What could smell better than a kitchen filled with the smell of a freshly baked coffee cake? NOTHING! Even more so when it’s Sour Cream Blueberry Coffee Cake. Not just any coffee cake—this is the kind that makes you stop, enjoy each bite, and maybe even go back for seconds (or thirds, but who’s keeping track?).
The sour cream in this cake makes the crumb very soft, and the blueberries give it juicy bursts of flavor. Also, don’t forget the pecan-cinnamon topping that makes it extra special. This cake is delicious and can be used for many things. It’s great for lunch, dessert, or even a sneaky breakfast. So let’s get started on this recipe, which comes with a list of frequently asked questions (FAQs) and tips, hacks, and tricks that will help you make sure yours turns out perfectly.
The Perfect Combination: Sour Cream and Blueberries
Let’s discuss the star ingredients that make this coffee cake so great before we get to the recipe. To make the cake moist and rich, sour cream is the secret ingredient that makes the crumb so soft it melts in your mouth. Its sourness also rounds out the cake’s sweetness, making the flavors work well together.
Now, let’s not forget about the blueberries that are all over the cake and are very juicy. These little gems give a dish a splash of bright color and a delicious burst of sweetness with every bite. Their natural sourness goes well with the sweetness of the sour cream, making a taste mix that is difficult to resist.
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Servings: 8-10 slices
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 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
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Begin and end with the dry ingredients, mixing until just combined.
- Gently fold in the fresh blueberries, being careful not to overmix and crush them.
- Pour the batter into the prepared cake pan, spreading it evenly.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before serving.
Food and Cooking Hacks
Here are some handy tips to ensure your Sour Cream Blueberry Coffee Cake turns out perfectly every time:
- For an extra burst of flavor, add a teaspoon of lemon zest to the batter. The citrusy aroma will complement the blueberries beautifully.
- To prevent the blueberries from sinking to the bottom of the cake, toss them in a tablespoon of flour before folding them into the batter. This strategy will help them stay evenly distributed throughout the cake.
- If you’re short on time, you can use frozen blueberries instead of fresh. Just be sure to thaw and drain them before adding them to the batter.
- To make your cake extra moist, substitute half of the sour cream with Greek yogurt. The Greek yogurt will add a tangy creaminess while keeping the cake light and fluffy.
Make It Your Own
While this Sour Cream Blueberry Coffee Cake is already a masterpiece on its own, you can get creative and add your own personal touch. Here are a few ideas to inspire you:
- Drizzle a lemon glaze over the cooled cake for an extra tangy kick.
- Sprinkle some streusel topping on the batter before baking to add a crunchy texture.
- Serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert.
How to Make a Sour Cream Blueberry Coffee Cake: Frequently Asked Questions
Can I use frozen blueberries instead of fresh?
Absolutely! Just toss them in a bit of flour before folding them into the batter. This technique prevents them from sinking and bleeding into the cake.
Can I make this cake gluten-free?
Yes! Substitute all-purpose flour with a 1:1 gluten-free baking mix. Please ensure it contains xanthan gum for structure.
What’s the best way to grease a Bundt pan?
Use softened butter or a non-stick spray and coat every nook and cranny. Then dust it lightly with flour to ensure easy release.
Can I freeze this cake?
You bet! Wrap it tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw at room temperature before serving.
Do I need to use a Bundt pan?
Not necessarily! You can use a 9×13-inch pan instead, though the baking time may vary slightly.
Can I use frozen blueberries instead of fresh ones?
Of course! Just sprinkle some flour on them and then mix them into the batter. So, they don’t sink and get mixed in with the cake.
Is it possible to make this cake without gluten?
Yes! Use a 1:1 gluten-free baking mix instead of all-purpose flour. Please ensure it contains xanthan gum for support.
How should I grease a Bundt pan the best?
Cover every part of the pan with melted butter or a non-stick spray. Then lightly dust it with flour to make it easy to remove.
Is it okay to freeze this cake?
Sure thing! Cover it well with plastic wrap and then foil. Freeze it for up to three months. Let it thaw at room temperature before you serve it.
Do I need a Bundt pan?
Not always, though! You can also use a 9×13-inch pan, but the baking time might be a little different.
There you have it—the ultimate Sour Cream Blueberry Coffee Cake recipe that will take your taste buds on a journey to bliss. This cake, with its moist texture, tangy sour cream, and bursts of juicy blueberries, is sure to please a wide range of people. Whether you enjoy it as a breakfast treat or a dessert, it’s guaranteed to leave you craving more. So, gather your ingredients, preheat your oven, and get ready to indulge in a slice of heaven!
Remember to share this recipe with your friends and family, and let us know how your Sour Cream Blueberry Coffee Cake turned out. Happy baking!
The Ultimate Sour Cream Blueberry Coffee Cake
Indulge in the heavenly combination of moist cake, tangy sour cream, and juicy blueberries with this delectable Sour Cream Blueberry Coffee Cake recipe. Perfect for breakfast or dessert, this cake will leave you craving for more with every flavorful bite.
Ingredients
-
2 cups all-purpose flour
-
1 teaspoon baking powder
-
1/2 teaspoon baking soda
-
1/4 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
Directions
-
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
-
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
-
In a large mixing bowl, cream softened butter and granulated sugar until light and fluffy.
-
Beat in eggs one at a time, then stir in vanilla extract.
-
Gradually add the dry ingredients to the butter mixture, alternating with sour cream. Begin and end with the dry ingredients, mixing until just combined.
-
Gently fold in fresh blueberries.
-
Pour the batter into the prepared cake pan, spreading it evenly.
-
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
-
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.
