A warm, sweet aroma wafts through the kitchen as the delicious Blueberry Coffee Cake bakes, its golden top hinting at the treat within. This delightful cake, with its moist crumb and bursts of fresh blueberries, is perfect for breakfast or an afternoon snack, and can be made in just under an hour. The combination of sour cream and butter gives this cake its rich texture and flavor, ensuring every bite is a pleasure.
This recipe is ideal for anyone looking to impress guests at a brunch or simply craving a comforting homemade treat. It’s perfect for lazy weekends or special occasions alike. You can prepare it ahead of time and store it for later enjoyment.
Why You’ll Love This Recipe
- The cake has a moist, tender crumb that pairs wonderfully with coffee.
- Fresh blueberries throughout offer bursts of tartness and sweetness.
- It only requires basic pantry staples, making it easy to prepare.
- A simple mixing method means you’ll have it in the oven in no time.
What You’ll Need
Gather these ingredients for a delicious Blueberry Coffee Cake.
For the Cake
- 1 cup fresh blueberries
- 2 cups all-purpose flour
- 1 cup sugar
- 1 cup sour cream
- 1/2 cup butter, softened
- 2 eggs
- 1 teaspoon vanilla extract
For the Leavening
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
Note: Fresh blueberries can be swapped for frozen if necessary.
Substitutions & Swaps
- Sour cream: Greek yogurt for a tangy alternative.
- Butter: Canola oil for a dairy-free option.
- Sugar: Brown sugar for a richer flavor.
- Eggs: Applesauce as a vegan substitute.
How to Make It
Let’s get started on making this scrumptious cake.
1. Preheat the oven
Preheat the oven to 350°F (175°C) and grease and flour a 9×9 inch baking dish.
2. Cream together
In a bowl, cream the butter and sugar together until light and fluffy.
3. Add eggs
Beat in the eggs one at a time, then stir in the vanilla extract.
4. Mix dry ingredients
In another bowl, mix the flour, baking powder, baking soda, salt, and cinnamon together.
5. Combine mixtures
Gradually add the dry ingredients to the wet mixture, alternating with the sour cream, mixing until just combined.
6. Fold in blueberries
Gently fold in the fresh blueberries to enhance the flavor.
7. Pour batter
Pour the batter into the prepared baking dish, spreading it evenly.
8. Bake
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool and serve
Allow the cake to cool before serving to let the flavors settle.
How to Store It
Fridge: 3-4 days in an airtight container.
Freezer: Yes, wrap it tightly for freezing.
Reheat: Microwave for 20-30 seconds or warm in the oven.
Tips for Best Results
- Make sure the butter is softened for easier creaming with sugar.
- Gently fold the blueberries to avoid smashing them.
- Check the cake a few minutes early to prevent overbaking.
- Allow the cake to cool completely before slicing for clean edges.
Serving Suggestions
- Enjoy a slice with your morning coffee or tea.
- Serve with a dollop of whipped cream or yogurt on top.
- Pair it with a fresh fruit salad for a refreshing brunch.
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