Blueberry Sour Cream Coffee Cake
This Blueberry Sour Cream Coffee Cake is a perfect blend of tangy, sweet, and decadent.
It’s easy to make with just a few simple ingredients, yet feels indulgent enough to impress your guests.
Whether you’re enjoying a cozy morning with coffee or celebrating a special occasion, this cake will quickly become your go-to treat.
Moist, fluffy, and filled with juicy blueberries, it’s a dessert that will never go out of style!
For the Cake
- White Sugar – Adds sweetness to balance the tangy sour cream.
- Butter – Provides richness and moisture to the cake.
- Eggs – Bind the ingredients together and help the cake rise.
- Sour Cream – Adds a tangy flavor and keeps the cake moist.
- Vanilla Extract – Enhances the flavor profile with a sweet, aromatic note.
- All-Purpose Flour – The main structure of the cake.
- Baking Powder – Helps the cake rise and become light and fluffy.
- Salt – Balances the sweetness and enhances other flavors.
- Blueberries – Fresh or frozen, they add juicy pockets of flavor.
For the Streusel Topping
- Brown Sugar – Adds sweetness and a slight molasses flavor.
- Chopped Pecans – Add crunch and a nutty depth to the topping.
- Ground Cinnamon – Adds a warm, spicy note to the topping.
For Dusting
- Confectioners’ Sugar – Lightly dust over the cake for a sweet finishing touch.
Blueberry Sour Cream Coffee Cake Recipe
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Ingredients:
- 2 cups white sugar
- 1 cup butter, softened
- 2 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 ⅝ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup fresh or frozen blueberries
- ½ cup brown sugar
- ½ cup chopped pecans
- 1 teaspoon ground cinnamon
- 1 tablespoon confectioners' sugar (for dusting)
Instructions:
- Prepare the pan and oven: Preheat the oven to 350°F (175°C). Grease and flour a 9-inch Bundt pan.
- Make the batter: In a large bowl, beat together sugar and butter using an electric mixer until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in sour cream and vanilla extract.
- Combine dry ingredients: In a separate bowl, mix flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined. Gently fold in the blueberries.
- Layer the cake: Spoon half of the batter into the prepared Bundt pan. In a small bowl, combine brown sugar, chopped pecans, and cinnamon. Sprinkle half of this mixture over the batter in the pan.
- Finish layering: Add the remaining batter on top and sprinkle with the remaining brown sugar-pecan mixture. Use a knife or thin spatula to swirl the sugar mixture into the cake.
- Bake the cake: Place the pan in the oven and bake for 1 hour to 1 hour 15 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Let the cake cool briefly on a wire rack. Once cooled slightly, invert the cake onto a serving plate. Dust with confectioners' sugar before serving.
- If using frozen blueberries, the baking time may be slightly longer.
Nutrition
Calories: 459 kcal | Carbohydrates: 60g | Protein: 4g | Fat: 24g | Saturated Fat: 6g
Cholesterol: 78mg | Sodium: 653mg | Potassium: 568mg | Fiber: 5g | Sugar: 8g
Vitamin A: 1384 IU | Vitamin C: 10mg | Calcium: 60mg | Iron: 2mg
1. Can I use frozen blueberries instead of fresh ones?
Yes, you can use frozen blueberries. However, it’s important not to thaw them before adding to the batter. Toss the frozen berries with lemon zest and cornstarch as instructed, and sprinkle them on top of the batter rather than mixing them in. This helps prevent the batter from turning blue and ensures even distribution.
2. How should I store the coffee cake to keep it fresh?
After baking, allow the cake to cool completely. Store it in an airtight container at room temperature for up to two days, or refrigerate for up to a week. If you’ve added a glaze, it’s best to refrigerate the cake to preserve the glaze’s texture.
3. Can I prepare the batter ahead of time?
It’s recommended to bake the coffee cake immediately after preparing the batter for the best texture and rise. Preparing the batter in advance and storing it can lead to a denser cake.
4. What type of pan is best for baking this coffee cake?
A 9-inch round or 8-inch square pan works well for this recipe. Using a springform pan allows for easy removal and presentation. Ensure the pan is greased and floured, or lined with parchment paper for easy release.
5. How can I prevent the blueberries from sinking to the bottom of the cake?
Tossing the blueberries with a bit of flour before folding them into the batter helps prevent sinking. Additionally, spreading a thin layer of batter at the bottom of the pan before adding the blueberries can provide a stable base, further reducing the chance of sinking.
