Sour cream blueberry coffee cake –If you’re looking for a delightful treat to enjoy with your coffee, look no further than this delicious Blueberry Sour Cream Coffee Cake. This recipe combines the rich flavor of sour cream with the burst of fresh blueberries, making it a perfect companion for your morning brew or an afternoon snack. Let’s dive into how to create this scrumptious cake!
Blueberry Sour Cream Coffee Cake
This coffee cake is wonderfully moist and bursting with blueberry goodness. It’s an easy recipe that will impress family and friends alike. Get ready to enjoy every crumb!
Ingredients
- 1 cup sour cream
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup fresh blueberries (or frozen, thawed and drained)
- ½ cup brown sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add in the sour cream, eggs, and vanilla extract. Mix until combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix.
- Gently fold in the blueberries, taking care not to crush them.
- Pour half of the batter into the prepared baking pan. Sprinkle half of the brown sugar and cinnamon mixture over the batter.
- Spread the remaining batter on top and then sprinkle the rest of the brown sugar and cinnamon over it.
- Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Enjoy your warm Blueberry Sour Cream Coffee Cake with a steaming cup of coffee or tea. It’s sure to be a hit in your home!