Paula's Blueberry Sour Cream Coffee Cake

wonderful coffee cake!

Yield: 1 serving
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  • 1 cup(s) butter
  • 1 1/2 cube(s) sugar
  • 1 cup(s) sour cream


  1. Original recipe makes 1 - 9 inch Bundt cakeChange Servings
  2. 1 cup butter, softened
  3. 1 1/2 cups white sugar
  4. 2 eggs
  5. 1 cup sour cream
  6. 1 teaspoon vanilla extract
  7. 1 5/8 cups all-purpose flour
  8. 1 teaspoon baking powder
  9. 1/4 teaspoon salt
  10. 1 cup fresh or frozen blueberries
  11. 1/2 cup brown sugar
  12. 1 teaspoon ground cinnamon
  13. 1/2 cup chopped pecans
  14. 1 tablespoon confectioners' sugar for dusting

  15. Directions

  16. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.
  17. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Combine the flour, baking powder, and salt; stir into the batter just until blended. Fold in blueberries.
  18. Spoon half of the batter into the prepared pan. In a small bowl, stir together the brown sugar, cinnamon and pecans. Sprinkle half of this mixture over the batter in the pan. Spoon remaining batter over the top, and then sprinkle the remaining pecan mixture over. Use a knife or thin spatula to swirl the sugar layer into the cake.
  19. Bake for 55 to 60 minutes in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Cool in the pan over a wire rack. Invert onto a serving plate, and tap firmly to remove from the pan. Dust with confectioners' sugar just before serving.
February 2013

This recipe is a personal recipe added by Pdriesell and has not been tested or endorsed by MyRecipes.

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