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

Prepare the Pan:
Preheat your oven to 350°F (175°C). Grease a 9-inch Bundt pan and dust it lightly with flour to ensure easy release after baking.

Make the Batter:
In a large mixing bowl, use an electric mixer to cream together the sugar and softened butter until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the sour cream and vanilla extract until fully combined.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, stirring just until combined. Gently fold in the blueberries, being careful not to overmix.

Layer the Batter and Streusel:
Pour half of the batter into the prepared Bundt pan, spreading it evenly. In a small bowl, mix together the brown sugar, chopped pecans, and cinnamon. Sprinkle half of this streusel mixture over the batter in the pan. Add the remaining batter on top and sprinkle with the remaining streusel. Use a knife or spatula to gently swirl the streusel into the batter, creating a marbled effect.

Bake the Cake:
Bake the cake in the preheated oven for about 1 hour, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan on a wire rack for about 10 minutes before carefully inverting it onto a serving plate.

Decorate and Serve:
Once the cake is fully cooled, dust it lightly with powdered sugar for a beautiful finishing touch. Slice and serve to enjoy the perfect combination of blueberry sweetness and cinnamon warmth.

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!