Sour Cream Blueberry Coffee Cake
A moist and tender coffee cake bursting with juicy blueberries and balanced by the tanginess of sour cream, perfect for any occasion.
Servings: 12 slices
Calories: 250kcal
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Provides a light and fluffy texture.
- 1 cup granulated sugar Enhances blueberry flavor and helps the cake brown.
- 1/2 tsp baking soda Leavening agent.
- 1 tsp baking powder Leavening agent.
- pinch salt Enhances flavor.
Wet Ingredients
- 1/2 cup unsalted butter, softened Adds a creamy flavor.
- 2 large eggs Binds ingredients and adds fluffiness.
- 1 cup sour cream Adds moisture and tangy flavor.
- 1 tsp vanilla extract Adds depth to flavor.
Blueberries
- 1 1/2 cups fresh or frozen blueberries Juicy ingredient that bursts with flavor.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Grease a 9-inch round or square baking dish.
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy (about 3-4 minutes).
- Beat in the eggs one at a time, mixing in the vanilla extract and sour cream until smooth.
- In another bowl, whisk together the flour, baking powder, baking soda, and a pinch of salt.
- Gradually mix the dry ingredients into the wet mixture, stirring gently until just combined.
- Gently fold in the blueberries without crushing them.
- Pour and smooth the batter into the prepared pan, optionally sprinkling sugar on top.
Baking
- Bake in the preheated oven for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool slightly before serving.
Notes
For an extra zing, drizzle a glaze of powdered sugar and lemon juice over the cooled cake. Store in an airtight container for up to three days or freeze for up to three months.