why make this recipe
Sour Cream Blueberry Coffee Cake is a delicious treat that brings together the richness of sour cream and the sweetness of fresh blueberries. This cake is perfect for breakfast, brunch, or even as a snack. It is moist, flavorful, and easy to make, making it an excellent choice for both novice and experienced bakers. Plus, it’s great for sharing with family and friends!
how to make Sour Cream Blueberry Coffee Cake
Ingredients:
- 1 cup sour cream
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups fresh blueberries
Directions:
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla and sour cream.
- Gradually mix in the dry ingredients until just combined.
- Fold in the blueberries gently to avoid breaking them.
- Pour the batter into the prepared cake pan and spread it evenly.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool slightly before serving. Enjoy your coffee cake!
how to serve Sour Cream Blueberry Coffee Cake
You can serve this coffee cake warm or at room temperature. It goes wonderfully with a cup of coffee or tea. For a special touch, consider dusting it with powdered sugar or serving it with whipped cream.
how to store Sour Cream Blueberry Coffee Cake
To store this cake, keep it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week. Alternatively, you can freeze the cake wrapped tightly in plastic wrap for up to 3 months. Just be sure to thaw it completely before serving.
tips to make Sour Cream Blueberry Coffee Cake
- Make sure your butter is softened to room temperature for easier mixing.
- Use fresh blueberries for the best flavor, but if you must use frozen ones, do not thaw them before adding to the batter.
- Avoid over-mixing the batter to ensure the cake stays tender and light.
variation
You can add a crumb topping to the cake using a mixture of flour, sugar, and butter for an extra crunch. Additionally, try substituting lemon zest in the batter for a refreshing citrus flavor.
FAQs
1. Can I use other fruits instead of blueberries?
Yes, you can substitute other berries like raspberries or strawberries, or even use diced apples or peaches.
2. How can I make this recipe gluten-free?
You can replace the all-purpose flour with a gluten-free flour blend. Make sure to check that your other ingredients are also gluten-free.
3. Is it necessary to use sour cream?
Sour cream adds moisture and richness to the cake, but you can substitute it with plain yogurt if needed.
Sour Cream Blueberry Coffee Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla and sour cream.
- Gradually mix in the dry ingredients until just combined.
- Fold in the blueberries gently to avoid breaking them.
- Pour the batter into the prepared cake pan and spread it evenly.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool slightly before serving.
