Cream Blueberry Coffee Cake

Ingredients

Original recipe (1X) yields 12 servings

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  • 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

Directions

  1. Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch Bundt pan.

  2. Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in sour cream and vanilla extract. Combine flour, baking powder, and salt; stir into butter mixture until just blended. Fold in blueberries.

  3. Spoon 1/2 of the batter into the prepared pan. Combine brown sugar, pecans, and cinnamon in a small bowl; sprinkle 1/2 of the mixture over batter in the pan.

  4. Spoon remaining batter on top, then sprinkle over remaining pecan mixture. Use a knife or thin spatula to swirl the sugar layer into the cake.

  5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour to 1 hour 15 minutes. Cool briefly on a wire rack. Invert carefully onto a serving plate; dust with confectioners’ sugar just before serving.

  6. Serve and enjoy!

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