Blueberry Sour Cream Coffee Cake

Why Make This Recipe

This Blueberry Sour Cream Coffee Cake is the perfect treat for breakfast, brunch, or even dessert. It’s soft, moist, and filled with juicy blueberries that give it a sweet and fresh flavor in every bite. The sour cream makes the cake extra tender and rich.

It’s a great recipe if you want to make something simple but impressive. You don’t need fancy tools or hard steps, just mix the ingredients and bake. The cinnamon sugar topping adds a nice crunch and cozy flavor that pairs perfectly with the blueberries.

Everyone will love this cake! It’s great for family gatherings, weekend mornings, or to enjoy with a cup of coffee or tea. Once you try it, you’ll want to make it again and again.

---

How to Make Blueberry Sour Cream Coffee Cake

Ingredients:

• 1 cup butter
• 2 cups sugar
• 2 eggs
• 1 cup sour cream
• 1 tsp vanilla
• 1 ⅝ cups flour
• 1 tsp baking powder
• ¼ tsp salt
• 1 cup fresh blueberries

Topping:

• ¼ cup sugar
• ½ tsp cinnamon
• ½ cup chopped pecans

Directions:

1. Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
2. In a bowl, cream the butter and sugar until light and fluffy.
3. Add the eggs one at a time, then mix in the sour cream and vanilla.
4. In another bowl, stir together the flour, baking powder, and salt. Add this to the butter mixture and mix well.
5. Fold in the blueberries gently.
6. Mix the topping ingredients (sugar, cinnamon, and pecans) in a small bowl.
7. Spread half of the batter in the bundt pan. Sprinkle half of the topping over it.
8. Add the rest of the batter, then sprinkle the rest of the topping on top.
9. Bake for 55 to 60 minutes or until a toothpick comes out clean.
10. Let it cool in the pan for 10 minutes, then remove and let it cool completely.