Introduction: Blueberry Sour Cream Coffee Cake is a deliciously moist and flavorful cake perfect for breakfast, brunch, or dessert. The combination of fresh blueberries, tangy sour cream, and a soft, tender cake base creates a satisfying treat. Topped with a buttery streusel crumble, this coffee cake has a wonderful balance of sweetness and acidity. Paired with a cup of coffee or tea, it makes for a delightful and comforting snack for any occasion.
Ingredients:
For the Cake:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1 1/2 cups fresh blueberries (or frozen, if necessary)
For the Streusel Topping:
1/2 cup all-purpose flour
1/3 cup brown sugar, packed
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
4 tablespoons unsalted butter, cold and cut into small pieces
Instructions:
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients in two batches, alternating with the sour cream. Start and end with the dry ingredients. Mix until just combined.
Gently fold in the blueberries, being careful not to break them up.
Pour the batter into the prepared cake pan, spreading it evenly.
In a small bowl, combine the flour, brown sugar, cinnamon, and salt for the streusel topping. Add the cold butter and use a pastry cutter or your fingers to work it into the dry ingredients until the mixture resembles coarse crumbs.
Sprinkle the streusel topping evenly over the batter in the cake pan.
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Description:
This Blueberry Sour Cream Coffee Cake is soft, moist, and loaded with fresh blueberries that burst with flavor in every bite. The addition of sour cream in the batter makes it incredibly tender, while the streusel topping adds a delightful crunch and sweet, cinnamon-spiced flavor. Whether you’re serving it at a brunch gathering or enjoying it on a cozy afternoon, this cake is the perfect balance of sweetness and tang, and it pairs wonderfully with coffee or tea.
Tips:
If using frozen blueberries, do not thaw them before adding them to the batter. This will prevent the batter from becoming too runny and will keep the blueberries intact.
For an extra touch of flavor, add a teaspoon of lemon zest to the batter for a citrusy kick that complements the blueberries.
You can use a hand mixer or stand mixer for creaming the butter and sugar, but be careful not to overmix the batter once the dry ingredients are added to avoid a dense cake.
For a richer flavor, you can replace some of the granulated sugar with honey or maple syrup in the batter.
Variations:
Mixed Berry Coffee Cake: Substitute the blueberries with a mix of raspberries, blackberries, or strawberries for a colorful twist.
Lemon Blueberry Sour Cream Cake: Add a tablespoon of lemon juice to the batter and top the cake with a glaze made of powdered sugar and lemon juice for extra sweetness and tartness.
Vegan Version: Swap the butter with vegan butter, and replace the eggs with flaxseed meal or chia eggs. Use a dairy-free sour cream substitute to keep the cake vegan-friendly.
Nuts in Streusel: Add chopped walnuts or pecans to the streusel topping for an added crunch and nutty flavor.
Correction:
If the streusel topping isn’t forming the desired crumbly texture, try adding a bit more cold butter, as this will help bind the dry ingredients together. Make sure the butter is cold when you mix it into the dry ingredients to achieve the perfect crumb texture.
Enjoy:
Enjoy your Blueberry Sour Cream Coffee Cake with a hot cup of coffee or tea. It’s the perfect balance of sweet, tangy, and comforting, making it an ideal treat for any time of day. Whether for breakfast, brunch, or dessert, this cake is sure to satisfy your cravings!