This is an old-fashioned recipe for sour cream coffee cake that I updated to include some sweet blueberry goodness. I love fresh blueberries, and this breakfast treat is a fabulous way to enjoy them.

but it's been scaled up to a slightly larger 12-cup Bundt pan. I've also added a secret ingredient that amps up the lemon ...

Loosen the edges with a butter knife, then turn the cake out onto a wire rack. Lift away the bundt tin and leave to cool completely. For lemon and blueberry bundt cake, add the grated zest of 2 ...

The humble coffee cake is perfect any time of day ... No matter which way you cut it, each slice has tender apple-studded sour cream cake and brown butter-walnut streusel, making for one perfect ...

The cake itself is a traditional, moist sour cream coffee cake, but it gets topped with sliced pears and a crunchy streusel made with pecans and rolled oats. While it's baking, the pears soften ...

Drizzle over the cooled cake. Slice and serve. Notes: Store leftover butter bundt coffee cake well wrapped at room temperature.

Cream together butter and sugar until light and fluffy and fully combined. Add the eggs, one at a time, followed by the sour cream, and vanilla ... Pour half of the batter into two greased loaf pans ...

Turkish coffee, pumpkin pie spice, and nigella seeds make this sour cream coffee cake recipe tender and special.