Blueberry Cream Coffee Cake

A really delicious and really unhealthy Sunday coffee cake. I have no idea where I got this recipe from, but that was about thirty years ago and it’s been a family favorite ever since. The cooking time is a little longer if you use frozen berries.


 °1 C butter 

°2 C white sugar 

°2 egg 

°1 C sour cream 

°1 teaspoon vanilla extract 

°1 ⅝ cup all-purpose flour 

°1 teaspoon baking powder

° ¼ tsp salt 

°  1 cup fresh or frozen blueberries

° ½ cup brown sugar

° 1 teaspoon ground cinnamon

° ½ cup chopped pecans

° 1 tablespoon icing sugar for dusting

* Step by step :

Preheat oven 350 degrees F .

Butter and flour a 9 inch Bundt pan.

In  bowl, cream butter and sugar to light and fluffy.

Beat in eggs one at a time, & stir in sour cream / vanilla.

Blend flour, baking powder also salt; stir to batter to mixed. Stirring in blueberries.Pour half of batter to prepared pan. In  bowl, mix brown sugar, cinnamon // pecans.

Sprinkling half of this mix on batter in pan. Spoon the remaining batter on top, then sprinkle the rest of the pecan mixture. Using a knife or thin spatula to swirl sugar layer to the cake.

Bake 55 to 60 minutes in the preheated oven, or until a knife inserted into the crown of the cake comes out clean.

Cool in pan on wire rack. Invert onto a serving platter and pat firmly to remove from skillet. Sprinkling with icing sugar just before serve .

Enjoy !

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