why make this recipe
Sour Cream Blueberry Coffee Cake is not just a treat; it’s a delicious way to start your day or enjoy a cozy afternoon. The tangy sour cream makes the cake incredibly moist and soft, while the blueberries add a burst of flavor. It’s simple to make and perfect for sharing with friends and family. Plus, it pairs beautifully with a hot cup of coffee or tea!
how to make Sour Cream Blueberry Coffee Cake
Ingredients:
- 1 cup sour cream
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh blueberries
- 1 tablespoon lemon juice
- 1 teaspoon cinnamon (optional, for topping)
Directions:
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the sour cream and vanilla extract until well combined.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Gently fold in the blueberries and lemon juice.
- Pour the batter into the prepared cake pan and spread it evenly.
- If desired, sprinkle cinnamon on top for extra flavor.
- Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Enjoy your coffee cake!
how to serve Sour Cream Blueberry Coffee Cake
This coffee cake is best served warm or at room temperature. You can slice it into wedges and serve it plain or with a dusting of powdered sugar on top. It also goes wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.
how to store Sour Cream Blueberry Coffee Cake
To store your Sour Cream Blueberry Coffee Cake, place it in an airtight container. It can be kept at room temperature for up to 2 days. If you want to keep it fresh longer, you can refrigerate it for up to a week. You can also freeze the cake by wrapping it tightly in plastic wrap and then placing it in a freezer-safe bag for up to 3 months. Just thaw it in the fridge before serving!
tips to make Sour Cream Blueberry Coffee Cake
- Make sure your butter is softened before mixing. This will help create a fluffy texture.
- Don’t overmix the batter after adding the flour; this can make the cake tough. Mix until just combined.
- Use fresh blueberries for the best flavor. If using frozen blueberries, do not thaw them before adding to the batter.
- For a fun twist, add chopped nuts or a sprinkle of oats on top before baking for added crunch.
variation
You can customize this coffee cake by adding different fruits, such as raspberries or chopped strawberries. You can also try using a flavored yogurt instead of sour cream for a different taste. If you prefer, you can leave out the cinnamon or add your favorite spices like nutmeg or ginger.
FAQs
Can I use non-dairy sour cream for this recipe?
Yes, you can substitute non-dairy sour cream or a similar product.
What can I do if I don’t have fresh blueberries?
You can use frozen blueberries; just do not thaw them before adding to the batter.
Can I make this coffee cake ahead of time?
Absolutely! You can bake it a day in advance, and it will taste just as delicious. Just store it in an airtight container.
Sour Cream Blueberry Coffee Cake
Ingredients
For the cake
- 1 cup sour cream Use full-fat for best results.
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened Ensure butter is at room temperature.
- 2 large eggs At room temperature.
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh blueberries Do not thaw if using frozen blueberries.
- 1 tablespoon lemon juice Freshly squeezed for best flavor.
- 1 teaspoon cinnamon (optional, for topping) Adds a nice flavor if desired.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the sour cream and vanilla extract until well combined.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Gently fold in the blueberries and lemon juice.
- Pour the batter into the prepared cake pan and spread it evenly.
- If desired, sprinkle cinnamon on top for extra flavor.
Baking
- Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.