Oh, you are going to LOVE this Sour Cream Blueberry Coffee Cake! Seriously, it’s one of those recipes that just makes your kitchen smell absolutely divine. I’ve been making variations of this for years, and this particular one hits all the right notes. It’s incredibly moist thanks to the sour cream – no dry cake here, folks! – and then you get these amazing bursts of fresh blueberry goodness. Plus, that little tang from the sour cream? It’s just the perfect counterpoint to the sweet cake and the crumbly topping. Trust me, this is the best coffee cake you’ll whip up in no time!
What Makes This Sour Cream Blueberry Coffee Cake Special
Okay, so what sets this Sour Cream Blueberry Coffee Cake apart from all the others? For starters, that sour cream is a total game-changer! It’s not just for a little tang; it makes the cake unbelievably moist and tender. I’ve tinkered with this recipe for ages, and the sour cream is the secret weapon that keeps it from ever being dry. Then you’ve got the blueberries – bursting with flavor, little pockets of sunshine throughout the cake. And don’t even get me started on the streusel topping! It’s that perfect crunchy, sweet contrast that just makes everything better. It’s honestly so easy to make, too. You’ll feel like a pro baker even if you’re just starting out!
Simple Ingredients for Your Sour Cream Blueberry Coffee Cake
The best part about this recipe? You probably have most of the ingredients already sitting in your pantry! We’re talking simple, everyday things that come together to make something truly special. The sour cream is key for that amazing moisture I was telling you about, and of course, the blueberries are the stars of the show. Even the streusel topping is made from basic pantry staples. Let’s take a peek at what you’ll need to get started!
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup full-fat sour cream
Fresh Blueberries
- 1 cup fresh blueberries
Streusel Topping Ingredients
- 1/2 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1/4 cup unsalted butter, cold, cut into small cubes
Step-by-Step Guide to Your Perfect Sour Cream Blueberry Coffee Cake
Alright, let’s get baking! Making this Sour Cream Blueberry Coffee Cake is actually pretty straightforward, and I promise, the results are so worth it. Just follow these steps, and you’ll have a gorgeous, delicious cake in no time. Remember to have all your ingredients prepped and ready to go before you start mixing – it makes everything so much smoother!
Preparing Your Sour Cream Blueberry Coffee Cake Batter
First things first, get that oven preheating to 350°F (175°C). While it’s warming up, grab a 9-inch round cake pan and give it a good grease and flour. You want to make sure your cake doesn’t stick later! In a big bowl, whisk together your flour, granulated sugar, baking powder, and salt. Give it a good swirl until it’s all combined. Now, toss in that softened butter. Mix it until it looks like coarse crumbs – kind of like wet sand. It’s important not to overwork it here!
In a separate bowl, whisk together the eggs, vanilla extract, and that all-important sour cream until it’s nice and smooth. Now, pour this wet mixture into your dry ingredients. Mix *just* until everything is combined. Seriously, don’t go crazy mixing it! Overmixing is the enemy of tender cake, and we want this one to be super tender. Once it’s just mixed, gently fold in your fresh blueberries. Be gentle so you don’t mash them all up!
Assembling and Baking Your Coffee Cake
Now for the fun part: layering! Pour about half of your beautiful blueberry batter into your prepared cake pan. It might seem like a lot, but it spreads out. Then, dollop about half of the remaining batter right over the first layer. Don’t worry about making it perfect; it’ll bake together. For the streusel topping, just whisk together the flour and brown sugar in a small bowl, then cut in the cold butter with your fingers or a pastry blender until it forms coarse crumbs. Sprinkle about half of this delicious streusel over the batter.
Repeat with the rest of your batter, layering it on top of the streusel. Finish by sprinkling the remaining streusel topping all over the very top. Pop that pan into your preheated oven and let it bake for about 40-50 minutes. You’ll know it’s done when a wooden skewer or toothpick inserted right into the center comes out clean, with no wet batter clinging to it. A few moist crumbs are totally fine – that’s a good sign!
Cooling and Serving Your Delicious Coffee Cake
Once it’s baked to perfection, take the cake out of the oven. Let it hang out in the pan for about 10 minutes. This little bit of cooling time is crucial because it helps the cake set up so it doesn’t fall apart when you try to get it out. After those 10 minutes, carefully invert the cake onto a wire rack to cool completely. Trying to slice it while it’s still warm can lead to a crumbly mess, and nobody wants that! Once it’s totally cool, slice it up and enjoy. It’s perfect on its own, or maybe with a little cup of coffee!
Tips for the Ultimate Sour Cream Blueberry Coffee Cake Success
You know, a little bit of attention to detail can really take a good cake to an *amazing* cake. I’ve learned a few tricks over the years that make this Sour Cream Blueberry Coffee Cake turn out perfectly every single time. These aren’t complicated, but they really do make a difference in the final texture and flavor!
Ingredient Temperature Matters
This is a big one, trust me! For the cake batter itself, you want your butter to be softened. Not melted, not straight from the fridge, but soft enough that you can easily press your finger into it and leave an indent. This helps it cream properly with the sugar, creating those tiny air pockets that make the cake tender. On the flip side, for that delicious streusel topping, you absolutely want your butter to be COLD. Cutting cold butter into the flour and sugar creates lovely little crumbles that bake up perfectly crispy. If your butter is too warm for the streusel, you’ll just end up with a greasy mess instead of a delightful crunchy topping.
Blueberry Best Practices
Oh, those beautiful blueberries! To make sure they don’t all sink to the bottom of your cake (which, let’s be honest, is a bit of a bummer), I like to give them a quick toss in a tablespoon of flour before I fold them into the batter. This just gives them a little something to cling to as they bake. If you can’t find fresh blueberries, don’t worry! You can totally use frozen ones. Just make sure you don’t thaw them first – add them straight from the freezer to the batter. They’ll still be delicious!
Frequently Asked Questions About Sour Cream Blueberry Coffee Cake
Got questions about whipping up this yummy Sour Cream Blueberry Coffee Cake? I’ve got you covered! People ask me all sorts of things, from swapping out ingredients to keeping it fresh. Here are a few of the most common ones I get:
Can I Use Frozen Blueberries in This Coffee Cake?
Absolutely! If you don’t have fresh blueberries on hand, frozen ones work great. Just make sure you don’t thaw them first! Add them straight from the freezer into the batter. They might make the batter a little wetter, but they’ll still bake up beautifully. I usually give them an extra little toss in a tablespoon of flour before folding them in, just to help them stay put.
How Should I Store Leftover Sour Cream Blueberry Coffee Cake?
This cake is best stored at room temperature, especially if you’ve got that lovely streusel topping. Just pop it into an airtight container or wrap it well with plastic wrap. It should stay fresh and delicious for about 2-3 days. If it’s really warm where you are, or if you’ve added a glaze, you might want to pop it in the fridge, but I find it’s best at room temp for that perfect texture.
Estimated Nutritional Information for Sour Cream Blueberry Coffee Cake
Okay, so we all love a treat, but sometimes it’s nice to have a general idea of what’s in our slice of deliciousness. Keep in mind, these numbers are just estimates, because, you know, every kitchen is a little different and we all use slightly different brands or maybe a few extra blueberries!
Breakdown of Key Nutritional Values
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg
These are just averages, of course, but they give you a good ballpark figure. Enjoy every bite!
Share Your Sour Cream Blueberry Coffee Cake Experience
I just *love* hearing from you all! If you give this Sour Cream Blueberry Coffee Cake a try, please, please, please tell me what you think! Leave a comment below, rate the recipe, or share your own little twists. Your feedback means the world to me, and it helps other bakers know what to expect!
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Amazing Sour Cream Blueberry Coffee Cake in 50 Min
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A moist and tender coffee cake bursting with blueberries and swirled with a tangy sour cream mixture.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 cup fresh blueberries
- For the Streusel Topping:
- 1/2 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1/4 cup unsalted butter, cold, cut into pieces
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- Add the softened butter and mix until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the eggs, vanilla extract, and sour cream until well combined.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Gently fold in the blueberries.
- Pour half of the batter into the prepared cake pan.
- Dollop half of the remaining batter over the first layer.
- In a small bowl, combine the streusel topping ingredients. Cut in the cold butter until the mixture forms coarse crumbs.
- Sprinkle half of the streusel topping over the batter.
- Repeat the layers with the remaining batter and streusel topping.
- Bake for 40-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Notes
- For an even more intense blueberry flavor, you can toss the blueberries with a tablespoon of flour before adding them to the batter.
- Ensure your butter is at the correct temperature for both the cake batter and the streusel topping.
- You can substitute frozen blueberries for fresh, but do not thaw them before adding to the batter.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg
Keywords: Sour Cream Blueberry Coffee Cake, blueberry cake, coffee cake recipe, sour cream cake, simple cake, breakfast cake, dessert cake