Description
Blueberry delight weaves magic into this sour cream coffee cake, promising a luxurious breakfast treat. Sweet berries and tender crumb invite morning comfort while delivering pure culinary bliss you’ll savor with each delectable bite.
Ingredients
Scale
Main Ingredients:
- 2 cups (473 ml) sugar
- 1 cup (227 grams) butter
- 1 cup (227 grams) sour cream
- 1 cup (150 grams) blueberries
- 2 eggs
Dry Ingredients:
- 1 5/8 cups (206 grams) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Topping Ingredients:
- 1/2 cup (110 grams) brown sugar
- 1/2 cup (57 grams) pecans, chopped
- 1 teaspoon cinnamon
- 1 tablespoon powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the oven environment by setting the temperature to 350F (175C) and coating a 9-inch Bundt pan with grease and flour to prevent sticking.
- Create a smooth, creamy base by whisking sugar, butter, eggs, sour cream, and vanilla extract in a large mixing bowl until fully integrated and uniform in texture.
- Separately combine flour, baking powder, and salt in another bowl, then gradually incorporate these dry ingredients into the wet mixture, mixing until just blended to maintain a tender cake consistency.
- Tenderly fold fresh blueberries into the batter, distributing them evenly without crushing the delicate fruits.
- Construct the cake’s architectural layers by pouring half the batter into the prepared Bundt pan, then generously sprinkle half the brown sugar mixture across the surface.
- Complete the layering process by adding the remaining batter and topping with the final layer of brown sugar mixture, ensuring a rich, striated appearance.
- Bake the cake in the preheated oven for approximately 1 hour, checking doneness by inserting a toothpick into the center – it should emerge clean and free of raw batter.
- Allow the cake to rest in the pan for 10 minutes, which helps it set and prevents breaking during removal.
- Transfer the cake to a wire cooling rack, letting it reach room temperature to enhance its structural integrity and flavor development.
- Finish the presentation by delicately dusting the cooled cake with a light veil of powdered sugar, creating an elegant and inviting dessert.
Notes
- Select plump, firm blueberries and coat them lightly in flour to prevent sinking during baking.
- Sour cream ensures an incredibly tender, moist cake texture with rich, tangy undertones.
- Avoid overmixing the batter to maintain a light, delicate crumb and prevent tough cake texture.
- Swap regular flour with gluten-free flour blend for a celiac-friendly version without compromising taste.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 370 kcal
- Sugar: 30 g
- Sodium: 110 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 60 mg