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For use with any CanCooker

Blueberry Sour Cream Coffee Cake


  • 1 box Your Favorite White Cake Mix
  • 3 Eggs
  • ½ cup Vegetable Oil
  • 1 cup Sour Cream
  • 1 tsp Vanilla Extract
  • 1 cup Fresh Blueberries
  • ½ cup Brown Sugar
  • 1 tbsp Ground Cinnamon
  • ½ cup Candied Pecans chopped
  • 2 cups Water
  • 4 Mini Disposable Loaf Pans


  • Powder Sugar


  • In a large bowl, beat the cake mix, eggs, vegetable oil, sour cream and vanilla extract until well blended. 
  • Gently fold in blueberries and set aside. 
  • In another bowl combine the brown sugar, cinnamon and candied pecans.
  • Spray the loaf pans with non-stick spray and fill 1/3 full of batter and sprinkle with a small amount of the brown sugar mixture.
  • Top with additional cake mix until pan is 3/4 and sprinkle with additional brown sugar topping.
  • Place rack into any CanCooker and add 2 cups water.
  • Place two cakes on rack, close lid and on a medium heat source bring to a steam.
  • Steam cakes for 30 minutes or until toothpick inserted in center comes out clean.
  • With tongs carefully remove the cakes from the CanCooker and place on a cooling rack.
  • Repeat with remaining two loaf pans. 
  • After cooling invert loaf pans onto a serving plate.
  • Dust with powdered sugar if desired. 


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