Blueberry Sour Cream Coffee Cake
A moist and rich coffee cake enhanced with sour cream and bursting with juicy blueberries, perfect for any occasion.
Ingrédients
Main Ingredients
- 1 cup blueberries (fresh or frozen) Opt for fresh blueberries for the best flavor.
- 1 cup sour cream Can be replaced with Greek yogurt.
- 1 cup sugar Can be reduced or substituted with sugar alternatives.
- 1/2 cup butter, softened Make sure butter is at room temperature.
- 2 pieces eggs Use room temperature eggs for better mixing.
- 2 cups all-purpose flour Can substitute with whole wheat flour or gluten-free blend.
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
Preparation
- Gather all your ingredients and tools. Ensure your butter is softened and your blueberries are rinsed and dried if fresh.
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3-5 minutes.
- Add the eggs, one at a time, mixing well after each addition, then stir in the vanilla extract.
- In another bowl, combine the flour, baking powder, baking soda, and salt. Whisk until evenly distributed.
- Gradually add the dry ingredients to the wet mixture, alternating with sour cream, starting and ending with the dry ingredients.
- Gently fold in the blueberries without overmixing.
- Pour the batter into a greased baking pan, smoothing the top with a spatula.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before serving.
Notes
For variations, consider adding lemon zest, nuts, or chocolate chips. Store wrapped in an airtight container for up to three days or refrigerate for a week. It can be frozen for up to two months.