Description
This Blueberry Sour Cream Coffee Cake is a moist, tender, and flavorful treat perfect for breakfast or dessert. The combination of tangy sour cream and sweet blueberries creates a delightful balance, while the luscious crumb bakes to golden perfection. Easy to make and irresistibly delicious, it’s a comforting classic to enjoy with your morning coffee or afternoon tea.
Ingredients
Scale
Main 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 Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the ideal temperature for baking the cake evenly.
- Cream Butter and Sugar: In a mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy, which will help create a tender texture for the cake.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the creamed mixture, then add the vanilla extract, mixing well to combine all the wet ingredients thoroughly.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure even distribution of the leavening agents and salt.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet mixture, alternating with spoonfuls of sour cream. This alternating technique helps create a smooth batter without overmixing.
- Fold in Blueberries: Gently fold the blueberries into the batter, taking care not to break them up to avoid streaks of color throughout the cake.
- Prepare Baking Pan: Grease a baking pan evenly to prevent sticking, then pour the batter into the pan, spreading it out for even baking.
- Bake the Cake: Place the pan in the preheated oven and bake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean, indicating the cake is fully cooked.
- Cool and Serve: Allow the cake to cool in the pan for about 10-15 minutes before transferring to a wire rack or serving. This helps the cake set and makes for easier slicing.
Notes
- Use fresh or frozen blueberries; if using frozen, do not thaw to prevent the batter from becoming too wet.
- Make sure butter is softened, not melted, for proper creaming with sugar.
- Do not overmix the batter once the flour is added to keep the cake tender.
- The cake can be stored in an airtight container at room temperature for 2 days or refrigerated for up to 5 days.
- For a crumb topping, consider adding a streusel mix of butter, sugar, and flour on top before baking.
- Serve slightly warm or at room temperature for best flavor.
