This sour cream blueberry coffee cake is one really delicious Sunday coffee cake! I have no idea where I got this recipe from but it was about thirty years ago and has been a family favorite since. The bake time is a bit longer if you’re using frozen berries.
Ingredients:
- 1 cup butter, softened
- 2 cups white sugar
- 2 eggs
- 1 cup sour cream
- 1 tsp. vanilla extract
- 1 ⅝ cups all purpose flour
- 1 tsp. baking powder
- ¼ tsp. salt
- 1 cup blueberries, fresh
- ½ cup brown sugar
- 1 tsp. ground cinnamon
- ½ cup chopped pecans
- 1 Tbsp. confectioners’ sugar for dusting
How To Make Blueberry Sour Cream Coffee Cake:
- Preheat the oven to 350°F. Grease and flour a 9” Bundt pan.
- 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. Spoon half of the batter into the prepared pan….
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