Blueberry Sour Cream Coffee Cake

Blueberry Sour Cream Coffee Cake

There’s nothing quite as comforting as the aroma of freshly baked goods wafting through your home, and this Blueberry Sour Cream Coffee Cake promises just that. With its rich, moist texture and delightful bursts of juicy blueberries, it’s the ultimate treat to accompany your morning coffee or afternoon tea. Did you know that coffee cakes have been a beloved staple in American kitchens for generations? This particular cake takes things up a notch by introducing sour cream into the mix, which enhances its flavor and keeps it wonderfully moist.

What makes this Blueberry Sour Cream Coffee Cake truly special is its simplicity; it can be whipped up in no time, making it perfect for unexpected guests or a sweet family breakfast. Imagine slicing into a warm piece, with the sweet tang of blueberries mingling with buttery cake – it’s pure bliss! If you love this cake, you might also want to check out our famous Banana Nut Bread – it’s just as easy and equally delicious! So, gather your ingredients and get ready to experience the goodness of homemade Blueberry Sour Cream Coffee Cake.

What is Blueberry Sour Cream Coffee Cake?
Have you ever wondered why the name “coffee cake” suggests it pairs well with coffee but doesn’t necessarily contain any coffee? It’s one of those delightful mysteries of the culinary world! This cake is perfect for enjoying with your morning brew or even as a delightful dessert. It’s like the cake knows how to charm its way into your heart, proving that sometimes, the best things in life don’t need a fancy name. As they say, “the way to a man’s heart is through his stomach,” and trust me, this cake will win over anyone by tantalizing their taste buds. So why not harness the magic and bring a slice of joy into your kitchen with this recipe?

Why You’ll Love This Blueberry Sour Cream Coffee Cake

There are plenty of reasons why this Blueberry Sour Cream Coffee Cake should have a spot in your recipe repertoire. Let’s start with the highlights: the cake is incredibly moist due to the sour cream, which adds a lovely flavor depth that typical cakes just can’t match. Secondly, making this delightful treat at home is a budget-friendly alternative to buying cakes from a bakery, allowing you to enjoy a delicious dessert without breaking the bank. And let’s not forget those luscious blueberries – they provide bursts of flavor that make each bite a sheer delight!

If you’re a fan of other fruity delights, you might also love our Lemon Blueberry Muffins, which showcase the same vibrant fruit but in a portable muffin form. Trust us; once you try this coffee cake, you’ll be looking for any reason to bake it again!

How to Make Blueberry Sour Cream Coffee Cake

Quick Overview

Making Blueberry Sour Cream Coffee Cake is incredibly straightforward! With a preparation time of just under 30 minutes, you’ll have a sweet treat baking in your oven in no time. The moist texture and rich flavor ensure that you’ll be serving a cake that everyone will rave about. Plus, the combination of sour cream and blueberries makes this cake absolutely irresistible!

Key Ingredients for Blueberry Sour Cream Coffee Cake

• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup fresh or frozen blueberries
• Optional: powdered sugar for dusting

Step-by-Step Instructions

1. Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Grease a 9×9-inch baking pan or line it with parchment paper to prevent sticking.

2. Mix Sugar and Butter: In a large mixing bowl, cream together the granulated sugar and softened butter until light and fluffy. This will take about 3-4 minutes with an electric mixer.

3. Add Eggs and Sour Cream: Add the eggs one at a time, mixing well after each addition. Then, mix in the sour cream and vanilla extract until combined.

4. Incorporate Dry Ingredients: In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined. Be careful not to overmix!

5. Fold in Blueberries: Gently fold in the blueberries, being cautious not to break them up too much.

6. Transfer to Pan: Spread the batter evenly into your prepared baking pan, smoothing the top with a spatula.

7. Bake: Place the pan in the preheated oven and bake for 30-35 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 about 10 minutes before transferring it to a wire rack. If desired, dust the top with powdered sugar before serving.

What to Serve Blueberry Sour Cream Coffee Cake With

This Blueberry Sour Cream Coffee Cake is delightful on its own, but you can elevate your serving experience by pairing it with some freshly brewed coffee or tea. For a breakfast spread, consider serving it alongside scrambled eggs or crispy bacon. If you’re feeling indulgent, a scoop of vanilla ice cream could make a decadent dessert option. Remember, the key is to balance flavors and textures!

Top Tips for Perfecting Blueberry Sour Cream Coffee Cake

For the best Blueberry Sour Cream Coffee Cake, here are some handy tips:

• Ingredient Temperature: Ensure that your butter and eggs are at room temperature for better mixing.
• Fresh vs. Frozen Blueberries: While fresh blueberries are wonderful, you can also use frozen. Just make sure to toss them in a bit of flour before adding them to the batter to prevent sinking.
• Watch Your Baking Time: Every oven is different, so check your cake a few minutes early to prevent overbaking.

Storing and Reheating Tips

To store leftovers, simply cover the cake with plastic wrap or aluminum foil and keep it at room temperature for up to 2 days. For longer storage, you can refrigerate it for about a week. If you have leftover cake, the good news is that it freezes beautifully! Just slice it, wrap each piece in plastic wrap, and place it in an airtight container or freezer bag. When you’re ready to enjoy a slice, allow it to thaw at room temperature or reheat it gently in the microwave.

Whip up this delectable Blueberry Sour Cream Coffee Cake to bring comfort and joy to your kitchen! Whether for breakfast, coffee time, or dessert, you’ll enjoy the goodness in every bite. Happy baking!

Blueberry Sour Cream Coffee Cake

A rich and moist blueberry coffee cake enhanced with sour cream, perfect for breakfast or an afternoon treat.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 9 pieces

Course: Breakfast, Dessert

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened Ensure at room temperature for better mixing.
• 2 large eggs Ensure at room temperature for better mixing.
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup fresh or frozen blueberries If using frozen, toss them in a bit of flour before adding to prevent sinking.
• Optional: powdered sugar for dusting

Method

 

Preparation

1. Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan or line it with parchment paper.
2. In a large mixing bowl, cream together the granulated sugar and softened butter until light and fluffy (about 3-4 minutes).
3. Add the eggs one at a time, mixing well after each addition. Then mix in the sour cream and vanilla extract until combined.
4. In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined. Be careful not to overmix!
5. Gently fold in the blueberries, being cautious not to break them up too much.
6. Spread the batter evenly into your prepared baking pan, smoothing the top with a spatula.
7. Place the pan in the preheated oven and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack. Dust the top with powdered sugar before serving if desired.

Notes

Serve with coffee or tea. For breakfast, pair with scrambled eggs or bacon. A scoop of vanilla ice cream makes it a decadent dessert.