Blueberry Coffee Cake
Served at Thorwood Inn in Hastings, Minnesota.
Servings: 14
Ingredients
Cake
- 1 c. butter, softened
- 1¼ c. + 2 Tbsp. granulated sugar, divided
- 1 tsp. vanilla extract
- 2 tsp. lemon zest
- 2 eggs
- 1 c. sour cream
- 2½ c. flour
- 1 tsp. baking powder
- ½ tsp. baking soda
- 1 c. fresh blueberries
- ½ c. pecans
Topping
- ½ tsp. ground cinnamon
- 1 Tbsp. granulated sugar
Caramel sauce
- ½ c. butter
- 2 c. brown sugar
- ¼ c. half-and-half
Instructions
Cake
- Preheat oven to 350°. Generously spray bundt pan with nonstick cooking spray.
- In a large bowl using an electric mixer, cream butter with 1¼ cups of sugar. Add vanilla and lemon zest. Beat in eggs one at a time, mixing well after each addition. Mix in sour cream.
- In another bowl, mix flour, baking powder, and baking soda. Gradually stir dry ingredients into creamed mixture; set aside.
- In a medium bowl, combine blueberries, remaining 2 tablespoons sugar, and pecans. Gently fold into batter, being careful not to break the blueberries.
- Pour into prepared bundt pan. Bake for about 50 minutes or until cake springs back gently to the touch.
- Cool on a rack.
- Loosen edges around pan and invert on a plate.
Topping
- Combine cinnamon and sugar and sprinkle over cake.
Caramel sauce
- Stir together butter, brown sugar, and half-and-half in a medium saucepan. Heat mixture, stirring constantly, until blended, 3-4 minutes.
- Drizzle warm sauce over entire cake.
