Blueberry Sour Cream Coffee Cake

The idea of coffee cake makes me think of curling up with a steaming mug of coffee and the Sunday paper.  This coffee cake is perfect for that!  Also,  I’ve made it ahead of time, put it in the freezer, and taken it out before we hit the road for Tahoe.  Thaws and reheats very well.


 Coffee cake:
1/2 cup butter
1 3/4 cup sugar
2 eggs
1 1/2 cup sour cream
1 tsp vanilla
2 1/4 cups all-purpose flour, divided
1/4 tsp salt
1 tsp baking powder
1 cup fresh (or frozen) blueberries

Filling / Topping:
1 cup brown sugar
1/2 cup chopped pecans (optional)
1 tsp ground cinnamon
1/4 cup melted butter


Preheat oven to 350.  Butter a spring-form pan.
Batter – 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 eggs, then the sour cream and vanilla.  Whisk in the flour mixture. 
Filling – Mix remaining 1/2 cup flour, brown sugar, pecans, melted butter, and cinnamon.
Assembly – Pour half the batter into the spring form pan.  Sprinkle blueberries over the batter.  Sprinkle half of the filling on the batter.  Add remaining batter and top with remaining filling / topping mixture. 
Bake for 75 minutes, or until cake tester comes out clean.

Serves 8 – 10

*Derived from Sam’s Club

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