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.

2. 2

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

   Place 3 tablespoons of butter in a microwave-safe bowl and melt in 30-second intervals. Stir in brown sugar, remaining 1 cup of flour, and cinnamon until the mixture forms coarse crumbs.

4. 4

   Spread half of the cake batter into the prepared baking dish. Sprinkle half of the crumb mixture and 1 cup of blueberries over the batter. Carefully spread the remaining batter over the blueberries. Top with the remaining crumb mixture, remaining blueberries, and chopped pecans.

5. 5

   Bake for 45-50 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. The top should be golden brown and set. Cool in the pan for at least 15 minutes before serving.