If you’re looking for a delightful treat to accompany your morning coffee or an afternoon pick-me-up, look no further than this Blueberry Sour Cream Coffee Cake. This cake is a perfect blend of moist, tender crumb and bursts of juicy blueberries, making each slice an absolute joy. The addition of sour cream elevates the texture, contributing to a rich and buttery flavor profile. Top it off with a crunchy pecan and cinnamon streusel, and you’ve got a show-stopping dessert that’s sure to impress.
Why This Blueberry Sour Cream Coffee Cake Stands Out
This Blueberry Sour Cream Coffee Cake is more than just a delicious cake; it’s a celebration of flavors and textures. The sour cream helps keep the cake moist and tender, while the blueberries provide a natural sweetness and freshness. The brown sugar and cinnamon topping adds a delightful crunch, making each bite a perfect balance of creamy, fruity, and crunchy. Whether you’re serving it at brunch or enjoying a slice with your coffee, this cake is bound to become a favorite in your household.
Ingredient Notes
- Butter: 1 cup of softened butter provides a rich flavor and helps create a tender crumb.
- White Sugar: 2 cups of white sugar lend sweetness and moisture to the cake.
- Eggs: 2 large eggs act as a binder, giving the cake structure.
- Sour Cream: 1 cup of sour cream adds moisture, richness, and a slight tanginess.
- Vanilla Extract: 1 teaspoon of vanilla extract enhances the overall flavor profile.
- All-Purpose Flour: 1 ¾ cups of all-purpose flour provides the necessary structure for the cake.
- Baking Powder: 1 teaspoon of baking powder helps the cake rise to perfection.
- Salt: ¼ teaspoon of salt balances the sweetness and enhances flavor.
- Blueberries: 1 ½ cups of fresh or frozen blueberries add bursts of flavor and color.
- Brown Sugar: ½ cup of brown sugar in the streusel topping adds sweetness and moisture.
- Cinnamon: 1 teaspoon of ground cinnamon provides a warm, comforting spice.
- Pecans: ½ cup of chopped pecans adds a delightful crunch and nuttiness.
- Confectioners’ Sugar: For dusting, this adds a lovely finishing touch.
Equipment Breakdown
- Mixing Bowls: Essential for mixing ingredients together.
- Electric Mixer: A stand mixer or hand mixer will make creaming the butter and sugar effortless.
- Measuring Cups and Spoons: Accurate measurements are crucial for baking.
- 9×13-inch Baking Pan: The ideal size for this coffee cake.
- Rubber Spatula: Perfect for scraping down the sides of the mixing bowl.
- Cooling Rack: Allows the cake to cool evenly after baking.
Make Blueberry Sour Cream Coffee Cake: A Simple Method
Step 1: Preheat Your Oven
Begin by preheating your oven to 350°F (175°C). This ensures that your cake bakes evenly and thoroughly.
Step 2: Prepare the Baking Pan
Grease a 9×13-inch baking pan with butter or line it with parchment paper for easy removal.
Step 3: Cream Butter and Sugar
In a large mixing bowl, cream together 1 cup of softened butter and 2 cups of white sugar using an electric mixer. Beat until the mixture is light and fluffy, about 3-4 minutes.
Step 4: Add Eggs and Sour Cream
Add 2 large eggs, one at a time, mixing well after each addition. Then, stir in 1 cup of sour cream and 1 teaspoon of vanilla extract until well combined.
Step 5: Combine Dry Ingredients
In a separate bowl, whisk together 1 ¾ cups of all-purpose flour, 1 teaspoon of baking powder, and ¼ teaspoon of salt.
Step 6: Mix Dry Ingredients into Wet Ingredients
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix.
Step 7: Fold in Blueberries
Gently fold in 1 ½ cups of fresh or frozen blueberries, ensuring they are evenly distributed throughout the batter.
Step 8: Prepare the Streusel Topping
In a small bowl, combine ½ cup of brown sugar, 1 teaspoon of ground cinnamon, and ½ cup of chopped pecans. Mix until well combined.
Step 9: Layer the Cake
Spread half of the cake batter into the prepared baking pan. Sprinkle half of the streusel topping over the batter. Then, add the remaining batter on top, followed by the rest of the streusel.
Step 10: Bake the Cake
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Step 11: Cool and Dust
Allow the cake to cool in the pan for about 10 minutes before transferring it to a cooling rack. Once fully cooled, dust with confectioners’ sugar for a beautiful presentation.
Dietary Swaps & Alternatives
- For a dairy-free version, substitute the butter with coconut oil and the sour cream with a dairy-free yogurt.
- Use whole wheat flour instead of all-purpose flour for a healthier option.
- Replace the eggs with flaxseed meal or applesauce for a vegan cake.
- For a nut-free option, omit the pecans or substitute with sunflower seeds.
Pro Perspective
This Blueberry Sour Cream Coffee Cake is a versatile recipe that can easily be modified to suit your taste. Feel free to experiment with different fruits such as raspberries or peaches for a seasonal twist. Additionally, serving the cake warm with a scoop of vanilla ice cream can elevate it to a decadent dessert option.
Store, Freeze & Reheat
To store leftover cake, cover it tightly with plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. For longer storage, freeze slices of the Blueberry Sour Cream Coffee Cake in an airtight container for up to 3 months. To reheat, simply warm slices in the microwave for about 15-20 seconds or in a preheated oven at 350°F (175°C) for 10 minutes.
Your Questions, Answered
Can I use frozen blueberries in this cake?
Yes, frozen blueberries work perfectly in this recipe! Just fold them in while they are still frozen to prevent them from bleeding into the batter.
Can I make this coffee cake ahead of time?
Absolutely! You can prepare the batter the night before, cover it, and refrigerate it. Just give it a quick stir before baking the next day.
How do I know when the cake is done?
The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Keep an eye on it towards the end of the baking time to avoid overbaking.
What can I serve with the coffee cake?
This cake pairs beautifully with a cup of coffee or tea. You can also serve it with whipped cream or a scoop of vanilla ice cream for a delightful dessert.
Quick Weeknight Wins
Before You Go
If you’re ready to indulge in a slice of warm, buttery goodness, this Blueberry Sour Cream Coffee Cake is calling your name. With its easy preparation and delightful flavors, it’s the perfect addition to any gathering or a simple family treat. So grab your ingredients, preheat that oven, and get ready to enjoy a slice of happiness!
Blueberry Sour Cream Coffee Cake
Ingredients
- 1 cup Butter softened
- 2 cups White Sugar
- 2 large Eggs
- 1 cup Sour Cream
- 1 teaspoon Vanilla Extract
- 1 ¾ cups All-Purpose Flour
- 1 teaspoon Baking Powder
- ¼ teaspoon Salt
- 1 ½ cups Blueberries fresh or frozen
- ½ cup Brown Sugar for streusel topping
- 1 teaspoon Ground Cinnamon
- ½ cup Chopped Pecans
- 1 amount Confectioners' Sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9x13-inch baking pan with butter or line it with parchment paper.
- Cream together the butter and sugar in a large mixing bowl until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the sour cream and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Gently fold in the blueberries.
- In a small bowl, combine brown sugar, cinnamon, and chopped pecans for the streusel topping.
- Spread half of the cake batter into the prepared pan, sprinkle half of the streusel topping, then add the remaining batter and the rest of the streusel.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool for about 10 minutes before transferring to a cooling rack. Dust with confectioners' sugar before serving.
Equipment
- Mixing bowls
- Electric Mixer
- Measuring cups and spoons
- 9x13 inch Baking Pan
- Rubber spatula
- Cooling rack
Notes
- Store leftover cake in an airtight container at room temperature for up to 3 days.
- For longer storage, freeze slices in an airtight container for up to 3 months.
- Reheat slices in the microwave for about 15-20 seconds or in the oven at 350°F (175°C) for 10 minutes.
