Blueberry Sour Cream Coffee Cake Recipe: Moist and Delicious
If you are craving the ideal coffee cake to go with your cup of coffee, then you don’t have to look any further. This blueberry sour cream coffee cake is best described as a perfect marriage of some tender cake and ever-so-juicy blueberries crowned with some buttery crumb. No matter whether you plan to serve it in the morning with coffee, for brunch, or as a dessert, everyone will fall for it. In this guide, you will learn how to prepare this sweet, what you can do to guarantee a delicious result every time with this recipe, as well as how to alter the recipe to your taste.
Blueberry Sour Cream Coffee Cake is always a great choice
Coffee cakes have been popular for breakfast or brunch for a long time and with reason to do so. They are sweet though not overly sweet they sometimes have a crumble topping which gives a good texture difference. Blueberries and sour cream are an incredible addition to this already-famous recipe. The blueberries provide a tang of fruitiness and the sour cream keeps the cake fluffy as well as moist. This recipe is perfect for all bakers – experienced or those with little baking skills as the process is very easy to follow and the end product delicious.
Blueberry Sour Cream Coffee Cake recipe
In writing, an essential element before you commence the actual writing is to first assemble all the required ingredients. Here’s what you’ll need:
For the Cake:
- All-Purpose Flour: 2 cups
- Granulated Sugar: 1 cup
- Unsalted Butter: 1/2 cup, softened
- Eggs: 2 large
- Sour Cream: 1 cup
- Vanilla Extract: 2 teaspoons
- Baking Powder: 1 teaspoon
- Baking Soda: 1/2 teaspoon
- Salt: 1/2 teaspoon
- Fresh Blueberries: 1 1/2 cups
For the Crumb Topping:
- All-Purpose Flour: 1/2 cup
- Brown Sugar: 1/3 cup
- Ground Cinnamon: 1 teaspoon
- Unsalted Butter: 1/4 cup, melted
Optional Add-Ins:
- Lemon Zest: 1 tablespoon
- Nuts: 1/2 cup of chopped pecans or walnuts, for topping
- Almond Extract: 1/2 teaspoon
How to make Blueberry sour cream coffee cake
Okay, let get into it, everything must be prepared by now, here are the steps on how to make this yummy cake.
Preheat and Prepare
In the very first step, you need to preheat the oven to 350°F (175°C). Preheat the oven to 350F / 180C and grease a 9-inch spring form pan, or 9×9 inch baking pan with butter or non-stick spray.
Create the Crumb Topping
In a medium bowl mix together the flour, brown sugar and cinnamon. Then pour into it the melted butter and mix the mixture with a fork until it becomes like course crumbs. Set the crumb topping aside.
Mix the Cake Batter
To the bowl with the melted and slightly cooled butter and the starch, add the room temperature butter and granulated sugar and beat it using the mixer on high until pale yellow, light, and fluffy for 3-4 minutes. This stage is important because adding this component to the mixture is going to help to make the cake light and fluffy.
Then, finally, beat in 2 eggs, one by one, after the addition of each one. Stir in the vanilla extract.
In another bowl mix, the flour with baking powder, baking soda and salt. Mix in the dry ingredients into the wet ingredients by starting with a slug followed by some sour cream. Add the dry ingredients alternatively at first and last, and after each addition mix quickly with a spatula until blended.
Tip: It is also important not to overmix the batter here, in order to get a tender cake.
Incorporate the Blueberries
Take the batter and using a spatula just fold the blueberries in the batter and do not stir it. Bake at 375F for 16 to 18 minutes or until the bread is lightly golden brown in color; and do not overmix because the blueberries will pop and release some of their juice into the batter which, will change the hue to purple. Whan they do use blueberries, they don’t thaw before applying them; this is to avoid bleeding.
Tip: Also dredge the blueberries in a tablespoon of flour then fold them gently into the batter as it will sink otherwise.
Assemble and Bake
Place the batter into this pan and level with a spatula. Finally spread the crumb topping mixture all over the surface of the batter.
Put the pan into the preheated oven and bake for 45-55 minutes – such time is necessary to check if the toothpick inserted into the cake will be clean.
Tip: If the top of the cake is darkening while baking, you should cover it with foil halfway through the baking time.
Cool and Serve
After baking allow the cake to stay in the oven and cool for about 10 minutes before transferring it onto a wire rack from the pan. If you baked in a spring form pan, you should now gently remove the sides of the pan. The cake should be awesome to touch before it is cut and served.
This cake is quite moist and when eaten as is, it can be accompanied by a spoonful of whipped cream or a few spoons of the glaze. It fits well for breakfast, for brunch or as a way to complete a sumptuous dinner with a cup of coffee.
Top Tips for Perfecting This Recipe
Even though this recipe is straightforward, a few tips can help ensure your cake turns out perfect every time:
Use Fresh Ingredients
To prepare this cake, it is advisable to use fresh blueberry sauce and good-quality sour cream. Fresh blueberries can be replaced by frozen blueberries if that is what is available, but they should Frozen blueberries should be used in the recipe and they should not be thawed.
Don’t Overmix the Batter
When the batter is overmixed the cake will be tough and it would be dense in texture. Blend gently only enough to mix the ingredients on the list but do not whisk.
Test for Doneness Early
Ovens differ in heat distribution so check your cake for readings at least 5 minutes earlier than the recommended baking time. With a toothpick in the middle of the cake, when it can be removed without anything sticking to it, or with but a crumb or two, the cake is ready.
Creative Variations to Try
What I like about this recipe most is its flexibility. Here are a few variations you can try to mix things up:
Lemon Blueberry Twist
Finally, you should fold one zest of lemon into the batter to give the final product an extra splash of color and the right level of citrusy taste that will go well with blueberries. If you want to make a lemon glaze you can sift powdered sugar and lemon juice and pour it over the cake after it has cooled.
Mixed Berry Version
Instead of using only blueberries, try a combination of berries with other types like raspberry, blackberry or strawberry. This puts some diverse flavors and shades to the cake that was prepared.
Almond Blueberry Delight
Fold 1/2 teaspoon of almond essence in the batter and spread chopped almonds over the final layer of crumbs before baking. This almond flavoring works well with blueberries and I also like the nuts on top as they give a good texture.
Cream Cheese Layer
For a richer and creamier cake put an extra layer of cream cheese. To do this, cream 8oz of soften cream cheese with ¼ cup of sugar and 1 egg until mixture becomes smooth. Pour this mixture over the batter and then top frosting with the crumb topping.
How to Serve This Coffee Cake
This cake is incredibly versatile and can be served in a variety of ways:
Perfect for Breakfast or Brunch
Bake this cake to accompany a basic breakfast or brunch meal, together with scrambled eggs, bacon, or fresh fruits. Hence, it can be taken with coffee or tea when they are hot as accompanied by spices, all found in this cake.
As a Dessert
This cake is also good for use as a dessert. This is best eaten with a scoop of vanilla ice cream on top or a spoonful of whipped cream if you want to go over the top.
With a Glaze
As an extra touch, after the cake has cooled, it’s nice to pour a glaze made of powdered sugar, milk or lemon juice over the cake. Yang adds a shiny and tasty surface to the cake.
Storing and Freezing Tips
If you have leftovers or want to make this cake ahead of time, here’s how to store and freeze it:
Room Temperature Storage
In an airtight container, you can leave the cake at room temperature for 3 days at most. Please do not let the box get wet so store it in a cool dry place if possible.
Refrigeration
If desired you can store the cake in the refrigerator for up to one week. It is then necessary to wrap it with plastic paper or put it in well sealed jar to make it last long.
Freezing
To freeze the cake, they put it in airtight containers or wrap individual slices of the whole cake, in plastic and then aluminum foil. Once the cake is gently wrapped use a freezer bag or airtight container and then it can be frozen for up to 3 months. If you want to thaw, take the cake and leave it at room temperature or in the fridge for some time, preferably, overnight.
Frequently Asked Questions
Can I use frozen blueberries in this recipe?
Yes, you can use frozen blueberries. Just be sure not to thaw them before adding to the batter, as this can cause them to bleed and turn the batter purple.
What can I substitute for sour cream?
If you don’t have sour cream, you can use plain Greek yogurt or buttermilk as a substitute. Both will provide the moisture and tang that sour cream adds to the cake.
Can I make this cake gluten-free?
Yes, you can make this cake gluten-free by using a gluten-free flour blend. Just make sure it’s a blend that’s designed for baking, and follow the recipe as usual.
How can I make this cake dairy-free?
To make a dairy-free version, use margarine or vegetable oil instead of butter, and use vegan sour cream. As you will notice after reading the list of ingredients, there are many vegetables that you can use but here are some plant-based that I recommended for this recipe.
Can I add a glaze to this cake?
Absolutely! The moment you taste this cake, you are probably going to regret that you didn’t add an additional drizzle of a mixture of powdered sugar and milk or lemon juice for that mouth-watering finishing touch.
This recipe is definitely a keeper for every baker who is a fan of a soft and juicy cake with velvety texture of the topping. This is very simple to make, one can prepare it for many occasions, and people of all ages love to eat. In fact, you can offer it as a breakfast meal or for brunch or have it for dessert; it will be a definite hit in your home. Thanks to the tips, variations and serving suggestions listed below, you will be able to modify the cake to the celebration or to your own taste. So here are my ingredients and explanation of the recipes – enjoy the read and happy baking!
