There’s something simply magical about a slice of blueberry sour cream coffee cake. It’s the kind of treat that brings back warm, cozy memories of Sunday mornings spent with family, the air filled with the sweet aroma of baking. I remember my grandma whipping this up in her kitchen, and as soon as that golden cake came out of the oven, we could hardly wait to dig in! The moistness from the sour cream and the burst of juicy blueberries create a delightful harmony that’s just irresistible. Trust me, once you take your first bite, you’ll understand why this cake has become a beloved classic in my home. It’s perfect for breakfast, an afternoon snack, or even dessert—any time is a good time for this scrumptious coffee cake!
Ingredients for Blueberry Sour Cream Coffee Cake
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh blueberries
- 1/2 cup brown sugar
- 1/4 cup chopped walnuts (optional)
How to Prepare Blueberry Sour Cream Coffee Cake
Preheat and Prepare
First things first, you’ll want to preheat your oven to 350°F (175°C). While that’s warming up, grab your mixing bowls and get everything ready to go. It’s all about setting yourself up for success, right? Make sure you have a greased 9-inch round cake pan at the ready because this is where all the magic is going to happen!
Mixing the Batter
Now, let’s get to the fun part! In a big bowl, cream together the softened butter and sugar until it’s light and fluffy—this is where the cake gets its luscious texture. Once that’s done, add in the eggs, sour cream, and vanilla extract. Mix it all together until it’s smooth and heavenly. Trust me, the aroma alone is enough to make your taste buds dance!
Combining Dry Ingredients
In another bowl, combine the all-purpose flour, baking powder, baking soda, and salt. This step is super important! Mixing the dry ingredients separately helps ensure that everything gets evenly distributed in the batter. You don’t want any surprises when you bite into your cake, right?
Folding in Blueberries and Pouring Batter
Now it’s time to gently fold in those fresh blueberries. Careful now—don’t squish them! You want those little bursts of juicy goodness intact. After that, pour the batter into your prepared cake pan and spread it out evenly. Just look at that beautiful blue hue; it’s already looking scrumptious!
Adding Topping and Baking
Before we pop it in the oven, let’s add the finishing touch! In a small bowl, mix together the brown sugar and chopped walnuts (if you’re using them) and sprinkle it over the batter. This will create a delightful crunchy topping. Now, bake your cake for 40-45 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. Let it cool a bit before serving, and get ready for some serious cake love!
Tips for Success
Alright, let’s make sure your blueberry sour cream coffee cake turns out absolutely perfect! First, always use fresh blueberries—they really make a difference in flavor and moisture. If you’re using frozen ones, toss them in a bit of flour before adding to the batter to help prevent them from sinking. Also, be careful not to overmix the batter; just stir until everything is combined. This keeps the cake light and fluffy! And here’s a little secret: letting your butter come to room temperature before creaming it with sugar gives you that ideal texture. Lastly, don’t skip the cooling step—letting the cake cool for at least 15 minutes in the pan before transferring it to a wire rack helps it set up beautifully. Trust me, these little tips will take your coffee cake to the next level!
Nutritional Information Disclaimer
Just a quick note about the nutritional information for this blueberry sour cream coffee cake! Keep in mind that the values can vary quite a bit depending on the specific ingredients and brands you use. So while I’ve provided some general numbers to give you an idea, the precise values might not be spot on. Always feel free to adjust according to your own dietary needs and preferences. Happy baking!
FAQ About Blueberry Sour Cream Coffee Cake
Can I substitute Greek yogurt for sour cream?
Absolutely! Greek yogurt is a fantastic substitute for sour cream in this recipe. It will still keep the cake moist and add that lovely tangy flavor. Just use the same amount as you would sour cream.
How should I store leftovers?
If you happen to have any leftovers (which is rare in my house!), store them in an airtight container at room temperature for up to 2 days. If you want to keep it longer, pop it in the fridge where it’ll stay fresh for about a week.
Can I freeze this coffee cake?
Yes! Freezing this blueberry sour cream coffee cake is a great way to save some for later. Just wrap individual slices tightly in plastic wrap and then place them in a freezer-safe bag. They can be frozen for up to 3 months. When you’re ready to enjoy, simply thaw in the fridge overnight.
What’s the best way to serve this cake?
I love serving this cake with a hot cup of coffee or tea—it’s the perfect pairing! For a little extra indulgence, you could top it with a dollop of whipped cream or a sprinkle of powdered sugar. Yum!
What if I don’t have fresh blueberries?
No worries! You can use frozen blueberries as a substitute. Just make sure to toss them in a little flour first to prevent them from sinking to the bottom of the cake during baking. They’ll work just fine and still give you that delicious burst of flavor!
Why You’ll Love This Recipe
- It’s incredibly moist thanks to the sour cream, ensuring every bite is packed with flavor.
- Quick and easy to prepare, making it perfect for busy mornings or spontaneous gatherings.
- The burst of fresh blueberries adds a delightful sweetness that complements the rich cake.
- Versatile enough to be enjoyed for breakfast, dessert, or as a lovely afternoon snack.
- The crunchy topping of brown sugar and walnuts takes the texture to a whole new level!
- This recipe is a family favorite that’s sure to impress friends and loved ones alike.
- It’s a delightful way to use up fresh blueberries when they’re in season!
Storage & Reheating Instructions
Once you’ve enjoyed this delightful blueberry sour cream coffee cake, you might have some leftovers (if you’re lucky!). To keep the cake fresh, store it in an airtight container at room temperature for up to 2 days. If you want it to last a little longer, you can pop it in the fridge, where it’ll stay good for about a week. Just make sure it’s well-sealed to prevent it from drying out!
Now, if you’re ready to indulge in a slice after a couple of days, you can reheat it for that fresh-out-of-the-oven feel! Just pop a slice in the microwave for about 10-15 seconds. You’ll want to keep a close eye on it, so it doesn’t get too hot. Alternatively, you can warm it up in the oven at 350°F (175°C) for about 5-10 minutes. This will bring back that lovely moistness and make the blueberries all juicy again. Enjoy your cake all over again!
Serving Suggestions
This blueberry sour cream coffee cake is a delightful treat on its own, but pairing it with the right beverage can elevate your experience even further! I love enjoying a slice with a steaming cup of freshly brewed coffee; the rich flavors complement each other beautifully. If you’re in the mood for something a bit lighter, a cup of herbal tea works wonders too. For a special touch, try adding a dollop of whipped cream or a light dusting of powdered sugar on top. Trust me, it’s the perfect way to savor every bite!
Drucken
Blueberry Sour Cream Coffee Cake: 7 Reasons to Indulge
- Gesamtzeit: 1 hour
- Ertrag: 8 servings 1x
- Ernährung: Vegetarisch
Beschreibung
A moist and flavorful coffee cake featuring blueberries and sour cream.
Zutaten
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh blueberries
- 1/2 cup brown sugar
- 1/4 cup chopped walnuts (optional)
Anweisungen
- Preheat your oven to 350°F (175°C).
- In a bowl, cream together butter and sugar.
- Add eggs, sour cream, and vanilla; mix well.
- In another bowl, combine flour, baking powder, baking soda, and salt.
- Gradually add dry ingredients to wet ingredients.
- Fold in blueberries gently.
- Pour batter into a greased 9-inch round cake pan.
- In a small bowl, mix brown sugar and walnuts; sprinkle over batter.
- Bake for 40-45 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
- Use fresh blueberries for the best flavor.
- Store leftovers in an airtight container.
- This cake pairs well with coffee or tea.
- Prep Time: 15 minutes
- Kochen Zeit: 45 minutes
- Kategorie: Dessert
- Methode: Baking
- Küche: American
Ernährung
- Portionsgröße: 1 slice
- Kalorien: 250
- Zucker: 15g
- Natrium: 180mg
- Fett: 10g
- Gesättigte Fettsäuren: 5g
- Ungesättigte Fette: 3g
- Trans Fat: 0g
- Kohlenhydrate: 37g
- Faser: 1g
- Protein: 3g
- Cholesterin: 40mg
Keywords: blueberry sour cream coffee cake
