
Blueberry Sour Cream Coffee Cake
Description
Looking for a delicious and moist coffee cake to enjoy with your morning coffee or as a sweet treat? This Blueberry Sour Cream Coffee Cake is a perfect choice, combining the tangy flavor of sour cream with sweet blueberries and a crumbly streusel filling. Ideal for breakfast, brunch, or a delightful afternoon snack, this cake is easy to make and sure to impress!
Ingredients
- ½ cup butter
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup sour cream
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 ½ cups fresh blueberries, divided
For the Streusel Filling:
- 5 tablespoons salted butter, melted
- ¾ cup brown sugar
- 1 ½ teaspoons ground cinnamon
Instructions
1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Prepare a bundt pan by spraying it with non-stick cooking spray to ensure the cake comes out easily.
2. Cream Butter and Sugars:
In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add the vanilla extract, eggs, and sour cream, mixing until the batter is smooth.
3. Mix in Dry Ingredients:
Combine the flour, baking soda, and baking powder in a separate bowl. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
4. Prepare the Streusel Filling:
In a small bowl, mix together the melted butter, brown sugar, and cinnamon to create the streusel filling.
5. Layer the Batter and Filling:
Place half of the cake batter into the prepared bundt pan and pat it down along the center to create a dent. Spread the streusel filling into the dent and sprinkle with ½ cup of blueberries.
Top with the remaining cake batter, spreading it evenly over the streusel layer. Scatter the remaining blueberries on top.
6. Bake the Cake:
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool before removing it from the pan.
7. Optional Frosting or Glaze:
Top with a vanilla or cream cheese frosting or glaze if desired, for an extra touch of sweetness.
Notes
Serving Tips:
- Serve Fresh: This Blueberry Sour Cream Coffee Cake is best enjoyed fresh. Serve it warm or at room temperature for optimal flavor and texture.
- Pair with Beverages: Complement the cake with a hot cup of coffee, tea, or even a glass of milk. It makes for a perfect breakfast or an afternoon snack.
- Garnish: For an added touch, dust the top of the cake with powdered sugar or drizzle with vanilla or cream cheese frosting before serving.
- Cutting: Use a serrated knife to slice the cake. This helps in cutting through the crumb without causing the cake to crumble.
Storage Tips:
- Room Temperature: Store the coffee cake at room temperature in an airtight container for up to 3 days. This will keep it fresh and moist.
- Refrigeration: If you want to keep the cake for a longer period, store it in the refrigerator for up to a week. Be sure to cover it tightly to prevent it from drying out.
- Freezing: To freeze the cake, wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. When ready to enjoy, thaw it in the refrigerator overnight before serving.
- Reheating: For a freshly-baked taste, reheat slices of the coffee cake in a toaster oven or microwave for a few seconds before serving.
By following these serving and storage tips, you can ensure that your Blueberry Sour Cream Coffee Cake stays delicious and enjoyable for as long as possible.