Blueberry Sour Cream Coffee Cake (Not Dry!)

Blueberry Sour Cream Coffee Cake (Not Dry!) is the perfect blend of sweet and tangy, making it a delightful treat for breakfast or brunch. This moist coffee cake features juicy blueberries and creamy sour cream, ensuring it stays tender and deliciously rich without being dry. Ideal for gatherings, family breakfasts, or simply enjoying with a cup of coffee, this cake’s unique flavor profile makes it a standout recipe you’ll want to share.

Why You’ll Love This Recipe

• Moist Texture – The addition of sour cream keeps this coffee cake incredibly soft and moist.
• Bursting with Flavor – Fresh blueberries provide a natural sweetness that complements the cake perfectly.
• Easy to Make – With simple steps, you can whip up this delightful treat in no time.
• Versatile Serving Options – Enjoy it for breakfast, as an afternoon snack, or even dessert!
• Impressive Presentation – Its beautiful appearance makes it perfect for special occasions.

Tools and Preparation

To make the Blueberry Sour Cream Coffee Cake (Not Dry!), you’ll need some essential kitchen tools. Having the right equipment ensures your baking experience is smooth and enjoyable.

Essential Tools and Equipment

• Mixing bowls
• Measuring cups and spoons
• Rubber spatula
• 9-inch round cake pan

Importance of Each Tool

• Mixing bowls – A variety of sizes allows you to combine ingredients easily without mess.
• Measuring cups and spoons – Accurate measurements are crucial for perfect baking results.
• Rubber spatula – Great for folding in ingredients gently, preventing overmixing.
• 9-inch round cake pan – Ensures even baking and proper structure for your coffee cake.

Ingredients

For the Cake

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 1 cup blueberries

For Garnish

• 2 tablespoons fresh parsley, finely chopped

How to Make Blueberry Sour Cream Coffee Cake (Not Dry!)

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). This ensures your cake starts baking at the right temperature for optimal rise.

Step 2: Prepare Your Pan

Grease your 9-inch round cake pan with butter or non-stick spray. Alternatively, line it with parchment paper for easy removal after baking.

Step 3: Mix Dry Ingredients

In a mixing bowl, combine:
1. 2 cups all-purpose flour
2. 1 teaspoon baking powder
3. 1/2 teaspoon baking soda
4. 1/4 teaspoon salt

Whisk these together until evenly mixed.

Step 4: Cream Butter and Sugar

In another bowl, beat together:
1. 1/2 cup unsalted butter, softened
2. 1 cup granulated sugar

Continue mixing until light and fluffy. This step incorporates air into the batter for a lighter texture.

Step 5: Add Eggs and Vanilla

Add:
1. 2 large eggs, one at a time,
2. 1 teaspoon vanilla extract

Mix well after each addition until fully combined.

Step 6: Combine Wet and Dry Ingredients

Alternately add:
1. The dry ingredient mixture,
2. 1 cup sour cream

Begin and end with dry ingredients. Mix until just combined to avoid overmixing.

Step 7: Fold in Blueberries

Gently fold in:
* 1 cup blueberries

Be careful not to break them; you want whole berries throughout the batter.

Step 8: Bake the Cake

Pour the batter into your prepared pan. Bake in the preheated oven for about 45-50 minutes or until a toothpick inserted into the center comes out clean.

Step 9: Cool Before Serving

Once baked, remove from oven and let cool in the pan for about 10 minutes before transferring to a wire rack to cool completely. Enjoy your Blueberry Sour Cream Coffee Cake (Not Dry!) warm or at room temperature!

How to Serve Blueberry Sour Cream Coffee Cake (Not Dry!)

Blueberry Sour Cream Coffee Cake is a delightful treat that can be enjoyed in numerous ways. Whether it’s a breakfast item, an afternoon snack, or a dessert, there are plenty of serving suggestions to enhance your experience.

With Fresh Fruit

• Sliced Strawberries – Add a pop of color and sweetness with fresh strawberries.
• Raspberries – Their tartness complements the sweetness of the coffee cake beautifully.
• Banana Slices – Creamy bananas make for a satisfying pairing.

Accompanied by Beverages

• Coffee – A classic choice; the rich flavors of coffee elevate the cake’s taste.
• Tea – Opt for herbal or black tea for a calming sip alongside your slice.
• Milk – A glass of cold milk balances the sweetness perfectly.

Topped with Extras

• Whipped Cream – Light and airy, whipped cream adds a luxurious finish.
• Vanilla Ice Cream – For dessert lovers, a scoop of vanilla ice cream makes it indulgent.
• Cream Cheese Frosting – Spread a thin layer for extra creaminess and flavor.

How to Perfect Blueberry Sour Cream Coffee Cake (Not Dry!)

Perfecting your Blueberry Sour Cream Coffee Cake requires attention to detail. Here are some essential tips to ensure your cake stays moist and flavorful.

• Use Fresh Blueberries – Fresh berries add moisture and flavor; if using frozen, do not thaw them.
• Room Temperature Ingredients – Ensure eggs and sour cream are at room temperature for even mixing.
• Don’t Overmix Batter – Mix just until combined to avoid dense cake texture.
• Check Doneness Early – Start checking for doneness 5 minutes before the recipe time to prevent overbaking.

Best Side Dishes for Blueberry Sour Cream Coffee Cake (Not Dry!)

Pairing side dishes with your Blueberry Sour Cream Coffee Cake can elevate your meal. Here are some fantastic options that complement its flavors well.

1. Greek Yogurt – A tangy addition that pairs well with the sweetness of the cake.
2. Fruit Salad – A refreshing mix of seasonal fruits enhances the overall experience.
3. Granola Parfait – Layered granola, yogurt, and fruit create a satisfying crunch alongside your slice.
4. Cheese Platter – Include mild cheeses like brie or goat cheese for a savory contrast.
5. Pancakes or Waffles – Serve these classic breakfast items on the side for a hearty meal.
6. Chia Seed Pudding – Light yet filling, this pudding adds an interesting texture contrast.

Common Mistakes to Avoid

Making Blueberry Sour Cream Coffee Cake (Not Dry!) can be simple, but certain mistakes can lead to a less-than-perfect result. Here are common pitfalls to watch out for.

• Using stale ingredients: Always check the freshness of your baking powder and baking soda. Expired ingredients can cause your cake to not rise properly.
• Overmixing the batter: Mix until just combined. Overmixing can lead to a dense texture instead of a light and fluffy cake.
• Not measuring accurately: Use a kitchen scale or measuring cups for precise measurements. Inaccurate amounts can drastically affect the outcome.
• Skipping the sour cream: Sour cream adds moisture and richness. Don’t substitute it with other ingredients like plain yogurt, as it may alter the cake’s texture.
• Ignoring oven temperature: Always preheat your oven and use an oven thermometer if needed. An incorrect temperature can result in uneven baking.

Storage & Reheating Instructions

Refrigerator Storage

• Store the cake in an airtight container.
• It will last up to 5 days in the refrigerator.
• For best results, keep it covered to retain moisture.

Freezing Blueberry Sour Cream Coffee Cake (Not Dry!)

• Wrap individual slices in plastic wrap for easy servings.
• Place wrapped slices in a freezer-safe bag or container.
• The cake can be frozen for up to 3 months.

Reheating Blueberry Sour Cream Coffee Cake (Not Dry!)

• Oven: Preheat your oven to 350°F (175°C). Place the cake on a baking sheet and heat for about 10-15 minutes, until warm.
• Microwave: Heat individual slices on medium power for about 30-45 seconds, checking frequently so it doesn’t dry out.
• Stovetop: Use a skillet over low heat, cover with a lid, and warm each slice for about 5 minutes until heated through.

Frequently Asked Questions

Can I use frozen blueberries for Blueberry Sour Cream Coffee Cake (Not Dry!)?

Yes, you can use frozen blueberries. Just make sure not to thaw them beforehand to avoid extra moisture in the batter.

How do I know when my coffee cake is done?

Insert a toothpick into the center of the cake; if it comes out clean or with just a few crumbs, it’s ready!

Can I substitute sour cream with Greek yogurt?

While Greek yogurt can work in some recipes, it may change the texture of your Blueberry Sour Cream Coffee Cake (Not Dry!). Stick with sour cream for best results.

What toppings go well with this coffee cake?

Consider adding a dusting of powdered sugar or serving with whipped cream for added flavor.

Final Thoughts

This Blueberry Sour Cream Coffee Cake (Not Dry!) is not only delicious but also versatile enough for any occasion. Whether you serve it at breakfast or as an afternoon treat, it’s sure to impress. Feel free to customize it by adding nuts or switching up the fruit!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Blueberry Sour Cream Coffee Cake (Not Dry!)

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• Author: Vanessa
• Total Time: 1 hour 5 minutes
• Yield: Serves approximately 8 slices 1x

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Description

Blueberry Sour Cream Coffee Cake is a delightful treat that perfectly balances sweet and tangy flavors. This moist and tender coffee cake is packed with juicy blueberries and rich sour cream, ensuring it remains deliciously soft without any dryness. Whether enjoyed for breakfast, brunch, or as a snack with coffee, this cake is sure to impress your family and friends. With its easy preparation and beautiful presentation, it’s the perfect addition to any gathering or special occasion.

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Ingredients

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• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 1 cup blueberries

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Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a mixing bowl, whisk together flour, baking powder, baking soda, and salt.
3. In another bowl, cream the softened butter and sugar until light and fluffy.
4. Add eggs one at a time followed by vanilla extract; mix well.
5. Alternately add the dry ingredients and sour cream to the wet mixture until just combined.
6. Gently fold in blueberries without breaking them.
7. Pour batter into the prepared pan and bake for 45-50 minutes or until a toothpick comes out clean.
8. Allow cooling in the pan for about 10 minutes before transferring to a wire rack.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 230
• Sugar: 12g
• Sodium: 150mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 35mg