Indulge in Sweet Bliss with Blueberry Sour Cream Coffee Cake: A Heavenly Treat for Any Occasion
Prepare to elevate your taste buds to new heights with our irresistible recipe for Blueberry Sour Cream Coffee Cake. Bursting with juicy blueberries, rich sour cream, and a hint of cinnamon, this delectable cake is perfect for breakfast, brunch, or any time you’re craving a sweet treat. With its moist and tender crumb, this coffee cake is sure to become a staple in your baking repertoire. Join us as we explore the steps to create this heavenly dessert and bring a touch of sweetness to your day.
Ingredients:
- 1 cup butter, softened
- 2 cups white sugar
- 2 eggs
- 1 cup sour cream
- 1 tsp. vanilla extract
- 1 ⅝ cups all-purpose flour
- 1 tsp. baking powder
- ¼ tsp. salt
- 1 cup blueberries, fresh
- ½ cup brown sugar
- 1 tsp. ground cinnamon
- ½ cup chopped pecans
- 1 Tbsp. confectioners’ sugar for dusting
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish.
- In a large mixing bowl, cream together the softened butter and white sugar until light and fluffy.
- Beat in the eggs, one at a time, until well combined. Stir in the sour cream and vanilla extract.
- In a separate bowl, combine the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the fresh blueberries until evenly distributed throughout the batter.
- In a small bowl, mix together the brown sugar, ground cinnamon, and chopped pecans to create the streusel topping.
- Spread half of the batter into the prepared baking dish. Sprinkle half of the streusel topping over the batter.
- Carefully spread the remaining batter over the streusel layer, then sprinkle the remaining streusel topping on top.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the coffee cake from the oven and let it cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
- Once cooled, dust the top of the cake with confectioners’ sugar for a finishing touch.
Cook Notes and Variations:
- For an extra burst of flavor, try adding lemon zest to the batter or substituting almond extract for the vanilla extract.
- Feel free to swap out the blueberries for other berries such as raspberries or blackberries, or even diced apples or peaches for a seasonal twist.
- If you’re not a fan of pecans, you can use chopped walnuts or almonds, or omit them altogether for a nut-free option.
- Serve slices of Blueberry Sour Cream Coffee Cake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Keto and Low Carb Versions:
- To make a keto-friendly version of Blueberry Sour Cream Coffee Cake, use almond flour or coconut flour in place of all-purpose flour.
- Substitute granulated erythritol or monk fruit sweetener for the white sugar, and powdered erythritol or monk fruit sweetener for the confectioners’ sugar.
- Use full-fat Greek yogurt or sour cream in place of regular sour cream for a lower carb option.
- Skip the brown sugar and use a combination of almond flour, cinnamon, and melted butter for a keto-friendly streusel topping.
In conclusion, Blueberry Sour Cream Coffee Cake is a delightful treat that combines the sweetness of blueberries with the richness of sour cream and a hint of cinnamon for a truly irresistible flavor profile. Whether enjoyed with a morning cup of coffee or served as a dessert after dinner, this coffee cake is sure to bring a smile to your face with every bite. So, gather your ingredients, preheat your oven, and get ready to savor the deliciousness of this heavenly dessert. Happy baking!
Frequently Asked Questions (FAQs): Q: Can I use frozen blueberries instead of fresh? A: Yes, you can use frozen blueberries in this recipe. However, be sure to thaw and drain them well before adding them to the batter to prevent excess moisture.
Q: Can I make this coffee cake ahead of time? A: Absolutely! Blueberry Sour Cream Coffee Cake can be made ahead of time and stored in an airtight container at room temperature for up to 2 days. Alternatively, you can freeze the cooled cake for longer storage and thaw it in the refrigerator before serving.
Q: Can I use a different type of fruit in this recipe? A: Certainly! Feel free to experiment with different types of fruit such as raspberries, blackberries, or diced apples. Just adjust the baking time accordingly depending on the moisture content of the fruit.
Q: Can I double this recipe for a larger crowd? A: Yes, you can easily double the ingredients to make a larger batch of Blueberry Sour Cream Coffee Cake. Simply use a larger baking dish and adjust the baking time accordingly.
Q: Can I use a different type of nut for the streusel topping? A: Of course! You can use any type of nut you prefer or omit them altogether if you have a nut allergy or prefer a nut-free option. The coffee cake will still be delicious without them.
