Blueberry Sour Cream Coffee Cake

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch Bundt pan.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in sour cream and vanilla extract. Combine flour, baking powder, and salt; stir into butter mixture until just blended. Fold in blueberries.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Spoon 1/2 of the batter into the prepared pan. Combine brown sugar, pecans, and cinnamon in a small bowl; sprinkle 1/2 of the mixture over batter in the pan.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Spoon remaining batter on top, then sprinkle over remaining pecan mixture. Use a knife or thin spatula to swirl the sugar layer into the cake.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour to 1 hour 15 minutes. Let cake cool in the pan for 15 minutes before inverting. Invert carefully onto a serving plate; dust with confectioners' sugar just before serving.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Serve and enjoy!'}

📊 Nutrition Facts

Per serving (12 servings total)

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