Blueberry Sour Cream Coffee Cake


Blueberry Sour Cream Coffee Cake

This weekend we were invited to a family party and I thought the Chocolate Neck Cake would be perfect! Plus, I wanted to bring a homemade dessert that didn’t take all day to make and was enough to feed those who attended. I love chocolate and knew the little crowd would be happy with it too.

The recipe calls for a layer of sugary pecans that are placed inside the bottom of a bouquet tray.

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I’m not a fan of nuts and I know they were a bunch of people we didn’t know – I decided to err on the side of caution and leave the nuts out. You never know if someone has a nut allergy and it’s better to be safe than sorry.

The sugary topping made a delicious crunchy layer. loved it! I added some fresh strawberries and forgot the whipped cream – it would have been a nice addition!

Everything in moderation, plus cake is always a good idea!


●1 cup butter, softened

●2 cups white sugar

●2 eggs

●1 cup sour cream

●1 teaspoon vanilla extract

●1 ⅝ cups all-purpose flour

●1 teaspoon baking powder

●¼ teaspoon salt

●1 cup fresh or frozen blueberries

●½ cup brown sugar

●1 teaspoon ground cinnamon

●½ cup chopped pecans

●1 tablespoon confectioners’ sugar for dusting

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Directions Instructions Checklist

➤➤Step 1 :

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.

➤➤Step 2 :

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 into the batter just until blended. Fold in blueberries.

➤➤Step 3 :

Spoon half of the batter into the prepared pan. In a small bowl, stir together the brown sugar, cinnamon and pecans.

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Sprinkle half of this 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.

➤➤Step 4 :

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 confectioners’ sugar just before serving.

That’s it, all you have to do is Enjoy !

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