why make this recipe
This cake is soft, moist, and full of blueberries. It is easy to make and good for breakfast or a snack. If you like quick fruit cakes, try this and also see a simple twist like blueberry cheesecake taquitos for another treat.
introduction
This Sour Cream Blueberry Coffee Cake uses sour cream to keep the cake tender and rich. Fresh blueberries add bright flavor. You can make it for breakfast, brunch, or to share with friends. For another easy blueberry dessert idea, check blueberry cheesecake dessert roll-ups.
how to make Sour Cream Blueberry Coffee Cake
Follow the steps below to make the cake. Read all steps first, then start.
Ingredients :
- 1 cup sour cream
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups fresh blueberries
- 1/2 cup brown sugar
- 1/2 cup chopped nuts or oats (for streusel)
- 1 teaspoon cinnamon
Directions :
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs, sour cream, and vanilla extract, mixing until well combined.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Gently fold in the blueberries.
- Pour half of the batter into the prepared pan. In a small bowl, mix together the brown sugar, chopped nuts or oats, and cinnamon for the streusel. Sprinkle half of the streusel over the batter, then top with the remaining batter. Finish with the remaining streusel on top.
- Bake for 40-45 minutes, or until a toothpick inserted into the cake comes out clean.
- Allow to cool for a few minutes before serving. Enjoy with your morning coffee!
how to serve Sour Cream Blueberry Coffee Cake
Serve warm or at room temperature. Cut into wedges and offer with coffee or tea. A light dusting of powdered sugar or a dollop of whipped cream works well. For a crumbly, cheesecake-like finish, you can pair it with a fruit topping like the blueberry crumble cheesecake ideas.
how to store Sour Cream Blueberry Coffee Cake
Let the cake cool fully. Cover it with plastic wrap or place in an airtight container. Store at room temperature for 1-2 days. For longer storage, keep in the fridge for up to 5 days. You can also freeze slices in a freezer bag for up to 2 months.
tips to make Sour Cream Blueberry Coffee Cake
- Use room temperature butter and eggs for a smooth batter.
- Toss blueberries in a little flour before folding to keep them from sinking.
- Do not overmix the batter; stir until just combined.
- Check the cake at 40 minutes and cover with foil if the top browns too fast.
- For a nut-free streusel, use oats or extra brown sugar instead.
- Try adding a squeeze of lemon zest to the batter for extra brightness.
variation (if any)
- Use frozen blueberries, but do not thaw them first and add a bit more baking time.
- Swap the nuts in the streusel for chopped almonds or pecans.
- Add lemon zest or a teaspoon of almond extract for a different flavor.
- Make a simple glaze with powdered sugar and milk to drizzle on top.
FAQs
Q: Can I use frozen blueberries?
A: Yes. Use them frozen and fold gently. You may need a few more minutes to bake.
Q: Can I make this cake dairy-free?
A: You can try a dairy-free sour cream and vegan butter, but texture may change.
Q: How do I know when the cake is done?
A: A toothpick in the center should come out clean or with a few moist crumbs.
Q: Can I make this in a different pan?
A: Yes. A 9×9 inch pan works, but baking time may change.
Conclusion
If you want another similar recipe with tips and photos, see Blueberry Sour Cream Coffee Cake – Butternut Bakery.
Print
Sour Cream Blueberry Coffee Cake
- Total Time: 60 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A soft and moist coffee cake full of blueberries, perfect for breakfast or a snack.
Ingredients
- 1 cup sour cream
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups fresh blueberries
- 1/2 cup brown sugar
- 1/2 cup chopped nuts or oats (for streusel)
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- Cream together the butter and sugar in a large bowl until light and fluffy. Add the eggs, sour cream, and vanilla extract, mixing until well combined.
- Whisk together the flour, baking powder, baking soda, and salt in another bowl. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the blueberries gently.
- Pour half of the batter into the prepared pan. In a small bowl, mix together the brown sugar, chopped nuts or oats, and cinnamon for the streusel. Sprinkle half of the streusel over the batter, then top with the remaining batter. Finish with the remaining streusel on top.
- Bake for 40-45 minutes, or until a toothpick inserted into the cake comes out clean.
- Allow to cool for a few minutes before serving. Enjoy with your morning coffee!
Notes
Serve warm or at room temperature with coffee or tea. A light dusting of powdered sugar or a dollop of whipped cream works well. For a crumbly, cheesecake-like finish, pair it with a fruit topping.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 23g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
Keywords: blueberry coffee cake, sour cream cake, easy dessert, breakfast cake, brunch cake