Blueberry Sour Cream Coffee Cake
A moist and fluffy coffee cake studded with plump blueberries and a tangy hint of sour cream, perfect for any occasion.
Ingredients
Main Ingredients
- 1 cup blueberries Fresh, plump blueberries.
- 1 cup sour cream Can substitute with plant-based yogurt for dairy-free option.
- 1 cup sugar Can reduce with honey or agave for less sweetness.
- ½ cup butter, softened Use at room temperature for better mixing.
- 2 pieces eggs Ensure at room temperature.
- 2 cups all-purpose flour Can use gluten-free flour blend.
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Instructions
Preparation
- Gather all your ingredients on the counter.
- Preheat the oven to 350°F (175°C).
Mixing
- In a mixing bowl, cream the softened butter and sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with sour cream. Mix gently until just combined.
- Gently fold in the blueberries.
Baking
- Pour the batter into a greased baking pan, smoothing the top.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Notes
Tips: For better results, avoid overmixing and ensure ingredients are at room temperature. Optional: Add lemon zest for extra flavor.