Blueberry Sour Cream Coffee Cake!

Ingredients

• A generous cup of butter, softened to room temperature
• 2 cups of granulated white sugar
• 2 farm-fresh eggs
• 1 cup of rich sour cream
• 1 tsp. of pure vanilla extract
• Slightly over 1 ½ cups of all-purpose flour
• 1 tsp. of baking powder
• A pinch of salt, approximately ¼ tsp.
• 1 cup of fresh, plump blueberries
• ½ cup of packed brown sugar
• 1 tsp. of ground cinnamon
• ½ cup of chopped pecans
• A sprinkling of confectioners’ sugar for the final touch

Instructions:

Start your preparation by preheating the oven to a moderate temperature of 350°F. Carefully grease and flour a classic 9” Bundt pan.

In a sizable bowl, skillfully cream the butter and white sugar until you get a light and fluffy consistency. Beat in the eggs, one after the other, and then gently mix in the sour cream and vanilla extract.

In a separate bowl, blend together the flour, baking powder, and salt. Stir this dry mixture into the wet batter, mixing only until the ingredients are married together. Delicately fold in the blueberries.

Pour half of your prepared batter into the greased Bundt pan.

In a small dish, combine the brown sugar, cinnamon, and chopped pecans, creating a sweet and crunchy mix. Scatter half of this blend over the batter already in the pan.

Spoon the rest of the batter into the pan, and then evenly sprinkle the remaining pecan mixture on top.

Allow the cake to bake in your preheated oven for about 55 to 60 minutes. Check for doneness by inserting a knife into the cake’s crown – it should come out clean.

After baking, cool the cake over a wire rack before inverting it onto a serving plate. If it sticks, tap the pan firmly to release the cake. Just before serving, dust your beautiful creation with a light snowfall of confectioners’ sugar.