Blueberry Sour Cream Coffee Cake
A delightful treat made with sour cream, bursting with blueberry flavor, perfect for breakfast or dessert.
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.
Notes
Use room temperature ingredients for better mixing. For frozen blueberries, toss them in a bit of flour to prevent sinking.