Sour Cream Blueberry Coffee Cake
Ingredients
- 3 cups all purpose flour, divided
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- 2 cups white sugar
- 13 cup plus tablespoons unsalted butter, divided
- 2 large eggs
- 1 cup sour cream
- ½ teaspoon vanilla extract
- 1 ½ cups packed brown sugar
- 2 teaspoons ground cinnamon
- 2 cups fresh blueberries
- 1 cup chopped pecans
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Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Combine 2 cups flour, baking powder, and salt in a bowl. Beat white sugar and 1 cup butter with an electric mixer in another bowl until light and fluffy. Beat in eggs one at a time, allowing each egg to blend into butter mixture before adding the next. Stir in sour cream and vanilla extract. Mix flour mixture into butter mixture until just blended. Spread 1/2 the batter into prepared baking dish.
- Melt remaining 3 tablespoons butter and transfer to a medium bowl. Add brown sugar, cinnamon, and remaining 1 cup flour. Stir until mixture resembles coarse crumbs. Sprinkle 1/2 of the crumbs, and 1/2 of the blueberries over batter in baking dish. Spread remaining 1/2 of the batter over blueberries and top with remaining 1/2 of the crumbles, 1/2 of the blueberries, and pecans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes.
Source
Original recipe: View Original