I love blueberries but they’re out of season. Luckily frozen blueberries are available year round. While I will still really miss popping fresh blueberries (one of my favorite snacks), I’ll have to settle for blueberries in baked goods for now. Oh, the suffering….hehe

Blueberry Coffee Cake

  • 1/2 cup brown sugar
  • 1/2 cup chopped pecans
  • 1 teaspoon ground cinnamon
  • 1 2/3 cups white sugar
  • 1 cup butter, softened
  • 2 eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 cup + 2 tablespoons all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup frozen blueberries
  • confectioners’ sugar for dusting

1. Preheat the oven to 350 degrees F (325 degrees F with convection). Butter and flour a 9″ bundt pan.
2. In a small bowl, combine brown sugar, pecans, and cinnamon. Set aside.
3. In a large bowl, cream together butter and sugar. Beat in eggs, one at a time. Stir in sour cream, vanilla extract, and almond extract. In a medium sized bowl, combine flour, baking powder, and salt. Stir dry ingredients into the wet batter, just until combined. Fold in blueberries.
4. Pour half of the batter into the prepared pan. Sprinkle half of the brown sugar/nut mixture onto the batter. Cover with remaining batter and sprinkle the rest of the brown sugar/nut mixture on top.
5. Bake for 55 minutes or until toothpick comes out clean.

Blueberry Coffee Cake 3

Allow to cool on a wire rack, loosen edges, and invert onto a plate. Sprinkle with confectioner’s sugar.
Blueberry Coffee Cake 5

posted by jessica at 09:19 PM Filed under Desserts, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.