Best Of Show Blueberry Sour Cream Coffee Cake

Name: Best Of Show Blueberry Sour Cream Coffee Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup blueberries; 1 teaspoon lemon zest; 4 eggs; 1 1/2 cups sour cream (divided use); 1 tablespoon vanilla; 2 1/4 cups flour; 1 1/2 cups sugar; 1 tablespoon baking powder; 3/4 teaspoon baking soda; 3/4 teaspoon salt; 3/4 cup butter; Streusel; 3/4 cup flour; 3/4 cup sugar; 1/2 cup dark brown sugar (divided use); 2 tablespoons cinnamon; 2 tablespoons butter; 1 cup pecans, chopped

Servings: persons

1 cup blueberries
1 teaspoon lemon zest
4 eggs
1 1/2 cups sour cream (divided use)
1 tablespoon vanilla
2 1/4 cups flour
1 1/2 cups sugar
1 tablespoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
3/4 cup butter
Streusel
3/4 cup flour
3/4 cup sugar
1/2 cup dark brown sugar (divided use)
2 tablespoons cinnamon
2 tablespoons butter
1 cup pecans, chopped

1
Preheat oven to 350u00b0F Place oven rack in lowest position and generously butter a bundt pan.
2
Make Streusel: In small food processor, process flour, sugar, 1/4 cup of dark brown sugar, and cinnamon for 15 seconds. Remove 1-1/4 cups of mixture; add 1/4 cup dark brown sugar to it and set aside. Add cold butter and chopped pecans to mixture in food processor; pulse 10 times and set aside.
3
In small bowl, combine blueberries and lemon zest and set aside. In another bowl, whisk the eggs, 1 cup sour cream and vanilla together and set aside.
4
Mix the flour and rest of dry ingredients together until blended in mixer. Add the butter and remaining sour cream and blend on low until ingredients are moistened.
5
Gradually add egg mixture in 3 additions, beating 20 seconds after each addition. Increase speed and beat till batter is light and fluffy.
6
Spread 2 cups of batter in pan and top with 1/2 cup blueberries. Sprinkle with half of sugar streusel. Repeat layers. Spread with remaining batter and top with pecan streusel.
7
Bake 50 to 60 minutes or until toothpick comes out clean when inserted in the middle. Cool on wire rack 30 minutes. Invert out on plate and turn so streusel is on top. Cool 2 hours. Wrap in foil and store at room temperature.

1782

kcal

Calories

Fat

231

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 cup blueberries, 1 teaspoon lemon zest, 4 eggs, 1 1/2 cups sour cream (divided use), and more.

Yes, Best Of Show Blueberry Sour Cream Coffee Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!