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jim's blueberry sour cream coffee cake

Recipe by
Carole Davis
Upper Arlington, OH

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

yield 12 serving(s)
prep time 20 Min
cook time 1 Hr
method Bake

Ingredients For jim's blueberry sour cream coffee cake

  • 1 c
    butter softened
  • 2 c
    white sugar
  • 2 lg
  • 1 c
    sour cream
  • 1 tsp
  • 1 5/8 c
  • 1 tsp
    baking powder
  • 1/4 tsp
  • 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

How To Make jim's blueberry sour cream coffee cake

  • 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.

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