Blueberries and Cream Coffee Cake simple recipe

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This blueberry coffee cake is my go-to recipe for all of
our holiday get-togethers because it’s perfect for
breakfast or dessert. It’s easy to make, and it’s the most
delicious coffee cake I’ve ever had. —Susan Ober,
Franconia, New Hampshire

1 cup butter, softened
2 cups sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sour cream
1 cup fresh or frozen unsweetened blueberries
1/2 cup packed brown sugar
1/2 cup chopped pecans, optional
1 teaspoon ground cinnamon
1 tablespoon confectioners’ sugar


1. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a
time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and
salt; add to the creamed mixture alternately with sour cream, beating well after each
addition. Fold in blueberries.
2. Spoon half of batter into a greased and floured 10-in. fluted tube pan. In a small bowl,
combine the brown sugar, pecans if desired, and cinnamon. Sprinkle half over the batter. Top
with remaining batter; sprinkle with remaining brown sugar mixture. Cut through batter
with a knife to swirl the brown sugar mixture.
3. Bake at 350° until a toothpick inserted near the center comes out clean, 55-60 minutes.
Cool for 10 minutes before removing from pan to a wire rack to cool completely. Just before
serving, dust with confectioners’ sugar

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