This is a spin on traditional coffee cake that me and my fiance love!
Original recipe makes 1 9×13-inch cake
Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
2 cups white sugar
1 cup butter
2 eggs
1 cup sour cream
1/2 teaspoon vanilla extract
1 1/2 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
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PREP
20 mins
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COOK
45 mins
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READY IN
1 hr 35 mins
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-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.
Nutrition
Calories: 639 kcal
Carbohydrates: 90.2 g
Cholesterol: 92 mg
Fat: 30 g
Fiber: 2.5 g
Protein: 6.1 g
Sodium: 225 mg