Blueberry Sour Cream Coffee Cake: A Delicious Delight for Any Occasion
When it comes to classic baked goods that are perfect for breakfast or dessert, few things can rival the delightful Blueberry Sour Cream Coffee Cake. This cake combines the rich, buttery flavors of a traditional coffee cake with the tangy sweetness of fresh blueberries and a hint of cinnamon. Whether you’re hosting a brunch, looking for a sweet treat to accompany your coffee, or simply indulging in a slice for yourself, this coffee cake is sure to impress.
Introduction to Blueberry Sour Cream Coffee Cake
Coffee cake is a beloved staple in many households, celebrated for its versatility and comforting flavors. The Blueberry Sour Cream Coffee Cake stands out with its moist crumb, rich flavor, and delightful berry burst. The addition of sour cream ensures a tender texture, while the blueberry and cinnamon layers add a touch of sophistication.
In this article, we’ll walk you through the process of creating this scrumptious coffee cake from start to finish. We’ll cover the ingredients, preparation steps, baking process, and tips for achieving the perfect cake. By the end, you’ll be well-equipped to bake your own Blueberry Sour Cream Coffee Cake and enjoy its deliciousness.
Ingredients
Before diving into the preparation, let’s gather all the necessary ingredients. Here’s what you’ll need:
For the Cake:
- 1 cup butter, softened
- 2 cups white sugar
- 2 eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- 1 ⅝ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 1 cup fresh blueberries
For the Streusel Topping:
- ½ cup brown sugar
- 1 tsp ground cinnamon
- ½ cup chopped pecans
For Finishing:
- 1 tbsp confectioners’ sugar (for dusting)
Preparation Steps
1. Preheat Your Oven
To begin, preheat your oven to 350°F (175°C). Grease and flour a 9-inch Bundt pan to ensure your cake comes out easily once baked. This preparation step is crucial for achieving a perfectly baked cake that won’t stick to the pan.
2. Prepare the Batter
In a large mixing bowl, cream together 1 cup of softened butter and 2 cups of white sugar until the mixture is light and fluffy. This process involves beating the butter and sugar together until the texture becomes airy and smooth. It’s an essential step for creating a tender and flavorful cake.
Next, beat in 2 eggs, one at a time, making sure each egg is fully incorporated before adding the next. This helps to maintain a smooth batter and ensures that the eggs are evenly distributed throughout the mixture.
Stir in 1 cup of sour cream and 1 teaspoon of vanilla extract. The sour cream adds moisture and richness, while the vanilla extract enhances the overall flavor of the cake.
In a separate bowl, combine 1 ⅝ cups of all-purpose flour, 1 teaspoon of baking powder, and ¼ teaspoon of salt. Gradually add these dry ingredients to the wet ingredients, mixing until just blended. Be careful not to overmix, as this can result in a dense cake.
Gently fold in 1 cup of fresh blueberries, taking care not to crush them. The blueberries should be evenly distributed throughout the batter for a burst of fruity flavor in every bite.
3. Assemble the Cake
Spoon half of the batter into the prepared Bundt pan and smooth it out with a spatula. This creates the base layer of your coffee cake.
In a small bowl, mix together ½ cup of brown sugar, 1 teaspoon of ground cinnamon, and ½ cup of chopped pecans. This mixture will form the streusel topping that adds a delightful crunch and flavor to the cake.
Sprinkle half of the brown sugar mixture over the batter in the pan. Spoon the remaining batter over the top and smooth it out. Sprinkle the remaining streusel mixture over the top layer of batter.
To create a marbled effect, use a knife or thin spatula to swirl the sugar and pecan layer into the cake batter. This step adds visual appeal and ensures that the flavors are well integrated.
4. Bake the Cake
Bake in the preheated oven for 55 to 60 minutes, or until a knife or toothpick inserted into the center of the cake comes out clean. The baking time may vary slightly depending on your oven, so keep an eye on the cake and perform the toothpick test to ensure it’s fully baked.
5. Cool and Serve
Allow the cake to cool in the pan on a wire rack for about 10 minutes. This cooling period helps the cake set and makes it easier to remove from the pan.
After cooling, invert the cake onto a serving plate and gently tap the pan to release the cake. Dust with 1 tablespoon of confectioners’ sugar before serving to add a touch of elegance and sweetness.
Tips for Perfect Blueberry Sour Cream Coffee Cake
- Room Temperature Ingredients: Make sure your butter and eggs are at room temperature before starting. This ensures that they mix together more easily and evenly.
- Fresh Blueberries: Using fresh blueberries is key for the best flavor and texture. If you use frozen blueberries, be sure to thaw them and gently pat them dry to avoid excess moisture in the batter.
- Greasing the Pan: Properly greasing and flouring the Bundt pan prevents the cake from sticking and ensures a clean release.
- Swirling Technique: When swirling the streusel mixture into the batter, be gentle to avoid overmixing. A light swirl creates a beautiful marbled effect.
- Cooling Time: Allow the cake to cool in the pan for the recommended time to prevent it from falling apart when you remove it.
Frequently Asked Questions (FAQ)
Q: Can I use frozen blueberries instead of fresh?
A: Yes, you can use frozen blueberries, but be sure to thaw them and gently pat them dry to prevent excess moisture in the batter. Also, fold them in gently to avoid breaking them apart.
Q: Can I substitute Greek yogurt for sour cream?
A: Yes, Greek yogurt can be used as a substitute for sour cream. It provides a similar tangy flavor and creamy texture. Use plain Greek yogurt for the best results.
Q: How do I store leftover coffee cake?
A: Store leftover Blueberry Sour Cream Coffee Cake in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the cake by wrapping it tightly in plastic wrap and aluminum foil. Thaw at room temperature before serving.
Q: Can I make this cake in a different pan?
A: While this recipe is designed for a Bundt pan, you can use a different pan such as a 9×13-inch baking dish. Adjust the baking time accordingly, as the cake may bake faster or slower depending on the pan used.
Q: Can I add other fruits to the cake?
A: Yes, you can experiment with other fruits such as raspberries, blackberries, or diced apples. Just ensure that the total amount of fruit is similar to what the recipe calls for to maintain the proper batter consistency.
Q: What can I use if I don’t have a Bundt pan?
A: If you don’t have a Bundt pan, you can use a regular round or square cake pan. Adjust the baking time as needed, and keep an eye on the cake to ensure it’s baked through.
Enjoy baking and savoring this Blueberry Sour Cream Coffee Cake—it’s sure to become a favorite in your recipe collection!
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Blueberry Sour Cream Coffee Cake
- Total Time: 1 hour 20 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Blueberry Sour Cream Coffee Cake is a moist and flavorful dessert that combines the richness of sour cream with the sweetness of fresh blueberries. Topped with a crunchy pecan-cinnamon streusel, it’s perfect for breakfast, brunch, or as a sweet treat any time of day. The marbled layers of cinnamon and pecans add texture and flavor, making each bite a delightful experience.
Ingredients
- For the Cake:
- 1 cup butter, softened
- 2 cups white sugar
- 2 eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- 1 ⅝ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 1 cup fresh blueberries
- For the Streusel Topping:
- ½ cup brown sugar
- 1 tsp ground cinnamon
- ½ cup chopped pecans
- For Finishing:
- 1 tbsp confectioners’ sugar (for dusting)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch Bundt pan.
- Prepare the Batter: Cream butter and sugar together until fluffy. Beat in eggs one at a time, then add sour cream and vanilla. Mix dry ingredients separately and gradually combine with wet ingredients. Gently fold in blueberries.
- Assemble the Cake: Pour half the batter into the prepared pan. Mix brown sugar, cinnamon, and pecans, then sprinkle half over the batter. Add remaining batter and sprinkle the rest of the streusel. Swirl with a knife for a marbled effect.
- Bake: Bake for 55 to 60 minutes or until a toothpick comes out clean.
- Cool and Serve: Cool for 10 minutes in the pan, then invert onto a plate. Dust with confectioners’ sugar before serving.
Notes
- You can substitute Greek yogurt for sour cream for a lighter texture.
- If using frozen blueberries, thaw and dry them before adding to the batter to avoid extra moisture.
- Ensure the Bundt pan is well-greased to prevent sticking.
- Prep Time: 20 minutes
- Cook Time: 55-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 36g
- Sodium: 180mg
- Fat: 23g
- Saturated Fat: 11g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg
Keywords: Blueberry Sour Cream Coffee Cake