Blueberry Sour Cream Coffee Cake
Are you ready for the moistest, dense and rich Blueberry Sour Cream Coffee Cake with a cinnamon brown sugar filling?
This Blueberry Sour Cream Coffee Cake is one decadent breakfast or brunch treat!
BLUEBERRY SOUR CREAM COFFEE CAKE
When I was a teenager I remember someone telling me that after you’ve finished your education, the most influential things in your life will be the friends you have and the books that you read.
For some reason that really stuck with me. And I’ve always treated both with sacredness.
Recently, I read the book The Life-Changing Magic of Tidying Up: The Japanese Art of Decluttering and Organizing along with the rest of the world (thanks Tara) and now I want to “discard” everything in my life.
If items in your life don’t “spark joy” then you should get rid of them. I must be not easily sparked or PMSing because I have thrown out half of my house.
Clothes, books, paper pom-poms from a party 3 years ago, perfume that I will never wear, and a painting that I have always wanted to like.
Discarding is really freeing and it’s only just begun. The funny thing is that the book doesn’t really tell you anything you don’t already know. But sometimes when we hear things at the right time in our lives, they finally ring true.
One thing that is hard for me to throw out is perfectly good food which is why I had to find a home for these blueberries in my fridge.
Another sign that I’m a foodie is that I had everything I needed to make this delicious Blueberry Sour Cream Coffee Cake without going to the store.
There are recipes and then there are THE recipes which you know you’ll never need to search to find a better one.
Let me tell you that I had a hard time not eating all the batter for this one. It’s killer.
If you love this Blueberry Sour Cream Coffee Cake, you’ll love these recipes:
Blueberry Sour Cream Coffee Cake
- 1 cup butter , softened
- 2 cups white sugar
- 2 eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups fresh or frozen blueberries (see Note)
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 cup chopped pecans
- confectioners' sugar for dusting
- 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.
If using frozen blueberries, do not thaw. Toss them in 1 tablespoon of flour. This will make sure your batter doesn't turn purple and prevent them from sticking together. Baking time will be a bit longer with frozen blueberries.
Source: slightly adapted from Allrecipes
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