Blueberry Sour Cream Coffee Cake

why make this recipe

Blueberry Sour Cream Coffee Cake is a delightful blend of flavors and textures. This cake is moist, rich, and bursting with fresh blueberries. It makes for a perfect breakfast treat, snack, or dessert. The sour cream keeps the cake tender and adds a slight tang that complements the sweetness of the berries. Plus, it’s easy to make with simple ingredients that you likely already have in your kitchen.

how to make Blueberry Sour Cream Coffee Cake

Ingredients :

• 1 cup sour cream
• 1 cup blueberries (fresh or frozen)
• 2 cups all-purpose flour
• 1 cup sugar
• 1/2 cup butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 cup brown sugar (for crumb topping)
• 1/2 cup flour (for crumb topping)
• 1/4 cup butter, melted (for crumb topping)

Directions :

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. In a bowl, cream together the softened butter and sugar until light and fluffy.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In another bowl, mix the flour, baking powder, baking soda, salt, and cinnamon. Gradually add this to the creamy mixture, alternating with sour cream until well combined.
5. Gently fold in the blueberries.
6. Pour the batter into the prepared pan.
7. For the crumb topping, mix brown sugar, flour, and melted butter until crumbly, then sprinkle over the batter.
8. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
9. Let cool before slicing. Serve with a vanilla glaze if desired.

how to serve Blueberry Sour Cream Coffee Cake

You can serve Blueberry Sour Cream Coffee Cake warm or at room temperature. It’s excellent on its own, but you can add a drizzle of vanilla glaze on top for an extra sweet touch. It pairs nicely with a cup of coffee or tea, making it a perfect morning or afternoon treat.

how to store Blueberry Sour Cream Coffee Cake

Store any leftover cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it to extend its freshness for about a week. If you want to keep it longer, wrap it tightly in plastic wrap and freeze it. It can be frozen for up to 3 months.

tips to make Blueberry Sour Cream Coffee Cake

• If you’re using frozen blueberries, there’s no need to thaw them. Just fold them in while still frozen to prevent the batter from turning blue.
• Make sure your butter is at room temperature for easy creaming with sugar.
• For an extra burst of flavor, consider adding lemon zest to the batter.
• Avoid overmixing the batter once you add the flour to keep the cake tender.

variation

You can customize this recipe by adding nuts, such as chopped walnuts or pecans, to the batter or the crumb topping. You could also substitute other fruits for the blueberries, like raspberries or diced strawberries.

FAQs

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

2. Can I make this cake ahead of time?
Absolutely! You can make this cake a day ahead of time. Just store it properly, and it will taste just as delicious the next day.

3. What can I serve with this coffee cake?
This coffee cake goes well with coffee, tea, or even a scoop of vanilla ice cream for a special treat. It can also be enjoyed with whipped cream or fresh fruit.

Blueberry Sour Cream Coffee Cake

A delightful blend of flavors and textures, this moist coffee cake is bursting with fresh blueberries and perfect for breakfast or dessert.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 12 servings

Course: Breakfast, Dessert, Snack

Cuisine: American

Calories: 290

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 cup sour cream
• 1 cup blueberries (fresh or frozen) If using frozen blueberries, there's no need to thaw them.
• 2 cups all-purpose flour
• 1 cup sugar
• 1/2 cup butter, softened Make sure the butter is at room temperature for easy creaming.
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon

Crumb Topping

• 1/2 cup brown sugar
• 1/2 cup flour
• 1/4 cup butter, melted

Method

 

Preparation

1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
2. In a bowl, cream together the softened butter and sugar until light and fluffy.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In another bowl, mix the flour, baking powder, baking soda, salt, and cinnamon. Gradually add this to the creamy mixture, alternating with sour cream until well combined.
5. Gently fold in the blueberries.
6. Pour the batter into the prepared pan.
7. For the crumb topping, mix brown sugar, flour, and melted butter until crumbly, then sprinkle over the batter.

Baking

1. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
2. Let cool before slicing.

Notes

You can serve warm or at room temperature. For an extra sweet touch, a drizzle of vanilla glaze on top is recommended. Store leftovers in an airtight container at room temperature for up to 3 days, refrigerate for about a week, or freeze for up to 3 months. Customize with nuts or other fruits if desired.