Blueberry Sour Cream Coffee Cake

This blueberry sour cream coffee cake is a delightful treat, perfect for breakfast or as a snack. The combination of fresh blueberries and rich sour cream creates a moist, flavorful cake that pairs wonderfully with coffee.

The recipe is simple and requires basic baking techniques, making it accessible for bakers of all levels. You can enjoy it plain or add a crumb topping for extra texture.

Overview of Blueberry Sour Cream Coffee Cake

This delightful coffee cake is a perfect blend of flavors and textures, making it an ideal choice for breakfast or an afternoon snack. The combination of fresh blueberries and rich sour cream results in a moist cake that is both satisfying and delicious.

With a golden brown top and a sprinkle of crumb topping, this cake not only tastes great but also looks inviting. Whether enjoyed plain or with a crumb topping, it is sure to please anyone who takes a bite.

Ingredients That Make a Difference

The key to this cake’s moistness lies in the use of sour cream, which adds richness and depth to the flavor. Fresh blueberries provide bursts of sweetness, complementing the cake’s tender crumb.

With basic ingredients like flour, sugar, and eggs, this recipe is accessible to bakers of all skill levels. Optional additions like brown sugar and cinnamon for the crumb topping can elevate the cake even further, adding a delightful crunch.

Yield: 8 slices

Blueberry Sour Cream Coffee Cake

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This coffee cake features a tender crumb enriched with sour cream and studded with juicy blueberries. It takes about 1 hour to prepare and bake, yielding a delicious cake that serves 8.

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 1 1/2 cups fresh blueberries (or frozen, if necessary)
• 1/4 cup brown sugar (optional for crumb topping)
• 1/2 teaspoon cinnamon (optional for crumb topping)

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
4. Combine Wet Ingredients: Add the sour cream to the butter mixture and mix until well combined.
5. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Gently fold in the blueberries.
6. Pour Batter: Pour the batter into the prepared cake pan, smoothing the top with a spatula. If using, sprinkle the brown sugar and cinnamon mixture over the top.
7. Bake: Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool and Serve: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Serve warm or at room temperature.

Nutrition Information:

Yield:

8

Serving Size:

8
Amount Per Serving: Calories: 427Total Fat: 19gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 94mgSodium: 303mgCarbohydrates: 60gFiber: 2gSugar: 34gProtein: 6g

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Serving Suggestions for Enjoyment

This blueberry sour cream coffee cake is best enjoyed warm or at room temperature. Pair it with a steaming cup of coffee for a cozy moment, perfect for a leisurely breakfast or a delightful afternoon break.

For an added touch, consider serving it with a dollop of whipped cream or a scoop of vanilla ice cream, enhancing the overall experience. The combination of flavors will surely impress your guests or family members.