Oh my goodness, let me tell you about the most scrumptious treat that’s perfect for breakfast or an afternoon coffee break—my blueberry sour cream coffee cake! This cake is everything you want in a cozy dessert: it’s moist, flavorful, and bursting with juicy blueberries. Seriously, every bite is like a sweet hug from the inside! The sour cream adds a delightful richness that keeps the cake tender and soft, while the hint of cinnamon on top gives it that comforting, homey vibe. Plus, it’s super easy to whip up, making it the ideal recipe for both seasoned bakers and kitchen newbies. Trust me, once you try this blueberry sour cream coffee cake, you’ll be hooked! Let’s dive into the deliciousness and get baking!
Ingredients for Blueberry Sour Cream Coffee Cake
Gathering the right ingredients is the first step to making this delightful blueberry sour cream coffee cake! Here’s what you’ll need:
- 2 cups all-purpose flour: This forms the base of your cake and gives it that lovely structure.
- 1 cup granulated sugar: Sweetness is key, and this will add that lovely sugary goodness.
- 1/2 cup unsalted butter (softened): This adds rich flavor and moisture—trust me, you want it soft for easy mixing!
- 1 cup sour cream: The star ingredient that keeps the cake moist and tangy.
- 2 large eggs: These help bind everything together and add a nice fluffiness.
- 1 teaspoon vanilla extract: For that warm, inviting aroma that complements the blueberries beautifully.
- 1 teaspoon baking powder: This helps the cake rise perfectly!
- 1 teaspoon baking soda: A little boost to ensure your cake is light and airy.
- 1/2 teaspoon salt: Just a pinch to enhance all the flavors!
- 2 cups fresh blueberries: The juicy bursts of flavor you’ll absolutely love!
- 1/4 cup brown sugar: For that delightful, caramel-like sweetness on top.
- 1 teaspoon cinnamon: This gives the cake a cozy, warm touch that’s just perfect.
That’s it! Simple ingredients come together to create something truly special. Let’s get ready to bake!
How to Prepare Blueberry Sour Cream Coffee Cake
Now that we’ve got our ingredients ready, let’s get down to the fun part—baking this incredible blueberry sour cream coffee cake! Follow these steps, and you’ll have a delicious treat in no time:
- First, preheat your oven to 350°F (175°C). This is super important to ensure your cake bakes evenly!
- Next, grab a 9×13 inch baking dish and grease it with butter or cooking spray, then sprinkle a bit of flour to prevent sticking.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This helps to distribute the leavening agents evenly.
- In a large bowl, cream the softened butter and granulated sugar until the mixture is light and fluffy—about 3-5 minutes. You’ll want that airy texture!
- Add the eggs and vanilla extract to the butter mixture, mixing well until everything is nicely combined.
- Now, it’s time to alternate adding the flour mixture and sour cream into the butter mixture. Start and end with the flour mixture, mixing gently to keep it light.
- Carefully fold in the fresh blueberries. I like to reserve a handful to sprinkle on top for that beautiful presentation!
- Pour the batter into your prepared baking dish, spreading it evenly.
- In a small bowl, mix the brown sugar and cinnamon together, then sprinkle this mixture over the top of the batter. This will create a lovely sweet crust!
- Bake in the preheated oven for 45-50 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. Mmm, the aroma will be heavenly!
- Once baked, let the cake cool in the pan for about 10 minutes before transferring it to a wire rack. This helps it set beautifully!
And there you have it! A delightful blueberry sour cream coffee cake ready to be enjoyed. I can already smell the deliciousness wafting through the kitchen!
Why You’ll Love This Recipe
- Incredibly moist texture thanks to the sour cream—every bite melts in your mouth!
- Simple, straightforward preparation that’s perfect for bakers of all levels.
- Fresh blueberries add bursts of flavor and sweetness that are simply irresistible.
- The warm cinnamon topping creates a delightful crunch and aroma.
- Perfect for breakfast, brunch, or a cozy afternoon snack with coffee.
- It’s a crowd-pleaser, making it an ideal choice for gatherings.
Tips for Success with Blueberry Sour Cream Coffee Cake
To ensure your blueberry sour cream coffee cake turns out fabulously every time, here are some of my top tips:
- Use fresh blueberries: They’re juicier and more flavorful than frozen ones, plus they won’t make your batter too watery!
- Don’t overmix: Once you add the flour mixture and sour cream, mix just until combined. Overmixing can lead to a dense cake. Yikes!
- Check for doneness: Always do the toothpick test! If it comes out clean, it’s ready. If it’s still wet, give it a few more minutes.
- Let it cool: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack. This helps it set nicely and makes slicing easier.
- Experiment with add-ins: Feel free to mix in nuts or a swirl of lemon zest for a zesty twist!
These little tips will help you achieve the best results, making your coffee cake a delightful treat every time!
Variations of Blueberry Sour Cream Coffee Cake
If you’re feeling adventurous, there are so many fun ways to switch up this blueberry sour cream coffee cake! Here are a few ideas:
- Nuts: Add a half cup of chopped walnuts or pecans for a delightful crunch.
- Other fruits: Swap out blueberries for raspberries, blackberries, or even diced peaches for a fruity twist.
- Lemon zest: Stir in a tablespoon of lemon zest for a bright, zesty flavor that pairs beautifully with the blueberries.
- Chocolate chips: Mix in some semi-sweet chocolate chips for a rich, decadent variation.
- Spices: Try adding a pinch of nutmeg or allspice for an extra layer of warmth.
Feel free to get creative and make this coffee cake your own!
Storage & Reheating Instructions
To keep your delicious blueberry sour cream coffee cake fresh, store any leftovers in an airtight container at room temperature for up to 2 days. If you want to keep it longer, pop it in the fridge where it’ll stay good for about a week. Just make sure it’s covered to prevent it from drying out!
When you’re ready to enjoy another slice, you can reheat it in the microwave for about 15-20 seconds for that warm, comforting taste. If you prefer it slightly crispy, a quick 5-10 minutes in a preheated oven at 350°F (175°C) works wonders too. Enjoy every bite!
Nutritional Information
Each slice of this blueberry sour cream coffee cake is not only delicious but also fairly balanced! Here’s a typical nutritional breakdown:
- Calories: 250
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Sugar: 15g
- Sodium: 150mg
These values can vary slightly based on the specific ingredients you use, but it gives you a nice idea of what to expect. Enjoy your treat guilt-free!
FAQ about Blueberry Sour Cream Coffee Cake
Can I use frozen blueberries instead of fresh? Yes, you can! Just make sure to toss them in a little flour before folding them into the batter. This will help prevent them from sinking to the bottom during baking.
What if I don’t have sour cream? No problem! You can substitute it with plain Greek yogurt or even buttermilk. Both will still give you that wonderful moisture and tangy flavor.
How do I know when my coffee cake is done? A toothpick inserted into the center should come out clean or with a few moist crumbs. If it’s wet, give it a few more minutes in the oven.
Can I make this cake ahead of time? Absolutely! You can bake it a day in advance and store it covered at room temperature. Just remember to let it cool completely before wrapping it up!
How can I make this recipe gluten-free? You can use a 1:1 gluten-free baking flour blend instead of all-purpose flour. It works beautifully and will still give you that lovely texture!
These FAQs should help clarify any questions you might have about making this delightful blueberry sour cream coffee cake. Happy baking!
Blueberry Sour Cream Coffee Cake: 10 Irresistible Bites
- Total Time: 65 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A moist and flavorful coffee cake that combines blueberries and sour cream.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups fresh blueberries
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×13 inch baking dish.
- In a bowl, mix flour, baking powder, baking soda, and salt.
- In another bowl, cream butter and sugar until light and fluffy.
- Add eggs and vanilla to the butter mixture and mix well.
- Alternate adding the flour mixture and sour cream to the butter mixture, starting and ending with flour.
- Gently fold in blueberries.
- Pour the batter into the prepared dish.
- Mix brown sugar and cinnamon, then sprinkle over the batter.
- Bake for 45-50 minutes or until a toothpick comes out clean.
- Let it cool before serving.
Notes
- Use fresh blueberries for best results.
- Store leftovers in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: blueberry sour cream coffee cake
