Best Of Show Blueberry Sour Cream Coffee Cake Recipe

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

How to Make Best Of Show Blueberry Sour Cream Coffee Cake

1. Preheat oven to 350°F (175°C). Place oven rack in the lowest position. Generously butter and flour a 10-inch bundt pan.
2. 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.
3. Remove 1 ¼ cups of the streusel mixture to a separate bowl. Add ¼ cup packed dark brown sugar and mix well. Set aside.
4. 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.
5. In a small bowl, gently toss 1 ½ cups fresh blueberries with 1 teaspoon lemon zest. Set aside.
6. In a large bowl, whisk together 3 large eggs, 1 cup sour cream, and 1 teaspoon vanilla extract. Set aside.
7. 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.
8. 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.
9. Gradually add the egg mixture to the batter in three additions, beating on low speed for 20 seconds after each addition.
10. Increase speed to medium and beat until the batter is light and fluffy.
11. Spread 2 cups of batter evenly into the prepared bundt pan. Top with ½ cup of the blueberry mixture.
12. Sprinkle half of the reserved dark brown sugar streusel evenly over the blueberries.
13. Repeat layers with the remaining batter, blueberries, and streusel.
14. Spread the remaining batter over the top and sprinkle with the pecan streusel.
15. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
16. Let the cake cool in the pan on a wire rack for 30 minutes.
17. Invert the cake onto a serving plate, turning it so the streusel topping is on top.
18. Let the cake cool completely, at least 2 hours, before serving.
19. Wrap in foil and store at room temperature.