Blueberry Sour Cream Coffee Cake
Author: 
 
Ingredients
  • 1 cup whole pecans
  • 3 Tablespoons firmly packed light brown sugar
  • 3 Tablespoons melted butter
  • 2 cups fresh or frozen blueberries
  • 2-1/2 cups plus 1 Tablespoon all-purpose flour, divided
  • 1 cup unsalted butter, softened
  • 1-1/2 cups granulated white sugar
  • 1-1/2 teaspoons grated lemon zest
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 Tablespoon baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon table salt
  • 1-1/2 cups sour cream
  • Glaze:
  • ¾ cup powdered sugar
  • 1 Tablespoon fresh lemon juice or cream (or more if needed to make a drizzle for top of cake)
Instructions
  1. Preheat oven to 350 degrees. Butter generously a 10-inch Bundt pan; set aside.
  2. Spread pecans on a baking sheet in a single layer. Bake 5 to 8 minutes or until toasted and fragrant. Cool slightly and coarsely chop. Combine chopped pecans, brown sugar, and melted butter in a small bowl. Spread the mixture on the bottom of Bundt pan; set aside. Toss blueberries in the 1 Tablespoon flour and set aside.
  3. Cream the softened butter and granulated sugar in a large mixing bowl of electric mixer on medium-high speed. Beat in lemon zest. Beat in eggs, one at a time. Beat in vanilla.
  4. In a separate bowl combine remaining 2-1/2 cups flour, baking powder, baking soda, and salt. Beat flour mixture into butter mixture, alternating with the sour cream.
  5. Spoon about one-third of the batter over the pecan mixture in Bundt pan. Top with about ¾ cup of blueberries. Alternate batter and blueberries, ending with the batter mixture.
  6. Bake about 1 hour or until a toothpick or skewer inserted in the center comes out clean. Cool in pan on a wire rack for 15 minutes. Run a knife around edges of cake. Place a cake plate over pan and invert.
  7. Whisk together powdered sugar and lemon juice or cream in a small bowl. Drizzle over cake.
Recipe by The Culinary Cellar at https://theculinarycellar.com/blueberry-sour-cream-coffee-cake/