A family treasure for over thirty years, this Blueberry Sour Cream Coffee Cake blends the lushness of sour cream with the freshness of blueberries, crowned with a sweet pecan crumble. It’s a perfect Sunday treat, with a note that using frozen berries may extend the baking time slightly.
Ingredients:
- 1 cup softened butter
- 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
- ½ cup brown sugar
- 1 tsp. ground cinnamon
- ½ cup chopped pecans
- Confectioners’ sugar for dusting
Directions:
- Preheat your oven to 350°F and prepare a 9” Bundt pan.
- Cream butter and sugar, then incorporate eggs, sour cream, and vanilla. Mix in dry ingredients and fold in blueberries.
- Pour half the batter into the pan, sprinkle with a mix of brown sugar, cinnamon, and pecans, then top with the remaining batter.
- Swirl the layers together, bake for 55-60 minutes, and let cool.
- Invert onto a plate and dust with confectioners’ sugar before serving.
This coffee cake, praised for its “really delicious” taste and moist texture, is a celebration of simple ingredients coming together to create a delightful and comforting dessert.