Description
Homemade sour cream blueberry coffee cake delivers a delightful morning symphony of sweet and tangy flavors. Moist crumb and buttery streusel topping create a perfect companion for coffee, promising pure comfort in each delectable bite.
Ingredients
Scale
Main Ingredients:
- 2 cups sugar
- 1 cup butter
- 2 eggs
- 1 cup sour cream
- 1 cup fresh blueberries
Dry Ingredients:
- 1 5/8 cups (1.625 cups) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup brown sugar
- 1/2 cup chopped pecans
Flavoring and Finishing Ingredients:
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 tablespoon powdered sugar (for dusting)
Instructions
- Thoroughly grease a 9-inch Bundt pan and heat the oven to a precise 350°F (175°C), ensuring an even baking environment.
- Create a creamy base by vigorously whisking together sugar, softened butter, eggs, sour cream, and vanilla extract until the mixture reaches a silky, uniform consistency.
- Gradually incorporate dry ingredients – flour, baking powder, and salt – into the wet mixture, stirring carefully to prevent overmixing and maintain a smooth batter texture.
- Delicately fold fresh blueberries into the batter, distributing them evenly to prevent clumping and ensure each slice contains a burst of fruity flavor.
- Pour half the batter into the prepared Bundt pan, creating an initial layer as a foundation for the cake.
- Sprinkle a generous layer of the brown sugar mixture, combining brown sugar, chopped pecans, and cinnamon, over the first batter layer to create a rich, aromatic streusel.
- Carefully add the remaining batter, covering the first streusel layer completely.
- Top the final batter layer with the remaining brown sugar mixture, creating a beautiful, textured surface.
- Place the Bundt pan in the preheated oven and bake for approximately 1 hour, periodically checking doneness by inserting a toothpick into the center – it should emerge clean and dry.
- Remove from the oven and allow the cake to cool completely at room temperature, which helps set the structure and intensify flavors.
- Once cooled, delicately dust the entire cake with a light layer of powdered sugar, creating an elegant, finished appearance.
Notes
- Prevent blueberries from sinking by tossing them in a light coating of flour before folding into the batter, ensuring even distribution throughout the cake.
- Create a gluten-free version by substituting regular flour with a 1:1 gluten-free baking blend, maintaining the cake’s tender texture and delicate crumb.
- Enhance the nutty flavor by toasting pecans before chopping, which intensifies their rich, warm taste and adds a delightful crunch to the streusel topping.
- Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness, bringing to room temperature before serving for optimal taste and texture.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 350
- Sugar: 30 g
- Sodium: 180 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg