Breakfast

Blueberry Sour Cream Coffee Cake is for Breakfast, Dessert.

Blueberry Sour Cream Coffee Cake takes 20 minutes to prepare.

Blueberry Sour Cream Coffee Cake takes 60 minutes to cook.

Blueberry Sour Cream Coffee Cake makes 24 servings.

The ingredients for Blueberry Sour Cream Coffee Cake are:

1 C Butter, unsalted
1 C Granulated Sugar
2 Eggs, large
1 C Sour Cream, reduced-fat
1 tsp Vanilla
1 5/8 C Flour (a little over 1 1/2)
1 tsp Baking Powder
1/4 tsp Salt
1 C Blueberries (fresh or frozen)
-------- Streusal ----------
1/2 C Brown Sugar
1 tsp Cinnamon
1/2 C Pecans, chopped

Here is how you make Blueberry Sour Cream Coffee Cake:

Preheat oven to 350 degrees.Grease and flour (or use spray) 9-inch Bundt pan.In a large bowl, cream together the butter and sugar until light and fluffy. Beat in eggs, one at a time. Add vanilla, then fold in the sour cream.Combine the flour, baking powder, and salt in a small bowl, then stir into the batter, just until blended. Fold in blueberries.Spoon half of the batter into the prepared pan. In a small bowl, stir together the struesal ingredients. Sprinkle half of this mixture over the batter in the pan. Spoon remaining batter over the top, then sprinkle remaining struesal over this. Use a knife or thin spatula to swirl the streusal into the batter.Bake for 55-60 minutes, until knife inserted in the crown of the cake comes out clean. Cool in the pan on a wire rack. Invert onto serving plate and tap pan firmly to remove cake. Makes 24 one-inch slices.Number of Servings: 24Recipe submitted by SparkPeople user KIMMY0811.

The nutritional information for Blueberry Sour Cream Coffee Cake is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 190.0

• Total Fat: 11.2 g
• Cholesterol: 42.4 mg
• Sodium: 57.3 mg
• Total Carbs: 21.2 g
• Dietary Fiber: 0.7 g
• Protein: 2.1 g