Introduction
Sour cream blueberry coffee cake is a delightful treat that perfectly blends the tangy flavor of sour cream with the sweetness of blueberries. This classic recipe holds a special place in many households and is often enjoyed during breakfast, brunch, or as a comforting dessert. The moist and tender cake, studded with juicy blueberries and topped with a buttery crumb topping, is sure to impress your family and guests.
Whether you’re a seasoned baker or just starting your baking journey, this sour cream blueberry coffee cake recipe is a must-try. The combination of flavors and textures in this cake sets it apart from traditional coffee cakes, making it a standout dish for any occasion.
As we delve into the details of this recipe, you’ll discover why this sour cream blueberry coffee cake is a beloved classic that continues to bring joy to those who savor its delicious taste.
Why You’ll Love This Recipe
If you’re looking for a versatile and crowd-pleasing dessert, this sour cream blueberry coffee cake is the perfect choice. Here’s why you’ll fall in love with this recipe:
The sour cream adds a rich and tangy flavor to the cake, keeping it moist and tender.
Blueberries provide a burst of freshness and sweetness in every bite, complementing the creamy texture of the cake.
It’s easy to make and requires simple ingredients that are often already available in your pantry.
Whether you’re hosting a brunch or craving a cozy treat, this coffee cake is a delightful option that suits any occasion.
For those with dietary preferences, you can easily adapt this recipe by using gluten-free flour or dairy-free alternatives without compromising on taste.
Ingredients
To prepare this scrumptious sour cream blueberry coffee cake, you’ll need the following ingredients:
1. 2 cups all-purpose flour
2. 1 teaspoon baking powder
3. 1/2 teaspoon baking soda
4. 1/2 teaspoon salt
5. 1/2 cup unsalted butter, softened
6. 1 cup granulated sugar
7. 2 large eggs
8. 1 teaspoon vanilla extract
9. 1 cup sour cream
10. 1 1/2 cups fresh blueberries
11. For the crumb topping:
12. 1/2 cup all-purpose flour
13. 1/2 cup granulated sugar
14. 4 tablespoons unsalted butter, melted
15. Optional: powdered sugar for dusting
Feel free to customize this recipe by adding a touch of lemon zest for a citrusy twist or incorporating almond extract for a nutty flavor.
Step-by-Step Instructions
Follow these simple steps to create your own sour cream blueberry coffee cake:
1. Preheat your oven to 350°F (175°C) and grease a 9-inch round baking pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a separate large mixing bowl, cream together the softened butter and sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually mix in the dry ingredients alternately with the sour cream until just combined. Be careful not to overmix.
6. Gently fold in the fresh blueberries, being careful not to crush them.
7. Pour the batter into the prepared baking pan, spreading it evenly.
8. In a small bowl, combine the flour, sugar, and melted butter to create the crumb topping. Sprinkle this mixture over the cake batter.
9. Bake the coffee cake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
10. Once baked, allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Expert Tips for Success
For the best results when making this sour cream blueberry coffee cake, keep these expert tips in mind:
Ensure all ingredients are at room temperature before beginning the recipe to promote even mixing and a uniform texture.
Fold in the blueberries gently to prevent the batter from turning purple and to distribute the berries evenly throughout the cake.
You can test the doneness of the cake by gently pressing the center – it should spring back when fully baked.
If the crumb topping browns too quickly during baking, loosely tent the cake with foil to prevent over-browning.
Store any leftover coffee cake in an airtight container at room temperature for up to 2 days or in the refrigerator for longer freshness.
Variations and Substitutions
Experiment with different variations of this recipe to suit your preferences:
Swap out the blueberries for raspberries, blackberries, or a mix of your favorite berries for a unique twist on the classic coffee cake.
Add a streusel topping by combining flour, brown sugar, cinnamon, and butter to create a crunchy, sweet layer on top of the cake.
For a nutty flavor, mix chopped pecans or almonds into the batter before baking for added texture and richness.
If you prefer a lighter version, substitute half of the sour cream with Greek yogurt for a tangy and protein-rich alternative.
Serving Suggestions
Enjoy this sour cream blueberry coffee cake in various ways:
Serve warm slices of the cake with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert.
Pair a slice of this coffee cake with a hot cup of coffee or tea for a cozy mid-morning or afternoon treat.
For a special occasion, drizzle a simple glaze made of powdered sugar and lemon juice over the cooled cake for an elegant finishing touch.
This coffee cake also makes a delightful addition to a brunch spread alongside fresh fruit, yogurt, and mimosas.
FAQs
Here are some common questions and answers about making sour cream blueberry coffee cake:
Q: Can I use frozen blueberries instead of fresh?
A: Yes, you can use frozen blueberries, but be sure to thaw and drain them well before adding them to the batter.
Q: Can I prepare the batter ahead of time?
A: While it’s best to bake the cake immediately after preparing the batter, you can refrigerate the unbaked batter for up to 24 hours before baking.
Q: How do I prevent the blueberries from sinking to the bottom of the cake?
A: Coating the blueberries in a light dusting of flour before folding them into the batter can help prevent them from sinking during baking.
Q: Can I freeze this coffee cake?
A: Yes, you can freeze the fully baked and cooled cake by wrapping it tightly in plastic wrap and aluminum foil. Thaw in the refrigerator before serving.
Final Thoughts
In conclusion, sour cream blueberry coffee cake is a delightful and versatile recipe that brings together the perfect balance of flavors and textures. Whether you’re baking this cake for a special occasion or simply craving a comforting treat, its moist crumb, juicy blueberries, and buttery topping are sure to please your taste buds.
Don’t hesitate to get creative with this recipe by incorporating different fruits, nuts, or toppings to make it your own. Share this delicious coffee cake with your loved ones and let them experience the joy it brings with each bite. Happy baking!
sour cream blueberry coffee cake
A delightful and versatile coffee cake that combines the tangy flavor of sour cream with the sweetness of blueberries. This moist and tender cake topped with a buttery crumb topping is perfect for breakfast, brunch, or dessert.
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
- 1/2 cup all-purpose flour (for crumb topping)
- 1/2 cup granulated sugar (for crumb topping)
- 4 tablespoons unsalted butter, melted (for crumb topping)
- Powdered sugar for dusting (optional)
Directions
-
Preheat oven to 350°F (175°C) and grease a 9-inch round baking pan.
-
Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
-
Cream together softened butter and sugar in a large mixing bowl until light and fluffy.
-
Beat in eggs one at a time, then stir in vanilla extract.
-
Mix in dry ingredients alternately with sour cream until just combined. Do not overmix.
-
Gently fold in fresh blueberries.
-
Pour batter into prepared baking pan and spread evenly.
-
Combine flour, sugar, and melted butter to create the crumb topping. Sprinkle over the cake batter.
-
Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
-
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
