Sour Cream Blueberry Coffee Cake
A delightful coffee cake that marries rich flavors and a tender crumb, generously studded with plump blueberries.
Servings: 8 servings
Calories: 250kcal
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Provides a sturdy base for the cake with a light texture.
- 1 cup granulated sugar Adds the perfect sweetness to balance the tartness of the blueberries.
- 1/2 tsp baking soda An essential leavening agent that ensures the cake rises beautifully.
- 1 tsp baking powder Works alongside baking soda for a light and airy consistency.
Wet Ingredients
- 1/2 cup unsalted butter, softened Brings richness and moisture, making every bite decadent.
- 2 large eggs Keeps the cake structure intact while adding moisture.
- 1 cup sour cream The secret ingredient that creates a velvety, moist crumb.
- 1 tsp vanilla extract Enhances the overall flavor profile with a hint of warmth.
- 1 1/2 cups fresh or frozen blueberries Bursting with juiciness that brightens the cake.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9-inch round or square baking dish.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, approximately 2-3 minutes.
- Beat in the eggs one at a time, ensuring each is fully combined before adding the next, then mix in the vanilla extract and sour cream until smooth.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
- Gradually mix the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing.
- Fold in the blueberries gently with a spatula.
Baking
- Pour the batter into the prepared pan and smooth the top with a spatula. Optionally, sprinkle a little sugar over the top.
- Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool slightly before slicing and serving.
Notes
Use fresh blueberries if available; frozen blueberries also work well. Consider mixing in lemon zest for added flavor. Store leftovers in an airtight container up to three days at room temperature or up to a week in the refrigerator.