Blueberry Sour Cream Coffee Cake: A Soft, Buttery Treat You’ll Love

This Blueberry Sour Cream Coffee Cake holds a special place in my heart, as it reminds me of lazy Sunday mornings spent in my grandmother’s kitchen. The aroma of freshly baked goods wafting through the air, mingling with the sound of laughter and the clinking of coffee cups, created a warm atmosphere that felt like home. Each bite of this cake is a delicious reminder of those cherished moments, making it a recipe I return to time and again.

What Makes It Special

This coffee cake is not just any ordinary dessert; it has a few standout features that make it truly exceptional:

• Moist and Tender: The addition of sour cream gives the cake a rich, moist texture that melts in your mouth.
• Fresh Blueberries: Bursting with juicy blueberries, each slice is a delightful explosion of flavor.
• Perfectly Balanced Sweetness: The cake strikes a perfect balance between sweet and tangy, making it an ideal companion for your morning coffee.

Gather Your Ingredients

Prep Time: 20 minutes | Cook Time: 45 minutes | Servings: 12

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1 cup sour cream
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup fresh blueberries
• 1/2 teaspoon cinnamon (optional, for topping)

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

2. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.

3. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

5. Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Mix until just combined.

6. Gently fold in the blueberries, being careful not to break them.

7. Pour the batter into the prepared cake pan and smooth the top. If desired, sprinkle cinnamon on top for added flavor.

8. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

9. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

My Pro Tips

• For an extra burst of flavor, try adding a tablespoon of lemon zest to the batter.

• If you don’t have fresh blueberries, frozen ones work just as well—just don’t thaw them before adding!

• Serve with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert.

What to Serve With It

• A hot cup of coffee or tea
• Fresh fruit salad
• A scoop of vanilla ice cream
• Yogurt with honey

FAQs

Q: Can I make this cake ahead of time?

A: Absolutely! This cake keeps well for a few days at room temperature, or you can freeze it for up to a month.

Q: Can I substitute the sour cream?

A: Yes, you can use Greek yogurt or buttermilk as a substitute for sour cream.

The Heart of the Dish

Every time I bake this Blueberry Sour Cream Coffee Cake, I am transported back to those sunny mornings with my grandmother. It’s more than just a recipe; it’s a way to connect with my past and share a piece of my heart with those I love. I hope this cake brings you as much joy as it has brought me over the years.

Your Turn

I invite you to try this recipe and make it your own! Feel free to experiment with different fruits or spices, and let me know how it turns out. I can’t wait to hear your stories and see your delicious creations!