Prep time: 20 min | Cook: 1 hr | Total: 1 hr 20 min | Servings: 12 | Yield: 1 to 9 inch Bundt cake
This is the cake of my dreams! It is insanely delicious, gorgeous, and super moist. Pair it to a freshly brewed coffee or tea for a perfect weekend snack.
1 cup butter, softened
2 cups white sugar
1 cup sour cream
1 teaspoon vanilla extract
1 ⅝ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup fresh or frozen blueberries
½ cup brown sugar
1 teaspoon ground cinnamon
½ cup chopped pecans
1 tablespoon confectioners’ sugar for dusting
HOW TO MAKE BLUEBERRY SOUR CREAM COFFEE CAKE
Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.
Step 2: Then, grease and flour a 9-inch bundt pan.
Step 3: Place the butter and sugar in a large bowl. Cream until light and fluffy. Then, beat in the eggs a piece at a time, beating every after each addition before stirring in the sour cream and vanilla. Stir in the flour, baking powder, and salt until blended. And finally, fold in the blueberries.
Step 4: Spoon half of the batter into the prepared pan.
Step 5: Stir the brown sugar, cinnamon, and pecans in a small bowl. Then, sprinkle half of this over the batter.
Step 6: Spoon the rest of the batter on top, then, sprinkle the remaining pecan mixture over the batter.
Step 7: Swirl the sugar layer with a knife or thin spatula into the cake.
Step 8: Place inside the preheated oven and bake for about 55 to 60 minutes. Check the doneness by inserting a knife or toothpick in the middle of the cake. Once it comes out clean the cake is perfect!
Step 9: Remove the cake from the oven and allow it to cool on a wire rack in the pan.
Step 10: Once cooled, invert the cake onto a serving plate and firmly tap to remove it from the pan before dusting the cake with the confectioners’ sugar.
Step 11: Slice and serve. Enjoy!
Per Serving: 459 calories; 223 mg sodium; 59.5 g carbohydrates; 4.1 g protein; 24 g total fat; 80 mg cholesterol
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