blueberry sour cream coffee cake
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Moist and rich, but not the dieters.
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yield
12 serving(s)
prep time
20 Min
cook time
1 Hr
method
Bake
Ingredients For blueberry sour cream coffee cake
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1 cbutter
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2 csugar
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2eggs
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1 csour cream
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1 tspvanilla extract
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1 5/8all purpose flour
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1 tspbaking powder
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1/4 tspsalt
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1 cfresh or frozen blueberries
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1/2 cbrown sugar
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1 tspcinnamon
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1/2 cchopped pecans
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1 Tbspconfectioners' sugar for dusting
How To Make blueberry sour cream coffee cake
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1Preheat oven to 350 degrees F. Grease and flour a 9 inch Bundt pan.
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2In 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 source cream and vanilla. Combine the flour, baking powder and salt; stir into the batter just until blended and then fold in the blueberries.
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3Spoon 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. Spool remaining batter over the top, and then sprinkle the remaining pecan mixture over. Use a knife or think spatula to swirl the sugar layer into the cake.
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4Bake 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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