Sour Cream Blueberry Coffee Cake
A delightful treat combining moist, fluffy cake with tart blueberries in a velvety sour cream batter, perfect for breakfast, brunch, or an afternoon snack.
Servings: 8 servings
Calories: 275kcal
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Soft and light, forming the base of the coffee cake.
- 1 cup granulated sugar Adds sweetness and moisture.
- 1/2 tsp baking soda Helps the cake rise.
- 1 tsp baking powder Works alongside baking soda for fluffiness.
Wet Ingredients
- 1/2 cup unsalted butter, softened Rich and creamy, adds moisture.
- 2 large eggs Binds ingredients and enhances flavor.
- 1 cup sour cream Provides moisture and tang.
- 1 tsp vanilla extract Adds warmth and depth.
Fruity Addition
- 1 1/2 cups fresh or frozen blueberries Bursting with flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9-inch round or square baking dish with butter or non-stick spray.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, ensuring each is fully mixed before adding the next.
- Mix in vanilla extract and sour cream until smooth.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and a pinch of salt.
- Gradually add the dry mixture to the wet ingredients, stirring gently until just combined.
- Gently fold in the blueberries ensuring they're evenly distributed.
Baking
- Pour the batter into the prepared baking dish and smooth the top with a spatula.
- Optional: Sprinkle a bit of sugar on top before baking for added sweetness.
- Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool slightly before serving.
Notes
For best results, use room temperature ingredients. Incorporate a hint of lemon zest for added flavor. You can experiment with different fruits like raspberries or blackberries. Store leftovers properly to maintain freshness.