Blueberry Sour Cream Coffee Cake
1 hour, 30 minutes
1 hour, 30 minutes
- 9 inch or 10 cup bundt pan, any design of your choosing (I used the Classic bundt)
- Pan release/cooking spray like Cake Magic or Pam
- Stand mixer or hand mixer
- Large, Medium, and Small bowls.
- • 1 cup butter (room temperature, softened)
- • 2 cups white sugar
- • 2 eggs (room temperature)
- • 1 cup sour cream
- • 1 teaspoon vanilla extract
- • 1 ¾ cup all-purpose flour
- • 1 teaspoon baking powder
- • ¼ teaspoon salt
- • 1 ½ cups fresh blueberries* (up to 2 cups if you prefer, but might impact your bake time)
- • ½ cup brown sugar
- • ½ cup chopped pecans (toasted, watch carefully)
- • Powdered sugar for dusting
- Preheat oven to 350.
- Grease/spray and flour a 9 inch Bundt cake pan. Spray or grease LIGHTLY, and dust lightly, and lightly tap out the excess. Try not to get too much oil/flour in the design of the pan. If it looks thick/crusty/uneven, that’s what the final cake will look like when turned out.
- Make sure all ingredients are the same temperature. Leave the butter, eggs, and sour cream out on the counter until they are completely room temperature to ensure emulsification. The ingredients will not ‘go bad’. VERY IMPORTANT they’re the same temp. (I leave mine out for 4 hours, just fyi)
- In a small bowl, mix the brown sugar and toasted chopped pecans together. Set aside.
- In a medium bowl, sift together the dry ingredients. (Flour, baking powder, salt) Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Into the large bowl with the butter/sugar mixture, beat in both eggs, one at a time, until mixed.
- Quickly, and gently, fold in the sour cream and vanilla into the large bowl with the butter/sugar/eggs. DO NOT OVER MIX.
- Add the flour mixture into the large bowl, in 3 parts, gently into the wet mixture. Do not over mix, stir only enough after each addition to get all the ingredients wet. There should not be any lumps. If there are, do not try and mix them OUT, less mixing is better.
- Fold in blueberries, mixing really gently and very briefly. Being careful not to mash them and keep them whole.
- Carefully fill the prepared Bundt pan with half of the batter.
- Sprinkle half of the brown sugar and pecan mixture (small bowl) over the batter in the Bundt pan.
- Carefully add the remaining batter from the large bowl into the Bundt pan.
- Sprinkle the remaining brown sugar/pecan mixture over the batter in the Bundt pan.
- Use a rounded knife or thin decorator’s pallet knife to swirl the sugar layers into the cake. Do not over mix. The batter is thick, but gently swirl as best you can.
- Place into pre-heated oven, in the middle of the oven, in the middle of the rack.
- Bake for 50 – 60 minutes, or until skewer or knife inserted into the thickest part comes out clean.
- *If using frozen blueberries, it might take longer. If using a dark, non-stick pan, it might take less time.
- Remove from oven, and do not invert, place on wire rack to cool completely in the pan.
- Once it’s cooled to room temperature, invert upside down onto a serving plate and tap firmly. It should immediately drop out of the pan if it’s been sprayed/floured correctly.
- Dust with powdered sugar just before serving.