Blueberry Sour Cream Coffee Cake

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

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Prep Time 30

Cook Time 35

Total Time 1 5

Servings: 9 pieces

Course: Breakfast, Dessert

Cuisine: American

Calories: 250

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

Preparation

Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan or line it with parchment paper.
In a large mixing bowl, cream together the granulated sugar and softened butter until light and fluffy (about 3-4 minutes).
Add the eggs one at a time, mixing well after each addition. Then mix in the sour cream and vanilla extract until combined.
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!
Gently fold in the blueberries, being cautious not to break them up too much.
Spread the batter evenly into your prepared baking pan, smoothing the top with a spatula.
Place the pan in the preheated oven and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
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.

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