Blueberry Sour Cream Coffee Cake
User Reviews
4.5
Blueberry Sour Cream Coffee Cake
Description
The batter mixes creamed butter and sugar, eggs, sour cream, and vanilla, ensuring a moist and soft cake. Flour, baking powder, and salt are carefully folded in to prevent deflating the batter. Blueberries are incorporated whole, with frozen berries tossed in flour to retain shape and prevent color bleed.
The cinnamon, brown sugar, and pecan mixture is layered between portions of batter and swirled gently to create a marbled effect that adds texture and bursts of warmth and sweetness throughout the cake. Baking in a Bundt pan provides a distinct shape and even cooking.
Once cooled, dusting with confectioners’ sugar adds a subtle sweetness and decorative finish. This coffee cake fits well with a morning coffee or afternoon tea, balancing fruit, nuts, and creaminess in every slice.
Ingredients
- 1 cup butter softened
- 2 cups white sugar
- 2 egg
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 3/4 /4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 /4 teaspoon salt
- 1 1/2 /2 cups blueberries see Note, fresh or frozen
- 1/2 /2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 /2 cup pecans chopped
- confectioners' sugar for dusting
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then gently stir in the sour cream and vanilla. Overmixing will cause the cake to deflate. In a separate bowl, whisk the flour, baking powder, and salt; stir into the batter just until blended. Fold in blueberries (see Note for frozen blueberries).
- Spoon half of the batter into the prepared pan. In a small bowl, stir together the brown sugar, cinnamon and pecans. Sprinkle half of this mixture over the batter in the pan. Spoon remaining batter over the top, and then sprinkle the remaining pecan mixture over. Use a knife or thin spatula to swirl the sugar layer into the cake. The batter is thick but try to swirl it as best as you can.
- Bake for 50 to 60 minutes in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Mine was done at 50 minutes. If you are using frozen blueberries you may have to cook it longer. For dark, nonstick pans bake time will be shorter.
- Cool in the pan over a wire rack completely. Invert onto a serving plate, and tap firmly to remove from the pan. Dust with confectioners' sugar just before serving.
- Store in an airtight container for up to 5 days.
Notes
- Use frozen blueberries without thawing, tossing them in flour first to prevent color bleed and clumping.
- Avoid overmixing the batter to prevent the cake from becoming dense or collapsing.
- Baking time may vary slightly with frozen berries; test doneness by inserting a knife into the cake’s center.
User Reviews
Overall Rating
4.5
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