Blueberry Sour Cream Coffee Cake

Step 1

Preheat oven to 350℉ and generously gree and flour a bundt pan.

Step 2

In a large mixing bowl, cream together the butter and sugar for about 2-3 minutes until well combined.

Step 3

Add the eggs one at a time, beating well between each one. Then scrape down the sides of the bowl and mix in sour cream and vanilla.

Step 4

Add flour, baking powder, and salt to wet ingredients. Stir until just combined.

Step 5

Gently fold in blueberries and spoon half of batter into prepared bundt pan.

Step 6

In a separate mixing bowl, combine brown sugar, cinnamon, and chopped pecans to make a streusel filling. Sprinkle the mixture over the batter in the pan.

Step 7

Spoon the remaining coffee cake batter on top of the streusel and gently smooth it out. Place in the oven and bake for 55 to 70 minutes or until a knife inserted into the cake comes out clean.

Step 8

Let the coffee cake cool in the pan for 10 to 15 minutes. Then invert onto a cake plate. Dust with Confectioner's sugar before serving.