Delightfully chewy coffee cake with a surprising slight crunch.
Ingredients: [‘butter’, ‘sugar’, ‘eggs’, ‘sour cream’, ‘vanilla extract’, ‘all-purpose flour’, ‘baking powder’, ‘salt’, ‘fresh blueberries’, ‘brown sugar’, ‘cinnamon’, ‘pecans’, ‘powdered sugar’]
Quantity of Ingredients: [“”,”1 cup butter, slightly softened “,”2 cups sugar”,”2 eggs”,”1 cup sour cream”,”1/2 teaspoon vanilla extract”,”1 5/8 cups all-purpose flour or 2 cups cake flour”,”1 teaspoon baking powder”,”1/4 teaspoon salt”,”1/2 cup fresh blueberries (or frozen)”,””,”1/2 cup brown sugar”,”1 teaspoon cinnamon”,”1/2 cup pecans, chopped “,”1/8 cup powdered sugar (or as needed to dust top of cake)”]
Number of Servings: 1
Steps: [‘In a large bowl, add butter, sugar and use a hand mixer to cream; add eggs and mix inches Fold in sour cream and vanilla. In a separate bowl, mix dry ingredients. Add dry ingredients to wet ingredients and fold it inches Then use the hand mixer to mix until smooth. Fold in blueberries.’, ‘Use Baker’s Joy and grease the bundt pan well. Pour 1/3 of the batter in the pan and smooth out. Combine brown sugar, cinnamon and nuts for filling. Sprinkle 1/2 the filling over the batter, then 1/3 more batter, remaining filling and remaining batter. Bake at 350 degrees for 55 to 60 minutes. Cool in pan. Remove from pan by flipping it onto a flat surface (cake stand works great). Sift powdered sugar over top. Serves 12 to 16.’]