Sour Cream Blueberry Coffee Cake
A delightful coffee cake combining creamy sour cream and fresh blueberries, perfect for breakfast or brunch.
Ingredients
Cake Ingredients
- 1 cup sour cream for a rich, creamy texture
- 1/2 cup unsalted butter, softened to create a tender crumb
- 1 cup sugar providing the perfect sweetness
- 2 large eggs binding the ingredients together
- 2 cups all-purpose flour giving structure to the cake
- 1 teaspoon baking powder for a light, airy rise
- 1/2 teaspoon baking soda enhancing the cake's softness
- 1/2 teaspoon salt balancing the sweetness
- 1 cup fresh blueberries juicy bursts of flavor throughout the cake
- 1 teaspoon vanilla extract adding warmth and depth
- 1/2 cup brown sugar lending a rich, caramel undertone
- 1 teaspoon cinnamon for a warm, aromatic fragrance
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, ensuring each is well incorporated before adding the next.
- Stir in the sour cream and vanilla extract.
Mixing Dry Ingredients
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Carefully add the dry ingredients to the wet mixture, stirring just until combined.
Adding Blueberries
- Gently fold in the fresh blueberries.
Layering and Baking
- Pour half of the batter into the prepared cake pan.
- In a small bowl, mix together the brown sugar and cinnamon, then sprinkle half of this mixture over the batter.
- Add the remaining batter on top and sprinkle the rest of the cinnamon sugar mixture over the top.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
Serving
- Let the cake cool for a few minutes before removing it from the pan and serve warm.
Notes
Ensure all ingredients are at room temperature for the best mixing results. Don’t overmix your batter to keep the cake tender.