Sour Cream Blueberry Coffee Cake: A Delightful Brunch Recipe
Coffee cake, with its tender crumb and sweet crumb topping, is a timeless classic. Adding the tangy richness of sour cream and the burst of juicy blueberries elevates this simple treat to a truly unforgettable experience. This Sour Cream Blueberry Coffee Cake recipe is perfect for brunch, dessert, or anytime you crave a comforting and delicious treat. It’s surprisingly easy to make, and the combination of flavors and textures will have everyone reaching for seconds.
## Why This Recipe Works
This recipe stands out for several reasons:
* **Moisture:** Sour cream is the secret ingredient that keeps this cake incredibly moist and tender. It adds a subtle tang that complements the sweetness of the cake and blueberries.
* **Flavor:** The combination of vanilla extract, lemon zest (optional), and the burst of blueberries creates a symphony of flavors that is both comforting and refreshing.
* **Texture:** The crumb topping adds a delightful crunch that contrasts beautifully with the soft, tender cake. The blueberries provide little pockets of juicy sweetness.
* **Ease:** Despite its impressive results, this recipe is relatively simple to make. It doesn’t require any special equipment or complicated techniques.
## Ingredients
Here’s what you’ll need to make this delicious Sour Cream Blueberry Coffee Cake:
**For the Cake:**
* 2 1/2 cups (315g) all-purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup (2 sticks or 226g) unsalted butter, softened
* 1 3/4 cups (350g) granulated sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* 1 cup (240g) sour cream
* 1/2 cup (120ml) milk
* 2 cups (about 10 ounces or 280g) fresh blueberries, gently tossed with 1 tablespoon of flour (to prevent sinking)
**For the Crumb Topping:**
* 1/2 cup (63g) all-purpose flour
* 1/2 cup (100g) granulated sugar
* 1/4 cup (50g) packed light brown sugar
* 1/2 teaspoon ground cinnamon
* 1/4 cup (1/2 stick or 57g) unsalted butter, cold and cubed
## Equipment
* 9×13 inch baking pan
* Mixing bowls
* Electric mixer (stand mixer or hand mixer)
* Measuring cups and spoons
* Whisk
* Rubber spatula
* Parchment paper (optional, for lining the pan)
## Instructions
Follow these step-by-step instructions to create the perfect Sour Cream Blueberry Coffee Cake:
**Step 1: Prepare the Crumb Topping**
1. In a medium bowl, combine the flour, granulated sugar, brown sugar, and cinnamon.
2. Add the cold, cubed butter. Use a pastry blender or your fingertips to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. You can also pulse it a few times in a food processor.
3. Set the crumb topping aside while you prepare the cake batter.
**Step 2: Prepare the Cake Batter**
1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. Alternatively, line the pan with parchment paper, leaving an overhang for easy removal after baking.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This usually takes 3-5 minutes with an electric mixer.
4. Beat in the eggs one at a time, then stir in the vanilla extract.
5. In a small bowl, whisk together the sour cream and milk.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream mixture, beginning and ending with the dry ingredients. Beat until just combined. Be careful not to overmix.
7. Gently fold in the flour-coated blueberries. Make sure they are evenly distributed throughout the batter.
**Step 3: Assemble and Bake the Coffee Cake**
1. Pour the cake batter into the prepared baking pan and spread it evenly.
2. Sprinkle the crumb topping evenly over the batter.
3. Bake for 35-45 minutes, or until a wooden skewer inserted into the center comes out clean. The baking time may vary depending on your oven, so start checking for doneness around 35 minutes.
4. Let the coffee cake cool in the pan for at least 15 minutes before slicing and serving. If you lined the pan with parchment paper, you can lift the cake out easily and transfer it to a wire rack to cool completely.
## Tips for Success
* **Use Room Temperature Ingredients:** Ensure your butter, eggs, and sour cream are at room temperature. This helps them blend together smoothly and creates a more even batter.
* **Don’t Overmix:** Overmixing the batter can develop the gluten in the flour, resulting in a tough cake. Mix until just combined.
* **Toss Blueberries with Flour:** Coating the blueberries with a tablespoon of flour helps prevent them from sinking to the bottom of the cake during baking.
* **Check for Doneness:** Use a wooden skewer or toothpick to check for doneness. Insert it into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done.
* **Cool Completely:** Allow the coffee cake to cool completely before slicing and serving. This will prevent it from crumbling and allow the flavors to meld together.
## Variations
* **Lemon Zest:** Add the zest of one lemon to the cake batter for a brighter, more citrusy flavor.
* **Nuts:** Add 1/2 cup of chopped nuts (such as pecans or walnuts) to the crumb topping for added crunch and flavor.
* **Other Berries:** Substitute the blueberries with other berries, such as raspberries, blackberries, or strawberries.
* **Glaze:** Drizzle a simple powdered sugar glaze over the cooled coffee cake for added sweetness and visual appeal. To make the glaze, whisk together 1 cup of powdered sugar with 2-3 tablespoons of milk or lemon juice until smooth.
* **Spice it up**: Add a pinch of nutmeg or cardamom to the cake batter for a warmer flavour.
## Serving Suggestions
This Sour Cream Blueberry Coffee Cake is delicious on its own, but here are some serving suggestions to elevate your experience:
* **Brunch:** Serve it as part of a brunch spread alongside other breakfast favorites like scrambled eggs, bacon, and fresh fruit.
* **Dessert:** Enjoy it as a dessert after a meal with a scoop of vanilla ice cream or a dollop of whipped cream.
* **Afternoon Treat:** Pair it with a cup of coffee or tea for a comforting afternoon treat.
* **Special Occasions:** It’s perfect for special occasions like birthdays, holidays, or potlucks.
## Storage Instructions
* **Room Temperature:** Store the coffee cake at room temperature in an airtight container for up to 3 days.
* **Refrigerator:** For longer storage, store the coffee cake in the refrigerator for up to 5 days. Let it come to room temperature before serving.
* **Freezer:** You can also freeze the coffee cake for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil. Thaw it overnight in the refrigerator before serving.
## Nutritional Information (estimated per serving)
* Calories: 450-550
* Fat: 25-35g
* Saturated Fat: 15-20g
* Cholesterol: 80-100mg
* Sodium: 200-300mg
* Carbohydrates: 50-60g
* Sugar: 30-40g
* Protein: 5-7g
*Note: Nutritional information is an estimate and may vary depending on the specific ingredients used.*
## Sour Cream Blueberry Coffee Cake Recipe Card
**Yields:** 12-16 servings
**Prep time:** 20 minutes
**Cook time:** 35-45 minutes
**Ingredients:**
**For the Cake:**
* 2 1/2 cups (315g) all-purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup (2 sticks or 226g) unsalted butter, softened
* 1 3/4 cups (350g) granulated sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* 1 cup (240g) sour cream
* 1/2 cup (120ml) milk
* 2 cups (about 10 ounces or 280g) fresh blueberries, gently tossed with 1 tablespoon of flour
**For the Crumb Topping:**
* 1/2 cup (63g) all-purpose flour
* 1/2 cup (100g) granulated sugar
* 1/4 cup (50g) packed light brown sugar
* 1/2 teaspoon ground cinnamon
* 1/4 cup (1/2 stick or 57g) unsalted butter, cold and cubed
**Instructions:**
1. **Prepare the Crumb Topping:** In a medium bowl, combine flour, granulated sugar, brown sugar, and cinnamon. Cut in cold butter until the mixture resembles coarse crumbs. Set aside.
2. **Prepare the Cake Batter:** Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside. In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract. In a small bowl, whisk together sour cream and milk. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream mixture, beginning and ending with the dry ingredients. Beat until just combined. Gently fold in the flour-coated blueberries.
3. **Assemble and Bake the Coffee Cake:** Pour the cake batter into the prepared baking pan and spread it evenly. Sprinkle the crumb topping evenly over the batter. Bake for 35-45 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in the pan for at least 15 minutes before slicing and serving.
Enjoy this delightful Sour Cream Blueberry Coffee Cake! It’s the perfect treat for any occasion.
This Sour Cream Blueberry Coffee Cake is a guaranteed crowd-pleaser. The moist cake, tangy sour cream, juicy blueberries, and crunchy crumb topping create a delightful combination of flavors and textures that will have everyone asking for more. Whether you’re serving it for brunch, dessert, or a special occasion, this coffee cake is sure to be a hit. So, gather your ingredients, preheat your oven, and get ready to bake a truly memorable treat!
Enjoy!