Description
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Description: A moist and fluffy sour cream blueberry coffee cake with a cinnamon-pecan swirl, perfect for breakfast or brunch.
Ingredients
Scale
- 2 cups white sugar
- 1 cup butter, softened
- 2 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 ⅝ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup fresh or frozen blueberries
- ½ cup brown sugar
- ½ cup chopped pecans
- 1 teaspoon ground cinnamon
- 1 tablespoon confectioners' sugar (for dusting)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch Bundt pan.
- Cream butter and sugar until fluffy. Add eggs, sour cream, and vanilla, mixing well.
- In a separate bowl, whisk flour, baking powder, and salt. Gradually combine with wet ingredients.
- Fold in blueberries.
- Spoon half of the batter into the pan. Mix brown sugar, pecans, and cinnamon, and sprinkle half over the batter.
- Add remaining batter and pecan mixture, swirling slightly.
- Bake for 60-75 minutes. Cool for 15 minutes before inverting onto a rack.
- Dust with confectioners' sugar before serving.
Notes
- If using frozen blueberries, do not thaw before adding.
- Substitute sour cream with Greek yogurt for a healthier version.
- Store in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 60-75 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg