Blueberry Sour Cream Coffee Cake Recipe

blueberry sour cream coffee cake recipe

Craving a delicious treat to pair with your morning coffee or afternoon tea? Look no further than this mouthwatering blueberry sour cream coffee cake recipe. Packed with juicy blueberries and a rich sour cream batter, this cake is sure to become a new favorite in your baking repertoire.

Blueberry Sour Cream Coffee Cake Recipe

Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 1/2 cup sour cream
– 2 eggs
– 1 tsp vanilla extract
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/4 tsp salt
– 1 1/2 cups fresh blueberries
– 1/4 cup brown sugar
– 1/2 tsp cinnamon

Instructions Step by Step:
1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a medium bowl, cream together the butter and sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream.
6. Fold in the blueberries gently to avoid breaking them.
7. In a small bowl, mix the brown sugar and cinnamon together.
8. Pour half of the batter into the prepared cake pan and sprinkle half of the brown sugar mixture over the batter.
9. Add the remaining batter on top and sprinkle the remaining brown sugar mixture over the batter.
10. Using a knife, swirl the batter and sugar mixture together.
11. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
12. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Tips:
For a twist on this classic recipe, try using raspberries or blackberries instead of blueberries for a different flavor profile. You can also add a streusel topping made from flour, brown sugar, and butter for a crunchy texture.
To keep your blueberry sour cream coffee cake fresh, store it in an airtight container at room temperature for up to 3 days. You can also freeze individual slices for up to 3 months and thaw them in the refrigerator before serving.
Serve this cake warm with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert option.

In conclusion, this blueberry sour cream coffee cake is a delightful treat that is perfect for any occasion. Whether you enjoy it for breakfast, dessert, or a midday snack, this cake is sure to impress. Give this recipe a try and savor the sweet and tangy flavors of blueberries and sour cream in every bite.