Sour Cream Blueberry Coffee Cake

If you’re in the mood for a sweet treat that’s both moist and flavorful, this Sour Cream Blueberry Coffee Cake is everything you’ve been craving. Picture this: a soft, tender cake studded with juicy blueberries, topped with a crumbly, golden-brown streusel that gives you that perfect bite of sweet, crunchy goodness. And the best part? The sour cream gives the cake a rich, melt-in-your-mouth texture that makes it feel like you’re indulging in something extra special. Trust me, you’re going to want to make this again and again.

Why You’ll Love Sour Cream Blueberry Coffee Cake

• Moist & Flavorful: The addition of sour cream keeps the cake ultra-moist, while the blueberries burst with freshness in every bite.
• Crispy Streusel Topping: The crumbly streusel adds just the right amount of texture to balance out the soft cake.
• Perfect for Breakfast or Dessert: It’s a delicious treat for your morning coffee or a sweet after-dinner bite. This cake is versatile and fits any occasion!
• Easy to Make: With simple ingredients and a straightforward method, this is a recipe you’ll want to add to your regular baking rotation.

Ingredients

This cake uses simple ingredients, many of which you probably already have on hand, but they come together to make something truly special:

For the Cake:

• All-Purpose Flour: The base for this cake, giving it structure and texture.
• Baking Powder: To help the cake rise to perfection.
• Salt: A little salt goes a long way in balancing out the sweetness.
• Butter: Adds richness and flavor to the cake.
• Granulated Sugar: Sweetens the cake just right.
• Sour Cream: The secret ingredient that keeps this cake moist and tender, adding a slight tang to balance the sweetness.
• Eggs: For binding everything together and adding a fluffy texture.
• Vanilla Extract: A splash of vanilla adds that warm, comforting aroma and flavor.
• Fresh or Frozen Blueberries: The star of the cake—those juicy, sweet little gems burst with flavor in every bite.

For the Streusel Topping:

• All-Purpose Flour: To create the perfect streusel base.
• Brown Sugar: For that deep, caramel-like sweetness that complements the blueberries.
• Cinnamon: A touch of cinnamon adds warmth and spice.
• Butter: To bring everything together into a crumbly topping that will bake up golden and crispy.

Instructions

Making this coffee cake is easier than you think! Let’s dive into the steps:

Step 1: Preheat & Prepare Your Pan

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.

Step 2: Make the Streusel Topping

In a small bowl, combine flour, brown sugar, and cinnamon. Add in the butter and use a fork or your fingers to mix until the mixture resembles coarse crumbs. Set aside.

Step 3: Make the Cake Batter

In a medium bowl, whisk together the flour, baking powder, and salt. In a separate bowl, beat the butter and granulated sugar together until light and fluffy, about 2-3 minutes. Add in the eggs, one at a time, followed by the vanilla extract.

Next, alternately add the dry flour mixture and the sour cream, starting and ending with the flour mixture. Stir in the blueberries gently, being careful not to smash them.

Step 4: Assemble the Cake

Pour the cake batter into the prepared cake pan. Evenly spread the batter with a spatula. Then, sprinkle the streusel topping generously over the cake batter.

Step 5: Bake to Perfection

Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean or with just a few crumbs. The top should be golden brown and slightly firm to the touch.

Step 6: Cool & Serve

Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Slice and serve!

Nutrition Facts

Note: These values are approximate and based on standard ingredients.

Servings: 8
Calories per serving: Approximately 300-350 calories

How to Serve Sour Cream Blueberry Coffee Cake

• With Coffee or Tea: This cake pairs perfectly with your morning coffee or a hot cup of tea. It’s the ultimate treat for breakfast or brunch!
• With Fresh Cream: Top a slice with a dollop of whipped cream for an indulgent touch, or serve with a scoop of vanilla ice cream for a dessert twist.
• With Fresh Berries: Garnish the cake with fresh berries to add even more fruity flavor and a pop of color.

Additional Tips

• Use Frozen Blueberries: If fresh blueberries aren’t available, frozen will work just as well. Just don’t thaw them—add them straight to the batter to prevent them from turning the cake batter purple.
• Make It Gluten-Free: You can substitute the all-purpose flour with a 1:1 gluten-free flour blend for a gluten-free version of this cake.
• Add a Zesty Twist: For a fun twist, you can add a teaspoon of lemon zest to the cake batter for a burst of citrus flavor.
• Store Leftovers: Store leftover cake in an airtight container at room temperature for up to 3 days. It also freezes well for up to 3 months—just wrap it tightly in plastic wrap and foil before freezing.

FAQ Section

Q1: Can I use a different fruit instead of blueberries?
A1: Yes! You can swap out the blueberries for raspberries, blackberries, or even diced strawberries for a different fruit flavor. Just be mindful of the moisture content in the fruit.

Q2: Can I make this ahead of time?
A2: Absolutely! You can make the cake the night before and store it at room temperature in an airtight container. It will stay fresh and delicious for a couple of days.

Q3: Can I make this cake in a different pan size?
A3: Yes! You can use an 8×8-inch square pan or even a muffin tin if you prefer individual servings. Just keep an eye on the baking time, as it might vary slightly.

Q4: Can I skip the streusel topping?
A4: While the streusel adds a nice crunch and flavor, you can definitely make the cake without it if you prefer a simpler version. It will still be delicious!

Q5: Can I use non-fat sour cream?
A5: Yes, you can use non-fat sour cream if you’d like to reduce the fat content, but full-fat sour cream will give you the richest flavor and texture.

Q6: How do I know when the cake is done?
A6: Insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is done. If it’s sticky with batter, bake it for a few more minutes.

Q7: Can I make this cake vegan?
A7: You can make a vegan version by substituting the eggs with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) and using dairy-free butter and sour cream.

Q8: Can I use cake flour instead of all-purpose flour?
A8: Yes, you can use cake flour for a softer, lighter texture, but you may need to adjust the quantity slightly since cake flour is finer than all-purpose flour.

Q9: Can I freeze this cake?
A9: Yes, you can freeze this coffee cake! Wrap it tightly in plastic wrap and foil, and freeze for up to 3 months. Let it thaw at room temperature before serving.

Q10: Can I add nuts to the streusel topping?
A10: Yes! Chopped pecans or walnuts would be a delicious addition to the streusel, giving it a nice nutty crunch.

Conclusion

This Sour Cream Blueberry Coffee Cake is the perfect combination of sweetness, richness, and fruitiness, with a crunchy streusel topping that everyone will love. It’s simple to make, incredibly satisfying, and the ideal way to brighten up your breakfast, brunch, or dessert spread. Whether you’re treating yourself or sharing with friends and family, this cake is sure to be a hit. Enjoy every bite!

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