Sour Cream Blueberry Coffee Cake
A delightful coffee cake featuring creamy sour cream and fresh blueberries, perfect for breakfast or as a snack.
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.
Notes
Serve warm or at room temperature. Sprinkle powdered sugar on top for a nice finish. Pairs well with coffee or tea. Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
