Why Make This Recipe
Sour Cream Blueberry Coffee Cake is a delightful treat that’s perfect for breakfast or as a snack. The combination of creamy sour cream and fresh blueberries creates a moist and flavorful cake. It’s easy to make and always a crowd-pleaser, making it a great addition to any gathering. Whether you’re having guests over or just want something sweet for yourself, this recipe is sure to impress.
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 and flour a 9×13 inch baking pan.
- In a bowl, mix together the flour, baking powder, baking soda, and salt.
- In a separate 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 extract and sour cream.
- Gradually add the flour mixture into the wet mixture until just combined.
- Gently fold in the blueberries.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving.
How to Serve Sour Cream Blueberry Coffee Cake
Serve the coffee cake warm or at room temperature. You can sprinkle a bit of powdered sugar on top for a nice finish. It pairs well with coffee or tea and makes a wonderful treat for brunch or afternoon snack.
How to Store Sour Cream Blueberry Coffee Cake
To store leftovers, place the coffee cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can wrap it tightly in plastic wrap and freeze it for up to 3 months. Thaw in the fridge overnight before serving.
Tips to Make Sour Cream Blueberry Coffee Cake
- Use fresh blueberries for the best flavor, but frozen blueberries can also work. If using frozen, do not thaw them beforehand to prevent the batter from turning blue.
- Make sure your butter is softened to room temperature for easier mixing.
- For extra flavor, you can add lemon zest to the batter.
Variation
You can add a crumb topping made of flour, sugar, and butter for a crunchy texture on top. Another variation is to use other berries like raspberries or blackberries instead of blueberries.
FAQs
Can I make this cake ahead of time?
Yes, you can make this cake a day in advance. Just store it covered at room temperature.
Can I use Greek yogurt instead of sour cream?
Yes, Greek yogurt can be substituted for sour cream in this recipe.
What can I serve with this coffee cake?
This coffee cake pairs well with coffee, tea, or a glass of milk, and would also be great with yogurt or fresh fruit on the side.
Sour Cream Blueberry Coffee Cake
Ingredients
Cake Ingredients
- 1 cup sour cream Use regular sour cream for the best flavor.
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened Make sure it is at room temperature.
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ cups fresh blueberries Fresh blueberries are recommended, frozen can be used without thawing.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease and flour a 9x13 inch baking pan.
- In a bowl, mix together the flour, baking powder, baking soda, and salt.
- In a separate 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 extract and sour cream.
- Gradually add the flour mixture into the wet mixture until just combined.
- Gently fold in the blueberries.
- Pour the batter into the prepared pan and spread evenly.
Baking
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving.
