blueberry coffee cake
I just joined and this is the season for blueberries, any way you want them! I love coffee cakes, so I thought what better way to combine two of my favorites in July! Hope you enjoy this too.
prep time
20 Min
cook time
1 Hr 30 Min
method
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yield
8 serving(s)
Ingredients
- 1 cup butter, softened
- 2 cups sugar
- 3 - eggs
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sour cream
- 1 1/2 teaspoons vanilla extract
- PECAN MIXTURE LAYERED WITH BLUEBERRIES
- 2 tablespoons sugar
- 1 cup pecans, in pieces
- 1 teaspoon cinnamon
- 1 1/2 cups blueberries, fresh or frozen
How To Make blueberry coffee cake
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Step 1Preheat oven to 350 degrees/ Grease and flour bundt pan. Cream butter. Add sugar – beat until fluffy. Add one egg at a time, beating after each. Add flour mixture (flour, baking powder, salt) beating until smooth. Fold in sour cream and vanilla. Combine remaining sugar, pecans and cinnamon. Place 1/3 of batter into the bundt pan. Place a layer of blueberries then pecan mixture. Alternate these layers until all is used up. End with filling on top (pecan mixture). Bake 1 hour and 15 minutes or until done.
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Step 2For those who don't love nuts, pecans can be omitted and it's all the same directions and equally delicious!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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