Jim's Blueberry Sour Cream Coffee Cake

Carole Davis

By
@rodeo1mom

My husband's office group brings breakfast every Friday. They rotate the responsibility. At first everyone was bringing store bought things but one Friday I made orange wake-up cake and a blueberry and cream cheese cake soon everyone was making and bringing. My husband now makes his own recipes and this is one of his best. Pans came home empty! No it is not waistline friendly but throuoghly worth the ocassional splurge


Featured Pinch Tips Video

Rating:

Comments:

Serves:

12

Prep:

20 Min

Cook:

1 Hr

Method:

Bake

Ingredients

1 c
butter softened
2 c
white sugar
2 large
eggs
1 c
sour cream
1 tsp
vanilla
1 5/8 c
flour
1 tsp
baking powder
1/4 tsp
salt
1 c
fresh blueberries(frozen will work as well)
1/2 c
brown sugar
1 tsp
ground cinnamon
1/2 c
chopped pecans
1 Tbsp
powdered sugar for dusting

Directions Step-By-Step

1
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.
2
In a large bowl, 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. Combine the flour, baking powder, and salt; stir into the batter just until blended. Fold in blueberries.
3
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.
4
Bake for 55 to 60 minutes in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Cool in the pan over a wire rack. Invert onto a serving plate, and tap firmly to remove from the pan. Dust with confectioners' sugar just before serving.

About this Recipe

Course/Dish: Fruit Breakfast
Main Ingredient: Flour
Regional Style: American