If you’re looking for a delightful treat to brighten your mornings or sweeten your afternoon, this Blueberry Sour Cream Coffee Cake is calling your name! Imagine slicing into a tender cake, the rich aroma of vanilla and butter filling the air. Each bite offers a burst of juicy blueberries nestled in a creamy, soft crumb that practically melts in your mouth. This easy-to-make cake is perfect for breakfast or dessert, and guess what? It’s made with sour cream, which gives it that luscious texture without needing any extra cream. Picture enjoying a warm slice with a cup of coffee, the sun streaming through the kitchen. Yum! This recipe is not only scrumptious but can also be made with ingredients you likely have on hand.
Why You’ll Love Blueberry Sour Cream Coffee Cake (Creamy, Easy, and Cozy)
This Blueberry Sour Cream Coffee Cake is a favorite for a reason! It’s not just a cake; it’s a cozy hug in the form of dessert. The combination of sour cream and blueberries packs it with a rich flavor that is hard to resist. Plus, it’s incredibly simple to whip up, making it a go-to for both novice and experienced bakers alike.
Here’s why you’ll adore this cake:
- Quick to Prepare: It takes just a short time to mix everything together.
- Delicious Texture: The addition of sour cream makes each bite creamy and moist.
- Pantry-Friendly: Most ingredients are staples you probably already have.
- Perfect for Meal Prep: Bake it in advance to enjoy throughout the week.
- Customizable for Everyone: Gluten-free or dairy-free? No problem!
- Ideal for Sharing: It’s a wonderful treat for gatherings or brunch.
- Satisfies Sweet Cravings: The balance of sweetness and tartness is just perfect!
Key Ingredients for Blueberry Sour Cream Coffee Cake
- 1 cup granulated sugar – Sweetness boost for a delightful flavor.
- 1/2 cup unsalted butter, softened – Adds richness and moisture.
- 2 large eggs – Binds the ingredients together and adds structure.
- 1 cup sour cream – Gives the cake its creamy texture.
- 1 teaspoon vanilla extract – Enhances the overall flavor with warmth.
- 2 cups all-purpose flour – Provides the body for the cake.
- 1 teaspoon baking powder – Helps the cake rise to a fluffy consistency.
- 1/2 teaspoon baking soda – Works with sour cream to ensure the perfect rise.
- 1/2 teaspoon salt – Balances the sweetness and enhances flavor.
- 1 cup fresh or frozen blueberries – Bursting fruit flavor that brightens every bite.
- Optional: powdered sugar for dusting – A sweet finishing touch for presentation.
Ready to cook? See the recipe card for exact measurements below.
How to Make Blueberry Sour Cream Coffee Cake
Phase 1 – Prep
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9-inch round or square baking pan.
- Gather all your ingredients and allow the butter and eggs to reach room temperature.
Phase 2 – Cook/Assemble
- In a mixing bowl, cream together the softened butter and sugar until fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the sour cream and vanilla until fully combined.
- In another bowl, whisk flour, baking powder, baking soda, and salt together.
- Gradually mix the dry ingredients into the wet until just combined.
- Gently fold in the blueberries.
- Pour the batter into the prepared pan and smooth the top.
Phase 3 – Serve
- Bake in the preheated oven for 40–45 minutes or until a toothpick comes out clean.
- Let it cool in the pan for 10 minutes before transferring it to a wire rack.
- Dust with powdered sugar before slicing and serve slightly warm.
Pro Tips for the Best Results
- Use Room Temperature Ingredients: This helps with better mixing and a fluffier texture.
- Swap Frozen Blueberries: If using frozen, toss them in a bit of flour to prevent sinking.
- Chill Before Serving: For better slicing, let the cake cool completely before cutting.
- Experiment with Toppings: Try adding a lemon glaze for a citrusy kick!
- Store in an Airtight Container: To keep it fresh for up to 5 days.
Common Mistakes to Avoid
One common mistake is overmixing the batter. This can lead to a dense cake instead of a light and fluffy one. Mix just until you no longer see dry flour.
Another issue is underbaking the cake. Always check the cake’s doneness by inserting a toothpick in the center. If it comes out clean or with a few crumbs, it’s ready!
Lastly, not measuring ingredients accurately can throw off the balance of flavors. Invest in a good set of measuring cups and spoons to ensure you get it just right!
Recipe Variations
- Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free flour blend.
- Dairy-Free: Use dairy-free sour cream or yogurt alternatives.
- Fruity: Mix in different berries like raspberries or blackberries.
- Spiced: Add a pinch of cinnamon or nutmeg for a warm flavor twist.
- Baked in an Air Fryer: Adjust cooking time to about 25–30 minutes at 320°F (160°C).
How to Serve Blueberry Sour Cream Coffee Cake
- Best Pairings: Enjoy it with creamy butter or a dollop of whipped cream on top.
- Toppings & Garnishes: Fresh berries or a sprinkle of lemon zest can brighten the dish.
- Drink Pairing: Pair with a hot cup of coffee or a chilled glass of milk for a perfect balance.
Make Ahead & Storage
Can I Meal Prep This?
Absolutely! This cake keeps well, making it great for meal prep. You can whip it up in advance and enjoy it all week long.
Storing Leftovers
Store any leftovers in an airtight container at room temperature for up to 5 days. If you’re in a particularly humid place, it’s best to keep it in the fridge.
Freezing
You can freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn.
Reheating
To reheat, pop a slice in the microwave for about 15-20 seconds or warm it in the oven at 350°F (175°C) for 5-10 minutes.
FAQs
Can I use frozen blueberries? Yes! If using frozen blueberries, toss them in flour before adding them to the batter to prevent sinking.
How to make it extra creamy without cream? Sour cream itself adds creaminess; just stick to the recipe for the perfect texture!
Can I double it? Absolutely! Just double all the ingredients and use a larger baking pan.
How to fix a too-thick batter? If your batter is too thick, add a splash of milk or a little extra sour cream until it reaches the desired consistency.
This Blueberry Sour Cream Coffee Cake is a delicious, comforting treat that’s sure to become a favorite at your table. With its creamy texture and burst of blueberry flavor, it’s perfect for any occasion. Why not give it a try? Rate, comment, or check out our other delightful recipes for more kitchen inspiration!
Blueberry Sour Cream Coffee Cake
Ingredients
For the cake
- 1 cup granulated sugar Sweetness boost for a delightful flavor.
- 1/2 cup unsalted butter, softened Adds richness and moisture.
- 2 large eggs Binds the ingredients together and adds structure.
- 1 cup sour cream Gives the cake its creamy texture.
- 1 teaspoon vanilla extract Enhances the overall flavor with warmth.
- 2 cups all-purpose flour Provides the body for the cake.
- 1 teaspoon baking powder Helps the cake rise to a fluffy consistency.
- 1/2 teaspoon baking soda Works with sour cream to ensure the perfect rise.
- 1/2 teaspoon salt Balances the sweetness and enhances flavor.
- 1 cup fresh or frozen blueberries Bursting fruit flavor that brightens every bite.
- optional powdered sugar for dusting A sweet finishing touch for presentation.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9-inch round or square baking pan.
- Gather all your ingredients and allow the butter and eggs to reach room temperature.
Cooking
- In a mixing bowl, cream together the softened butter and sugar until fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the sour cream and vanilla until fully combined.
- In another bowl, whisk flour, baking powder, baking soda, and salt together.
- Gradually mix the dry ingredients into the wet until just combined.
- Gently fold in the blueberries.
- Pour the batter into the prepared pan and smooth the top.
- Bake in the preheated oven for 40–45 minutes or until a toothpick comes out clean.
Serving
- Let it cool in the pan for 10 minutes before transferring it to a wire rack.
- Dust with powdered sugar before slicing and serve slightly warm.