Description
A moist, flavorful cake with bursts of blueberries and a cinnamon-sugar topping. This cake is perfect for breakfast, brunch, or any occasion where a sweet treat is needed!
Ingredients
Scale
- 2 cups sugar
- 1 cup butter
- 2 eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- 1 5/8 cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 1 cup fresh blueberries
- ½ cup brown sugar
- ½ cup chopped pecans
- 1 tsp cinnamon
- 1 tbsp powdered sugar (for dusting)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch Bundt pan.
- In a large mixing bowl, beat together the sugar, butter, eggs, sour cream, and vanilla extract until well combined and smooth.
- Add the flour, baking powder, and salt to the wet mixture, and mix until incorporated.
- Gently fold in the blueberries.
- Layer half of the batter in the Bundt pan. Sprinkle half of the brown sugar mixture (brown sugar, chopped pecans, and cinnamon) over the batter. Add the remaining batter and top with the rest of the brown sugar mixture.
- Bake for 1 hour, or until a toothpick inserted comes out clean.
- Let the cake cool completely before dusting with powdered sugar.
Notes
- You can substitute the pecans with walnuts or leave them out if you prefer.
- For an extra touch of flavor, try adding a bit of lemon zest to the batter.
Nutrition
- Serving Size: 1 serving
- Calories: 250kcal
- Sugar: 30g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 50mg