Blueberry Sour Cream Coffee Cake

Why Make This Recipe

Blueberry Sour Cream Coffee Cake is a delightful treat that’s perfect for breakfast, brunch, or a sweet snack. Its moist texture and rich flavor make it a favorite among many. With fresh blueberries mixed in, this cake offers bursts of juicy goodness in every bite. Plus, using sour cream makes the cake extra tender and flavorful. It’s an easy recipe that anyone can follow, and your family and friends will love it!

How to Make Blueberry Sour Cream Coffee Cake

Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1 cup sour cream
• 2 large eggs
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 1/2 cups fresh blueberries
• 1 tablespoon lemon juice
• 1/2 teaspoon cinnamon (optional)

Directions:

1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
2. In a bowl, cream the butter and sugar together until light and fluffy.
3. Add the eggs, vanilla extract, and sour cream, mixing until combined.
4. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
6. Fold in the blueberries and lemon juice.
7. Pour the batter into the prepared cake pan.
8. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
9. Allow the cake to cool before serving.

How to Serve Blueberry Sour Cream Coffee Cake

Serve this delicious coffee cake warm or at room temperature. It pairs wonderfully with a cup of coffee or tea. You can also dust the top with powdered sugar for an extra touch. Enjoy it as is, or add a dollop of whipped cream for a nice treat!

How to Store Blueberry Sour Cream Coffee Cake

To store the cake, cover it with plastic wrap or place it in an airtight container. It can be kept at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for up to a week. You can also freeze slices of cake by wrapping them tightly in foil or plastic wrap, and they will last for up to three months.

Tips to Make Blueberry Sour Cream Coffee Cake

• Make sure your butter is softened, not melted, for the best texture.
• Use fresh blueberries for the best flavor. If using frozen blueberries, do not thaw them before adding.
• Experiment with adding a streusel topping for a crunchy finish.
• You can substitute the blueberries with another fruit like raspberries or chopped peaches for different flavors.

Variation

For a twist on this classic recipe, you can add a pinch of cinnamon to the batter for added warmth and flavor. You could also try adding nuts like walnuts or pecans for a crunchy texture.

FAQs

1. Can I use Greek yogurt instead of sour cream?
Yes, Greek yogurt can be used as a substitute for sour cream in this recipe. It will give a similar texture and flavor.

2. Can I make this recipe in advance?
Absolutely! This coffee cake tastes even better after it has cooled and set for a few hours. You can also store it for several days.

3. What should I do if my cake is too dry?
If your cake comes out dry, check that you didn’t overmix the batter or bake it for too long. Be sure to take it out of the oven as soon as a toothpick comes out clean. You can also try adding a little more sour cream next time for moisture.