Recipe For Blueberry Coffee Cake With Sour Cream
Blueberry coffee cake with sour cream is a perfect summertime treat. It’s moist, fluffy, and filled with juicy blueberries. This recipe is easy to make and will have your guests begging for more. The sour cream gives the cake a tangy flavor and keeps it moist. So, let’s dive right into the recipe.
Ingredients:
The ingredients for this recipe are simple and easy to find. Here’s what you’ll need:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 2 cups fresh blueberries
- 1/3 cup brown sugar
- 1/2 teaspoon ground cinnamon
Instructions:
Now that you have your ingredients, let’s get started on making this delicious blueberry coffee cake with sour cream:
- Preheat your oven to 350°F (175°C) and grease a 9-inch (23cm) springform pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the butter and sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Stir in the vanilla extract.
- Alternate adding the flour mixture and sour cream, beginning and ending with the flour mixture, and mix until just combined.
- Gently fold in the blueberries.
- In a small bowl, mix together the brown sugar and cinnamon.
- Pour half of the batter into the prepared pan.
- Sprinkle half of the brown sugar mixture over the batter.
- Pour the remaining batter over the top.
- Sprinkle the remaining brown sugar mixture over the top.
- Bake for 50-55 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan for 10 minutes.
- Remove the sides of the springform pan and transfer the cake to a wire rack to cool completely.
Serving:
This blueberry coffee cake with sour cream is perfect for breakfast, brunch, or dessert. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Tips:
Here are some tips to help you make the perfect blueberry coffee cake with sour cream:
- Make sure your butter and eggs are at room temperature before beginning.
- Don’t overmix the batter. Mix until just combined to avoid a tough cake.
- Fresh blueberries work best in this recipe, but you can use frozen if fresh aren’t available.
- Don’t skip the brown sugar and cinnamon topping. It adds a delicious crunch to the cake.
Conclusion:
This blueberry coffee cake with sour cream is a delicious and easy recipe that’s perfect for any occasion. With its moist and fluffy texture and juicy blueberries, it’s sure to be a crowd-pleaser. So, next time you’re looking for a sweet treat, give this recipe a try!