Blueberry Sour Cream Coffee Cake

You might think blueberry sour cream coffee cake is the most amazing dessert in the universe, and you’d be close! This cake blends the tanginess of sour cream with sweet blueberries and a touch of lemon zest for a truly delightful experience. With its crumbly topping and simple ingredients, it’s perfect for any occasion. But how did this delicious treat become a favorite? Let’s explore its history and get into the recipe that makes it so special.

Why You’ll Love This Recipe

If you’re looking for a dessert that combines rich flavor with a moist texture, you’ll love this Blueberry Sour Cream Coffee Cake. The sour cream makes the cake incredibly moist, while the fresh blueberries, lemon zest, and a hint of vanilla create a balanced flavor profile that’s hard to resist. Plus, the crumble topping and almond extract enhance the flavor profile, making it even more delightful.

It’s easy to make with simple ingredients and straightforward instructions. You can use either fresh or frozen blueberries, making it versatile for any season.

Each slice contains about 234.6 calories, with a decent macronutrient balance. With limited saturated fat and moderate sugar content, it’s a tasty option that won’t derail your diet.

This cake’s combination of textures and flavors makes it a true crowd-pleaser.

History

The history of blueberry sour cream coffee cake reflects a blend of European and American baking traditions.

Coffee cakes originated in Europe, especially in Germany and Scandinavia, where sweet breads and pastries were often enjoyed with coffee. As blueberries became popular in the early 20th century and sour cream gained favor in American baking, the combination of these ingredients emerged. This cake likely became popular around the mid-20th century, highlighting fresh, local ingredients. Over time, coffee cakes evolved, incorporating fruits like blueberries and rich ingredients like sour cream for moist texture. As tastes changed, so did recipes, resulting in regional variations that reflect local preferences. Today, it remains a beloved choice for breakfast and brunch gatherings.

Recipe

Blueberry Sour Cream Coffee Cake is a delightful treat that combines the richness of sour cream with the sweetness of blueberries, creating a moist and flavorful cake perfect for breakfast or afternoon tea. The addition of a crunchy streusel topping elevates this dish, providing a delightful contrast to the tender cake beneath. This recipe is simple enough to prepare on a weekend yet impressive enough to serve to guests. One of the reasons this cake stands out is its moist texture, which enhances the overall enjoyment of each slice.

In just a few easy steps, you can whip up this scrumptious coffee cake that features fresh or frozen blueberries. The batter is lightened with the incorporation of sour cream, which not only adds flavor but also guarantees a soft crumb. Once baked, this cake will fill your kitchen with an irresistible aroma that will have everyone excitedly anticipating a slice.

Ingredients:
– 1 1/2 cups (195g) all-purpose flour
– 3/4 cup granulated sugar
– 1/2 cup packed light brown sugar
– 6 tbsp unsalted butter, room temperature
– 2 cups fresh or frozen blueberries
– 1/2 cup sour cream
– 2 large eggs
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp salt
– 1 tsp vanilla extract
– Optional: lemon zest and almond extract

Streusel Topping:
– 1 cup all-purpose flour
– 1/2 cup light brown sugar
– 1/2 cup granulated sugar
– 1 tsp cinnamon
– 1/2 cup melted unsalted butter

Instructions:
1. Preheat your oven to the recommended temperature (not specified). Grease and flour a 9-inch round cake pan or line it with parchment paper.
2. In a large mixing bowl, beat together the unsalted butter, granulated sugar, and light brown sugar on medium speed until light and fluffy, about 2 minutes.
3. Add the eggs one at a time, mixing well after each addition. Then, mix in the sour cream and vanilla extract until fully combined.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually fold the dry ingredients into the wet mixture just until combined, being careful not to overmix.
5. Gently fold in the blueberries, tossing them with a little flour if using frozen berries to prevent sinking.
6. In another bowl, prepare the streusel topping by combining the flour, light brown sugar, granulated sugar, and cinnamon. Pour in the melted butter and mix until clumps form; adjust the moisture if necessary.
7. Pour the batter into the prepared pan, spreading it evenly. Sprinkle the streusel topping over the batter.
8. Bake in the preheated oven for 32-36 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.

For best results, let the coffee cake cool completely before slicing to guarantee clean cuts. This cake can be stored at room temperature for up to 5 days, in the refrigerator for up to a week, or frozen for up to 2 months.

To enhance the flavor, consider adding a touch of lemon zest or almond extract to the batter for a unique twist. Enjoy your delicious Blueberry Sour Cream Coffee Cake!

Final Thoughts

When baking your Blueberry Sour Cream Coffee Cake, remember that attention to detail can make a significant difference in the final result.

Accurate flour measurement is key; consider using a food scale for best results. Mixing butter and sugar until light and fluffy helps create air pockets, which lead to a better rise. Full-fat sour cream is essential for moisture and flavor, so make sure to use it for the best outcome.

Verify all ingredients are at room temperature for a smooth batter. The crumble topping should be evenly moistened, and avoid overworking it.

Keep an eye on the baking time; check for a clean toothpick test to know when it’s done.

Enjoy your cake warm, dusted with powdered sugar, or drizzled with a simple glaze, and savor the delightful combination of flavors.

FAQ

Baking a Blueberry Sour Cream Coffee Cake can raise some questions, especially if you’re trying it for the first time. To guarantee your cake turns out great, measure your flour accurately, ideally with a food scale, to avoid a dry texture.

Mix softened butter and sugar until fluffy to create air pockets that help the cake rise. Remember not to overmix the batter, as this can lead to dryness. Use room temperature eggs and sour cream for a smooth mix. When using frozen blueberries, toss them in flour to prevent sinking. Finally, bake until a toothpick comes out mostly clean, and let the cake cool completely before serving.

If you’re preparing the streusel topping, make it in advance to save time before baking. Store leftovers at room temperature or freeze for later enjoyment.