Imagine waking up to the sweet aroma of freshly baked coffee cake intertwined with the tangy scent of blueberries. The Heavenly Sour Cream Blueberry Coffee Cake is more than just a treat; it’s a delightful experience. Crafted with a perfect blend of sour cream and fresh blueberries, this cake brings a moist, tender crumb that melts in your mouth, while the crunchy pecan topping adds an irresistible texture contrast. This recipe guides you through crafting this masterpiece, ensuring every slice is a piece of heaven.
Preparation Time
- Prep: 20 mins
- Cook: 1 hour
- Total: 1 hour 20 mins
Servings
- Serves 12-16, perfect for family gatherings or a cozy morning treat.
Ingredients
- 2 cups granulated sugar
- 1 cup unsalted butter, room temperature
- 2 large eggs
- 1 cup sour cream
- 1 tsp pure vanilla extract
- 1⅝ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 1 cup blueberries (fresh or frozen)
- ½ cup light brown sugar
- ½ cup finely chopped pecan nuts
- 1 tsp ground cinnamon
- 1 Tbsp powdered sugar (for decoration)
Directions
- Preheat your oven to 175°C (350°F) and thoroughly grease and flour a 9-inch Bundt pan.
- In a large bowl, beat the granulated sugar and butter with an electric mixer until fluffy.
- Add eggs one at a time, fully incorporating after each addition. Blend in sour cream and vanilla.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually fold this into the wet mixture.
- Gently stir in the blueberries, being careful not to burst them.
How to Prepare
- Pour half of the batter into the prepared pan.
- Mix brown sugar, pecans, and cinnamon in a small bowl and sprinkle half over the batter.
- Top with the remaining batter and pecan mixture, swirling with a knife.
- Bake for about 1 hour, until a toothpick comes out clean. Cool before inverting onto a plate and dust with powdered sugar.