Sour Cream Blueberry Coffee Cake

Looking for a delightful and satisfying dessert that celebrates the goodness of blueberries? This Sour Cream Blueberry Coffee Cake recipe is sure to captivate your taste buds with its sweet and tangy flavors.

The idea of baking this delightful cake came to me when I was yearning for a comforting and sweet treat, and I stumbled upon a Blueberry Sour Cream Coffee Cake recipe on my phone. Intrigued and excited, I decided to give it a shot, and the outcome exceeded my expectations—it became the most scrumptious coffee cake I have ever baked !

Why You’ll Love This Sour Cream Blueberry Coffee Cake

• Bright Burst of Flavor: Fresh blueberries add a burst of freshness and sweetness.
• Moist and Decadent: The inclusion of sour cream makes the cake moist and indulgent.
• Versatile and Fuss-Free: A simple recipe with common ingredients for a stress-free baking experience.
• Perfect Anytime Treat: Ideal for morning coffee, afternoon tea, or as a dessert after a meal.

Ingredients

• Granulated Sugar: Adds sweetness to the cake batter.
• Unsalted Butter: Ensures a rich and buttery flavor.
• Eggs: Bind the ingredients together for a fluffy texture.
• Sour Cream: Provides moisture and a tangy richness.
• Vanilla Extract: Enhances the cake with a classic flavor.
• All-Purpose Flour: The base for the cake batter.
• Baking Powder and Salt: Leavening agents for rise and flavor balance.
• Blueberries: Fresh or frozen for a burst of fruity goodness.
• Brown Sugar, Pecans, and Cinnamon: Create a crunchy and spiced layer.
• Powdered Sugar: For a decorative finish before serving.

How to Make Sour Cream Blueberry Coffee Cake

Step 1: Preparing the Batter

• In a large bowl, cream together sugar and softened butter until light and fluffy.
• Beat in eggs one by one, then fold in sour cream and vanilla extract.
• In a separate bowl, mix flour, baking powder, and salt, then blend into the wet mixture.
• Gently fold in the blueberries.

Step 2: Assembling and Baking

• Spread half of the batter in a prepared Bundt pan.
• Create a cinnamon pecan mixture and layer it between the batter.
• Finish with the remaining batter and pecan mixture, swirling gently with a knife.
• Bake until a toothpick inserted in the center comes out clean.

Storage Options

• Refrigerate the cake for up to 4-5 days or freeze it for longer freshness.
• To retain moisture, freezing is recommended over refrigeration.
• Prepare ingredients in advance for quick baking sessions. Serve with whipped cream for added delight.

Variations and Substitutions

• Lemon Zest: Add lemon zest to the batter for a citrusy twist.
• Almond Flour: Substitute some flour with almond flour for a nutty flavor.
• Mixed Berries: Use a mix of berries for a varied and colorful rendition.
• Streusel Topping: Top the cake with a buttery streusel for added texture.

What to Serve With Sour Cream Blueberry Coffee Cake

• Vanilla Ice Cream: Pair with a scoop of creamy vanilla ice cream.
• Freshly Brewed Coffee: Enjoy a slice with a steaming cup of coffee.
• Lemon Iced Tea: Serve alongside a refreshing glass of lemon iced tea.
• Whipped Cream: Dollop some whipped cream for an extra luxurious touch.

Frequently Asked Questions

• Can I add lemon juice to enhance the flavor ? Absolutely! A quarter cup of lemon juice can boost the cake’s tanginess.
• Can I make muffins instead of a Bundt cake ? For muffins, adjust baking time and fill muffin cups two-thirds full. Bake until set.

Indulge in a delightful slice of this Sour Cream Blueberry Coffee Cake, savoring the burst of flavor from fresh blueberries, the moistness from sour cream, and the delightful crunch from pecans. Whether enjoyed alone, with family, or as a treat for guests, this cake promises a satisfying and memorable dessert experience.