Ingredients for Best Of Show Blueberry Sour Cream Coffee Cake
- 1 ½ cups fresh blueberries
- 1 teaspoon lemon zest
- 3 large eggs
- 2 cups sour cream
- 1 teaspoon vanilla extract
- 3 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups (3 sticks) unsalted butter, softened
- ½ cup packed dark brown sugar
- 1 teaspoon ground cinnamon
- ½ cup chopped pecans
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How to Make Best Of Show Blueberry Sour Cream Coffee Cake
- Preheat oven to 350°F (175°C). Place oven rack in the lowest position. Generously butter and flour a 10-inch bundt pan.
- Make the streusel: In a small food processor, combine 1 ½ cups all-purpose flour, ¾ cup granulated sugar, ¼ cup packed dark brown sugar, and 1 teaspoon ground cinnamon. Process for 15 seconds.
- Remove 1 ¼ cups of the streusel mixture to a separate bowl. Add ¼ cup packed dark brown sugar and mix well. Set aside.
- Add ½ cup (1 stick) cold unsalted butter, cut into cubes, and ½ cup chopped pecans to the remaining streusel mixture in the food processor. Pulse 10 times until crumbly. Set aside.
- In a small bowl, gently toss 1 ½ cups fresh blueberries with 1 teaspoon lemon zest. Set aside.
- In a large bowl, whisk together 3 large eggs, 1 cup sour cream, and 1 teaspoon vanilla extract. Set aside.
- In a separate large bowl, whisk together 2 ½ cups all-purpose flour, 1 ½ teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon salt.
- Add 1 cup (2 sticks) unsalted butter, softened, and the remaining 1 cup sour cream to the dry ingredients. Mix on low speed until just combined.
- Gradually add the egg mixture to the batter in three additions, beating on low speed for 20 seconds after each addition.
- Increase speed to medium and beat until the batter is light and fluffy.
- Spread 2 cups of batter evenly into the prepared bundt pan. Top with ½ cup of the blueberry mixture.
- Sprinkle half of the reserved dark brown sugar streusel evenly over the blueberries.
- Repeat layers with the remaining batter, blueberries, and streusel.
- Spread the remaining batter over the top and sprinkle with the pecan streusel.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan on a wire rack for 30 minutes.
- Invert the cake onto a serving plate, turning it so the streusel topping is on top.
- Let the cake cool completely, at least 2 hours, before serving.
- Wrap in foil and store at room temperature.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
196g
Fat
64g
Carbs
25g
