Blueberry Sour Cream Coffee Cake
Indulging in Homemade Delights
There’s something unequivocally comforting about a freshly baked Blueberry Sour Cream Coffee Cake. I still remember the first time I prepared this delightful treat. The sweet, fruity aroma filling my kitchen was irresistible, transforming my home into a cozy haven. This recipe holds a special place in my heart, making it a go-to choice for breakfast gatherings, afternoon tea, or simply as a delicious snack to enjoy with a cup of coffee. The blend of tart blueberries and rich sour cream creates a moist cake that’s both satisfying and delicious, sure to impress your family and friends.
What Makes This Recipe Special
If you’ve ever wondered why Blueberry Sour Cream Coffee Cake is a beloved recipe among bakers, let me share a few reasons. First, it’s incredibly straightforward, making it perfect for both novice cooks and seasoned bakers alike. It doesn’t break the bank, either—most ingredients are pantry staples! This cake is wonderful for any occasion: serve it at brunch, enjoy it as an afternoon treat, or even pack it as a thoughtful gift for loved ones.
"This coffee cake is the perfect balance of sweet and tangy. I brought it to a potluck, and it disappeared in minutes!" – Jenna, a happy home baker.
Preparing Blueberry Sour Cream Coffee Cake
Now, let’s dive into the process of making this delightful cake. You’ll find that creating this treat is a breeze and follows a simple step-by-step method.
- Preheat your oven and prepare your cake pan.
- Cream the butter and sugar until fluffy, mix in eggs, and then add sour cream and vanilla.
- Whisk together the dry ingredients in another bowl.
- Combine everything and gently fold in fresh blueberries.
In just a few steps, you’ll have a fragrant batter ready to bake!
Gather These Ingredients
Here’s what you’ll need to whip up this scrumptious cake:
- 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)
Feel free to substitute the sour cream with plain yogurt if needed. The choice of blueberries can also be swapped for other berries like raspberries or blackberries, depending on your preference!
Directions to Follow
Here’s how to make your Blueberry Sour Cream Coffee Cake:
- Preheat your oven to 350°F (175°C) and grease a cake pan.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add in the eggs, one at a time, ensuring each one is beaten well before adding the next. Stir in the sour cream and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and optional cinnamon.
- Gradually add the flour mixture to the wet mixture, taking care to mix until just combined.
- Gently fold in the blueberries and lemon juice, ensuring they’re evenly distributed.
- Pour the batter into your prepared cake pan, smoothing the top with a spatula.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, allow it to cool in the pan before serving.
Best Ways to Enjoy It
When it comes to serving your Blueberry Sour Cream Coffee Cake, the possibilities are endless! A light dusting of powdered sugar on top elevates its presentation. Pair it with a dollop of freshly whipped cream or a scoop of vanilla ice cream for an indulgent dessert. It also goes wonderfully with tea or coffee, making it a perfect companion for a cozy catch-up with friends.
Keeping Leftovers Fresh
To store your leftover coffee cake, place it in an airtight container at room temperature. It will stay fresh for about three days. If you want to keep it longer, you can refrigerate it for up to a week. For even longer storage, wrap the cake tightly in plastic wrap and freeze it for up to three months. Just be sure to let it thaw in the refrigerator overnight before serving.
Pro Chef Tips
- Using room temperature ingredients, especially eggs and butter, can make a big difference in texture.
- Don’t overmix the batter once you add the flour—this will keep your cake tender and fluffy.
- If you want to enhance the berry flavor, consider tossing the blueberries in a bit of flour before folding them into the batter. This helps prevent them from sinking!
Creative Twists
Looking to add a unique spin to this coffee cake? Here are a few ideas:
- Add a crumb topping for extra texture—mix flour, sugar, and butter for a delightful crunch.
- Swap in different fruits, like strawberries or peaches, based on what’s in season or your mood.
- For a touch of chocolate, fold in a handful of mini chocolate chips along with the blueberries.
Your Questions Answered
Q: What is the prep time for this coffee cake?
A: Prep time is approximately 15 minutes, with bake time around 50-60 minutes.
Q: Can I use frozen blueberries?
A: Absolutely! Just let them thaw and drain excess moisture before adding to the batter.
Q: How do I know when my cake is done?
A: Insert a toothpick into the center. If it comes out clean or with a few crumbs (not batter), it’s done!
With this blueberry sour cream coffee cake recipe, you’re not just cooking; you’re creating a warm experience that nourishes both body and soul. Enjoy this delicious treat with family and friends, and savor the happy moments it brings!
Blueberry Sour Cream Coffee Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C) and grease a cake pan.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add in the eggs, one at a time, ensuring each one is beaten well before adding the next. Stir in the sour cream and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and optional cinnamon.
- Gradually add the flour mixture to the wet mixture, taking care to mix until just combined.
- Gently fold in the blueberries and lemon juice.
- Pour the batter into your prepared cake pan, smoothing the top with a spatula.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, allow it to cool in the pan before serving.
