Let me tell you about my absolute favorite blueberry sour cream coffee cake recipe! This cake is a delightful blend of tangy sour cream and sweet, juicy blueberries that creates a moist and fluffy texture you just can’t resist. I remember the first time I made it for a brunch gathering; everyone couldn’t get enough! It’s perfect not just for breakfast with your morning coffee, but it also makes a stunning dessert after dinner. Trust me, this coffee cake will quickly become a staple in your kitchen. You’ll love how simple it is to whip up, and the aroma while it bakes? Oh wow, it’s heavenly!
Ingredients List
Here’s what you’ll need to whip up this delicious blueberry sour cream coffee cake. Make sure to gather everything before you start, so you’re all set to go!
- 1 cup fresh blueberries: Choose plump and juicy blueberries for the best flavor.
- 1 cup packed sour cream: This adds moisture and richness to the cake.
- 1 cup granulated sugar: Sweetness is key, so don’t skimp here!
- 1/2 cup unsalted butter, softened: Make sure your butter is at room temperature for easier mixing.
- 2 large eggs: These should be at room temperature to help the batter come together smoothly.
- 2 cups all-purpose flour: This is the base of your cake; sift it if you want a lighter texture.
- 2 teaspoons baking powder: For that perfect rise.
- 1 teaspoon baking soda: A little extra lift to keep things fluffy.
- 1 teaspoon vanilla extract: This adds a lovely depth of flavor.
- 1/2 teaspoon salt: Just a pinch to enhance all the other flavors!
How to Prepare the Blueberry Sour Cream Coffee Cake Recipe
Let’s dive into the fun part—making this scrumptious blueberry sour cream coffee cake! Follow these simple steps, and you’ll have a delightful treat ready in no time.
Step-by-Step Instructions
- First things first, preheat your oven to 350°F (175°C). This ensures your cake bakes evenly and gets that lovely golden color.
- In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This usually takes about 2-3 minutes. You’ll want to really whip in that air!
- Next, add the eggs and vanilla extract, mixing well until everything is nicely combined. This is where the magic starts to happen, so don’t rush it!
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Mixing these dry ingredients separately helps to ensure they’re evenly distributed in your cake.
- Gradually add the dry mixture to the wet ingredients, alternating with the packed sour cream. Start and finish with the dry ingredients. This keeps the batter nice and smooth!
- Now for the star of the show! Gently fold in the fresh blueberries, being careful not to crush them. You want those beautiful berries to stay intact for bursts of flavor in every bite.
- Pour the batter into a greased baking pan, spreading it evenly. I like to use a 9×13 inch pan, but you can use whatever you have on hand!
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen will smell amazing at this point!
- Once baked, let the cake cool in the pan for about 10-15 minutes before transferring it to a wire rack. This cooling time helps the cake set up perfectly.
And there you have it! A beautiful blueberry sour cream coffee cake ready to be sliced and enjoyed. Trust me, you’re going to love it!
Why You’ll Love This Recipe
- It’s incredibly easy to make, perfect for both seasoned bakers and beginners!
- The combination of tangy sour cream and sweet blueberries creates a flavor explosion in every bite.
- It’s versatile enough to enjoy for breakfast, brunch, or as a delightful dessert.
- The moist, fluffy texture makes it a crowd-pleaser at any gathering.
- Leftovers (if there are any!) taste just as good the next day, so it’s great for meal prep.
Tips for Success
To ensure your blueberry sour cream coffee cake turns out perfect every time, here are some handy tips! First, always use fresh, high-quality blueberries; they make a world of difference in flavor. If you can, toss the blueberries in a little flour before folding them into the batter—this helps prevent them from sinking to the bottom of the cake.
When creaming the butter and sugar, don’t rush it! Take your time to get that light and fluffy texture; it really helps the cake rise beautifully. Also, be careful not to overmix the batter once you add the flour. Just mix until everything is combined. And remember, every oven is a bit different, so keep an eye on your cake as it bakes. Check for doneness a few minutes early to avoid overbaking. Happy baking!
Storage & Reheating Instructions
Once you’ve savored your delicious blueberry sour cream coffee cake, you might have some leftovers (if you’re lucky!). To store them properly, let the cake cool completely, then wrap it tightly in plastic wrap or transfer it to an airtight container. This will keep it fresh and moist for up to 3 days at room temperature or about a week in the fridge. If you want to keep it longer, you can freeze individual slices wrapped in plastic and then in foil, which will last for about 2 months.
When you’re ready to indulge again, simply thaw it in the fridge overnight. For a warm, comforting treat, pop a slice in the microwave for about 15-20 seconds. You’ll be amazed at how delightful it tastes, just like the day you baked it!
Nutritional Information
Now, let’s talk numbers! This blueberry sour cream coffee cake recipe yields about 8 servings, and each slice is approximately 250 calories. It contains around 10g of fat, 4g of protein, and 37g of carbohydrates. You’ll also find about 15g of sugar and 150mg of sodium in each slice. Keep in mind, these values are estimates and can vary based on specific ingredients and portion sizes. Enjoy your treat while being mindful of these numbers!
FAQ Section
Can I use frozen blueberries instead of fresh?
Absolutely! Frozen blueberries work just fine in this blueberry sour cream coffee cake recipe. Just make sure to toss them in a bit of flour before folding them into the batter to prevent them from sinking. No need to thaw them; you can toss them in straight from the freezer!
What can I substitute for sour cream?
If you don’t have sour cream on hand, you can use plain Greek yogurt or buttermilk as a substitute. Both will give your cake that delicious moisture and tang. Just remember that using Greek yogurt will result in a slightly thicker batter.
Can I make this cake ahead of time?
Yes! This coffee cake actually gets even better as it sits. You can bake it a day in advance and store it in an airtight container at room temperature. Just let it cool completely before wrapping it up to keep it fresh.
How do I know when the cake is done?
To check for doneness, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, it’s ready! If it comes out with wet batter, give it a few more minutes in the oven. Every oven is a bit different, so keep an eye on it!
Can I add nuts or other fruits?
Definitely! Feel free to mix in some chopped nuts like walnuts or pecans for added crunch. You can also swap out some blueberries for raspberries or chopped strawberries if you want to switch things up.
Call to Action
I’d love to hear from you! After you try this blueberry sour cream coffee cake recipe, please leave a comment and let me know how it turned out for you. Did you add any special twists? Rate the recipe if you enjoyed it, and don’t forget to share your beautiful creations on social media. Tag me so I can see your delicious coffee cakes! Happy baking, friends!
For more delicious recipes, check out this blueberry cream cheese coffee cake recipe or this strawberry cheesecake recipe for a delightful dessert option!
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Blueberry Sour Cream Coffee Cake Recipe: 5 Reasons to Love It
- Total Time: 65 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delicious blueberry sour cream coffee cake that is perfect for breakfast or dessert.
Ingredients
- 1 cup blueberries
- 1 cup sour cream
- 1 cup sugar
- 1/2 cup butter, softened
- 2 eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, cream together the butter and sugar until light.
- Add eggs and vanilla, mixing well.
- In a separate bowl, combine flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with sour cream.
- Fold in the blueberries gently.
- Pour the batter into a greased baking pan.
- Bake for 45-50 minutes or until a toothpick comes out clean.
- Let it cool before serving.
Notes
- Store leftovers in an airtight container.
- Can be served warm or at room temperature.
- Try adding a crumb topping for extra texture.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: blueberry sour cream coffee cake recipe