Blueberry Sour Cream Coffee Cake

Enjoy this moist and flavorful Blueberry Sour Cream Coffee Cake with a cup of coffee or tea for a delightful treat any time of day!

Ingredients

• 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

How To Make Blueberry Sour Cream Coffee Cake

1. Preheat and Prep: Preheat the oven to 350°F (175°C). Grease and flour a 9” Bundt pan, ensuring thorough coating to prevent sticking.
2. Cream Butter and Sugar: In a large bowl, cream together the softened butter and white sugar until light and fluffy, using a hand mixer or stand mixer.
3. Incorporate Wet Ingredients: Beat in the eggs one at a time, then stir in the sour cream and vanilla extract until well combined.
4. Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, stirring until just blended. Be careful not to overmix, as this can lead to a dense cake.
5. Fold in Blueberries: Gently fold in the fresh blueberries until evenly distributed throughout the batter. This adds bursts of juicy flavor to every bite of the cake.
6. Layering and Swirling: Spoon half of the batter into the prepared Bundt pan. In a small bowl, mix together the brown sugar, ground cinnamon, and chopped pecans. Sprinkle half of this mixture over the batter in the pan. Add the remaining batter on top, followed by the rest of the pecan mixture. Use a knife or thin spatula to swirl the sugar layer into the cake, creating a beautiful marbled effect.
7. Bake: Place the Bundt pan in the preheated oven and bake for 55 to 60 minutes, or until a knife inserted into the crown of the cake comes out clean. The top should be golden brown and the cake should spring back lightly to the touch.
8. Cool and Serve: Once baked, cool the cake in the pan on a wire rack for a few minutes. Then, carefully invert the cake onto a serving plate and tap firmly to remove it from the pan. Dust the top of the cake with confectioners’ sugar just before serving for a decorative touch.

Tips:

This Blueberry Sour Cream Coffee Cake is a delightful treat perfect for brunches, afternoon teas, or dessert. Here are some tips to ensure success:

• Fresh Blueberries: While fresh blueberries are recommended for this recipe, you can also use frozen blueberries. If using frozen, do not thaw them before adding to the batter to prevent excess moisture.
• Proper Greasing: Ensure that the Bundt pan is thoroughly greased and floured to prevent the cake from sticking. You can also use a baking spray with flour for convenience.
• Swirling Technique: Use a gentle swirling motion with a knife or spatula to incorporate the pecan-cinnamon mixture into the cake batter. This creates a beautiful marbled pattern throughout the cake.
• Cooling and Serving: Allow the cake to cool slightly in the pan before inverting onto a serving plate. This helps the cake retain its shape and prevents it from breaking. Serve slices of this delicious coffee cake slightly warm or at room temperature for the best flavor and texture.