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Blueberries and Cream Coffee Cake

Total Time

Prep: 20 min. Bake: 55 min. + cooling

Makes

12 servings

This blueberry coffee cake is my go-to recipe for all of our holiday get-togethers because it's perfect for breakfast or dessert. It's easy to make, and it's the most delicious coffee cake I've ever had. —Susan Ober, Franconia, New Hampshire

Ingredients

  • 1 cup butter, softened
  • 2 cups sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1-3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup sour cream
  • 1 cup fresh or frozen unsweetened blueberries
  • 1/2 cup packed brown sugar
  • 1/2 cup chopped pecans, optional
  • 1 teaspoon ground cinnamon
  • 1 tablespoon confectioners' sugar

Directions

  1. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with sour cream, beating well after each addition. Fold in blueberries.
  2. Spoon half of batter into a greased and floured 10-in. fluted tube pan. In a small bowl, combine the brown sugar, pecans if desired, and cinnamon. Sprinkle half over the batter. Top with remaining batter; sprinkle with remaining brown sugar mixture. Cut through batter with a knife to swirl the brown sugar mixture.
  3. Bake at 350° until a toothpick inserted near the center comes out clean, 55-60 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Just before serving, dust with confectioners' sugar.

Nutrition Facts

1 slice: 428 calories, 20g fat (12g saturated fat), 76mg cholesterol, 233mg sodium, 60g carbohydrate (45g sugars, 1g fiber), 4g protein.