Sour Cream Blueberry Coffee Cake

Sour Cream Blueberry Coffee Cake

Introduction

Sour Cream Blueberry Coffee Cake is a delightful treat you can enjoy for breakfast, brunch, or as a snack. It’s moist, sweet, and packed with juicy blueberries that burst with flavor. This cake pairs perfectly with a cup of coffee or tea, making it a great choice for sharing with friends or family.

Why Make This Recipe

Making Sour Cream Blueberry Coffee Cake is a fun and rewarding experience! The combination of sour cream and blueberries adds moisture and richness to the cake. Plus, it’s simple to make and doesn’t require special baking skills. Whether you’re an experienced baker or a beginner, this recipe is perfect for creating something delicious and impressive.

How to Make Sour Cream Blueberry Coffee Cake

Ingredients:

• 2 cups sugar
• 1 cup butter
• 2 eggs
• 1 cup sour cream
• 1 tsp vanilla
• 1 5/8 cups flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1 cup blueberries
• 1/2 cup brown sugar
• 1/2 cup pecans
• 1 tsp cinnamon
• 1 tbsp powdered sugar

Directions:

1. Preheat oven to 350°F and grease a 9-inch Bundt pan.
2. In a mixing bowl, beat together the sugar, butter, eggs, sour cream, and vanilla until smooth.
3. Add in the flour, baking powder, and salt, mixing until combined.
4. Gently fold in the blueberries to keep them intact.
5. Layer half of the batter into the greased pan, sprinkle half of the brown sugar mixture, then add the remaining batter. Top everything with the rest of the brown sugar.
6. Bake for 1 hour. Let it cool in the pan before transferring it to a plate. Dust with powdered sugar before serving.

How to Serve Sour Cream Blueberry Coffee Cake

You can serve this cake warm or at room temperature. It’s delicious on its own, but you can also add whipped cream or a scoop of ice cream for an extra treat. Enjoy it with a cup of your favorite beverage, like coffee or tea.

How to Store Sour Cream Blueberry Coffee Cake

To store your coffee cake, keep it in an airtight container at room temperature for up to three days. If you want to keep it longer, you can freeze it. Just wrap it well in plastic wrap and then cover it with aluminum foil. It can last in the freezer for about three months.

Tips to Make Sour Cream Blueberry Coffee Cake

1. Make sure your butter is at room temperature for easier mixing.
2. Don’t overmix the batter after adding the flour; this keeps the cake light and fluffy.
3. Use fresh or frozen blueberries for the best flavor. If using frozen, do not thaw them before adding to the batter.

Variation

You can try adding nuts or switching the blueberries for other fruits like raspberries or blackberries. A lemon zest can also add a refreshing flavor twist.

FAQs

1. Can I use low-fat sour cream?
   Yes! Low-fat sour cream works well in this recipe.
2. What if I don’t have a Bundt pan?
   You can use a regular 9×13-inch baking dish. Just keep an eye on the baking time, as it may need to be adjusted.
3. How do I know when the cake is done?
   You can check by inserting a toothpick into the center of the cake. If it comes out clean or with a few crumbs, the cake is ready.
   

   Sour Cream Blueberry Coffee Cake

   Sour Cream Blueberry Coffee Cake is a delightful treat you can enjoy for breakfast, brunch, or as a snack. It's moist, sweet, and packed with juicy blueberries that burst with flavor. This cake pairs perfectly with a cup of coffee or tea, making it a great choice for sharing with friends or family.

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   Ingredients

     

   • 2 cups sugar
   • 1 cup butter
   • 2 eggs
   • 1 cup sour cream
   • 1 tsp vanilla
   • 1 5/8 cups flour
   • 1 tsp baking powder
   • 1/4 tsp salt
   • 1 cup blueberries
   • 1/2 cup brown sugar
   • 1/2 cup pecans
   • 1 tsp cinnamon
   • 1 tbsp powdered sugar

   Instructions

    

   • Preheat oven to 350°F and grease a 9-inch Bundt pan.
   • In a mixing bowl, beat together the sugar, butter, eggs, sour cream, and vanilla until smooth.
   • Add in the flour, baking powder, and salt, mixing until combined.
   • Gently fold in the blueberries to keep them intact.
   • Layer half of the batter into the greased pan, sprinkle half of the brown sugar mixture, then add the remaining batter. Top everything with the rest of the brown sugar.
   • Bake for 1 hour. Let it cool in the pan before transferring it to a plate. Dust with powdered sugar before serving.
   • How to Serve Sour Cream Blueberry Coffee Cake
   • You can serve this cake warm or at room temperature. It’s delicious on its own, but you can also add whipped cream or a scoop of ice cream for an extra treat. Enjoy it with a cup of your favorite beverage, like coffee or tea.
   • How to Store Sour Cream Blueberry Coffee Cake
   • To store your coffee cake, keep it in an airtight container at room temperature for up to three days. If you want to keep it longer, you can freeze it. Just wrap it well in plastic wrap and then cover it with aluminum foil. It can last in the freezer for about three months.
   • Tips to Make Sour Cream Blueberry Coffee Cake
   • Make sure your butter is at room temperature for easier mixing.
   • Don’t overmix the batter after adding the flour; this keeps the cake light and fluffy.
   • Use fresh or frozen blueberries for the best flavor. If using frozen, do not thaw them before adding to the batter.
   • Variation
   • You can try adding nuts or switching the blueberries for other fruits like raspberries or blackberries. A lemon zest can also add a refreshing flavor twist.
   • FAQs
   • Can I use low-fat sour cream?
   • Yes! Low-fat sour cream works well in this recipe.
   • What if I don’t have a Bundt pan?
   • You can use a regular 9x13-inch baking dish. Just keep an eye on the baking time, as it may need to be adjusted.
   • How do I know when the cake is done?
   • You can check by inserting a toothpick into the center of the cake. If it comes out clean or with a few crumbs, the cake is ready.