![- 2 cups all-purpose flour - 1 cup granulated sugar - 1/2 cup unsalted butter - 1 cup sour cream - 3 large eggs - 1 teaspoon vanilla extract - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 2 cups fresh blueberries - 1 teaspoon cinnamon - 1 tablespoon lemon zest Gathering the right ingredients is key for a tasty Blueberry Sour Cream Coffee Cake. Each item plays a special role in making your cake moist and flavorful. How do the ingredients work together? - Flour gives the cake structure. - Sugar adds sweetness and moisture. - Butter brings richness and creaminess. - Sour cream keeps the cake moist and adds tang. - Eggs bind everything and help it rise. - Vanilla extract enhances the overall flavor. - Baking powder and baking soda are the leavening agents. - Salt balances the sweetness and enhances flavors. - Blueberries provide bursts of juicy flavor. - Cinnamon and lemon zest add a warm and bright note. - Calories per serving: About 250 calories. - Macronutrient breakdown: - Carbohydrates: 40g - Fats: 10g - Proteins: 4g - Dietary considerations: For a gluten-free option, use a gluten-free flour blend. Understanding the nutrition helps you enjoy the cake guilt-free. You can savor each slice, knowing you chose great ingredients. For the full recipe, check out the complete guide on making this delightful coffee cake. To start, preheat your oven to 350°F (175°C). This step is key for even baking. While the oven warms up, take a 9-inch round cake pan or a 9x13-inch baking dish and grease it well. Use butter or non-stick spray to coat the pan. This will help the cake slide out easily later. In a mixing bowl, cream together 1/2 cup of softened butter and 1 cup of granulated sugar. Mix until it turns light and fluffy, which takes about 3-4 minutes. Next, add 3 large eggs one at a time. Be sure to mix well after each egg. Then, stir in 1 teaspoon of vanilla extract and 1 tablespoon of lemon zest for a fresh taste. In another bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Gradually add this dry mix to your wet ingredients. Alternate adding it with 1 cup of sour cream. Start and end with the flour mix. Mix just until combined to keep the cake light. Now comes the fun part: adding blueberries! Take 2 cups of fresh blueberries and gently fold them into the batter. Be careful not to smash them. Use a spatula and lift the batter over the berries. This will keep them whole and pretty in the cake. Before baking, mix 1 teaspoon of cinnamon with a sprinkle of sugar in a small bowl. Pour half of your batter into the prepared pan. Sprinkle half of the cinnamon-sugar mix on top. Add the rest of the batter, then finish with the remaining cinnamon-sugar. Bake the cake for 35-40 minutes. To check if it’s done, insert a toothpick into the center. If it comes out clean, the cake is ready. Follow these steps for a delightful Blueberry Sour Cream Coffee Cake. For more details, check the Full Recipe. To ensure even baking, always preheat your oven to the correct temperature. Use an oven thermometer to check. Place the cake pan in the center of the oven. This helps heat circulate around it. If you use a different pan size, adjust the baking time. A larger pan will cook faster. Start checking for doneness a few minutes early. Presentation is key! Dust the cooled cake with powdered sugar before serving. Add a few fresh blueberries on top for color. This makes the cake look inviting. For drinks, serve with a warm cup of coffee or tea. The flavors of the cake pair perfectly with these beverages. If your cake turns out too dry, try adding a bit more sour cream. This adds moisture and richness. You can also check your oven temperature. If it’s too hot, it may dry out faster. For a dense or heavy cake, make sure you mix the batter gently. Overmixing can create a tough texture. {{image_2}} You can swap sour cream for Greek yogurt. This change gives a nice tang. It also adds more protein. You might not notice a big taste change. For a healthier option, try alternative sweeteners. Maple syrup or honey can work well. Just adjust the amount to keep the right texture. Want to add some crunch? Toss in nuts like walnuts or almonds. They pair well with blueberries. You can also mix in different fruits. Raspberries or strawberries can add a fun twist. Just make sure to keep the fruit fresh or use frozen if needed. Change things up with spices for fall. A dash of nutmeg or allspice can warm the flavors. For the holidays, add festive items. Chopped cranberries or pumpkin puree can make this cake extra special. Each season offers a chance to reinvent this classic treat. Try it out and enjoy! Let your coffee cake cool completely before storing it. This step is key. If you store it while warm, it can create steam and make the cake soggy. I recommend using an airtight container. A glass or plastic container works well. You can also wrap the cake tightly in plastic wrap. This method keeps it fresh for longer. Freezing your blueberry sour cream coffee cake is easy. First, cut it into slices. Wrap each slice in plastic wrap. Then place the wrapped slices in a freezer bag. Make sure to remove as much air as possible. For best texture, use your cake within three months. When you're ready to eat, take a slice out of the freezer. Let it thaw in the fridge overnight. You can also warm it in the microwave for about 20-30 seconds. Your coffee cake will taste best if eaten within 3-5 days. Store it at room temperature for the best flavor. If you see mold or if the cake smells off, it is time to toss it. Keep an eye out for these signs of spoilage. Enjoy your delicious cake while it is fresh! For the complete Blueberry Bliss Sour Cream Coffee Cake recipe, check the [Full Recipe]. Sour cream coffee cake stands out due to its moist texture and rich flavor. The sour cream adds a tangy taste and helps keep the cake soft. This cake is dense but not heavy, making it perfect for breakfast or a snack. You also get a delightful crumb from the blueberries, which burst with flavor as you bite into them. Yes, you can make this coffee cake ahead of time! Bake it a day before your event. Once cooled, wrap it well in plastic wrap. Store it in the fridge for up to three days. When ready to serve, warm it in the oven at 350°F for about 10 minutes. This will refresh the cake and bring back its lovely texture. To help your cake rise well, make sure your ingredients are at room temperature. Cold eggs and sour cream can affect the rise. Also, measure your flour correctly. Too much flour can lead to a dense cake. Use the spoon and level method to ensure you get just the right amount. Yes, you can make a gluten-free version! Substitute all-purpose flour with a gluten-free blend. Look for blends that contain xanthan gum for better texture. You may need to adjust the baking time slightly. Always check for doneness with a toothpick to ensure it cooks through. This blog post covered how to make a delicious sour cream coffee cake. You learned about the key ingredients, steps to prepare the batter, and tips for perfect baking. I shared ideas for variations and how to store your cake. Baking can be fun and rewarding, especially when you make this treat. Remember, with practice and care, you can create a cake everyone will love. So gather your ingredients and start baking today! Enjoy a slice with friends or a warm cup of coffee.](https://toastedrecipes.com/wp-content/uploads/2025/07/59542509-e562-483b-b95d-e8d2d6031896-300x300.webp)
Blueberry Sour Cream Coffee Cake
Indulge in the delightful flavors of Blueberry Bliss Sour Cream Coffee Cake! This easy recipe combines fresh blueberries with a moist, tender crumb for a delicious treat perfect for any occasion. With simple ingredients and clear instructions, you can bake this lovely cake in no time. Don't miss out on the warm, comforting taste that pairs beautifully with your morning coffee. Click through to discover how to make this delicious recipe today!