Sour Cream Coffee Cake with Blueberries
Does blueberry season mean eating as many as you can in as many ways possible, as often as possible?
Ingredients
- 1 cup butter, softened
- 2 cups cane sugar, granulated
- 2 eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 cup fresh blueberries can use frozen
- 1/2 cup brown sugar
- 1/2 cup pecans, chopped
- 1 teaspoon cinnamon
- *optional powdered sugar for dusting
Servings:
Instructions
- Preheat oven to 350°. Grease and lightly flour a 9-inch bundt cake pan.
- In a large bowl, cream together the butter and sugar. Beat in eggs, one at a time, and stir in sour cream.
- Combine flour and baking powder and stir into batter. Gently fold in the blueberries.
- In a small bowl, combine pecans, brown sugar, and cinnamon.
- Fill the bundt pan with half of the batter, sprinkle in half of the pecan mix, then pour remaining batter, and top with remaining pecan mix. Use a knife or fork to swirl the pecan mix into the cake batter.
- Bake for 60 minutes or until a knife blade inserted into the cake comes out clean. Cool in the pan on wire rack. Dust with powdered sugar before serving.
Recipe Notes
shared from stronger together.coop
Find more recipes and information about your food and where it came from at www.strongertogether.coop
Share this Recipe