sour cream blueberry coffee cake

• Prep Time: 20 minutes

• Cook Time: 45-50 minutes

• Cooling Time: 20 minutes

• Total Time: Approx. 1 hour 30 minutes

• Skill Level: Moderate (Intermediate baking skills recommended)

• Servings: 10–12 slices

 Ingredients

For the Cake Batter:

• 2 cups all-purpose flour

• 1 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• ½ cup unsalted butter (1 stick), softened

• 1 cup granulated sugar

• 2 large eggs

• 1 tsp pure vanilla extract

• 1 cup full-fat sour cream

• 1 ½ cups fresh or frozen blueberries (do not thaw if frozen)

• 1 tbsp flour (for tossing the blueberries)

For the Streusel Topping:

• ⅓ cup brown sugar (light or dark)

• ⅓ cup all-purpose flour

• 1 tsp ground cinnamon

• ¼ cup cold unsalted butter, cut into small cubes

For the Optional Glaze:

• ½ cup powdered sugar

• 1–2 tbsp milk

• ¼ tsp vanilla extract

 Instructions

Step 1: Preheat the Oven and Prepare Your Pan

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square baking pan, or line it with parchment paper for easier removal. A springform pan works great for a clean presentation.

Step 2: Make the Streusel Topping

In a small bowl, combine brown sugar, flour, and cinnamon. Add the cold butter cubes and use a pastry cutter or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Set aside in the fridge while you make the batter.

Step 3: Prepare the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents and prevents clumps.

Step 4: Cream the Butter and Sugar

In a large mixing bowl, using an electric mixer or stand mixer, cream the softened butter and granulated sugar together until light and fluffy – about 3–5 minutes. This step is crucial for incorporating air into the batter.

Step 5: Add Eggs and Vanilla

Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

Step 6: Alternate Adding Dry Ingredients and Sour Cream

With the mixer on low speed, add the dry flour mixture in three parts, alternating with the sour cream. Begin and end with the dry ingredients (dry – sour cream – dry – sour cream – dry). Mix just until combined – do not overmix, or the cake will become dense.

Step 7: Fold in the Blueberries

Toss the blueberries with 1 tablespoon of flour (this helps prevent them from sinking). Gently fold them into the batter using a spatula, being careful not to crush them.

Step 8: Assemble the Cake

Spread half of the batter into the prepared pan. Sprinkle half of the streusel topping over the batter. Add the remaining batter and smooth it out evenly. Finish with the remaining streusel on top.

Step 9: Bake

Place the pan in the center of your preheated oven and bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If using frozen berries, the bake time may be slightly longer.

Step 10: Cool

Allow the cake to cool in the pan for about 15–20 minutes. Then remove it from the pan and let it cool completely on a wire rack before adding the glaze (if using).

Step 11: Optional Glaze

In a small bowl, whisk together the powdered sugar, vanilla, and 1 tablespoon of milk. Add more milk as needed to reach your desired drizzling consistency. Drizzle over the cooled cake with a spoon or piping bag.

 Baking Tips & Variations

• Fresh vs. Frozen Blueberries: Both work well. Frozen berries may slightly tint the batter, but that’s perfectly okay.

• Make it in Advance: This cake can be baked a day ahead. Store it covered at room temperature for up to 2 days, or refrigerate for longer freshness.

• Add Zest: A teaspoon of lemon or orange zest adds a citrusy brightness that complements the blueberries.

• Muffin Version: You can turn this batter into coffee cake muffins by baking in a lined muffin tin for 18–22 minutes.

 Serving Suggestions

Serve this cake slightly warm or at room temperature with:

• A hot cup of coffee or tea

• Whipped cream or vanilla ice cream (for dessert)

• A mimosa or brunch cocktail

It’s ideal for:

• Brunch gatherings

• Mother’s Day or Easter

• Potlucks and picnics

• Holiday mornings

 Intensity & Effort

Baking Intensity: Moderate

This recipe is considered moderate in difficulty:

• Requires basic baking knowledge (creaming method, folding ingredients)

• A hand mixer or stand mixer is recommended

• Timing and care needed to avoid overmixing or underbaking

It’s perfect for intermediate home bakers or adventurous beginners who want to challenge themselves a bit.

 Storage & Freezing Instructions

• Room Temperature: Store in an airtight container for up to 2 days.

• Refrigerator: Keeps well for up to 5 days; microwave slices for 10–15 seconds to refresh.

• Freezer: Wrap individual slices or the entire cake tightly in plastic wrap and then in foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

 Nutrition Information (Per Slice, Approximate)

Note: Nutritional values may vary depending on exact ingredients and serving sizes.