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–+ servings
Melissa williams

Sour Cream Blueberry Coffee Cake

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A deliciously moist and flavorful coffee cake that showcases the sweetness of blueberries and the richness of sour cream, perfect for breakfast or as a snack.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

Wet Ingredients
  • 1 cup sour cream
  • ½ cup unsalted butter, softened Make sure the butter is at room temperature for easier mixing.
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
Dry Ingredients
  • 2 cups all-purpose flour Can substitute with gluten-free flour blend if needed.
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 ½ cups fresh blueberries Fresh blueberries recommended; if using frozen, do not thaw.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla and sour cream.
  5. Gradually mix in the dry ingredients until just combined.
  6. Fold in the blueberries gently to avoid breaking them.
Baking
  1. Pour the batter into the prepared cake pan and spread it evenly.
  2. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
  3. Allow the cake to cool slightly before serving.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 48gProtein: 4gFat: 14gSaturated Fat: 8gSodium: 150mgFiber: 1gSugar: 20g

Notes

Serve warm or at room temperature with coffee or tea. For a special touch, dust with powdered sugar or serve with whipped cream.

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