Blueberry Sour Cream Coffee Cake Recipe

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If you love a cozy, comforting baked good that combines tender crumb and vibrant bursts of fresh fruit, then this Blueberry Sour Cream Coffee Cake Recipe is going to be your new best friend. Imagine a moist, lightly sweetened cake enriched with tangy sour cream and studded with juicy blueberries, all topped with a buttery, cinnamon-kissed streusel that adds just the right amount of crunch. It’s the perfect companion for your morning coffee or an afternoon treat, and once you try it, you’ll wonder how you ever lived without this delightful slice of heaven.

Ingredients You’ll Need

The beauty of this Blueberry Sour Cream Coffee Cake Recipe is in its simplicity — every ingredient plays a crucial role in achieving that perfect balance of flavor, texture, and appearance. From the creamy sour cream that keeps the cake moist to the fresh blueberries that keep it bursting with fruity freshness, each item on this list is essential and easy to find in your pantry or local market.

• 1 1/2 cups all-purpose flour: The backbone of the cake, giving it structure and a tender crumb.
• 1 teaspoon baking powder: Helps the cake rise beautifully and stay light.
• 1/2 teaspoon baking soda: Works with the sour cream to give a gentle lift and softness.
• 1/4 teaspoon salt: Balances the sweetness and enhances all the flavors.
• 1/2 cup unsalted butter, softened: Adds richness and a buttery flavor that’s impossible to resist.
• 1 cup granulated sugar: Sweetens the cake perfectly while also contributing to tender texture.
• 2 large eggs: Bind everything together and add moisture for a rich taste.
• 1 cup sour cream: The magic ingredient that keeps the cake incredibly moist and adds a subtle tang.
• 1 teaspoon vanilla extract: Brings a warm, inviting aroma to the batter.
• 1 1/2 cups fresh blueberries (or frozen, thawed and drained): The star of the show, adding juicy pops of flavor and beautiful color.
• 1/3 cup granulated sugar (for streusel topping): Sweetens the crumble topping for a delightful contrast.
• 1/3 cup all-purpose flour (for streusel topping): Provides the base for the crisp, crumbly topping.
• 1/4 cup unsalted butter, cold and cut into small pieces (for streusel topping): Creates that irresistible streusel texture.
• 1/2 teaspoon ground cinnamon (for streusel topping): Adds warmth and spice to the topping, elevating the entire cake.

How to Make Blueberry Sour Cream Coffee Cake Recipe

Step 1: Prepare Your Oven and Pan

Start by preheating your oven to 175°C (350°F). Then grease and lightly flour a 9-inch round cake pan, or simply line it with parchment paper. This small prep ensures your cake will come out perfectly, without sticking to the pan and keeping that gorgeous shape.

Step 2: Make the Streusel Topping

In a small bowl, mix together the granulated sugar, all-purpose flour, and ground cinnamon. Add the cold, cut-up butter, and use a pastry cutter or your fingers to work it in until the mixture looks like coarse crumbs. This buttery, spicy streusel is what will add that eagerly anticipated crunchy top layer to your Blueberry Sour Cream Coffee Cake Recipe.

Step 3: Mix the Dry Ingredients for the Cake

Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Combining these dry elements separately helps distribute the leavening agents evenly so your cake rises beautifully and has that tender crumb we all adore.

Step 4: Cream Butter and Sugar, Then Add Eggs

In a large bowl, beat the softened butter and sugar until the mixture is light and fluffy — this may take a few minutes but it’s worth it for that lovely airy texture. Next, add the eggs one at a time, beating well after each addition to create a smooth and rich base for your cake batter.

Step 5: Incorporate Sour Cream and Vanilla

Stir in the sour cream and vanilla extract until everything is beautifully combined. The sour cream is the secret behind why this coffee cake stays moist for days, while the vanilla adds a subtle yet wonderful aroma.

Step 6: Combine Wet and Dry Ingredients

Gradually add the dry ingredients into the wet mixture, stirring just until combined. Be gentle here — overmixing can make the cake dense, but a light hand ensures the texture stays soft and tender, exactly what you want in a coffee cake.

Step 7: Fold in the Blueberries

Carefully fold in the fresh or thawed blueberries. This step is exciting because you start to see those bursts of blue that mean blueberry heaven in every bite. Handle them gently to keep the berries from breaking down too much and turning the batter purple.

Step 8: Assemble and Bake

Pour the batter evenly into your prepared pan. Sprinkle the delicious streusel topping all over the surface. Bake in your preheated oven for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean and the top turns a golden brown. The aroma while baking is simply irresistible!

Step 9: Cool and Serve

Let your Blueberry Sour Cream Coffee Cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This short wait ensures cleaner slices and allows the flavors to settle.

Step 10: Enjoy!

Serve the cake warm or at room temperature, alongside your favorite coffee or tea. Each bite offers tender cake, juicy blueberries, and a crunchy topping – pure delight.

How to Serve Blueberry Sour Cream Coffee Cake Recipe

Garnishes

For a simple but elegant touch, dust the finished cake lightly with powdered sugar just before serving. Fresh mint leaves or a few extra blueberries on the side add a pop of color and freshness. If you’re feeling indulgent, a dollop of whipped cream or a drizzle of lemon glaze complements the tangy blueberries beautifully.

Side Dishes

This coffee cake pairs wonderfully with a creamy latte, a classic black coffee, or soothing herbal tea. For brunch, serve it alongside scrambled eggs or fresh fruit salad for a balanced meal that pleases both sweet and savory lovers.

Creative Ways to Present

Looking to impress your guests? Slice the cake into neat squares and serve on pretty china with little forks. Arrange individual slices with a side of mascarpone cheese or a scoop of vanilla ice cream for a dessert twist. For a casual gathering, place the whole cake on a rustic wooden board and let everyone dig in with coffee cups at the ready!

Make Ahead and Storage

Storing Leftovers

Once cooled completely, store your Blueberry Sour Cream Coffee Cake Recipe in an airtight container at room temperature for up to two days. If your kitchen is warm, keeping it in the fridge will help preserve freshness and prevent spoiling.

Freezing

This cake freezes beautifully, making it perfect for busy days ahead. Wrap it tightly in plastic wrap, then in aluminum foil, and freeze for up to 3 months. Thaw overnight in the fridge before serving to enjoy the same moist texture and flavor.

Reheating

For that just-baked warmth, reheat individual slices in the microwave for about 15 to 20 seconds or pop them in a 175°C (350°F) oven for 10 minutes. The streusel topping regains a lovely crispiness, and the cake feels freshly baked all over again.

FAQs

Can I use frozen blueberries instead of fresh?

Absolutely! Frozen blueberries work just as well as fresh ones. Just be sure to thaw them completely and drain any excess liquid to prevent the batter from becoming too wet.

What can I substitute for sour cream?

If you don’t have sour cream on hand, plain Greek yogurt is a fantastic substitute. It provides similar tang and moisture to keep your coffee cake tender and delicious.

How do I prevent the blueberries from sinking to the bottom?

Lightly tossing the blueberries in a little flour before folding them into the batter helps suspend them throughout the cake, preventing sinking during baking.

Can I make this recipe dairy-free?

Yes! Swap the unsalted butter for a plant-based margarine and use a dairy-free yogurt instead of sour cream. The texture might be slightly different but still delicious.

Is this cake suitable for breakfast?

Definitely! This Blueberry Sour Cream Coffee Cake Recipe is a wonderful, slightly sweet breakfast treat that pairs perfectly with your morning coffee and doesn’t feel too heavy to start your day.

Final Thoughts

This Blueberry Sour Cream Coffee Cake Recipe is one of those rare kitchen treasures that feels like a warm hug on a plate. It’s simple enough to bake anytime yet special enough to impress guests or make any mundane morning extraordinary. Give it a try and watch this cake become a beloved classic in your recipe collection!

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