This 30-year old family favorite recipe is a must-try!
This classic coffee cake is packed with flavor and texture. The combination of blueberries, sour cream, and cinnamon swirls creates a delicious treat.
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Ingredients:
| Ingredient | Quantity |
|---|---|
| Butter, softened | 1 cup |
| White sugar | 2 cups |
| Eggs | 2 |
| Sour cream | 1 cup |
| Vanilla extract | 1 tsp |
| All-purpose flour | 1 ⅝ cups |
| Baking powder | 1 tsp |
| Salt | ¼ tsp |
| Fresh blueberries | 1 cup |
| Brown sugar | ½ cup |
| Ground cinnamon | 1 tsp |
| Chopped pecans | ½ cup |
| Confectioners’ sugar | 1 Tbsp |
Instructions:
- Preheat oven: Preheat oven to 350°F (175°C).
- Cream butter and sugar: In a large bowl, cream together butter and white sugar until light and fluffy.
- Add eggs, sour cream, and vanilla: Beat in eggs one at a time, then stir in sour cream and vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to wet ingredients, mixing just until combined.
- Fold in blueberries: Gently fold in fresh blueberries.
- Prepare cinnamon swirl: In a small bowl, mix brown sugar, ground cinnamon, and chopped pecans.
- Assemble cake: Pour half the batter into a greased 9×13-inch baking pan. Sprinkle with half the cinnamon swirl mixture. Repeat with remaining batter and cinnamon swirl.
- Bake: Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Let cake cool completely before dusting with confectioners’ sugar.
