Hey there, friends! If you’re looking for a delightful treat that feels like a warm hug in cake form, you’re in for a treat with this Sour Cream Blueberry Coffee Cake. Whether you’re whipping it up for a cozy family gathering or just to indulge yourself, trust me, this cake is a little slice of heaven that will brighten your day!
Why You’ll Love This Sour Cream Blueberry Coffee Cake
Picture this: it’s a sunny Saturday morning, you’re sipping your coffee, and the aroma of freshly baked cake wafts through your home. This cake is not just delicious but also moist and rich, thanks to the sour cream that gives it that perfect tender crumb. If you love blueberries (who doesn’t?), this recipe is about to become your new go-to. Plus, it’s super easy to make—perfect for those busy weekdays or weekend brunches!
Ingredients
Before we dive into the baking process, let’s gather our trusty ingredients! Here’s what you’ll need:
- 1 cup sour cream
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour (or gluten-free if you prefer!)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups fresh or frozen blueberries (the stars of the show!)
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
Steps to Baking Happiness
Now, let’s get our bake on! Here’s how to create this magical cake step-by-step.
- Preheat your Oven: First things first, preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan. This is the time to set the mood with your favorite tunes—baking is better with a soundtrack!
- Cream the Butter and Sugar: In a large bowl, dish out that softened butter and sugar. Cream them together until the mixture is light and fluffy—as fluffy as a cloud!
- Add the Eggs: Beat in the eggs one at a time, giving them some love in the mixing bowl. Follow this with the sour cream and vanilla extract—this is where the magic begins!
- Mix the Dry Ingredients: Grab another bowl and whisk together the flour, baking powder, baking soda, and salt. Careful with the flour—unless you want a surprise cloud of dust!
- Combine Wet and Dry Ingredients: Gradually add your dry ingredients to the wet mixture. Mix until just combined; you don’t want to overwork it. A few lumps are totally fine—trust me, they just add character!
- Fold in the Blueberries: Here comes the best part: folding in those juicy blueberries! Be gentle; we don’t want blueberry mush here.
- Layer It Up: Pour half the batter into your greased pan, then sprinkle half of the brown sugar and cinnamon mixture over it. Top with the rest of the batter, followed by the remaining brown sugar and cinnamon.
- Bake Away: Pop that beauty in the oven and bake for 45-50 minutes, or until a toothpick comes out clean. The smell will take over your home—get ready for the compliments!
- Cool and Enjoy: Allow the cake to cool in the pan for a bit before serving. Slice, plate, and watch the smiles blossom—this cake is a definite crowd-pleaser!
Cooking Tips
- Frozen vs. Fresh Blueberries: Both work beautifully, but frozen blueberries might bleed a little more color into the batter. Embrace that—it’s part of the charm!
- Cinnamon Lovely: If you’re a cinnamon lover like me, feel free to add a little extra into the batter. Who doesn’t love a hint of spice with their blueberries?
- Serving Size: This cake can serve roughly 9 people. Or 3, if you’re having a particularly hungry day—I won’t judge!
Personal Touch
I can’t tell you how many times I’ve made this Sour Cream Blueberry Coffee Cake for family and friends! It became a staple in my household after my kids devoured it one weekend. The best part? They didn’t even realize they were eating something packed with wholesome ingredients. I love when that happens!
FAQs
Can I substitute any ingredients?
Absolutely! You can swap the sour cream for Greek yogurt, and feel free to use coconut oil instead of butter if you’re looking for a dairy-free option.
How can I store leftovers?
If you have any left (which is rare!), store the cake in an airtight container at room temperature for up to three days. For longer storage, it can be refrigerated for up to a week—just warm it up before serving!
So there you have it—your new favorite recipe! The Sour Cream Blueberry Coffee Cake is not just a cake; it’s a delightful experience that brings joy and comfort to your kitchen. Let’s bake up some happiness together! Enjoy every bite, and remember, life is too short for boring cake!
