Delicious Blueberry Sour Cream Coffee Cake Recipe
Welcome, coffee lovers! I’m thrilled to share my recipe for a delicious Blueberry Sour Cream Coffee Cake that will perk up your day. There’s something special about starting your morning with a warm slice of cake and your favorite coffee, isn’t there? The aroma of fresh blueberries, the hint of cinnamon, and the richness of sour cream, all blended together to make this coffee cake an unforgettable experience.
Now, you might be thinking, “Coffee cake for breakfast? Isn’t that too indulgent?” But trust me; this recipe is so easy to make and versatile enough even for picky eaters. It’s moist but not overwhelmingly sweet, so it blends well with any cup of coffee or tea that you prefer. Plus, with fresh blueberries in every bite, it’s a healthy way to add some antioxidants to your morning routine.
Whether you’re hosting brunch or just looking for an easy and delicious breakfast idea that you can enjoy alone, this Blueberry Sour Cream Coffee Cake Recipe will become a regular part of your culinary repertoire. So, let’s dive into the details!
Why You’ll Love This Recipe
Are you looking for a new coffee cake recipe to add to your repertoire? Look no further than this delightful Blueberry Sour Cream Coffee Cake. Trust me when I say, you’ll fall in love with this recipe as soon as you take your first bite.
Here’s why:
First and foremost, this cake is positively bursting with juicy blueberries. There’s something so satisfying about biting into a warm piece of coffee cake that is dotted with fresh blueberries – it’s like a little burst of happiness in every bite.
Secondly, the sour cream lends an unparalleled depth of flavor and moisture to the cake. This ingredient may seem unassuming, but trust me – it’s key to making this cake moist and tender.
Finally, the crumbly cinnamon streusel topping adds the perfect finishing touch to the cake. It’s just the right amount of sweet and crunchy, and pairs effortlessly with the tanginess of the blueberries.
But don’t just take my word for it – try this recipe for yourself and prepare to be blown away by its deliciousness.
Ingredient List
Let’s take a closer look at the ingredient list for this blueberry sour cream coffee cake recipe. Before going to the grocery store, make sure you have everything on hand. This will ensure a smoother baking experience and prevent any mishaps or missing ingredients. Here are the items you’ll need:
Dry Ingredients
- 2 cups of all-purpose flour
- 1 teaspoon of baking powder
- 1 teaspoon of baking soda
- 1/4 teaspoon of salt
- 1/2 teaspoon of cinnamon
Wet Ingredients
- 1/2 cup of unsalted butter, softened
- 1 cup of granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon of vanilla extract
- 1 cup of sour cream
Blueberry Mixture
- 1 and 1/2 cups of fresh blueberries
- Zest from one lemon
Topping Mixture
- 3/4 cup of chopped pecans
- 1/4 cup of granulated sugar
- 2 teaspoons of cinnamon
Tip: Make sure to use fresh blueberries for the best results. Frozen blueberries can be used as a substitute, but they may release excess moisture during baking and cause the cake to become too moist.
The Recipe How-To
Now that you have all the ingredients ready, it’s time to start making this delicious blueberry sour cream coffee cake.
-
Preheat your oven to 350°F (175°C) degrees. Grease a 9-inch square cake pan or a round cake pan with butter.
-
In a bowl, whisk together the flour, baking powder, baking soda and salt until fully combined.
-
In another bowl, cream together the softened butter and granulated sugar until light and fluffy using an electric mixer on medium speed for 3-5 minutes.
-
Add eggs one at a time, then add the vanilla extract, lemon zest and sour cream. Mix until fully combined.
-
Slowly add the dry ingredients mixture while alternating with the milk, a little bit at a time, and mix on low speed until everything is fully mixed in.
-
Using a spatula or spoon, fold in blueberries gently into the batter without overmixing.
-
Pour the batter into the greased pan and smooth out any bumps or air pockets with a spatula or spoon.
-
To make the cinnamon pecan streusel topping, mix together brown sugar, cinnamon, all-purpose flour and chopped pecans in a separate bowl. Add melted butter and mix until fully combined.
-
Sprinkle the streusel topping evenly over the top of the batter.
-
Bake in preheated oven for 35-45 minutes or until golden brown and an inserted toothpick comes out clean.
-
Let it cool off for about 10-15 minutes before adding glaze or powdered sugar on top of it.
Topping with Glaze or Powdered Sugar
To take this blueberry sour cream coffee cake to the next level, you can try adding some additional toppings such as:
-
Lemon Glaze: Mix powdered sugar, lemon juice and lemon zest in a bowl until it forms a thick glaze. Drizzle over the cooled-off cake with a spoon or piping bag.
-
Powdered Sugar: Sift some powdered sugar over the top of the cooled coffee cake using a mesh strainer or shaker.
Serve and Enjoy
Cut the blueberry sour cream coffee cake into slices or squares and serve it at room temperature. This cake can be served anytime of the day: for breakfast, brunch, dessert or even as an afternoon snack. It also pairs well with your preferred hot beverage whether it be tea, coffee or hot cocoa.
Substitutions and Variations
As a barista and a fan of baking, I know that often times people have dietary restrictions or simply wish to experiment with different ingredients. Luckily for you, this Blueberry Sour Cream Coffee Cake Recipe is quite flexible and can easily be modified to fit your specific needs.
For those who are lactose intolerant, fear not! You may substitute the sour cream for an equal amount of plain unsweetened dairy-free yogurt or dairy-free sour cream. The taste will be slightly tangier but still delicious.
If you prefer a healthier version of this cake, there are a few alternatives that you may consider. For example, you may replace half of the all-purpose flour with whole-wheat flour or almond flour for a nuttier flavor. Also, instead of using granulated sugar, try using honey or maple syrup as a natural sweetener.
For individuals who have a nut allergy, feel free to leave out the pecans or substitute them with sliced almonds or pumpkin seeds.
Additionally, if you love lemon-flavored desserts like I do, adding some lemon zest to the batter will give the cake a hint of citrusy freshness. Or, for a more decadent treat, top the cake with a generous drizzle of lemon glaze made from freshly squeezed lemon juice and powdered sugar.
Finally, to take it up another notch, try swapping out the blueberries for other types of berries such as strawberries, raspberries or blackberries. Regardless of your preferences, substitutions and variations can make your Blueberry Sour Cream Coffee Cake unique and perfectly suited to your taste buds!
Serving and Pairing
Ah, the best part of any meal – serving and pairing! Now that you have baked this delicious Blueberry Sour Cream Coffee Cake, it’s time to pair it with an equally delightful beverage and perhaps a dollop of homemade whipped cream.
When it comes to coffee cakes, you can never go wrong with a cup of hot coffee. However, if you’re feeling adventurous, you can try pairing this cake with a latte or cappuccino. The sweetness of the cake will nicely balance out the bitterness of the espresso.
If you’re more of a tea person, try brewing a pot of Earl Grey or Darjeeling. These black teas have a slight citrus note that will complement the lemon zest in the batter.
And don’t forget about cold beverages! This cake goes perfectly with a tall glass of milk or even iced coffee. For an extra special treat, add a shot of caramel or hazelnut syrup to your iced coffee before pouring it over ice.
As for toppings and garnishes, I highly recommend making your own whipped cream using fresh heavy cream and powdered sugar. A dollop or two will add an irresistible sweetness to each slice. You can also sprinkle some chopped pecans on top if you want that extra crunch.
Whether you’re enjoying this Blueberry Sour Cream Coffee Cake for breakfast, afternoon tea, or dessert, there’s no denying that it pairs well with almost anything. So go ahead and get creative with your beverage choices and toppings – the possibilities are endless!
Make-Ahead, Storing and Reheating
One of the best things about the Blueberry Sour Cream Coffee Cake recipe is that it can be made ahead of time and stored for later. After all, who doesn’t love having a treat on hand for unexpected guests, or for those mornings when you’re running late and need a quick breakfast?
To make ahead, bake the blueberry sour cream coffee cake and let it cool completely. Then wrap it tightly in plastic wrap or aluminum foil and store it in the refrigerator for up to five days or in the freezer for up to a month.
To reheat the cake, simply place individual slices on a microwave-safe plate and heat in the microwave for 15-20 seconds. Or you can also reheat it in the oven by placing it in a preheated oven at 350°F for 10-12 minutes.
Now, here’s where things get interesting: Storing the Blueberry Sour Cream Coffee Cake properly will keep it moist and fresh for longer. I always recommend storing this type of cake at room temperature covered tightly with aluminum foil once you have cut into it. Placing it directly in the fridge can dry out the cake quickly.
If you want to take things one step further, try making individual portions of this delicacy – this is perfect if you happen to have leftovers. Slice them up, wrap up each individual piece and store them appropriately – this will give you easy access to these heavenly delights whenever you’re in a mood or have unexpected guests drop by.
In any case, whether reheated or fresh from pan, every bite of this coffee cake recipe will give you that incredibly juicy blueberry goodness paired with that hint of sour cream that makes this cake so special.
Tips for Perfect Results
Now that you know the ingredients and how to make this delicious blueberry sour cream coffee cake, I want to share some tips that will help you get perfect results every time you bake it.
Firstly, to make sure your cake comes out moist and fluffy, do not overmix the batter. Overmixing can lead to a dense and heavy cake. Once all the ingredients are combined, mix for only a few seconds until the batter is just smooth.
Secondly, when adding fresh blueberries to the batter, gently fold them in at the end using a spatula. Do not overmix them into the batter, or they might burst and release too much moisture. This can cause uneven baking and sinkage in the center of the cake.
Thirdly, use room temperature ingredients whenever possible. This includes the butter, eggs, and sour cream. Room temperature ingredients blend more evenly into the batter, ensuring a smooth texture and even baking.
Fourthly, if you wish to add a tangy touch to your cake, try swapping out lemon zest for some of the blueberries in the batter. The lemony aroma pairs beautifully with fresh blueberries, making this cake even more delectable.
Fifthly, when mixing together the cinnamon-nut topping that goes on top of the cake before baking it, use cold butter instead of softened butter. Cold butter will create a crumbly texture that nicely contrasts with the softness of the cake. Also, if you are using pecans instead of walnuts in your topping mixture like i do sometimes, toast them lightly in advance for extra flavor and crunchiness.
Lastly but not least important is watching your oven timings closely – every oven is different so be aware of how long it takes for your oven to preheat properly and notice any hot spots or inconsistencies in temperature. The best way to ensure optimal bake time is frequent checks by inserting toothpicks to check doneness.
By following these tips, you can ensure the perfect bake for your blueberry sour cream coffee cake. Enjoy your dessert!
Bottom Line
In conclusion, if you are looking for an easy-to-make, perfectly moist and flavorful coffee cake recipe that is topped with juicy blueberries and a hint of lemon glaze to give you an irresistible treat, the Blueberry Sour Cream Coffee Cake Recipe is what you are looking for. This recipe has all the ingredients and detailed instructions you need to create the best blueberry sour cream coffee cake right in your own kitchen.
With a few simple substitutes and variations, you can make this recipe your own by adapting it to your taste buds. If you have extra frozen blueberries or pecans lying around, you can easily add them to the mix to give your cake an extra kick. And by using a bundt pan, you can turn this coffee cake recipe into a beautiful Blueberry Bundt Cake for special occasions.
In addition, with our tips for perfect results, serving and pairing recommendations, and storing and reheating pro-tips, you can be sure that your cake will turn out perfect every time. Plus, with this recipe’s versatile nature, it is perfect as both a breakfast or dessert food.
Overall, the Blueberry Sour Cream Coffee Cake Recipe is a must-try recipe for all coffee lovers out there. With its rich flavor and delicate crumb texture that melts in your mouth with every bite, this recipe will undoubtedly become one of your go-to dessert recipes. So grab a cup of milk, cut yourself a slice of this heavenly cake and enjoy!
Blueberry Sour Cream Coffee Cake Recipe
Ingredients
Cake
- 1/2 cup butter, softened
- 1/2 cup sugar
- 2 large eggs
- 1 (8 ounce) container sour cream
- 1 teaspoon vanilla
- 2 teaspoons lemon rind
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Blueberry Topping
- 1 pint fresh blueberries
- 1/2 cup chopped pecans
- 1/4 cup sugar
- 1 teaspoon cinnamon
Glaze
- 1 cup powdered sugar
- 4 teaspoons milk
Instructions
- Beat butter with electric mixer until creamy.
- Gradually add 1/2 c sugar and beat 2 to 3 minutes.
- Add eggs and next 3 ingredients and beat until smooth.
- Combine flour, baking powder and salt and gradually add to butter mixture, beating until well blended.
- Pour batter into a lightly greased 9-inch springform pan.
- Combine blueberries, chopped pecans, sugar, and cinnamon and sprinkle over batter.
- Bake at 350º for 35 to 40 minutes or until toothpick inserted in center comes out clean.
- Cool in pan on wire rack for 10 minutes, remove from pan and cool on wire rack for 10 more minutes.
- Whisk together powdered sugar and milk until smooth and drizzle over cake.
Add Your Own Notes
Nutrition
Recommended Recipes Just For You
None found
