Sour Cream Blueberry Coffee Cake

Experience the rich and tender Sour Cream Blueberry Coffee Cake, a perfect blend of moist cake, juicy blueberries, and a crunchy cinnamon topping. This cake is ideal for a leisurely breakfast, a delightful brunch, or a comforting snack alongside your favorite cup of coffee.

Great for those who appreciate a touch of sweetness paired with the tartness of blueberries, this coffee cake is sure to satisfy. Ready to bake a cake that combines simplicity with classic flavors? Let’s get started on this scrumptious treat that’s bound to become a staple in your recipe collection.

Soft, Moist, and Bursting with Berries: A True Treat

Sour Cream Blueberry Coffee Cake isn’t just about taste; it’s about creating a moment of enjoyment with each slice. The sour cream ensures the cake remains moist, while the blueberries add a burst of freshness that complements the sweet and spiced topping.

Here’s how to bake this cake to perfection, ensuring a moist interior and a beautifully crumbly topping.

Expert Tips for a Flawless Coffee Cake:

1. Room Temperature Ingredients: Start with butter, eggs, and sour cream at room temperature to ensure a smooth batter.
2. Avoid Overmixing: Mix the batter just enough to incorporate the ingredients; overmixing can lead to a tough cake.
3. Gentle Berry Folding: Fold the blueberries gently into the batter to prevent them from bursting and coloring the entire cake.
4. Check for Doneness: Bake until a toothpick comes out clean, but be careful not to overbake, as this can dry out the cake.
5. Let It Cool: Allow the cake to cool in the pan for a bit before transferring it to a wire rack. This helps it set and makes it easier to remove without breaking.

Sour Cream Blueberry Coffee Cake Recipe:

• Preparation time: 20 minutes
• Cooking time: 45-50 minutes
• Servings: 8-10
• Equipment: 9-inch springform pan, mixing bowls

This cake is a delightful treat, perfect for any day when you need a little sweetness.

Ingredients:

For the cake:

• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries

For the topping:

• 1/2 cup brown sugar
• 1/4 cup all-purpose flour
• 2 teaspoons cinnamon
• 1/4 cup cold unsalted butter, cubed

Directions:

1. Prepare the Oven and Pan: Preheat to 350°F and grease/flour a 9-inch springform pan.
2. Cream Butter and Sugar: In a large bowl, cream together butter and sugar until light and fluffy. Incorporate eggs one at a time.
3. Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
4. Alternate Dry and Wet Ingredients: Gradually add dry ingredients to the creamed mixture alternately with sour cream, starting and ending with dry ingredients. Stir in vanilla.
5. Add Blueberries: Fold blueberries gently into the batter and pour into the prepared pan.
6. Prepare Topping: Mix brown sugar, flour, and cinnamon. Cut in butter until crumbly. Sprinkle over the batter.
7. Bake: Cook for 45-50 minutes or until a toothpick comes out clean.
8. Cool: Let cool in pan for 10 minutes, then remove sides and cool completely on a wire rack.

Ready to Serve!

Enjoy your Sour Cream Blueberry Coffee Cake as a delightful end to a meal or a treat to brighten your morning. Its combination of moist cake, fresh berries, and sweet topping is sure to bring smiles to your table. Serve it up and watch it disappear!

Print