Tea time wouldn’t be complete without a slice of coffee cake, and the Best Blueberry Coffee Cake is here to make it the best summertime tea ever! Huge bursts of electric blueberry flavor nestle in the tender, sweet cake, layered with crunchy brown sugar and pecans. Oh yes, the Best Blueberry Coffee Cake will bring out the best for afternoon snacks and beyond!
Ingredients
- 1 5/8 cups all-purpose flour, plus more, to taste, for dusting the pan
- 2 cups white sugar
- 1 cup butter, softened
- 2 eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup fresh or frozen blueberries
- 1/2 cup pecans, chopped
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon confectioners’ sugar, for topping
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Grease a 9-inch Bundtâ„¢ pan, then use the extra flour to lightly dust the greased pan.
Step 3 –Beat the sugar and the butter together in a large bowl with an electric mixer until light and fluffy.
Step 4 –Add the eggs, one at a time, and beat well after each addition.
Step 5 –Beat in the sour cream and the vanilla extract.
Step 6 –In another bowl, combine the remaining 1 5/8 cups of the flour, the baking powder, and the salt, then stir the dry ingredients mixture into the egg mixture until just blended.
Step 7 –Fold in the blueberries.
Step 8 –Spoon 1/2 of the batter into the prepared pan.
Step 9 –Combine the pecans, the brown sugar, and the cinnamon in a small bowl.
Step 10 –Sprinkle 1/2 of the pecan mixture over the batter in the pan.
Step 11 –Repeat the cake layers.
Step 12 –Use a knife or thin spatula to swirl the top pecan layer into the cake.
Step 13 –Bake until a toothpick inserted into the center comes out clean, about 1 hour.
Step 14 –Cool the cake briefly on a wire rack.
Step 15 –Invert the cake carefully onto a serving plate and dust it with the confectioners’ sugar.
Step 16 –Serve.
