Blueberry Sour Cream Coffee Cake

A recent request for Blueberry Muffins led me to make this cake.  If I am remembering correctly my roommate and friend Amy made it for a bridal shower she hosted for me many years ago.  I accessed the recipe on her recipe blog breakfast, lunch, and dinner.  It's a tender and sweet breakfast cake and always gets eaten rather quickly.  This cake is the perfect addition to a brunch or breakfast party.

Blueberry Sour Cream Coffee Cake

Batter

1 cup butter, softened
2 cups white sugar                
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
1 5/8 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup fresh or frozen blueberries

Cinnamon Swirl Topping

1/2 cup brown sugar
1/2 cup chopped pecans
1 teaspoon ground cinnamon

1 Tablespoon powdered sugar for dusting

Preheat oven to 350 degrees F. 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 in to 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 of the 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. Dust with the powdered sugar just before serving.

Tiffany's Notes:

Go look at Amy's photo and recipe and notes for the cake here.  Her cake came out beautifully from the pan.  Mine stuck in a few places but it still tasted great!  

I did cook the cake a little longer than the time listed.  It may just be my oven, but it took me several minutes longer.  You do want to make sure it is cooked through and isn't under-cooked.  Maybe using frozen blueberries changes the baking time?  

The next time I make this cake I want to try it baked in a muffin tin!