Why Blueberry Sour Cream Coffee Cake is a Must-Try

The magic of Blueberry Sour Cream Coffee Cake lies in its perfect balance of textures and flavors. The sour cream ensures a tender, moist crumb, while the blueberries add natural sweetness and a pop of color. According to King Arthur Baking, sour cream is a secret weapon in baking, adding moisture and a subtle tang that elevates cakes. This recipe is versatile, beginner-friendly, and adaptable for any occasion.

Image Placeholder 1: A close-up of a freshly baked Blueberry Sour Cream Coffee Cake, showcasing the golden streusel topping and visible blueberry bursts. Use soft, warm lighting to evoke coziness. Preferred colors: golden browns, deep blues, and creamy whites.

Ingredients

  • For the Cake:
    • 1 ½ cups all-purpose flour
    • 1 tsp baking powder
    • ½ tsp baking soda
    • ¼ tsp salt
    • ½ cup unsalted butter, softened
    • ¾ cup granulated sugar
    • 2 large eggs
    • 1 cup sour cream
    • 1 tsp vanilla extract
    • 1 ½ cups fresh or frozen blueberries (if frozen, do not thaw)
  • For the Streusel Topping:
    • ½ cup all-purpose flour
    • ¼ cup brown sugar
    • ¼ cup granulated sugar
    • ½ tsp cinnamon
    • ¼ cup unsalted butter, melted

Pro Tip: Use fresh blueberries for the best flavor, but frozen ones work well too. Toss them in a bit of flour to prevent sinking during baking, as suggested by Sally’s Baking Addiction.

Step-by-Step: How to Make Coffee Cake

Follow these simple steps to create a moist coffee cake that will impress everyone:

  1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease a 9-inch round or square baking pan.
  2. Make the Streusel: In a small bowl, mix flour, brown sugar, granulated sugar, and cinnamon. Stir in melted butter until crumbly. Set aside.
  3. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  4. Cream Butter and Sugar: In a large bowl, beat butter and sugar until light and fluffy (about 2-3 minutes). Add eggs one at a time, then mix in sour cream and vanilla.
  5. Combine Wet and Dry: Gradually add dry ingredients to the wet mixture, mixing until just combined. Gently fold in blueberries.
  6. Assemble and Bake: Spread the batter into the prepared pan. Sprinkle the streusel evenly on top. Bake for 35-40 minutes or until a toothpick comes out clean.
  7. Cool and Serve: Let the cake cool for 10 minutes before slicing. Serve warm or at room temperature.

Tips for the Best Coffee Cake

To ensure your blueberry coffee cake is a hit, keep these tips in mind:

  • Don’t Overmix: Overmixing the batter can lead to a dense cake. Mix until just combined for a light, fluffy texture.
  • Room Temperature Ingredients: Use room-temperature butter, eggs, and sour cream for a smoother batter, as recommended by Bon Appétit.
  • Customize the Streusel: Add chopped pecans or almonds to the streusel for extra crunch.
  • Storage: Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.

Serving Suggestions

This easy coffee cake recipe is versatile and pairs well with:

  • A hot cup of coffee or tea for breakfast.
  • A scoop of vanilla ice cream for a decadent dessert.
  • Fresh berries or whipped cream for an elegant brunch spread.

Actionable Takeaway: Host a spring brunch and serve this blueberry breakfast cake as the star. Pair it with a mimosa bar for a memorable gathering.

Conclusion:

This Blueberry Sour Cream Coffee Cake is more than just a recipe—it’s a celebration of simple ingredients and comforting flavors. With its moist texture, sweet-tart blueberries, and crunchy streusel, it’s sure to become a favorite. Try this recipe today and share it with your loved ones. Have tips or variations? Drop them in the comments below! For more coffee cake inspiration, check out Butternut Bakery.

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