There’s something magical about the aroma of freshly baked goods wafting through your kitchen, isn’t there? When I’m in the mood for a cozy afternoon treat or a delightful breakfast, my go-to is this scrumptious blueberry sour cream coffee cake. It’s moist, tender, and bursting with juicy blueberries, making every bite a little piece of heaven. Plus, the sour cream adds a lovely richness that takes it to the next level! Trust me, once you take a slice, you’ll understand why this cake has a special place in my heart. It’s perfect for sharing with friends over coffee or enjoying all by yourself, and I can’t wait for you to try it!
Ingredients List
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup sour cream
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh blueberries
How to Prepare Instructions
- First things first, preheat your oven to 350°F (175°C). This step is super important for getting that perfect rise and golden color.
- In a medium bowl, mix together 1 cup of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. This combination helps give the cake its lightness, so make sure it’s well blended!
- In another bowl, cream together 1/4 cup of softened unsalted butter and 1/2 cup of granulated sugar until it’s nice and fluffy. Trust me, this is where the magic starts.
- Now, add in 1 large egg and 1/2 cup of sour cream to the butter mixture. Mix it all up until it’s smooth and creamy. You might want to taste it at this point—just a little spoonful for quality control!
- Gradually add the dry mixture to the wet ingredients, folding it gently until just combined. Be careful not to overmix; we want that lovely tender texture in the cake.
- Now for the best part—gently fold in 1 cup of fresh blueberries. They’ll add bursts of flavor that are just divine.
- Pour the batter into a greased baking pan, making sure it’s evenly spread out. I like to use a spatula to get it just right!
- Bake in your preheated oven for about 30-35 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out clean.
- Once it’s done baking, let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This step helps keep it moist and delicious!
Why You’ll Love This Recipe
- Quick preparation time—whip it up in just 15 minutes!
- Delicious flavor combination of sweet blueberries and rich sour cream that’s simply irresistible.
- Perfect for breakfast or dessert; it fits any occasion beautifully!
- Easy to make with simple ingredients you probably already have in your pantry.
Tips for Success
To ensure your blueberry sour cream coffee cake turns out absolutely perfect, here are some of my favorite tips that I’ve learned over the years:
- Quality Ingredients: Always use fresh blueberries for the best flavor. If you can, opt for organic eggs and butter too—it really makes a difference in taste!
- Room Temperature Ingredients: Let your butter and egg sit out for a bit before you start baking. Room temperature ingredients blend together more smoothly, resulting in a better texture.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until everything is incorporated. Overmixing can lead to a dense cake, and we want it light and fluffy!
- Use a Toothpick Test: As you approach the 30-minute mark, start checking your cake with a toothpick. Insert it into the center; if it comes out clean or with a few crumbs, it’s done! If there’s wet batter, give it a few more minutes.
- Cool Properly: Allow your cake to cool in the pan for about 10 minutes before transferring it to a wire rack. This helps it set up nicely and prevents it from falling apart.
- Experiment with Spices: For a little twist, try adding a sprinkle of cinnamon or nutmeg to the batter. It adds warmth and depth to the flavor that’s just delightful!
Variations
If you’re feeling adventurous, there are so many fun ways to switch up this blueberry sour cream coffee cake! Here are a few variations I absolutely love:
- Mixed Berries: Swap out the blueberries for a mix of raspberries, strawberries, or blackberries. Each berry brings its own unique flavor and tartness that can really brighten up the cake!
- Nuts Galore: Add in some chopped walnuts or pecans for a delightful crunch. Just fold them in gently with the blueberries—trust me, it adds a whole new texture!
- Spiced Up: For a cozy twist, sprinkle in some cinnamon or nutmeg into the batter. It’ll make your kitchen smell heavenly and add a warm flavor that’s perfect for chilly mornings.
- Citrus Zing: Incorporate some lemon or orange zest into the batter for a refreshing citrus kick. It pairs beautifully with the blueberries and adds a bright note!
- Chocolate Lovers: If you’re a chocoholic like me, consider folding in some mini chocolate chips along with the blueberries. The melted chocolate bits are pure magic!
- Vegan Version: Substitute the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water) and use plant-based butter and dairy-free sour cream. You won’t even miss the eggs!
Feel free to mix and match these ideas! The beauty of this blueberry sour cream coffee cake is its versatility, so let your creativity shine!
Storage & Reheating Instructions
After you’ve enjoyed your delicious blueberry sour cream coffee cake, you might have some leftovers (if you’re lucky!). To keep it fresh and moist, here’s how to store it:
- Once the cake is completely cooled, wrap it tightly in plastic wrap or transfer it to an airtight container. This will help keep that lovely moisture in and prevent it from drying out.
- Store the cake at room temperature for up to 2 days. If you want to keep it longer, pop it in the refrigerator where it can last for about a week.
When it comes to reheating, you’ve got options to enjoy it warm and delightful:
- Microwave: If you’re in a hurry, just pop a slice in the microwave for about 10-15 seconds. This should warm it up nicely without making it tough.
- Oven: For a more even reheating, preheat your oven to 350°F (175°C). Place the slice on a baking sheet and heat it for about 5-10 minutes. This will help revive the cake’s moist texture and make it taste freshly baked again!
Enjoy your cake warm, perhaps with a little butter or a dollop of whipped cream on top. Trust me, it’s a treat you won’t want to miss!
Nutritional Information
It’s always good to know what you’re enjoying, right? Just a heads up, the nutritional values can vary based on the specific ingredients or brands you use, so these numbers are pretty typical but not set in stone. Here’s a breakdown of the nutrition for one slice of my blueberry sour cream coffee cake:
- Calories: 220
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Cholesterol: 40mg
- Sodium: 150mg
- Carbohydrates: 34g
- Fiber: 1g
- Sugar: 10g
- Protein: 3g
Enjoy every delicious bite while keeping these numbers in mind, and feel free to adjust the ingredients to suit your dietary needs! Happy baking!
FAQ Section
Can I use frozen blueberries?
Absolutely! Frozen blueberries work just fine in this recipe. Just toss them in a little flour before folding them into the batter; this helps prevent them from sinking to the bottom as they bake. No need to thaw them beforehand!
What can I substitute for sour cream?
If you don’t have sour cream on hand, you can use plain yogurt as a great substitute. It’ll give your cake that same moist texture and tangy flavor. You could also use buttermilk if you have it—just reduce the amount of liquid slightly.
How do I know when the cake is done?
Checking for doneness is super easy! About 30 minutes into baking, insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs stuck to it, your cake is ready to come out of the oven. If there’s wet batter on it, give it a few more minutes and check again.
Final Thoughts
I really hope you give this blueberry sour cream coffee cake a try! It’s such a delightful treat that can brighten up any morning or serve as a comforting dessert after dinner. Each bite is filled with those juicy blueberries and that luscious, moist texture that makes it hard to resist. I’ve seen friends and family come back for seconds (and thirds!), and it always warms my heart to see them enjoy something I’ve baked with love.
Don’t hesitate to put your own spin on it, whether you stick with the classic recipe or explore the variations I shared. I’d love to hear how yours turns out, so feel free to share your experiences and any little tweaks you made along the way. Happy baking, my friend, and enjoy every scrumptious slice!
Imprimer
Blueberry Sour Cream Coffee Cake: 7 Heavenly Reasons to Bake
- Temps Total: 50 minutes
- Rendement: 8 servings 1x
- Alimentation: Végétarien
Description
A delicious blueberry sour cream coffee cake perfect for breakfast or dessert.
Ingrédients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup sour cream
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix flour, baking powder, baking soda, and salt.
- In another bowl, cream butter and sugar.
- Add egg and sour cream to the butter mixture and mix well.
- Gradually add the dry ingredients to the wet mixture.
- Fold in blueberries gently.
- Pour the batter into a greased baking pan.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
- Store leftovers in an airtight container.
- Can be served warm or at room temperature.
- For added flavor, sprinkle cinnamon on top before baking.
- Temps De Préparation: 15 minutes
- Temps De Cuisson: 35 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 slice
- Calories: 220
- Sucre: 10g
- De Sodium: 150mg
- La graisse: 8g
- Graisses Saturées: 5g
- Les Graisses Insaturées: 2g
- Les Gras Trans: 0g
- Les hydrates de carbone: 34g
- La fibre: 1g
- La protéine: 3g
- Le taux de cholestérol: 40mg
Mots-clés: blueberry sour cream coffee cake
