Blueberry Sour Cream Coffee Cake

Blueberry Sour Cream Coffee Cake

A tender, fruity Sunday coffee cake with a buttery cinnamon swirl

Introduction

This Blueberry Sour Cream Coffee Cake is a beloved family favorite that has been enjoyed for decades. Bursting with sweet-tart blueberries and a rich, moist crumb from sour cream, it’s perfect for lazy Sunday mornings or any special occasion. The pecan-cinnamon swirl adds a delightful crunch and warmth, while a light dusting of confectioners’ sugar gives it a charming finish. Whether fresh or from frozen berries, this cake brings the comforting aroma of home-baked goodness to your kitchen.

Ingredients

Cake:

• 1 cup (227 g) butter, softened
• 2 cups (400 g) white sugar
• 2 large eggs
• 1 cup (240 ml) sour cream
• 1 teaspoon vanilla extract
• 1 5/8 cups (200 g) all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup (150 g) blueberries, fresh or frozen

Cinnamon-Pecan Swirl:

• 1/2 cup (100 g) brown sugar
• 1 teaspoon ground cinnamon
• 1/2 cup (60 g) chopped pecans

For Dusting:

• 1 tablespoon confectioners’ sugar

Instructions