Best of Show Blueberry Sour Cream Coffee Cake

Name: Best of Show Blueberry Sour Cream Coffee Cake
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 12-14 serving(s)
Ingredients: 1 cup blueberries; 1 teaspoon lemon zest; 4 eggs; 1 1/2 cups sour cream (divided use); 1 tablespoon vanilla; 2 1/4 cups flour; 1 1/2 cups sugar; 1 tablespoon baking powder; 3/4 teaspoon baking soda; 3/4 teaspoon salt; 3/4 cup butter; 3/4 cup flour; 3/4 cup sugar; 1/2 cup dark brown sugar (divided use); 2 tablespoons cinnamon; 2 tablespoons butter; 1 cup pecans, chopped

Submitted by TXOLDHAM

"This one I clipped from the Dallas Morning News a number of years ago. It won a ribbon at the state fair."

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photo by SemiSweetooth

Ready In:: 1hr 20mins
Ingredients:: 17
Serves:: 12-14

ingredients

1 cup blueberries
1 teaspoon lemon zest
4 eggs
1 ¹⁄₂ cups sour cream (divided use)
1 tablespoon vanilla
2 ¹⁄₄ cups flour
1 ¹⁄₂ cups sugar
1 tablespoon baking powder
³⁄₄ teaspoon baking soda
³⁄₄ teaspoon salt
³⁄₄ cup butter
Streusel
³⁄₄ cup flour
³⁄₄ cup sugar
¹⁄₂ cup dark brown sugar (divided use)
2 tablespoons cinnamon
2 tablespoons butter
1 cup pecans, chopped

directions

Preheat oven to 350°F Place oven rack in lowest position and generously butter a bundt pan.
Make Streusel: In small food processor, process flour, sugar, 1/4 cup of dark brown sugar, and cinnamon for 15 seconds. Remove 1-1/4 cups of mixture; add 1/4 cup dark brown sugar to it and set aside. Add cold butter and chopped pecans to mixture in food processor; pulse 10 times and set aside.
In small bowl, combine blueberries and lemon zest and set aside. In another bowl, whisk the eggs, 1 cup sour cream and vanilla together and set aside.
Mix the flour and rest of dry ingredients together until blended in mixer. Add the butter and remaining sour cream and blend on low until ingredients are moistened.
Gradually add egg mixture in 3 additions, beating 20 seconds after each addition. Increase speed and beat till batter is light and fluffy.
Spread 2 cups of batter in pan and top with 1/2 cup blueberries. Sprinkle with half of sugar streusel. Repeat layers. Spread with remaining batter and top with pecan streusel.
Bake 50 to 60 minutes or until toothpick comes out clean when inserted in the middle. Cool on wire rack 30 minutes. Invert out on plate and turn so streusel is on top. Cool 2 hours. Wrap in foil and store at room temperature.

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Reviews

Count me in as a fan of this recipe. Like another reviewer noted, it's got a few more steps and left the kitchen a mess, but the taste and attractiveness is worth it. Heed the directions to let cool on a wire rack for 30 minutes. I tried turning over to the streusel side a bit sooner than that, and one side fell apart a little. It still looked good when sliced and certainly didn't affect taste, but I could have kicked myself for being so impatient. Next time I'll know better. The best blueberry coffee cake I've eaten!

ladyfingers
Made this “best of show blueberry sour cream coffee cake yesterday!! Directions were crazy! My question would be do you think I could make it the “conventional way by creaming butter sugar then eggs sour cream. Etc. it seemed like a lot of extra steps and then to beat the whole batter until light and fluffy?? I thought also that once flour was incorporated that minimal mixing should be done? BTW IT WAS DELICIOUS!!

captpdi
I would cut back on the sugar in the cake a bit, and I only needed about 3/4 of the sugar streusel. I'd use the whole amount of pecan streusel, and would not process them quite so fine. I used 1.5 cups of blueberries and about 3 tsp lemon zest. This was a lot of work, and very messy, but VERY much worth it!!

BarbT
This is the best coffee cake ever! I love blueberries and have tries several different recipes. No more-only this one. It is perfect for a crowd. It does take a few more steps than usual but so worth it. My only modification was to reduce the sugar by a quarter cup. Excellent!

jdennies
This is the first time I've ever written a review, I made the recipe exactly as written and the cake turned out looking absolutely beautiful. But the amount of cinnamon was so over powering that I couldn't even taste the blueberries, not even the sweetness of the cake.

Sonja M.