Blueberry Coffee Cake bundt Sour Cream
Ingredients for Blueberry Coffee Cake bundt Sour Cream
- 1 cup softened butter
- 2 cups white sugar
- 2 eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 1 cup fresh blueberries
- ½ cup brown sugar
- 1 tsp ground cinnamon
- ½ cup chopped pecans
- 1 tablespoon icing sugar to sprinkle
Methods:for Blueberry Coffee Cake bundt Sour Cream
Set the oven temperature to 350°F. Coat a 9-inch Bundt pan with oil and flour.
Beat the butter and sugar in a bowl until they are light and fluffy.
Add the eggs one at a time, then the sour cream and vanilla.
Mix the flour, baking powder, and salt together, and then add them to the dough.
Stir in blueberry. Pour half of the batter into the pan.
Mix the brown sugar, cinnamon, and pecans together in a small bowl. Spread half of this mixture on top of the batter already in the pan. On top, spread the rest of the dough, and then sprinkle the rest of the pecan mixture on top.
To turn the sugar layer in the cake, use a knife or a thin spatula.
Bake in an oven that has already been heated for 55 to 60 minutes, or until a knife stuck into the top of the cake comes out clean. On a wire rack, let the mold cool down.
Put the food back on the plate and tap it hard to get it out of the pan. Just before serving, sprinkle with icing sugar.