One really delicious and really unhealthy Sunday coffee cake. I have no idea where I got this recipe from but it was about thirty years ago and has been a family favorite since. The bake time is a bit longer if you're using frozen berries.

Recipe Summary

prep:
20 mins
cook:
1 hr
total:
1 hr 20 mins
Servings:
12
Yield:
1 - 9 inch Bundt cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.

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  • 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. Combine the flour, baking powder, and salt; stir into the batter just until blended. Fold in blueberries.

  • Spoon half of the batter into the prepared pan. In a small bowl, stir together the brown sugar, cinnamon and pecans. Sprinkle half of this mixture over the batter in the pan. Spoon remaining batter over the top, and then sprinkle the remaining pecan mixture over. Use a knife or thin spatula to swirl the sugar layer into the cake.

  • Bake for 55 to 60 minutes in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Cool in the pan over a wire rack. Invert onto a serving plate, and tap firmly to remove from the pan. Dust with confectioners' sugar just before serving.

Nutrition Facts

459 calories; protein 4.1g 8% DV; carbohydrates 59.5g 19% DV; fat 24g 37% DV; cholesterol 80.1mg 27% DV; sodium 222.9mg 9% DV. Full Nutrition
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Reviews (1103)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/16/2006
I made four cakes. One exactly per the recipe (how can you rate a recipe unless you make it exactly as written?), one with less sugar per reviews, one with more blueberries per reviews, and one with less sugar and more blueberries. I took them to the restaurant where I work for a blind taste test with my coworkers. The majority picked the original recipe as best, but all were wonderful and disappeared before the end of the night. Management is thinking about adding this to our menu. Thanks! Read More
(899)

Most helpful critical review

Rating: 1 stars
08/20/2010
OK..I've made this twice. It has all things I love in it, so I've tried it twice... but I've been disappointed in it both times. Granted, my guests, the first time I made it....devoured it. BUT, I could almost see it sinking into itself. The ingredients are so heavy that the cake couldn't seem to hold itself up. Read More
(43)
1356 Ratings
  • 5 star values: 1081
  • 4 star values: 172
  • 3 star values: 44
  • 2 star values: 27
  • 1 star values: 32
Rating: 5 stars
10/16/2006
I made four cakes. One exactly per the recipe (how can you rate a recipe unless you make it exactly as written?), one with less sugar per reviews, one with more blueberries per reviews, and one with less sugar and more blueberries. I took them to the restaurant where I work for a blind taste test with my coworkers. The majority picked the original recipe as best, but all were wonderful and disappeared before the end of the night. Management is thinking about adding this to our menu. Thanks! Read More
(899)
Rating: 5 stars
01/09/2005
I'm not one to give a five easily but this recipe was wonderful! I decreased the white sugar by about a 1/3 cup and added more blueberries (I used frozen about 1 and 1/2 cup). When I use frozen blueberries I toss them in about 1 tbs of the flour to prevent having a purple batter. I made this dessert for a group of women from around the world, who have various different tastes, and EVERYONE enjoyed it. They all asked for the recipe. Read More
(406)
Rating: 5 stars
04/08/2006
This cake is delicious. I used 1 1/2 sticks butter, 1 1/2 cups sugar and 1 ¾ cups fresh blueberries. Some reviewers mentioned it flattening out. The key is not to over mix the batter after adding the sour cream. *Gently* blend in the sour cream and then the dry ingredients. Read More
(365)
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Rating: 4 stars
06/22/2009
This recipe is a traditional buckle made using pound cake like proportions. That's the reason why everyone is finding their cake too sweet, and very dense. The only coffee-cake aspect of the recipe is the name. To avoid cake collapse, the wet ingredients (excluding the sour cream) need to be whipped as long as possible, then the sour cream and dry ingredients should be folded in gently by hand. The dry ingredients should be mixed together before adding to the wet. These types of techniques will leaven the cake a little. To make it more a buckle and less a pound cake, use only 3/4 cup butter, 1 cup sugar and more fruit. Otherwise, you're eating a blueberry, sugar crumbed pound cake. Also - if you increase the fruit, and decrease the sugar/butter, expect to bake it longer to absorb the extra moisture. I baked mine for 1 hr 30 min in a 350 oven and it was still very moist. Read More
(277)
Rating: 5 stars
02/27/2006
This made a very moist heavy coffee cake, but oh so delicious! I cut back butter to 1+1/2 sticks (3/4 cup) as suggested by others and cut sugar back to 1 cup. Also dusted pecans with flour before adding to cake. Others said they collapsed cake and this old trick from my grandma works fine for that. I did use 2 cups blueberries and a little more cinnamon than suggested. Will make again. Read More
(123)
Rating: 5 stars
12/01/2006
I made this for "snack day" at the office. Made no changes except to cook it for less time than stated. Absolutely wonderful coffee cake. I was a little concerned because the batter was so thick and I really couldn t swirl the streusel in as much as just push it down a little bit. Beautiful recipe and everyone at the office is raving about it. Words used to describe this cake included wonderful and divine. Many thanks to dmcarm. Addendum: I made this for Thanksgiving and froze it. As wonderful as this cake is it didn't freeze well. The texture after thawing was too moist and it just wasn't as good as fresh. It was torture having it in the freezer anyway. Read More
(121)
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Rating: 5 stars
05/08/2013
Made the recipe twice: First time exactly as described (because how can you review a recipe if you don't follow it???) and second with some of the modifications suggested in the reviews + some technique tips. First cake came out almost prefect but still 5 stars - baked for 60 minutes in my convection oven using frozen berries. It was luscious BUT very sweet and some of the blueberries sank to the bottom of the pan which caused part of it to stick to the Bundt pan and therefore not unmold perfectly. Armed with suggestions from the reviews and some newly-acquired tricks from the interwebs, I was ready to try again. Second time, I reduced butter to 3/4 cups (1 1/2 sticks) and sugar to 1 1/2 cups as suggested here. I substituted 1/2 teaspoon almond extract for the vanilla and that coordinated nicely with the pecan and brown sugar flavors. Now here comes the technique. To keep the berries from sinking to the bottom of the pan - this time I shook my frozen blueberries in a Ziploc bag of flour and shook off the excess flour in a strainer before putting them into the cake. Also, I wanted to try creating a "stripe" of blueberry goodness in the middle of the cake rather than blueberries throughout, which would also help the sticking problems. So instead of mixing the floured berries into the batter, I sprinkled them ON TOP of the cinnamon-brown sugar-pecan mixture that went in the middle of the cake. Results: Perfection at 60 minutes in the oven and unmolded beautifully! Read More
(119)
Rating: 5 stars
12/10/2005
I made this with fat free sour cream and substituted SPLENDA for half the amount of sugar. You couldn't tell - it was amazing moist and all my classmates (who I brought it to) LOVED it. It was tough to get out of the bundt pan because the berries tend to get very gooey and stick to the pan...be careful with the placement of the berries if you can. (Try to get them toward the inside of the cake.) Read More
(112)
Rating: 5 stars
03/06/2006
This simply is the best recipe to impress your friends not for the diet conscious. I like its heavy moist texture preferably the next day served cold for me. I'm spreading the word here in Australia! I used only 1 1/2 cups of sugar...next time I'm going to put the topping on the bottom so that when it is turned out it will have a caramel effect with the sugar. Read More
(99)
Rating: 1 stars
08/20/2010
OK..I've made this twice. It has all things I love in it, so I've tried it twice... but I've been disappointed in it both times. Granted, my guests, the first time I made it....devoured it. BUT, I could almost see it sinking into itself. The ingredients are so heavy that the cake couldn't seem to hold itself up. Read More
(43)
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