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