Ingredients
12
12 servings
- •2 cups all-purpose flour
- •1 teaspoon baking powder
- •⅛ teaspoon salt
- •2 cups white sugar
- •1 cup butter
- •2 eggs
- •1 cup sour cream
- •½ teaspoon vanilla extract
- •1 ½ cups packed brown sugar
- •1 cup all-purpose flour
- •3 tablespoons butter, melted
- •2 teaspoons ground cinnamon
- •2 cups fresh blueberries
- •1 cup chopped pecans
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Combine 2 cups flour, baking powder, and salt in a bowl. Beat white sugar and 1 cup butter with an electric mixer in another bowl until light and fluffy; beat in eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in sour cream and vanilla extract. Mix flour mixture into butter mixture until just blended; spread half the batter into prepared baking dish.
- Mix brown sugar, 1 cup flour, melted butter, and cinnamon in a bowl until mixture resembles a coarse crumble. Sprinkle half the crumbles and half the blueberries over batter in baking dish. Spread remaining half of batter over blueberries and top remaining crumbles, blueberries, and pecans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes.
Nutritional Facts
Per 12 servings
- Calories: 640
- Carbohydrate: 90g
- Fat: 30g
- Fiber: 3g
- Protein: 6g
- Sugar: 63g
Related Recipes
Blueberry Sour Cream Coffee Cake
Blueberry Coffee Cake III
Blueberry Coffee Cake II
Sour Cream Coffee Cake I
Sugar Free Blueberry Coffee Cake
Sour Cream Coffee Cake
Walnut Sour Cream Coffee Cake
Sour Cream Blueberry Muffins
Make-Ahead Sour Cream Coffee Cake
Blueberry Coffee Cake
Heirloom Blueberry Cake
