Blueberry Sour Cream Coffee Cake

Blueberry Sour Cream Coffee Cake is a beloved treat that blends the tangy richness of sour cream with the sweet, juicy burst of fresh blueberries. This coffee cake is a delightful addition to any meal, whether it’s breakfast, brunch, or a comforting snack. The moist, tender crumb of the cake, combined with the crumbly streusel topping, makes it an irresistible choice for gatherings, special occasions, or simply a cozy treat at home.

What You’ll Need to make Blueberry Sour Cream Coffee Cake

Ingredients

For the Cake

• All-Purpose Flour (2 1/2 cups): Flour provides the structure and texture for the cake. It helps bind the ingredients together and gives the cake its shape. When measuring flour, be sure to spoon it into your measuring cup and level it off with a knife to avoid using too much.
• Granulated Sugar (1 1/2 cups): Sugar sweetens the cake and helps create a tender crumb. It also contributes to the cake’s caramelization during baking, giving it a golden color and slightly crispy exterior.
• Baking Powder (2 teaspoons): This leavening agent helps the cake rise and become light and fluffy. It’s important to use fresh baking powder to ensure the cake rises properly. Check the expiration date on the container before use.
• Baking Soda (1/2 teaspoon): Baking soda works with the baking powder to help the cake rise. It also neutralizes the acidity of the sour cream, ensuring the cake has a balanced flavor.
• Salt (1/2 teaspoon): Salt enhances the overall flavor of the cake and helps to balance the sweetness. It also strengthens the gluten in the flour, contributing to the cake’s texture.
• Unsalted Butter (1/2 cup, softened): Butter adds richness and moisture to the cake. It should be softened to room temperature to cream properly with the sugar. Avoid using margarine, as it can affect the cake’s texture and flavor.
• Sour Cream (1 cup): Sour cream adds moisture and a tangy flavor that complements the blueberries. Its acidity helps to tenderize the cake crumb, making it soft and moist. If you don’t have sour cream, you can use plain Greek yogurt as a substitute.
• Large Eggs (2): Eggs provide structure and stability to the cake. They also add richness and contribute to the cake’s color. Make sure the eggs are at room temperature for best results.
• Vanilla Extract (1 teaspoon): Vanilla extract enhances the cake’s flavor and adds a subtle sweetness. Use pure vanilla extract for the best taste, as artificial vanilla can be less flavorful.
• Fresh Blueberries (1 1/2 cups): Blueberries are the star of the cake, adding bursts of fruity flavor and color. Use fresh blueberries for the best texture and flavor. If using frozen blueberries, do not thaw them before adding to the batter to avoid excess moisture.

For the Streusel Topping

• Granulated Sugar (1/2 cup): Sugar in the streusel topping adds sweetness and helps create a crumbly texture. It caramelizes during baking, giving the topping a pleasant crunch.
• All-Purpose Flour (1/3 cup): Flour provides structure to the streusel and helps bind the ingredients together. Use the same type of flour as in the cake to maintain consistency.
• Ground Cinnamon (1/2 teaspoon): Cinnamon adds warmth and spice to the streusel, enhancing the overall flavor of the cake. Adjust the amount to your taste preference if desired.
• Unsalted Butter (1/4 cup, cold and cubed): Cold butter is cut into the dry ingredients to create a crumbly texture. Make sure the butter is cold to ensure the streusel stays crisp and does not melt into the cake.

this RECIPE

Equipment

• Mixing Bowls: Use separate bowls for mixing the dry and wet ingredients. This helps ensure that ingredients are evenly distributed and prevents over-mixing.
• Electric Mixer: An electric mixer or stand mixer makes it easier to cream the butter and sugar together, creating a smooth and fluffy batter. If you don’t have an electric mixer, a whisk and a bit of elbow grease will work, but it will take longer.
• Measuring Cups and Spoons: Accurate measurement of ingredients is crucial for baking success. Invest in a set of measuring cups and spoons for precise measurements.
• 9×13-inch Baking Pan: This size of pan is ideal for baking the coffee cake. Ensure it is well-greased or lined with parchment paper to prevent sticking and make removal easier.
• Cooling Rack: A cooling rack allows the cake to cool evenly and prevents it from becoming soggy on the bottom. It’s an essential tool for cooling cakes and other baked goods.

How to Make Blueberry Sour Cream Coffee Cake

Step 1: Preheat the Oven and Prepare the Pan

1. Preheat Oven: Preheat your oven to 350°F (175°C). Preheating the oven ensures that the cake bakes evenly from the moment it goes in. This step is crucial for achieving the right texture and rise.
2. Prepare the Pan: Grease a 9×13-inch baking pan with butter or non-stick spray. Alternatively, you can line the pan with parchment paper for easy removal. Make sure to cover all sides of the pan to prevent the cake from sticking. For best results, use a paper liner even if you grease the pan.

Step 2: Prepare the Streusel Topping

1. Combine Dry Ingredients: In a small mixing bowl, combine 1/2 cup granulated sugar, 1/3 cup all-purpose flour, and 1/2 teaspoon ground cinnamon. Stir these ingredients together until they are well mixed.
2. Cut in Butter: Add 1/4 cup cold, cubed unsalted butter to the dry ingredients. Use a pastry cutter or your fingers to cut the butter into the mixture until it resembles coarse crumbs. The butter should be cold to ensure that the streusel remains crumbly and doesn’t melt into the cake. Set the streusel topping aside.

Step 3: Mix the Dry Ingredients

1. Combine Flour, Baking Powder, Baking Soda, and Salt: In a large mixing bowl, whisk together 2 1/2 cups of all-purpose flour, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Whisking these dry ingredients together ensures that the leavening agents are evenly distributed, which helps the cake rise uniformly.

Step 4: Cream the Butter and Sugar

1. Beat Butter and Sugar: In another large bowl, use an electric mixer to beat 1/2 cup of softened unsalted butter and 1 1/2 cups of granulated sugar until the mixture is light and fluffy. This process incorporates air into the mixture, which helps the cake rise and become tender.
2. Add Eggs: Beat in 2 large eggs, one at a time, ensuring that each egg is fully incorporated before adding the next. Eggs provide structure and stability to the cake, and incorporating them fully ensures a smooth batter.
3. Incorporate Vanilla Extract: Stir in 1 teaspoon of vanilla extract. Vanilla extract adds a depth of flavor and enhances the sweetness of the cake. For best results, use pure vanilla extract rather than imitation vanilla.

Step 5: Combine Wet and Dry Ingredients

1. Add Sour Cream: Mix in 1 cup of sour cream until it is fully combined with the butter and sugar mixture. Sour cream adds moisture and a tangy flavor, which balances the sweetness of the cake.
2. Add Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Over-mixing can lead to a dense texture, so mix until the ingredients are just incorporated.
3. Fold in Blueberries: Gently fold in 1 1/2 cups of fresh blueberries using a spatula. Be careful not to over-mix, as this can cause the blueberries to break apart and bleed into the batter.

Step 6: Assemble and Bake

1. Pour Batter into Pan: Transfer the batter into the prepared baking pan and smooth the top with a spatula. Ensure the batter is evenly distributed in the pan to promote even baking.
2. Add Streusel Topping: Evenly sprinkle the streusel topping over the batter. The streusel will add a delightful crunch and sweetness to the top of the cake. Make sure the topping is distributed evenly to avoid uneven baking.
3. Bake: Place the pan in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. The cake should be golden brown on top and firm to the touch. Baking times may vary based on your oven, so start checking a few minutes before the suggested time.

Step 7: Cool and Serve

1. Cool in Pan: Allow the cake to cool in the pan on a wire rack for 10-15 minutes. This cooling time helps the cake set and makes it easier to remove from the pan.
2. Remove from Pan: Carefully transfer the cake to a wire rack to cool completely. If you used parchment paper, lift the cake out of the pan using the paper edges.
3. Serve: Once the cake is completely cool, cut it into squares and serve. The coffee cake is delicious on its own or with a dusting of powdered sugar. Enjoy it with a cup of coffee or tea for a perfect pairing.

Serving and Storage Tips

Serving

• Presentation: For an elegant presentation, dust the top of the cooled coffee cake with powdered sugar. You can also garnish with additional fresh blueberries or a light drizzle of lemon glaze for added visual appeal.
• Accompaniments: Serve the coffee cake alongside your favorite coffee or tea for a classic pairing. It’s also delightful with a dollop of whipped cream or a scoop of vanilla ice cream for a more indulgent treat.

Storage

• Room Temperature: Store the cooled coffee cake in an airtight container at room temperature for up to 3-4 days. This will keep the cake fresh and moist.
• Refrigeration: If you prefer to keep the cake fresh for a longer period, you can refrigerate it. Wrap the cake tightly in plastic wrap or aluminum foil and store it in the refrigerator for up to 1 week. Before serving, allow the cake to come to room temperature.
• Freezing: For longer storage, freeze the coffee cake. Wrap the cooled cake tightly in plastic wrap, then in aluminum foil, and place it in a freezer-safe bag or container. The cake can be frozen for up to 3 months. To thaw, remove the cake from the freezer and let it sit at room temperature for a few hours before serving.

Mistakes to Avoid for a better Blueberry Sour Cream Coffee Cake

• Overmixing the Batter: Overmixing can lead to a dense and tough cake. Mix the batter just until the ingredients are combined to ensure a light and tender crumb.
• Incorrect Oven Temperature: Baking at too high or too low a temperature can affect the texture and doneness of the cake. Use an oven thermometer to ensure your oven is at the correct temperature.
• Not Using Room Temperature Ingredients: Using cold butter, eggs, or sour cream can result in a lumpy batter and uneven texture. Ensure all ingredients are at room temperature before mixing.
• Skipping the Streusel Topping: The streusel topping adds a crucial texture and flavor element to the coffee cake. Don’t skip this step, as it enhances the overall taste and appearance of the cake.

Tips and Tricks for a better Blueberry Sour Cream Coffee Cake

• Prepping Ingredients: Measure and prepare all ingredients before starting to bake. This ensures that you have everything ready and can work efficiently.
• Using Fresh Blueberries: For the best flavor and texture, use fresh blueberries. If using frozen blueberries, do not thaw them before adding to the batter to prevent excess moisture.
• Testing for Doneness: Start checking the cake for doneness a few minutes before the end of the suggested baking time. Insert a toothpick into the center of the cake; if it comes out clean or with just a few crumbs, the cake is done.
• Cooling Properly: Allow the cake to cool completely before cutting to prevent it from falling apart. A cooling rack helps the cake cool evenly and prevents sogginess.

FAQ

Can I use other fruits in this recipe?

Yes, you can substitute blueberries with other fruits such as raspberries, blackberries, or chopped strawberries. Adjust the baking time if necessary, as different fruits may have varying moisture levels.

Can I make this cake ahead of time?

Absolutely! The coffee cake can be made a day or two in advance and stored in an airtight container. It can also be frozen for longer storage. Just be sure to cool it completely before wrapping and freezing.

Can I add nuts to the streusel topping?

Yes, you can add chopped nuts such as pecans or walnuts to the streusel topping. This adds extra crunch and flavor. Mix the nuts into the streusel ingredients before sprinkling on top of the batter.

How can I make this recipe gluten-free?

To make the coffee cake gluten-free, use a gluten-free flour blend. Ensure the blend includes xanthan gum or guar gum to help with texture and rise. Be sure to follow the instructions on the gluten-free flour package for best results.

Conclusion for Blueberry Coffee Cake

Blueberry Sour Cream Coffee Cake is a delectable treat that combines the richness of sour cream with the sweet, fruity flavor of fresh blueberries. Its moist, tender crumb and crumbly streusel topping make it a favorite for breakfast, brunch, or a delightful snack. With the detailed instructions provided, you can create a perfect coffee cake every time, impressing family and friends with your baking skills. Enjoy the process of baking this delicious cake and savor the delightful results!

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