Blueberry-Sour Cream Somersault Coffee Cake

Published on 05/27/2020
Blueberry-Sour Cream Somersault Coffee Cake


¾ cup sugar
2 tablespoons cinnamon
1 cup finely chopped pecans

1 (18¼-ounce) package yellow cake mix
4 eggs, well beaten
1 cup sour cream
¼ cup vegetable oil
1 (3¼-ounce) package instant vanilla pudding
¾ cup water
1 teaspoon vanilla
1 cup fresh blueberries

Preheat the oven to 350°F. Grease a large bundt pan.

Mix the sugar, cinnamon, and pecans together, and set aside.

Combine the cake mix, eggs, sour cream, oil, pudding mix, water, and vanilla, and mix well.

Cover the bottom and sides of the pan with half of the topping mixture, then pour half of the batter into the pan. Sprinkle with the blueberries and remaining topping. Cover with the remaining batter.

Bake for about 1 hour or until the top springs back when lightly pressed. Set on a rack and let cool completely. Invert onto a plate and serve.

Yield: 12 servings

Credit: This recipe is from the cookbook Rise & Dine America: Savory Secrets from America's Bed & Breakfast Inns by Marcy Claman (Callawind Publications Inc.)