Description
Blissful Blueberry Sour Cream Coffee Cake brings pure morning magic to breakfast tables. Moist layers of tangy sour cream and juicy blueberries create a delightful harmony that welcomes you to savor each delectable bite.
Ingredients
Scale
Fresh Ingredients:
- 2 cups all-purpose flour
- 1 cup fresh blueberries
- 1 cup sour cream
- 2 large eggs
Dairy and Sweeteners:
- 1/2 cup unsalted butter
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
Dry and Leavening Ingredients:
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 tbsp lemon zest
Instructions
- Preheat the oven to 350°F and thoroughly grease a 9-inch round or square baking pan with butter.
- Whisk together flour, baking powder, baking soda, and salt in a medium mixing bowl, creating a uniform dry ingredient base.
- Cream softened butter and granulated sugar in a separate large bowl until light and fluffy, incorporating a smooth, aerated texture.
- Incorporate eggs one at a time into the butter mixture, blending thoroughly after each addition to ensure complete integration.
- Gently fold in sour cream and vanilla extract, mixing until the batter achieves a consistent, creamy consistency.
- Add lemon zest to the batter, stirring to distribute the citrusy essence evenly throughout the mixture.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring until just combined to maintain a tender cake texture.
- Carefully fold fresh blueberries into the batter, being cautious not to crush the delicate berries.
- Sprinkle brown sugar evenly across the top of the batter, creating a rustic, caramelized topping.
- Transfer the batter to the prepared pan, smoothing the surface with a spatula for even distribution.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and allow the coffee cake to cool in the pan for 15 minutes before transferring to a wire rack.
- Slice and serve warm, enjoying the tender crumb and burst of blueberry flavor.
Notes
- Prevent blueberries from sinking by tossing them lightly in a tablespoon of flour before folding into the batter, ensuring even distribution throughout the cake.
- Swap fresh blueberries with frozen ones during off-season, but do not thaw beforehand to prevent color bleeding and maintain cake’s structural integrity.
- Enhance dairy-free options by substituting sour cream with coconut yogurt or almond-based alternative, maintaining the cake’s moisture and tangy undertone.
- Boost nutritional value by incorporating whole wheat flour for half the all-purpose flour, adding subtle nuttiness and increasing fiber content without compromising texture.
- Prep Time: 20 minutes
- Cook Time: 45-50 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 260
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg