Step-by-Step Instructions

1. Preheat & prep the pan: Preheat oven to 350°F (175°C). Grease your 9″ Bundt pan well and lightly flour it—tap out excess flour.
2. Cream butter and sugar: In a large bowl, cream together the softened butter and white sugar with a hand mixer or in a stand mixer until light and fluffy, about 3–4 minutes. Proper creaming traps air and helps the cake rise evenly.
3. Add eggs, sour cream, and vanilla: Beat in eggs one at a time, mixing until incorporated. Stir in the sour cream and vanilla until smooth. The batter will look luxuriously thick and creamy.
4. Combine the dry ingredients: In a separate bowl whisk together the flour, baking powder, and salt. Gradually add the dry mix to the wet ingredients and stir just until blended—avoid overmixing.
5. Fold in the blueberries: Gently fold in fresh blueberries. If using frozen, fold them in straight from the freezer to minimize color bleeding. Reserve a few berries for the top if you like.
6. Spoon half the batter into the pan: Spread evenly so the surface is level.
7. Make the cinnamon-pecan layer: In a small bowl stir together the brown sugar, cinnamon, and chopped pecans. Sprinkle half of this mixture over the first layer of batter in the pan.
8. Top with remaining batter & swirl: Spoon the remaining batter over the pecan layer. Sprinkle the rest of the brown sugar mixture on top. Use a long knife or thin spatula to gently swirl the sugar layer into the top few inches of batter—don’t overdo it; you want ribbons, not complete mixing.
9. Bake: Bake 55–60 minutes in the preheated oven, or until a knife inserted into the crown comes out clean. If the top begins to brown too much before the center is set, tent the cake loosely with foil.
10. Cool: Allow the cake to cool in the pan on a wire rack for 10–15 minutes, then invert onto the rack and cool completely. Dust with confectioners’ sugar before serving if desired.

Why this recipe is loved

Families return to this cake because it marries simple pantry ingredients into something that feels celebratory and homemade. The sour cream keeps the crumb tender for days, the fruit offers freshness, and the cinnamon-pecan ribbons provide texture and flavor contrast. It’s equally at home with morning coffee or as a dessert after dinner.

Pro Tips for Perfect Blueberry Coffee Cake

• Room-temperature ingredients: Butter, eggs, and sour cream at room temp combine more easily and yield a smoother batter.
• Don’t overmix: Stir until dry ingredients are just incorporated—overmixing develops gluten and leads to a tough cake.
• Toasted pecans: Toast pecans in a dry skillet for 3–5 minutes until fragrant for better flavor and crunch.
• Prevent soggy pockets: Toss blueberries in 1 tbsp flour before folding them in; this helps them suspend in the batter so they don’t sink and create wet spots.
• Check doneness near the center: Because of the sugar swirl and blueberries, use a long knife or skewer and test a few spots near the center for a clean or slightly crumbly result.
• Frozen berries: Use frozen directly from the freezer and add 10–15 minutes to baking time. Do not thaw — thawed berries bleed color and add extra moisture.

Serving Suggestions

Serve slices warm or at room temperature. Pair with:

• Morning coffee or latte—the cake’s cinnamon and pecan flavors pair beautifully with coffee’s bitterness.
• Whipped cream or crème fraîche—a dollop adds creaminess.
• Fresh berries or a small fruit salad for a brighter contrast.
• For dessert: a scoop of vanilla ice cream and a drizzle of warm berry compote elevates it to a showstopper.

Make-Ahead & Storage

This cake keeps well: store covered at room temperature for up to 2 days, or refrigerate up to 5 days. Wrap leftovers tightly or place in an airtight container. Rewarm individual slices gently in the oven or microwave. To freeze, wrap cooled slices in plastic wrap and foil; freeze up to 2 months and thaw in the fridge overnight.