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blueberry sour cream coffee cake

(6 ratings)
patticake1057 avatar
Recipe by
Patti Rahilly- Jones
@patticake1057
Wrightstown, NJ

This was my Silver Bowl Winner at the Burlington County Farm Fair Culinary Competiton here in NJ for 2010. The recipe is detailed & a bit laborous, but so worth it. I have not met anyone that has not enjoyed this cake. I hope you do too! Happy Baking!!

(6 ratings)
yield 1 large bundt cake
prep time 45 Min
cook time 1 Hr

Ingredients For blueberry sour cream coffee cake

  • FOR THE STREUSEL: MAKE THIS FIRST AND SET ASIDE
  • 3/4 c
    flour
  • 3/4 c
    sugar
  • 1/2 c
    dark brown sugar, divided
  • 2 Tbsp
    cinnamon
  • 2 Tbsp
    butter, cold
  • 1 c
    chopped pecans
  • FOR THE CAKE:
  • 1 c
    fresh blueberries, washed and dried
  • 1 tsp
    fresh grated lemon zest
  • 1 1/2 c
    sour cream (regular not low fat)
  • 1 Tbsp
    vanilla
  • 2 1/4 c
    flour
  • 1 1/2 c
    sugar
  • 1 Tbsp
    baking powder
  • 3/4 tsp
    baking soda
  • 3/4 tsp
    salt
  • 4
    eggs
  • 3/4 c
    soft butter
  • VANILLA BUTTER GLAZE:
  • 3 Tbsp
    melted butter
  • 1 1/2 tsp
    vanilla
  • 2 c
    10 xx confectionary sugar
  • 3 Tbsp
    milk or more as needed for drizzling

How To Make blueberry sour cream coffee cake

  • 1
    For the streusel: In a food porcessor, process the flour, sugar, 1/4 c. of the brown sugar and cinnamon for 15 seconds. Remove 1-1/4 cups of the mixture, place in another bowl & add the remaining 1/4 cup of brown sugar and set aside. To what is remaining in the processor, add the butter & chopped pecans, pulsing 10 times. Set aside. Zest the fresh lemon using 1 tsp of the zest, combine with the blueberries, adding 1 tbsp. of flour from the flour listed in the cake ingredients. Set aside.
  • 2
    For the cake: Spray and flour dust a large, deep bundt pan. Set aside. Mix the flour and remaining dry ingredients together until well blended in mixer bowl. Set aside. In another bowl, whisk together the eggs, 1 cup of the sour cream and the vanilla, set aside. Mix the flour and remaing dry ingredients in bowl. Add the butter and the remaining sour cream and mix on low until ingredients are moistened. Gradually add the egg mixture in three additions, mixing 20 seconds after each addition. Increase the mixer speed until the batter is light and fluffy. (this batter is so delicious). Spread two cups of batter into the prepared bundt pan. Top with half of the blueberries. Sprinkle with the streusel topping,without the nuts. Repeat layers. On the top of the cake sprinkle the pecan streusel mixture. Place on bottom rack of 350 degree oven. Bake for 1 hour. Test for doneness, if not done, continue to test at 5 minute intervals. All ovens and pans are different...Wait 10 minutes and invert the cake on a rack to cool.
  • 3
    For the glaze: While the cake is baking, prepare the glaze. Beat all glaze ingredients with mixer on high speed until smooth. You may need to add more milk for drizzling consistency. You can judge this. When cake is cool, drizzle the glaze all over the rounded top of the bundt cake.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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