Description

This Sour Cream Blueberry Coffee Cake is the perfect dessert to celebrate the season. Bursting with juicy blueberries, rich sour cream, and a delightful cinnamon-pecan streusel, this cake is a treat for any occasion. Its tender crumb and swirl of sweet spice make it a showstopper for brunches, tea time, or as a comforting dessert.

Ingredients

• For the Cake:
• 2 cups granulated sugar
• 1 cup unsalted butter, at room temperature
• 2 large eggs
• 1 cup sour cream
• 1 teaspoon pure vanilla extract
• 1 5/8 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup blueberries (fresh or frozen)
• For the Streusel:
• 1/2 cup light brown sugar
• 1/2 cup finely chopped pecan nuts
• 1 teaspoon ground cinnamon
• For Decoration:
• 1 tablespoon powdered sugar

Preparation Method

1. Preheat the oven to 350°F (175°C) and grease a 9-inch Bundt pan with flour.
2. Cream sugar and softened butter in a large bowl until fluffy.
3. Add eggs one at a time, mixing well after each.
4. Mix in sour cream and vanilla until combined.
5. In a separate bowl, whisk flour, baking powder, and salt.
6. Gradually add the dry mixture to the wet ingredients, stirring until combined.
7. Gently fold in blueberries.
8. Pour half of the batter into the Bundt pan and spread evenly.
9. In a small bowl, combine brown sugar, chopped pecans, and cinnamon, then sprinkle half over the batter.
10. Add the remaining batter and top with the rest of the streusel.
11. Swirl the streusel into the batter with a knife or spatula.
12. Bake for about 1 hour until a toothpick comes out clean.
13. Cool the cake in the pan for 10 minutes, then invert onto a serving plate.
14. Dust with powdered sugar, slice, and serve.

Tips and Conclusion

If using frozen blueberries, do not thaw them before adding to the batter to prevent color bleeding.

For an extra indulgent touch, serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream.

Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.

This Sour Cream Blueberry Coffee Cake is a delightful addition to any table. With its tender texture, flavorful streusel, and vibrant blueberries, it’s a guaranteed crowd-pleaser. Pair it with a cup of coffee or tea for an unbeatable treat. For more delicious recipes, explore our collection of seasonal desserts!