Sour cream blueberry 🫐 coffee ☕ cake 🍰

Sour Cream Blueberry Coffee Cake This is my new "go to" coffee cake recipe : ) and it's super easy. Be prepared to pour lots of coffee or milk ; ) Enjoy, Jean 1 cup butter, softened 2 cups white sugar 2 eggs 1 cup sour cream 1 teaspoon vanilla or almond extract 1 5/8 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup fresh or frozen blueberries (I use a pint & toss them in a bag with a scoop of flour so they don't fall to the bottom) 1/2 cup brown sugar 1 teaspoon ground cinnamon 1/2 cup chopped pecans Preheat the oven to 350 degrees. Grease and flour a 9 inch Bundt pan. 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. Spoon half of the batter into the prepared pan. In a small bowl, stir together the brown sugar, cinnamon and pecans. Sprinkle half to 3/4 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. 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.

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