Blueberry Sour Cream Coffee Cake Recipe

If you are craving a breakfast treat that feels like a warm hug in every bite, the Blueberry Sour Cream Coffee Cake Recipe will quickly become your new favorite. This cake is perfectly tender and moist, thanks to the full-fat sour cream, while fresh blueberries burst with juicy sweetness, creating a delightful contrast to the brown sugar and cinnamon pecan topping. Whether you’re serving it for a casual morning gathering or a special brunch, this cake offers an irresistible combination of flavors and textures that make every slice feel like a celebration.

Ingredients You’ll Need

Don’t be intimidated by the ingredient list—each component plays a vital role in creating the perfect balance of flavor, texture, and appearance. The ingredients are straightforward, familiar, yet work harmoniously to deliver that signature moist crumb and tangy sweetness that define this Blueberry Sour Cream Coffee Cake Recipe.

• 2 cups all-purpose flour: The foundation that gives the cake structure and stability.
• 1 teaspoon baking powder: Helps the cake rise to fluffy perfection.
• 1/2 teaspoon baking soda: Adds a slight lift while balancing the sour cream’s acidity.
• 1/2 teaspoon salt: Enhances the flavor and balances sweetness.
• 1/2 cup unsalted butter, softened: Creates richness and tenderness in the crumb.
• 1 cup granulated sugar: Sweetens the cake and contributes to its tender texture.
• 2 large eggs, room temperature: Bind the cake together and add moisture.
• 1 teaspoon vanilla extract: Adds warmth and enhances overall flavor.
• 1 cup full-fat sour cream: The secret to moistness and a subtle tang that elevates the cake.
• 2 cups fresh blueberries, tossed with 1 tablespoon flour: Bursting with juicy sweetness, flour prevents them from sinking.
• 1/2 cup brown sugar: Adds a deep caramel flavor to the streusel topping.
• 1/2 cup chopped pecans (optional): Adds crunch and nuttiness to the topping.
• 1 teaspoon ground cinnamon: Warm spice that pairs beautifully with blueberries and brown sugar.

How to Make Blueberry Sour Cream Coffee Cake Recipe

Step 1: Prepare Your Pan and Preheat the Oven

Start to make this cake hassle-free by preheating your oven to 350°F and greasing a 9-inch square baking pan or a springform pan. This not only prevents sticking but also ensures even cooking. Proper preparation at this stage sets the scene for baking success.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This step distributes the leavening agents evenly so your cake rises consistently without unwanted lumps or dense areas.

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar until the mixture becomes light and fluffy. This classic technique traps air, resulting in a lighter cake crumb and enhanced overall texture.

Step 4: Add Eggs and Vanilla

Add the eggs one at a time, mixing thoroughly after each addition to maintain the batter’s smoothness and prevent curdling. Follow with stirring in the vanilla extract, which gives the cake that irresistible, comforting aroma.

Step 5: Incorporate Sour Cream

Mix the sour cream into the wet ingredients until the batter is smooth. This step is crucial because the sour cream contributes moisture and a slight tang that distinguishes this coffee cake from others.

Step 6: Combine Wet and Dry Ingredients

Gradually add the dry flour mixture to the wet batter, mixing just until everything comes together. Avoid over-mixing here to keep the crumb tender and avoid developing gluten, which could toughen the cake.

Step 7: Fold in the Blueberries

Gently fold in the blueberries that have been tossed with a tablespoon of flour. This small trick keeps the berries suspended throughout the cake rather than sinking to the bottom, ensuring fruity bites in every slice.

Step 8: Create the Cinnamon Pecan Topping

In a small bowl, mix together the brown sugar, chopped pecans, and cinnamon. This topping will add delightful crunch and warm spice notes that perfectly complement the soft cake and juicy blueberries.

Step 9: Layer the Batter and Topping

Spoon half of the batter into the prepared pan and spread it evenly. Sprinkle half of the cinnamon-pecan mixture on top. Repeat with the remaining batter and topping, creating layers that bake into a beautiful swirl of flavor and texture.

Step 10: Bake Until Golden

Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean. The baking time may vary slightly depending on your oven, so keep a close eye as it nears the end. Once baked, allow it to cool for at least 20 minutes before slicing, which helps the cake set perfectly.

How to Serve Blueberry Sour Cream Coffee Cake Recipe

Garnishes

To elevate this already stunning coffee cake, consider sprinkling a little powdered sugar on top just before serving for an elegant touch. Fresh blueberries or a few pecans scattered on the plate add a lovely visual accent and hint at the flavors inside.

Side Dishes

This cake pairs beautifully with a cup of fresh brewed coffee or tea for breakfast or brunch. For something heartier, serve alongside scrambled eggs or a creamy yogurt parfait for a wonderfully balanced morning spread that feels indulgent yet satisfying.

Creative Ways to Present

Serve individual slices with a dollop of whipped cream or a drizzle of honey or maple syrup. For brunch parties, slice the cake into bite-sized squares and serve it on a tiered tray with an assortment of fresh fruits—it becomes a charming centerpiece that guests will adore.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Blueberry Sour Cream Coffee Cake Recipe covered at room temperature for up to two days to retain moisture and flavor. If you want it to last longer, store it in the refrigerator where it should stay fresh for up to five days.

Freezing

This coffee cake freezes wonderfully. Wrap it tightly in plastic wrap and foil to prevent freezer burn, and freeze for up to three months. Thaw overnight in the refrigerator for best results, ensuring the tender texture holds up.

Reheating

Reheat each slice in the microwave for about 20 seconds or warm it in a preheated oven at 300°F for 10-15 minutes. Warmed slices bring back the freshly baked feel and the flavors shine even more vibrantly.

FAQs

Can I use frozen blueberries for this recipe?

Absolutely! You can substitute frozen blueberries without thawing, but be sure to toss them in flour first to prevent excess moisture from sinking your blueberries to the bottom. You might also need to add a few extra minutes to the baking time.

What if I don’t have sour cream on hand?

You can substitute full-fat Greek yogurt or creme fraiche for the sour cream. Both options provide the necessary moisture and tang, although the texture might be slightly different but still delicious.

Is it possible to make this cake dairy-free?

Yes! Replace the butter with a dairy-free margarine or coconut oil and substitute the sour cream with a dairy-free yogurt alternative. The texture might be a bit different, but it will still hold that classic coffee cake charm.

Can I make this cake gluten-free?

With some adjustments, yes. Use a gluten-free all-purpose flour blend that includes xanthan gum to mimic gluten’s structure. Keep in mind that the texture might be slightly different, but it will still yield a delightful coffee cake.

How should I store leftover Blueberry Sour Cream Coffee Cake Recipe?

The best way is to cover leftover cake tightly and keep it at room temperature for a day or two, or store it in the fridge for a longer shelf life. For extended storage, freezing is an excellent option.

Final Thoughts

Once you’ve baked the Blueberry Sour Cream Coffee Cake Recipe, you’ll realize how simple ingredients pack so much deliciousness. Its moist, tender crumb punctuated by juicy blueberries and a sweet, crunchy topping is pure comfort food at its finest. This cake is perfect for sharing or savoring solo with a hot cup of coffee, so go ahead, whip it up, and enjoy every wonderful bite—you won’t regret it!

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