Sour Cream Blueberry Coffee Cake

Name: Sour Cream Blueberry Coffee Cake
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: ¾ cup packed brown sugar; 1 cup all-purpose flour; 1 ½ teaspoon cinnamon; ½ teaspoon salt; ½ cup cold unsalted butter, cut into small chunks; 3 cups all-purpose flour; 3 teaspoon baking powder; 1 teaspoon salt; 1 cup granulated sugar; ⅝ cup packed brown sugar; 1 cup sour cream; ½ cup milk; 3 eggs; 2 teaspoon vanilla extract; Juice and zest from 1 lemon; 1 cup unsalted butter, room temperature (2 sticks); 3 ½ cups frozen blueberries, not thawed

Recipe By:

jesseca

Posted:

February 14, 2025

Updated:

February 14, 2025

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Sour Cream Blueberry Coffee Cake is a delightful treat that brings comfort and joy in every bite. Imagine walking into a warm kitchen, the sweet aroma of freshly baked cake wrapping around you like a cozy hug. This cake not only looks stunning with its vibrant blueberries and golden crumble topping but also tastes heavenly. It’s moist, rich, and has just the right amount of sweetness, making it an ideal choice for breakfast, brunch, or an afternoon snack. You know those days when you want something special to brighten up your routine? This cake has got your back! Plus, it’s super simple to whip up, making it a fantastic recipe to share with friends or family. So, gather your ingredients, and let’s create some magic in the kitchen!

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Why This Recipe Works

One of the keys to a fantastic Sour Cream Blueberry Coffee Cake is the use of sour cream. This ingredient adds moisture and richness that transform a standard cake into something truly special. It keeps the cake soft and tender, ensuring each slice practically melts in your mouth.

Moreover, frozen blueberries shine in this recipe. They enhance the cake’s texture and provide a burst of juicy flavor in every bite. Their icy goodness means they don’t get mushy when mixed into the batter, leaving you with perfectly plump berries throughout the cake.

Lastly, the combination of white and brown sugars strikes a wonderful balance of sweetness. Brown sugar adds warmth and depth, while white sugar provides the perfect lighter sweetness. This harmony creates a cake that is satisfyingly sweet without overwhelming your taste buds.

Why You’ll Love This Sour Cream Blueberry Coffee Cake

You will fall in love with this coffee cake for many reasons. First, it’s incredibly versatile. Whether it’s a special occasion or just a regular Tuesday, this cake is perfect for breakfast, an elegant brunch, or even as a delightful afternoon snack with coffee.

Another aspect you’ll appreciate is the crumb topping. It’s crunchy, sweet, and a delightful contrast to the moist cake beneath. Each crumbly bite has a satisfying texture that enhances your eating experience in the best way.

And let’s talk about ease! This recipe is straightforward and doesn’t require any fancy techniques or tools. Projecting fewer worries and more enjoyment, it’s a guaranteed crowd-pleaser. Trust me, everyone will be asking for seconds!

Ingredients

For the Crumb Topping:
¾ cup packed brown sugar
1 cup all-purpose flour
1 ½ teaspoon cinnamon
½ teaspoon salt
½ cup cold unsalted butter, cut into small chunks
For the Cake:
3 cups all-purpose flour
3 teaspoon baking powder
1 teaspoon salt
1 cup granulated sugar
⅝ cup packed brown sugar
1 cup sour cream
½ cup milk
3 eggs
2 teaspoon vanilla extract
Juice and zest from 1 lemon
1 cup unsalted butter, room temperature (2 sticks)
3 ½ cups frozen blueberries, not thawed (if using fresh blueberries, see notes below)

Now that you have everything you need, it’s time to start creating this delicious masterpiece!

Creating the Crumb Topping

Combine Topping Ingredients

First, grab a mixing bowl and whisk together the brown sugar, all-purpose flour, cinnamon, and salt until they blend well. This step is crucial in getting that delightful rustic flavor you expect from a crumb topping.

Incorporate Butter

Next, it’s time to add the cold butter chunks into the bowl. Using a fork or your fingers, mix until the butter breaks into small pieces. You want a crumbly texture that feels a little like wet sand. This adds that much-loved crunch on top of your cake.

Chill the Topping

Cover your crumb mixture with plastic wrap, and pop it in the fridge. You want it to chill while you prepare your cake batter, ensuring it’s perfectly crumbly when baked.

Baking the Cake

Preheat and Prepare

Start by preheating your oven to 350°F. While that’s warming up, grease a 9×13 inch baking pan thoroughly. This will help the cake slide out easily once it’s baked, which is always a win!

Mix Dry Ingredients

Now, in a large bowl, combine the flour, baking powder, salt, granulated sugar, and brown sugar. Give it a good whisk until everything is mixed evenly. This helps the leavening agent distribute properly, ensuring a fluffy cake.

Combine Wet Ingredients

In a separate bowl, mix together the sour cream, milk, eggs, vanilla extract, and the juice and zest of one lemon. Make sure to whisk this until smooth. The lemon juice adds a lovely brightness that complements the blueberries perfectly.

Incorporate Butter and Dry Ingredients

Slowly add your room-temperature butter, cutting it into chunks, to the dry ingredient mixture. Blend it on low until it’s a crumbly texture, just like before. This integration gives it that rich buttery goodness.

Mix in Wet Ingredients

Gently add the wet ingredients to your dry mixture. Stir until just combined, being careful not to over-mix it. Overdoing it can lead to a dense cake — and we definitely want it light and fluffy!

Fold in Blueberries

Here comes the star of the show! Lightly toss the frozen blueberries in a couple of teaspoons of flour. This little trick prevents them from sinking to the bottom as they bake. Fold the blueberries into the batter gently with a rubber spatula, being careful not to break them.

Pour and Spread

Now, pour your luscious batter into the prepared pan, and spread it out evenly. Make sure it’s well-distributed to ensure even cooking.

Add Crumb Topping

Evenly sprinkle your chilled crumb mixture over the top of the batter. This will create that beautiful contrast everyone loves.

Baking

Carefully place your pan in the preheated oven. Bake for about 50-55 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean or has a few moist crumbs sticking to it.

Serving Suggestions

Once your gorgeous Sour Cream Blueberry Coffee Cake cools slightly, serve it warm with a light dusting of powdered sugar on top. It pairs beautifully with a steaming cup of coffee or tea, making each bite even more enjoyable.

Tips for Success

For an extra touch of flavor, using fresh lemon juice in your batter can elevate the taste even more. Also, remember to avoid overmixing the batter. You want that perfect texture, and a gentle mix will help achieve it.

Variations

Feel free to experiment! Substitute other berries such as raspberries or blackberries for a slightly different flavor profile. You can also add nuts to the crumb topping if you’re seeking extra crunch.

Storage Tips

To keep any leftovers fresh, store your coffee cake in an airtight container at room temperature for up to three days. It’s perfect for snacking! For longer storage, freeze it for up to two months. Just thaw at room temperature before serving.

Pairing Ideas

Want to impress your guests further? Serve slices of warm cake with whipped cream or a scoop of vanilla ice cream for a dessert twist. Pair it with fresh fruit for a refreshing breakfast plate that will brighten anyone’s morning.

FAQs

1. Can I use fresh blueberries instead of frozen?
Yes! Fresh blueberries are great, but you may need to reduce bake time slightly.

2. How do I know when the coffee cake is done?
The cake’s surface should be golden brown, and a toothpick inserted in the center should come out clean or just have a few moist crumbs.

3. Can I substitute Greek yogurt for sour cream?
Absolutely, Greek yogurt works perfectly as a sour cream replacement and keeps the cake moist.

4. Is this recipe suitable for making ahead of time?
Yes indeed! You can prepare this cake a day in advance and keep it refrigerated.

5. How should I reheat leftover coffee cake?
Warm individual slices in the microwave for about 15-20 seconds, or heat in the oven at 350°F for a few minutes.

This Sour Cream Blueberry Coffee Cake is not only a treat for your taste buds but also enriches your journey in the kitchen. Creating it, smelling the warm aromas, and of course, sharing it with loved ones makes for delightful memories. Each slice serves up a combo of tangy blueberries, creamy texture, and a crumbly topping that is sure to impress. Happy baking!

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Sour Cream Blueberry Coffee Cake

Why This Recipe Works

Why You’ll Love This Sour Cream Blueberry Coffee Cake

Ingredients