Blueberry Sour Cream Coffee Cake
Loaded with fresh blueberries and a cinnamon and pecan streusel filling, this moist blueberry sour cream coffee cake is perfect for a weekend brunch or breakfast.
Servings: 10
Ingredients
For the Coffee Cake
- ¾ cup unsalted butter softened
- 1 and ¾ cups granulated sugar
- 2 eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 and ⅔ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 cups fresh blueberries
- Confectioner's sugar (for dusting)
For the Streusel Filling
- ½ cup brown sugar
- 1 teaspoon ground cinnamon
- ¾ cup chopped pecans (optional)
Instructions
- Preheat oven to 350℉ and generously gree and flour a bundt pan.
- In a large mixing bowl, cream together the butter and sugar for about 2-3 minutes until well combined.
- Add the eggs one at a time, beating well between each one. Then scrape down the sides of the bowl and mix in sour cream and vanilla.
- Add flour, baking powder, and salt to wet ingredients. Stir until just combined.
- Gently fold in blueberries and spoon half of batter into prepared bundt pan.
- In a separate mixing bowl, combine brown sugar, cinnamon, and chopped pecans to make a streusel filling. Sprinkle the mixture over the batter in the pan.
- Spoon the remaining coffee cake batter on top of the streusel and gently smooth it out. Place in the oven and bake for 55 to 70 minutes or until a knife inserted into the cake comes out clean.
- Let the coffee cake cool in the pan for 10 to 15 minutes. Then invert onto a cake plate. Dust with Confectioner's sugar before serving.