Blueberry Sour Cream Coffee Cake

Enjoy a delightful breakfast or brunch with our Blueberry Sour Cream Coffee Cake recipe! Moist, fluffy, and packed with juicy blueberries, this homemade cake is perfect for starting your day on a sweet note.

Ingredients You’ll Need:

• 1 cup butter, softened
• 2 cups white sugar
• 2 eggs
• 1 cup sour cream
• 1 tsp. vanilla extract
• 1 5/8 cups all-purpose flour
• 1 tsp. baking powder
• 1/4 tsp. salt
• 1 cup blueberries, fresh
• 1/2 cup brown sugar
• 1 tsp. ground cinnamon
• 1/2 cup chopped pecans
• 1 Tbsp. confectioners’ sugar for dusting

How To Make It:

1. Preheat and Prepare:

• Preheat your oven to 350°F and grease and flour a 9” Bundt pan.

2. Cream Butter and Sugar:

• In a large bowl, cream together the softened butter and white sugar until light and fluffy.

3. Add Eggs and Sour Cream:

• Beat in the eggs one at a time, then stir in the sour cream and vanilla extract until well combined.

4. Mix Dry Ingredients:

• In a separate bowl, combine the all-purpose flour, baking powder, and salt. Stir this mixture into the batter until just blended.

5. Fold in Blueberries:

• Gently fold in the fresh blueberries until evenly distributed throughout the batter.

6. Layer Batter and Pecan Mixture:

• Spoon half of the batter into the prepared Bundt pan. In a small bowl, stir together the brown sugar, ground cinnamon, and chopped pecans. Sprinkle half of this mixture over the batter in the pan. Repeat layers with the remaining batter and pecan mixture.

7. Swirl and Bake:

• Use a knife or thin spatula to swirl the sugar layer into the cake batter. Bake in the preheated oven for 55 to 60 minutes, or until a knife inserted into the crown of the cake comes out clean.

8. Cool and Serve:

• Allow the cake to cool in the pan over a wire rack. Once cooled, invert the cake onto a serving plate and tap firmly to remove from the pan. Dust with confectioners’ sugar just before serving.

FAQs:

1. Can I use frozen blueberries instead of fresh?

• Yes, frozen blueberries can be used in this recipe. Just be sure to thaw and drain them before folding into the batter.

2. Can I omit the pecans?

• Absolutely! Feel free to omit the pecans or substitute them with your favorite nuts for added crunch.

3. Can I use Greek yogurt instead of sour cream?

• Yes, Greek yogurt can be used as a substitute for sour cream in this recipe.

4. How should I store leftovers?

• Store any leftovers in an airtight container at room temperature for up to three days, or in the refrigerator for longer freshness.

5. Can I freeze this cake?

• Yes, this cake freezes well. Wrap it tightly in plastic wrap and foil before freezing for up to three months.