Sour Cream Blueberry Coffee Cake

Recipe View Preheat your oven to 350°F (175°C). Generously grease a 9x13-inch baking dish. (5 minutes)

Recipe View In a medium bowl, whisk together 2 cups of the flour, baking powder, and salt. Set aside. (3 minutes)

Recipe View In a large bowl, cream together the granulated sugar and 1 cup (2 sticks) of the unsalted butter until light and fluffy using an electric mixer. (5 minutes)

Recipe View Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the sour cream and vanilla extract. (3 minutes)

Recipe View Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. (5 minutes)

Recipe View Spread half of the batter evenly into the prepared baking dish. (2 minutes)

Recipe View For the streusel, melt the remaining 3 tablespoons of butter and transfer to a medium bowl. Add the brown sugar, cinnamon, and remaining 1 cup of flour. Stir until the mixture resembles coarse crumbs. (5 minutes)

Recipe View Sprinkle half of the streusel topping and half of the blueberries over the batter in the baking dish. (3 minutes)

Recipe View Spread the remaining batter over the blueberries, then top with the remaining streusel, blueberries, and chopped pecans. (5 minutes)

Recipe View Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean. (45-50 minutes)

Recipe View Let the coffee cake cool slightly before slicing and serving. (15 minutes)