Gabbie's Bluleberry Sour Cream Coffee Cake

This is a breakfast favorite passed down through the generations. We serve it with fresh seasonal fruit and scrambled eggs for special family breakfasts




Topping: 1 C sugar ½ C coarsely chopped pecans 1 T cinnamon Batter: 4 eggs 1 C sugar 1 teaspoon vanilla extract 1 C melted and cooled butter 2 C sour cream 2 C flour 2 teaspoon baking soda 2 teaspoon baking powder 1 teaspoon salt 1 C blueberries

Nutritional information

No nutrition information available


Preheat oven to 375. Grease a 13x9x2" pan. Mix nut mixture toppings in separate bowl Add 4 eggs to Cuisinart Stand Mixer bowl. Beat till frothy. Add sugar and vanilla and beat again, slowly. Add butter and sour cream. Beat until combined Sift in flour, baking soda, baking powder and salt slowly till combined. Pour ½ of batter in pan and spread ½ of topping over. Add blueberries to remaining batter. Pour remaining batter carefully over topping. Cover with remaining topping and bake at 375 for 30- 45 minutes