Sour Cream Blueberry Coffee Cake

Ingredients

• 3 cups all purpose flour , divided
• 1 teaspoon baking powder
• 0.13 teaspoons salt
• 2 cups white sugar
• 1 cup plus unsalted butter , divided
• 2 large eggs
• 1 cup sour cream
• 0.5 teaspoons vanilla extract
• 1.5 cups packed brown sugar
• 2 teaspoons ground cinnamon
• 2 cups fresh blueberries
• 1 cup chopped pecans

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

2. 2

   Combine 2 cups flour, baking powder, and salt in a bowl. Beat white sugar and 1 cup butter with an electric mixer in another bowl until light and fluffy. Beat in eggs one at a time, allowing each egg to blend into butter mixture before adding the next. Stir in sour cream and vanilla extract. Mix flour mixture into butter mixture until just blended. Spread 1/2 the batter into prepared baking dish.

3. 3

   Melt remaining 3 tablespoons butter and transfer to a medium bowl. Add brown sugar, cinnamon, and remaining 1 cup flour. Stir until mixture resembles coarse crumbs. Sprinkle 1/2 of the crumbs, and 1/2 of the blueberries over batter in baking dish. Spread remaining 1/2 of the batter over blueberries and top with remaining 1/2 of the crumbles, 1/2 of the blueberries, and pecans.

4. 4

   Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes.