Sour Cream Blueberry Coffee Cake
Sour Cream Blueberry Coffee Cake is the perfect blend of moist, tender cake, fresh blueberries, and a subtle tang from sour cream.
making it an irresistible treat for any breakfast or afternoon coffee break. The combination of sweet berries with a rich.
slightly tangy batter creates a cake that is as delightful to the taste buds as it is to the eyes. This cake is not only easy to make but also incredibly versatile.
so you can enjoy it for various occasions, whether it’s a lazy weekend brunch or a special gathering.
Ingredients
Here’s a list of ingredients for Sour Cream Blueberry Coffee Cake:
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup sour cream
1 1/2 cups fresh or frozen blueberries
1 tsp ground cinnamon
1/2 cup brown sugar (for topping)
Optional: powdered sugar for dusting (for serving)
Let me know if you need help with the steps or anything else!
Instructions
To start, preheat your oven to 350°F (175°C) and grease a 9×9-inch square or round cake pan. You can also line it with parchment paper for easier removal later.
In a medium bowl, mix together the flour, baking powder, and salt. Set this dry mixture aside. In a separate large bowl.
cream together the butter and sugar until light and fluffy. This process should take about 3-5 minutes using a hand mixer or stand mixer.
Add the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Then, add the vanilla extract and mix until well combined.
Gradually add the dry flour mixture to the wet ingredients in batches, alternating with the sour cream. Begin and end with the flour mixture.
Mix until just combined, being careful not to overmix the batter. Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter without crushing them.
Now, pour the batter into the prepared cake pan, spreading it evenly with a spatula. In a small bowl, combine the cinnamon and brown sugar.
Sprinkle this mixture over the top of the batter, creating a crumbly topping. This adds both flavor and texture to the cake.
Place the pan in the preheated oven and bake for 45-50 minutes or until a toothpick inserted into the center of the cake comes out clean or with just a few crumbs attached.
Once the cake is done baking, remove it from the oven and let it cool in the pan for about 10 minutes. Afterward, transfer the cake to a wire rack to cool completely.
This allows the flavors to meld and the cake to firm up slightly. If desired, you can dust the cooled cake with powdered sugar before serving, adding a touch of elegance and extra sweetness.
How to Make
To make Sour Cream Blueberry Coffee Cake, you’ll begin by preparing your pan and preheating the oven. This ensures that everything is ready when your batter is mixed and ready to bake.
You’ll need to measure your dry ingredients carefully, especially the flour, to ensure the cake comes out light and fluffy.
The key to a great coffee cake is the right balance between moistness and structure, which the sour cream provides. It adds richness without weighing down the batter.
When creaming together the butter and sugar, don’t rush this step. The texture of your cake depends on how well the butter is aerated, which helps create a lighter cake.
Be patient and ensure the mixture is light and fluffy before adding in the eggs and vanilla extract. This also helps incorporate air, making the cake rise beautifully as it bakes.
Adding the eggs one at a time allows each to fully integrate, preventing the batter from breaking or curdling.
The alternating addition of dry and wet ingredients also helps prevent overmixing, which can lead to a dense texture.
Folding in the blueberries gently ensures they remain intact and evenly spread throughout the cake, adding pops of flavor without making the batter too wet or broken.
As you prepare the crumb topping, remember that the cinnamon and brown sugar mixture is a key flavor enhancer for this cake.
The warmth of cinnamon pairs perfectly with the fresh blueberries, creating an aromatic and inviting scent as it bakes.
This topping also contributes to the cake’s crumbly texture, offering a delightful contrast to the softness of the cake.
While baking, resist the urge to open the oven door too often, as this can cause the cake to collapse.
It’s best to wait until the cake is nearing the end of its baking time before checking for doneness. The toothpick test is the most reliable method to determine when your cake is fully baked.
Just insert it into the center and check if it comes out clean or with a few crumbs attached.
Once baked, let the cake cool slightly to allow the flavors to settle and the cake to firm up. Cutting the cake too soon might cause it to crumble or fall apart.
so a little patience here will ensure clean slices and a better texture. If you prefer a slightly more indulgent version, you can top each slice with whipped cream or a dollop of yogurt for added richness.
Finally, enjoy your Sour Cream Blueberry Coffee Cake with a cup of your favorite drink. The combination of soft cake.
blueberries, and the slight tang from the sour cream will make every bite feel like a treat. This cake is perfect for sharing with friends and family or for enjoying as a special weekend breakfast.
Tips
If you’re using frozen blueberries, be sure to fold them in gently and without thawing. This prevents them from turning the batter blue and ensures they stay in whole form during baking.
You can also toss the blueberries in a bit of flour before adding them to the batter, which helps prevent them from sinking to the bottom of the cake.
For a deeper flavor, try using a combination of sour cream and Greek yogurt in the batter. This gives the cake a slightly tangier profile and adds to its moist texture.
If you want to add a bit of extra flair, consider mixing in a handful of chopped nuts like walnuts or almonds for added crunch.
If you don’t have sour cream on hand, you can substitute it with buttermilk or even plain yogurt.
Both options will give the cake a similar tang and moisture without altering the overall flavor too much.
Another option is to make your own sour cream by mixing heavy cream with a splash of lemon juice or vinegar and letting it sit for a few hours to thicken.
Make sure to store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can freeze the cake for up to 2 months.
Just be sure to wrap it tightly in plastic wrap or foil before placing it in the freezer. To thaw, simply leave it at room temperature for a few hours or warm it up gently in the oven.
When serving, feel free to drizzle a glaze or syrup over the top of the cake for a sweeter, more decadent touch.
A simple glaze made from powdered sugar and milk can add a nice finishing touch without overpowering the flavors of the cake.
If you’re feeling adventurous, you can also try adding lemon zest to the batter for a citrusy twist.
If you enjoy baking, this cake is a great base recipe to experiment with. Feel free to swap out the blueberries for other berries or even mix in a few chocolate chips.
The sour cream and crumb topping remain constant, ensuring the cake stays moist and delicious no matter what variations you try.
Conclusion
Sour Cream Blueberry Coffee Cake is a delightful dessert or breakfast treat that combines moist, fluffy cake with the bright burst of blueberries.
The crumbly topping adds texture and flavor, while the tang of sour cream keeps the cake light yet rich.
It’s a perfect way to enjoy a comforting dessert or snack on any occasion, whether you’re hosting friends or simply indulging in a treat for yourself.
With its simple ingredients and easy preparation, this coffee cake is bound to become a favorite in your baking repertoire.
Whether you stick to the classic blueberry version or experiment with different fruits and additions, this cake is sure to impress with its moist texture and delicious flavor every time.