This moist Blueberry Sour Cream Coffee Cake is loaded with sweet blueberries and features a crumbly, cinnamon streusel center. Baked to perfection, it makes for a delightful breakfast, dessert, or afternoon treat. With its rich flavors and soft texture, this cake is perfect for any occasion—from brunch gatherings to cozy evenings at home.
Why You’ll Love This Recipe
- Delicious Flavor: The combination of blueberries and cinnamon creates a wonderful taste that everyone will enjoy.
- Moist Texture: Thanks to sour cream, this cake remains incredibly moist and tender.
- Versatile Serving Options: Enjoy it warm with coffee in the morning or as a sweet dessert after dinner.
- Easy Preparation: Simple steps make this cake easy to bake, even for beginners.
- Great for Sharing: With 10 servings, it’s perfect for family gatherings or potlucks.
Tools and Preparation
Before you get started on your Blueberry Sour Cream Coffee Cake, gather your tools. Having everything ready will streamline the process and ensure a smooth baking experience.
Essential Tools and Equipment
- Bundt pan (10 or 12 cup)
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Rubber spatula
Importance of Each Tool
- Bundt pan: Provides the perfect shape for even baking and beautiful presentation.
- Electric mixer: Saves time and ensures your batter is mixed thoroughly with minimal effort.
- Rubber spatula: Great for scraping down the sides of bowls and folding in ingredients without deflating the batter.
Ingredients
This moist Blueberry Sour Cream Coffee Cake is loaded with sweet blueberries, has a crumbly, cinnamon streusel center, and is baked to perfection. All you need is a little dusting of powdered sugar for a wonderfully delicious breakfast, dessert, or afternoon treat!
- 3/4 cup (170g) salted butter (softened)
- 1 3/4 cups (350g) granulated sugar
- 2 large eggs (room temperature)
- 1 cup (240g) sour cream (room temperature)
- 1 teaspoon pure vanilla extract
- 1 2/3 cups (234g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 cups fresh or frozen blueberries
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 3/4 cup chopped walnuts
- Powdered sugar (for dusting)
How to Make Blueberry Sour Cream Coffee Cake
Step 1: Preheat the Oven
Preheat your oven to 350°F. Grease and flour a 9-inch Bundt pan to prevent sticking.
Step 2: Prepare the Batter
In a large bowl:
1. Beat the softened butter and granulated sugar together until light and fluffy (about 2–3 minutes).
2. Add in eggs one at a time, ensuring each is well incorporated before adding the next.
3. Scrape down the bowl’s sides and bottom, then mix in sour cream and vanilla until combined.
Step 3: Combine Dry Ingredients
Add the following dry ingredients to the wet mixture:
* All-purpose flour
Baking powder
Salt
Mix just until blended; do not overmix.
Step 4: Add Blueberries
Gently fold in fresh or frozen blueberries into the batter. If using frozen blueberries, coat them with 1 tablespoon of flour beforehand—this helps prevent them from sinking.
Step 5: Create Layers in Bundt Pan
- Spray or grease your prepared Bundt pan well.
- Spoon half of the batter into the pan.
- In another bowl, mix brown sugar, ground cinnamon, and chopped walnuts. Sprinkle this mixture over the batter in the pan.
- Finally, add the remaining batter on top of this layer and smooth it out.
Step 6: Bake to Perfection
Bake your cake for about 55 to 70 minutes. To check if it’s done:
1. Insert a knife or skewer into the cake; it should come out clean with just a few crumbs attached.
Step 7: Cool & Serve
After baking:
1. Allow it to cool in the pan for about 10 minutes.
2. Invert onto a serving plate; if needed, tap lightly on the counter to release any stubborn areas.
3. Dust with powdered sugar right before serving; enjoy it warm or completely cooled!
How to Serve Blueberry Sour Cream Coffee Cake
This Blueberry Sour Cream Coffee Cake is a versatile treat that can be enjoyed in various ways. Whether it’s for breakfast, dessert, or an afternoon snack, here are some delightful serving suggestions.
With Fresh Berries
- Add a handful of fresh blueberries or raspberries on top for a burst of flavor and color.
Drizzled with Glaze
- Create a simple glaze using powdered sugar and milk. Drizzle it over the cake for added sweetness.
With Whipped Cream
- Serve slices with a dollop of freshly whipped cream to enhance its moist texture and rich flavor.
Accompanied by Coffee
- Pair your cake with a cup of coffee or tea. The warm beverage complements the cake’s sweetness perfectly.
Topped with Ice Cream
- For a decadent dessert, serve warm slices with vanilla ice cream. The melting ice cream adds an extra creamy layer.
How to Perfect Blueberry Sour Cream Coffee Cake
To ensure your Blueberry Sour Cream Coffee Cake turns out perfect every time, consider the following tips.
- Use Room Temperature Ingredients: Ensure that eggs and sour cream are at room temperature. This helps create a smooth batter and promotes even baking.
- Don’t Overmix: Mix the batter just until combined. Overmixing can lead to a dense cake rather than the light texture you desire.
- Fold Gently: When adding blueberries, fold them into the batter gently to avoid breaking them and turning the batter blue.
- Check Doneness: Start checking your cake around the 55-minute mark. Every oven is different, so use a toothpick to test for doneness; it should come out clean or with a few crumbs.
- Cool Properly: Let the cake cool in the pan for about 10 minutes before inverting it. This helps prevent sticking and ensures it retains its shape.
- Store Correctly: Keep any leftovers in an airtight container at room temperature for up to three days or refrigerate for longer freshness.
Best Side Dishes for Blueberry Sour Cream Coffee Cake
This delicious coffee cake pairs wonderfully with several side dishes. Here are some great options to consider when serving your cake.
- Fruit Salad: A refreshing mix of seasonal fruits balances the sweetness of the coffee cake.
- Yogurt Parfait: Layer yogurt with granola and more berries for a nutritious side that complements the flavors.
- Granola Bars: Crunchy granola bars add texture and make for a satisfying pairing.
- Cheese Platter: A selection of mild cheeses enhances the sweetness while adding savory notes.
- Breakfast Sausages: The savory flavor of breakfast sausages contrasts nicely with the sweet coffee cake.
- Chia Seed Pudding: This healthy option provides creaminess and contrasts well with the cake’s texture.
Common Mistakes to Avoid
When making Blueberry Sour Cream Coffee Cake, there are a few common pitfalls to steer clear of for the best results.
- Using cold ingredients: Always ensure your butter and sour cream are at room temperature. Cold ingredients can lead to a dense cake rather than a light and fluffy texture.
- Overmixing the batter: Mix just until combined when adding flour. Overmixing can develop gluten, resulting in a tough cake instead of a tender one.
- Not measuring ingredients correctly: Use a kitchen scale for precision. Incorrect measurements can drastically change the outcome of your cake.
- Skipping the flour dusting for blueberries: If using frozen blueberries, toss them in flour before adding to the batter. This helps prevent them from sinking to the bottom during baking.
- Not testing for doneness: Rely on visual cues alone; always perform the toothpick test. A toothpick inserted into the center should come out clean or with just a few crumbs attached.
Storage & Reheating Instructions
Refrigerator Storage
- Duration: Store your Blueberry Sour Cream Coffee Cake in the refrigerator for up to 5 days.
- Container: Use an airtight container or wrap it tightly with plastic wrap to keep it fresh.
Freezing Blueberry Sour Cream Coffee Cake
- Duration: You can freeze this coffee cake for up to 3 months.
- Container: Wrap individual slices in plastic wrap and then place them in a freezer-safe bag or container for best results.
Reheating Blueberry Sour Cream Coffee Cake
- Oven: Preheat your oven to 350°F. Place the cake on a baking sheet and heat for about 10-15 minutes until warmed through.
- Microwave: Heat individual slices on medium power for about 30 seconds. Check and add more time if needed.
- Stovetop: Use a skillet over low heat, cover with a lid, and warm each slice for about 5 minutes, flipping halfway through for even heating.
Frequently Asked Questions
Can I use frozen blueberries in Blueberry Sour Cream Coffee Cake?
Yes, you can use frozen blueberries directly without thawing them. Just coat them with flour before folding into the batter to prevent sinking.
How do I know when my Blueberry Sour Cream Coffee Cake is done?
Perform the toothpick test by inserting it into the center of the cake. If it comes out clean or with just a few crumbs, your cake is ready!
Can I substitute sour cream in this recipe?
If you don’t have sour cream, plain Greek yogurt works well as a substitute. It will give you similar moisture and tanginess.
What variations can I try with this Blueberry Sour Cream Coffee Cake?
Feel free to customize by adding lemon zest for brightness or swapping blueberries with raspberries or chopped strawberries.
How should I store leftover coffee cake?
Store any leftovers in an airtight container in the refrigerator for up to 5 days or freeze individual slices for longer storage.
Final Thoughts
This Blueberry Sour Cream Coffee Cake is not only delicious but also versatile enough for breakfast, dessert, or an afternoon snack. Its moist texture paired with sweet blueberries makes it irresistible. Don’t hesitate to add your own twist by experimenting with different fruits or flavorings! Give this recipe a try; you won’t be disappointed!
Blueberry Sour Cream Coffee Cake
Indulge in the delightful flavors of Blueberry Sour Cream Coffee Cake, a moist and tender treat perfect for any occasion. Bursting with sweet blueberries and enriched with a crumbly cinnamon streusel center, this cake offers a harmonious blend of flavors and textures that will impress your family and friends. Ideal for breakfast, dessert, or an afternoon snack, it pairs beautifully with coffee or tea. With straightforward preparation steps, even novice bakers can whip up this crowd-pleaser. Enjoy a slice warm or dusted with powdered sugar for a comforting dessert experience.
- Total Time: 1 hour 25 minutes
- Yield: Approximately 10 servings 1x
Ingredients
- 3/4 cup salted butter (softened)
- 1 3/4 cups granulated sugar
- 2 large eggs (room temperature)
- 1 cup sour cream (room temperature)
- 1 teaspoon pure vanilla extract
- 1 2/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 cups fresh or frozen blueberries
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 3/4 cup chopped walnuts
- Powdered sugar (for dusting)
Instructions
- Preheat the oven to 350°F and grease a Bundt pan.
- In a large bowl, beat together softened butter and granulated sugar until fluffy. Add eggs one at a time, mixing well after each addition.
- Mix in sour cream and vanilla until combined.
- In another bowl, combine flour, baking powder, and salt; gradually mix into the wet ingredients without overmixing.
- Fold in blueberries gently.
- Layer half the batter in the prepared pan, sprinkle with brown sugar, cinnamon, and walnuts mixture, then top with remaining batter.
- Bake for 55 to 70 minutes until a toothpick comes out clean.
- Cool in the pan for 10 minutes before inverting onto a plate; dust with powdered sugar before serving.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 22g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: Use room temperature ingredients for better mixing results. Gently fold blueberries to maintain their shape. For variations, consider adding lemon zest or swapping blueberries for raspberries.