The Ultimate Guide to Making Blueberry Sour Cream Coffee Cake

Name: The Ultimate Guide to Making Blueberry Sour Cream Coffee Cake
Prep time: 15 min
Cook time: PT-479139H18M34S
Total time: PT-479139H18M34S
Cuisine: American
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 Filling: ½ cup brown sugar; 1 tsp. ground cinnamon; ½ cup chopped pecans; For Dusting: 1 Tbsp. confectioners’ sugar

Blueberry Sour Cream Coffee Cake is a delightful treat that combines the tangy flavor of sour cream with the sweetness of fresh blueberries and the warmth of cinnamon and pecans. This cake is perfect for any occasion, whether you’re hosting a brunch, celebrating a special event, or simply indulging in a delicious dessert with a cup of coffee. In this article, we’ll walk you through the step-by-step process of making this scrumptious cake, complete with tips, variations, and FAQs.

Why You’ll Love This Recipe

Bursting with Flavor

This coffee cake is rich in flavor, thanks to the combination of fresh blueberries, sour cream, and a cinnamon-pecan filling. Each bite is a perfect blend of sweetness, tanginess, and spice.

Moist and Tender Texture

The sour cream in the batter ensures that the cake remains incredibly moist and tender, while the fresh blueberries add bursts of juicy flavor throughout the cake.

Perfect for Any Occasion

Whether you’re serving it as a dessert, a breakfast treat, or a snack with your afternoon coffee, this cake is versatile and sure to please any crowd.

Ingredients You’ll Need

For the Cake:

1 cup butter, softened: Provides a rich, buttery flavor and tender texture.
2 cups white sugar: Adds sweetness and helps to create a moist cake.

2 eggs: Contributes to the cake’s structure and richness.
1 cup sour cream: Keeps the cake moist and adds a tangy flavor.
1 tsp. vanilla extract: Enhances the overall flavor of the cake.

1 ⅝ cups all-purpose flour: The base of the cake, giving it structure.
1 tsp. baking powder: Helps the cake rise and become light and fluffy.
¼ tsp. salt: Balances the sweetness and enhances the flavors.

1 cup fresh blueberries: Adds bursts of juicy, sweet-tart flavor throughout the cake.

For the Filling:

½ cup brown sugar: Adds a rich, caramel-like sweetness.
1 tsp. ground cinnamon: Provides warmth and spice.

½ cup chopped pecans: Adds a nutty crunch to the filling.

For Dusting:

1 Tbsp. confectioners’ sugar: A light dusting for a beautiful finish.

Step-by-Step Instructions

Step 1: Preheat and Prepare the Pan

Begin by preheating your oven to 350°F (175°C). Grease and flour a 9-inch Bundt pan, making sure to coat all the crevices well. This will ensure that the cake doesn’t stick and comes out easily once baked.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy. This process should take about 3-5 minutes. Creaming the butter and sugar properly is essential for a light and tender cake.

Step 3: Add Eggs, Sour Cream, and Vanilla

Add the eggs one at a time to the butter and sugar mixture, beating well after each addition. This helps to incorporate air into the batter, giving the cake a light texture. Next, stir in the sour cream and vanilla extract until the batter is smooth and well combined.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring just until the ingredients are combined. Be careful not to overmix the batter, as this can lead to a dense cake.

Step 5: Fold in Blueberries

Gently fold the fresh blueberries into the batter. Be careful not to crush the blueberries, as this can cause the batter to turn purple. The goal is to have whole, juicy blueberries scattered throughout the cake.

Step 6: Layer the Batter and Filling

Spoon half of the batter into the prepared Bundt pan. In a small bowl, mix together the brown sugar, cinnamon, and chopped pecans. Sprinkle half of this mixture over the batter in the pan. This layer will create a sweet, crunchy filling in the center of the cake.

Step 7: Add Remaining Batter and Swirl

Spoon the remaining batter over the pecan mixture. Sprinkle the remaining pecan mixture on top. Use a knife or thin spatula to gently swirl the sugar mixture into the batter, creating a marbled effect.

Step 8: Bake the Cake

Place the Bundt pan in the preheated oven and bake for 55 to 60 minutes. The cake is done when it is golden brown, and a knife inserted into the center comes out clean. The kitchen will be filled with the delightful aroma of blueberries and cinnamon as the cake bakes.

Step 9: Cool and Serve

Allow the cake to cool in the pan for about 10 minutes before inverting it onto a wire rack or serving plate. Gently tap the pan to release the cake. Once the cake has cooled completely, dust it with confectioners’ sugar for a beautiful finish.

Tips and Tricks

Use Fresh Blueberries: Fresh blueberries are best for this recipe as they provide the perfect balance of sweetness and tartness. If using frozen blueberries, do not thaw them before adding to the batter to prevent them from bleeding into the cake.

Don’t Overmix the Batter: Overmixing the batter can result in a dense cake. Mix just until the ingredients are combined.
Room Temperature Ingredients: Ensure that the butter, eggs, and sour cream are at room temperature before mixing. This helps the ingredients to combine more easily and evenly, resulting in a smoother batter.
Swirling the Batter: When swirling the pecan mixture into the batter, be gentle. A few swirls are enough to create a marbled effect without overmixing.

Recipe Variations

Lemon Blueberry Coffee Cake: Add the zest of one lemon to the batter for a bright, citrusy flavor that pairs perfectly with the blueberries.
Nut-Free Option: If you have a nut allergy or prefer a nut-free version, simply omit the chopped pecans. The cake will still be delicious!
Glaze Instead of Sugar Dusting: For an extra touch of sweetness, drizzle a simple glaze made of powdered sugar and lemon juice over the cooled cake instead of dusting it with confectioners’ sugar.

Nutritional Information

Calories: 380
Carbohydrates: 50g
Protein: 5g

Fat: 18g
Saturated Fat: 9g
Cholesterol: 70mg

Sodium: 210mg
Fiber: 2g
Sugar: 33g

Details

Prep Time: 15 minutes
Cook Time: 55-60 minutes
Total Time: 70-75 minutes

Yield: 12 servings
Category: Dessert, Breakfast
Method: Baking

Cuisine: American
Diet: Vegetarian

Frequently Asked Questions

Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries, but do not thaw them before adding to the batter. Thawing can cause the blueberries to release too much juice, which may turn the batter purple and make it too wet.

Can I make this cake ahead of time?

Absolutely! This cake can be made a day in advance. Store it covered at room temperature or in the refrigerator. If refrigerated, bring it to room temperature before serving.

How should I store leftovers?

Store any leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. The cake can also be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.

Can I substitute the sour cream with something else?

Yes, you can substitute sour cream with Greek yogurt or buttermilk. Both will give the cake a slightly different texture and flavor, but it will still be delicious.

Is it necessary to use a Bundt pan?

While a Bundt pan is traditional for this type of coffee cake, you can also use a 9×13-inch baking dish or two 8-inch round cake pans. Adjust the baking time as needed.

This Blueberry Sour Cream Coffee Cake is a delightful treat that is sure to become a favorite in your home. With its moist texture, delicious flavor, and beautiful presentation, it’s the perfect cake for any occasion. Enjoy!