BLUEBERRY SOUR CREAM COFFEE CAKE DECADENT!
I love this coffee cake! So easy to make, but beware, this is not for the calorie conscience. I don't recall where I found this excellent recipe. Cooks Note: Please use fresh blueberries, if you use frozen, cook a bit longer.
Provided by Loves2Teach
Categories Breads
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla.
- Combine the flour, baking powder, and salt; stir into the batter just until blended. Fold in blueberries.
- Spoon half of the batter into the prepared pan.
- In a small bowl, stir together the brown sugar, cinnamon and pecans. Sprinkle half of this mixture over the batter in the pan. Spoon remaining batter over the top, and then sprinkle the remaining pecan mixture over.
- Use a knife or thin spatula to swirl the sugar layer into the cake.
- Bake for 55 to 60 minutes in the preheated oven, or until a knife inserted into the crown of the cake comes out clean.
- Cool in the pan over a wire rack. Invert onto a serving plate, and tap firmly to remove from the pan.
- Dust with confectioners' sugar just before serving.
Nutrition Facts : Calories 456.6, Fat 23.7, SaturatedFat 12.8, Cholesterol 84.3, Sodium 213.6, Carbohydrate 59.4, Fiber 1.3, Sugar 44.4, Protein 4.1
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Bimol Shil
[email protected]This cake was a disaster. I will not be making it again.
Kobusinge Agnes
[email protected]I would not recommend this recipe.
Shedrack Nkanu
[email protected]This cake was a bit too bland for my taste.
Ani Ta
[email protected]I followed the recipe exactly, but my cake didn't turn out as moist as I expected.
Reginald Asare
[email protected]This cake was a bit too dense for my taste.
Nomcebo Masango
[email protected]The crumb topping on this cake was a bit too thick for my liking.
Jks Kk
[email protected]I found this coffee cake to be a bit dry. I think I would add more sour cream next time.
Diana Sherry
[email protected]This coffee cake was a little too sweet for my taste, but my family loved it.
Imtiaz Lehri
[email protected]This is the best coffee cake I've ever had! I will definitely be making it again.
Sm Morshed
[email protected]This cake is so moist and flavorful. I love the way the blueberries burst in my mouth.
oyahilome Sylvester
[email protected]The crumb topping on this cake is amazing! It's the perfect combination of sweet and crunchy.
Ananta Bote
[email protected]This coffee cake is perfect for a weekend brunch. It's easy to make and always a hit with guests.
Dana Bennett
[email protected]I love the combination of blueberries and sour cream in this cake. It's so moist and flavorful.
Maximo Luns
[email protected]This was my first time making a coffee cake, and it turned out great! The instructions were easy to follow, and the cake was delicious.
BAI BROTHERS LTD
[email protected]I've made this coffee cake several times now, and it's always a crowd-pleaser. It's moist, flavorful, and the crumb topping is addictive.
SyedaSundus Ali shah
[email protected]This coffee cake was a hit with my family! The flavors of blueberries, sour cream, and coffee were perfectly balanced. The crumb topping was the perfect finishing touch.