Cooking After Class: Blueberry Coffee Cake

I wanted to make a special breakfast for the kids this morning and found this Blueberry Coffee Cake recipe that looked DELICIOUS! I decided to give it a try and am so happy that I did. WOW…was it amazing! Disclaimer…it is LOADED with butter and sugar but I keep telling myself that I used a whole cup of greek yogurt instead of sour cream so it was a lot healthier🙄😬

Before you even begin, you need to grease and flour a bundt pan. Quick tip…use this cake release in place of the grease and flour. It’s a one stop shop. I use this anytime I’m making a cake that I need to release from the pan (if I can’t use silicone). Just drip a little into the pan. Then stick your hand in a sandwich bag and cover the entire inside of the pan with the cake release. Works like a charm EVERY TIME!

For this recipe, I needed chopped pecans. To chop the pecans, I used my food chopper. Quick and easy way to quickly chop any kind of nuts…I have also used it for onions.

Substitutions/Additions made by Cooking After Class for Blueberry Coffee Cake:

substitute plain greek yogurt for the sour cream

Tips from Cooking After Class for making Blueberry Coffee Cake:

The batter was thick! Almost too thick that I didn’t think it would turn out…but it did. When it’s time to fold in the blueberries, do it carefully. When you use a knife to swirl the batter, I used the knife to turn over the batter…it was way too thick to swirl but still turned out wonderfully.

RECIPE: Blueberry Sour Cream Coffee Cake