It all started when I was craving something sweet and comforting, and I remembered a recipe for a Blueberry Sour Cream Coffee Cake that I had saved on my phone. I decided to give it a try and I’m so glad I did because it turned out to be the most delicious coffee cake I’ve ever made!
I started by gathering all of the ingredients I needed, including fresh blueberries, sugar, butter, eggs, sour cream, vanilla extract, flour, baking powder, salt, brown sugar, pecans, cinnamon, and confectioners’ sugar.
I was a bit nervous about making the cake because I’ve never made a coffee cake before, but I was also excited to try something new.
The first step was to preheat the oven and grease a 9-inch Bundt pan. I then beat the sugar and butter together in a large bowl with an electric mixer until it was light and fluffy.
I added the eggs one at a time, making sure to beat well after each addition, and then I added the sour cream and vanilla extract.
I mixed the flour, baking powder, and salt in a separate bowl and gradually stirred it into the butter mixture until just blended. I then gently folded in the blueberries.
I spooned half of the batter into the prepared pan and mixed the brown sugar, pecans, and cinnamon together in a small bowl.
I sprinkled half of this mixture over the batter in the pan and then spooned the remaining batter on top.
I used a knife to swirl the sugar layer into the cake, and then I baked it in the preheated oven for about an hour or until a toothpick inserted into the center came out clean.
Ingredients
2 cups of granulated sugar
1 cup of unsalted butter at room temperature
2 large eggs
1 cup of sour cream
1 tsp of pure vanilla extract
1 and ⅝ cups of all-purpose flour
1 tsp of baking powder
¼ tsp of salt
1 cup of either freshly picked or frozen blueberries
½ cup of light brown sugar
½ cup of finely chopped pecan nuts
1 tsp of ground cinnamon spice
1 Tbsp of powdered sugar for decoration
Instructions
Continued on next page (page 2)
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