This recipe delivers a moist, tender coffee cake bursting with juicy blueberries and a delightful tang from the sour cream. It's perfect for breakfast, brunch, or an afternoon treat. This isn't your average coffee cake; we've focused on creating a recipe that's both delicious and easy to follow, even for beginner bakers.
What makes this sour cream blueberry coffee cake special?
The secret ingredient here is sour cream. It adds incredible moisture and a subtle tang that perfectly complements the sweetness of the blueberries and the cake's crumbly topping. This results in a texture that's far superior to coffee cakes made without it – light, fluffy, and unbelievably moist. We've also paid close attention to the balance of flavors, ensuring that no single element overpowers the others.
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 2 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 2 cups fresh or frozen blueberries (if frozen, do not thaw)
For the Crumble Topping:
- ½ cup all-purpose flour
- ½ cup rolled oats
- ½ cup packed brown sugar
- ¼ cup chopped pecans or walnuts (optional)
- 6 tablespoons (3 ounces) cold unsalted butter, cut into small pieces
Instructions:
-
Preheat & Prep: Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
-
Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
-
Wet Ingredients: In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in the sour cream and vanilla extract.
-
Combine: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
-
Fold in Blueberries: Gently fold in the blueberries.
-
Make the Crumble: In a separate bowl, combine flour, oats, brown sugar, and nuts (if using). Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
-
Assemble & Bake: Pour the batter into the prepared pan. Sprinkle the crumble topping evenly over the batter.
-
Bake: Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
-
Cool & Serve: Let the coffee cake cool in the pan for 10-15 minutes before serving. Enjoy warm or at room temperature.
Frequently Asked Questions (FAQ):
Can I use frozen blueberries?
Yes, you can absolutely use frozen blueberries. Just be sure not to thaw them before adding them to the batter. The cold blueberries will help prevent the batter from becoming too wet.
How can I make this coffee cake gluten-free?
To make this coffee cake gluten-free, substitute all-purpose flour with a gluten-free all-purpose flour blend. Ensure the blend you choose is specifically designed for baking. You may also need to adjust the baking time slightly.
Can I add other fruits to this recipe?
Absolutely! This recipe is easily adaptable. Feel free to experiment with other berries like raspberries or blackberries, or even chopped peaches or apples.
How do I store leftover coffee cake?
Store leftover coffee cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Can I freeze this coffee cake?
Yes, you can freeze this coffee cake. Let it cool completely, then wrap it tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
This recipe for sour cream blueberry coffee cake is sure to become a family favorite. The combination of moist cake, juicy blueberries, and crunchy crumble topping is irresistible. Enjoy!
