Sour Cream Blueberry Coffee Cake

Instructions

1. 1

   Preheat your oven to 350°F (175°C). Generously grease a 9x13-inch baking dish with butter or cooking spray to prevent sticking.

2. 2

   In a medium bowl, whisk together 2 cups flour, baking powder, and salt; set aside. In a large bowl, beat the white sugar and 1 cup butter with an electric mixer until light and fluffy, about 3-4 minutes. Add eggs one at a time, beating well after each addition. Mix in the sour cream and vanilla extract, then gradually fold in the flour mixture until just combined. Don't overmix.
3. 3

   Spread half of the cake batter evenly into the prepared baking dish, smoothing the top with an offset spatula.

4. 4

   Place the 3 tablespoons of butter in a microwave-safe bowl and microwave until melted. Stir in the brown sugar, remaining 1 cup flour, and cinnamon until the mixture resembles coarse crumbs.

5. 5

   Sprinkle half of the brown sugar-cinnamon crumb mixture over the batter in the pan, followed by half of the blueberries. Carefully spread the remaining cake batter over the blueberries. Top with the remaining crumb mixture, remaining blueberries, and chopped pecans.

6. 6

   Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be golden brown and spring back lightly when touched.