 3.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.
- 4.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 in 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.
Bundt pans are great for this recipe
I have a large Nordic Ware Bundt pan that I use when making this recipe. It works great and I would recommend it to anyone in the market for a new bundt pan. The only draw back with my current pan is that it makes so much. My family is notoriously bad at finishing all of the baked goods before the remainder gets stale. I am putting this double bundt pan on my wish list for Christmas this year, because I love the idea of making a full size batch yet baking two smaller cakes. I can serve the one to my family and either give the second cake to a friend, or freeze it for another morning.