Prep time: 20 min | Cook: 1 hr | Total: 1 hr 20 min | Servings: 12 | Yield: 1 to 9 inch Bundt cake
Tender and moist, this not-too-sweet Blueberry sour cream coffee cake, with a ribbon of blueberries and a crumbly cinnamon coating, is the perfect accompaniment to a coffee or teacup. It also let the sour cream taste come through, and because butter is in the crumb, you ‘re not going to miss it in the cake. If you’re looking for an alternative for your usual snack, then you should consider this one. This Blueberry Sour Cream Coffee Cake will surely capture the hearts of anyone who will eat it.
1 cup butter, softened
2 cups white sugar
1 cup sour cream
1 tsp vanilla extract
(1 ⅝) cups all-purpose flour
1 tsp baking powder
¼ tsp salt
1 cup fresh or frozen blueberries
½ cup brown sugar
1 tsp ground cinnamon
½ cup chopped pecans
1 tbsp confectioners’ sugar for dusting
Preheat the oven about 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.
In a large bowl, add and cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Add the flour, baking powder, and salt and mix, then stir in the mixture until blended. Fold in blueberries.
In a prepared pan, spoon half of the batter. In a small bowl, stir together the brown sugar, cinnamon, and pecans. Sprinkle half of this mixture over the batter in the pan. Add and spoon the remaining batter over the top, and then sprinkle the remaining pecan mixture over, then use a knife or thin spatula to swirl the sugar layer into the cake.
Bake it for 55 to 60 minutes in the preheated oven, or until a knife inserted into the cake ‘s crown comes out clean. Let it cool in the pan over a wire rack. Invert onto a serving plate, and tap firmly to remove from the pan. Dust it with confectioners’ sugar just before serving.
Per Serving: 459 calories; 223 mg sodium; 59.5 g carbohydrates; 4.1 g protein; 24 g total fat; 80 mg cholesterol.