No matter which way you slice it, coffee cake is a go to staple in the morning when you have friends or family as overnight guests. To have a stress-free ready to go breakfast to accompany a cup of coffee in the morning is a necessity! The sour cream keeps the cake very moist and adds just a touch of tanginess.

Step 1

In a small bowl, mix the butter, sugar, eggs and vanilla extract until well mixed and soft.

Step 2

In another bowl, combine the flour, no-salt baking powder, no-salt baking soda and no-salt substitute.

Step 3

Slowly pour the dry mixture into the wet mixture and combine well. Add the sour cream and blueberries and fold into the mixture.  

Step 4

‍In a small bowl, mix together the brown sugar, ground cinnamon and pecans, if desired.

Step 5

Pour batter in a greased Bundt pan by alternatively placing the batter mixture, filling mixture, batter mixture, filling mixture etc. until both are finished.

Step 6

Bake in the oven for 40 minutes at 350º.  

Step 7

Remove the cake from the oven and place on a cooling rack for 20 minutes.  Using a knife, carefully loosen the cake from the pan. Place a plate on top and turn upside down to free the cake.  Serve or make the night before for an easygoing breakfast.

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