Description
Indulgent sour cream blueberry coffee cake brings morning comfort with its moist crumb and sweet berry swirls. Fresh blueberries and creamy sour cream create a delightful breakfast treat you cannot resist.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 1 1/2 cups fresh blueberries
- 1 cup sour cream
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened (113 grams)
- 2 large eggs
Leavening Agents:
- 1 teaspoon baking powder
- 1 teaspoon baking soda
Flavor and Topping Ingredients:
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F and prepare a 9×13-inch baking dish with a light grease coating to prevent sticking.
- In a spacious mixing bowl, whip the softened butter and granulated sugar until the mixture becomes airy and pale, creating a fluffy texture.
- Incorporate eggs individually into the butter-sugar blend, then introduce sour cream and vanilla extract, mixing thoroughly until ingredients are fully integrated.
- Separately, combine flour, baking powder, baking soda, and salt in another bowl, whisking to distribute dry ingredients evenly.
- Gradually introduce the dry ingredient mixture into the wet ingredients, stirring gently to maintain a smooth consistency without overmixing.
- Delicately fold fresh blueberries into the batter, ensuring they remain intact and evenly distributed.
- Transfer half the batter into the prepared baking dish, spreading it uniformly across the surface.
- Create a cinnamon-sugar mixture by blending brown sugar and ground cinnamon, then sprinkle half the mixture over the initial batter layer.
- Carefully pour the remaining batter on top, then generously dust the surface with the remaining cinnamon-sugar blend.
- Bake for 35 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean when the cake is fully cooked.
- Remove from oven and allow the coffee cake to cool for 10-15 minutes before cutting into servings.
Notes
- Softened butter ensures a smooth, fluffy texture when creaming with sugar, so take butter out of the refrigerator 30 minutes before baking.
- Fresh or frozen blueberries work perfectly, but if using frozen, do not thaw to prevent color bleeding and maintain cake’s structure.
- Gentle folding prevents blueberries from crushing, keeping their burst of flavor and preventing color streaking throughout the batter.
- Room temperature eggs blend more evenly, creating a more consistent cake texture and helping ingredients incorporate smoothly.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 320 kcal
- Sugar: 32 g
- Sodium: 210 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 60 mg