Sour Cream Blueberry Coffee Cake
A delightful dessert featuring a moist cake infused with sour cream and loaded with fresh blueberries, perfect for brunch or afternoon tea.
Servings: 8 pieces
Calories: 275kcal
Ingredients
Dry Ingredients
- 2 cups all-purpose flour The backbone of this cake, creating a sturdy yet tender base.
- 1 cup granulated sugar Adds sweetness and a slight crunch when baked.
- 1/2 tsp baking soda Helps create that perfect rise.
- 1 tsp baking powder Ensures the cake is light and airy.
Wet Ingredients
- 1/2 cup unsalted butter, softened Provides richness and flavor, making the cake moist.
- 2 large eggs Binds everything together while adding structure.
- 1 cup sour cream Infuses moisture and a delightful tang to balance the sweetness.
- 1 tsp vanilla extract Elevates the flavor profile with a warm, inviting aroma.
Fruits
- 1 1/2 cups fresh or frozen blueberries Bursting with juiciness, they add color and radiance to the dish.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) before you start.
- Grease a 9-inch round or square baking dish to prevent sticking.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, ensuring each is incorporated before adding the next. Mix in the vanilla extract and sour cream until smooth.
- In a separate bowl, whisk together the flour, baking powder, and baking soda.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Carefully fold in the blueberries.
Baking
- Transfer the batter into the greased baking dish, smoothing the top.
- Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove from the oven and allow it to cool slightly before serving.
Notes
Use room temperature ingredients for a smoother batter. Consider adding lemon zest for a citrusy kick or almond extract for depth. Leftovers can be stored in an airtight container at room temperature for up to 2 days.