Food You Can Eat: Blueberry Sour Cream Coffee Cake

29/4/21 Elliecoo 16
The true test of self-restraint

This recipe is a once and done for us. Rather than have one small slice a day, with the cake lasting a week, it was gone by Wednesday. That is not heart healthy. It is a damn good coffee cake, so if you are young or do not care about cholesterol, definitely make this simple, delicious recipe.

You need:

  • 1 9” Bundt cake pan
  • 1 cup softened butter
  • 2 cups white sugar
  • 2 eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 5/8 cup flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup fresh blueberries
  • 1 teaspoon ground cinnamon
  • ¾ cup chopped pecans
  • 1/4 cup+ confectioner’s sugar for dusting

Preheat the oven to 350 degrees; grease and flour the 9” Bundt pan. (After this cake, I broke down and bought a new pan, as even though I greased and floured fully, the finished, cooled cake still stuck in places that had become rough over the years. Grrr.)

In a large bowl, cream the butter and sugar, and the eggs one at a time, then stir in the sour cream and vanilla. Combine the flour, baking powder, and salt; blend into the batter. Fold the blueberries into the batter. Really, any berry would work. Spoon half the batter into the Bundt pan.

In a small bowl, mix the brown sugar, cinnamon, and pecans and sprinkle 2/3’s of the mixture over the batter in the pan. Top off with the rest of the batter, and sprinkle that with the remaining dry mixture. Using a thin knife, swirl the dry mix into the batter.

Bake for 55-60 minutes, until a skewer comes out clean. Cool completely over a wire rack. When cool, invert on a serving plate and dust with the confectioner’s sugar, for pretty. Do not eat it all in three days time.  

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About Elliecoo 586 Articles
Four dogs, one partner. The dogs win.

16 Comments

  4. Ooh this looks so good. I’m not usually a huge cake person but that’s because the vast majority of cakes I’ve eaten in my life have been dry. This looks like it would be moist and delicious.
     
    So the questions I have are
    1. Would this work just as well in a normal non-bundt pan? I’ve debated if I should buy one before. 
    2. Would it work just as well without nuts? 

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