Ingredients:
1 cup softened butter
2 cups white sugar
2 eggs
1 cup sour cream
1 tsp vanilla extract
1 5/8 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
1 cup fresh blueberries
1/2 cup brown sugar
1 tsp ground cinnamon
1/2 cup chopped pecans
1 tbsp confectioners’ sugar for dusting
Instructions:
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch Bundt pan.
In a large bowl, cream together the softened butter and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla extract.
Mix the baking powder, salt, and all-purpose flour in a separate basin.
Stir this mixture into the batter just until blended. Fold in the fresh blueberries.
Pour half of the batter into the Bundt pan that has been ready.
In a small bowl, stir together the brown sugar, ground cinnamon, and chopped pecans. Distribute half of this mixture evenly over the pan’s batter.
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Spoon the remaining batter over the top, and then sprinkle the remaining pecan mixture over it.
Swirl the sugar layer into the cake batter using a knife or thin spatula.
Preheat the oven and bake for 55 to 60 minutes, or until a knife inserted into the center of the cake comes out clean.
Let the cake cool on a wire rack within the pan.
To take the cake from the pan, invert it onto a serving platter and tap hard.
Just before serving, dust the cake with confectioners’ sugar.
Enjoy your Blueberry Sour Cream Coffee Cake!