Sour Cream Blueberry Coffee Cake
A deliciously moist and flavorful cake made with sour cream and fresh blueberries, perfect for breakfast or a cozy afternoon treat.
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.
Notes
Best served warm or at room temperature with a dusting of powdered sugar or a scoop of vanilla ice cream. Store in an airtight container; lasts for up to 2 days at room temperature or up to a week in the refrigerator. Can be frozen for up to 3 months.
Nutrition
Serving: 1gCalories: 280kcalCarbohydrates: 38gProtein: 4gFat: 12gSaturated Fat: 7gSodium: 150mgFiber: 1gSugar: 15g
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