Blueberry Sour Cream Coffee Cake

Huge hit with the other families on our recent Tahoe trip!  Layers of brown sugar and pecan topping give this coffee cake a special crunch factor.  The sour cream and blueberries ensure that it is also very moist.


Coffee Cake:

1/2 cup butter
1 3/4 cups sugar
2 eggs
1 1/2 cups sour cream
1 tsp vanilla
2 1/4 cups all-purpuse flour, divided
1/4 tsp salt
1 tsp baking powder
1 cup fresh or frozen blueberries


1 cup brown sugar
1/2 cup chopped pecans
1 tsp ground cinnamon or candied ginger
1/4 cup melted butter


  • Preheat oven to 350.  Butter a spring form pan
  • Combine 1 3/4 cups flour, salt and baking powder in a large bowl
  • Cream together butter and sugar until light and fluffy.  Beat in the eggs, then the sour cream and vanilla.  Whisk in the flour mixture.
  • Mix remaining 1/2 cup flour, brown sugar, pecans, melted butter, and cinnamon or ginger.
  • Pour half the batter into the spring form pan.  Sprinkle blueberries over the batter.  Sprinkle half of the topping on the batter.
  • Add remaining batter and top with remaining topping mixture.
  • Bake for 75 minutes, or until cake a tester comes out clean.

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