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Blueberry Streusel Bundt Coffee Cake




Source of Recipe


Internet


List of Ingredients




1 Cup Unsalted Butter, softened
2 Cups Granulated Sugar
2 Large Eggs
1 Cup Sour Cream
1 Tsp. Vanilla Extract
2 Cups All Purpose Flour
1 Tsp. Baking Powder
1/2 Tsp. Salt
1 1/2 Cups Fresh Blueberries
Streusel:

1/2 Cup Light Brown Sugar
1 Tsp. Ground Cinnamon
1/2 Cup Chopped Pecans
Confectioner's Sugar for Dusting Cooled Cake

Recipe



Preheat oven to 350 degrees. Grease and flour a 9" or 10" Bundt cake pan.

In a medium bowl, combine your dry ingredients: flour, baking powder, and salt. Remember to fluff your flour with a fork and spoon the flour into a measuring cup, leveling off with a knife, to accurately measure flour for baking. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time; then stir in the sour cream and vanilla. Stir in the flour mixture and mix just until blended. Gently fold in the blueberries.

In a small bowl, make your streusel mixture by combining the brown sugar, cinnamon, and pecans.

Spoon half of the blueberry batter into the prepared pan. Sprinkle half of the streusel mixture over the batter in the pan. Spoon the remaining batter over the top of the streusel and then sprinkle the remaining streusel over the batter. Using a knife or thin spatula, swirl the streusel layer into the cake. Bake 55-60 minutes or until a knife inserted into the crown of the cake comes out clean. Cool in the pan over a wire rack for 15 minutes. Invert onto a serving plate and dust with confectioners' sugar just before serving.