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Sour Cream Blueberry Coffee Cake

Sour Cream Blueberry Coffee Cake
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Sour Cream Blueberry Coffee Cake is a moist, fluffy, and tender treat bursting with fresh blueberries. The sour cream adds richness and a slight tang, perfectly balancing the sweet and tart flavors. Easy to bake and ideal for breakfast, brunch, dessert, or a snack, this coffee cake boasts a golden crust with juicy fruit peeking through, making it as beautiful as it is delicious.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon (optional)
  • 1/4 teaspoon ground nutmeg (optional)

Wet Ingredients

  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 large eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla extract

Fruit

  • 1 1/2 cups fresh blueberries

Optional Streusel Topping

  • 1/4 cup granulated sugar
  • 2 tablespoons unsalted butter, cold and cubed
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon

Instructions

  1. Prepare Your Pan and Ingredients: Preheat your oven to 350°F (175°C). Grease or line a 9×9 inch square or 8-inch round baking pan with parchment paper. Measure and gather all ingredients to ensure a smooth baking process.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon or nutmeg if using. This ensures even distribution of leavening agents and spices for balanced flavor.
  3. Cream Butter and Sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy. This step incorporates air into the batter, essential for a tender coffee cake texture.
  4. Add Eggs, Sour Cream, and Vanilla: Beat the eggs into the butter mixture one at a time. Then add the sour cream and vanilla extract, mixing until fully combined and smooth. The sour cream adds moisture and a slight tang, enhancing the flavor complexity.
  5. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently and mixing just until incorporated. Avoid overmixing to maintain a light, fluffy texture.
  6. Fold in Fresh Blueberries: Carefully fold the blueberries into the batter, spreading them evenly without breaking them to avoid blue streaks throughout.
  7. Prepare and Add Streusel Topping (Optional): Mix sugar, cold butter cubes, flour, and cinnamon until crumbly. Sprinkle the streusel topping evenly over the batter in the pan for a sweet, crunchy finish.
  8. Bake Until Golden: Pour the batter into the prepared pan and bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool slightly before slicing.

Notes

  • Use room temperature ingredients to ensure smooth blending and even crumb.
  • Coat blueberries lightly in flour before folding in to prevent them from sinking to the bottom during baking.
  • Do not overmix the batter to maintain a tender texture and avoid toughness.
  • Check the bake time starting at 35 minutes as oven temperatures may vary.
  • Allow the cake to cool to room temperature for optimum flavor and texture.

Nutrition

Keywords: Sour Cream Blueberry Coffee Cake, Blueberry Coffee Cake, Moist Coffee Cake, Breakfast Cake, Brunch Cake, Blueberry Dessert

Find it online: https://cherrycooks.com/sour-cream-blueberry-coffee-cake/