This sour cream blueberry coffee cake is one really delicious Sunday coffee cake!
Blueberry sour cream coffee cake is a delightful dessert that combines the tartness of blueberries with the creamy richness of sour cream, all wrapped up in a moist and tender cake. Whether you’re looking for a sweet treat to enjoy with your morning coffee or a crowd-pleasing dessert for a special occasion, this recipe is sure to impress. In this article, we’ll explore the ins and outs of making this delicious cake, from its ingredients to its preparation and serving suggestions.
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Ingredients:
| Ingredients | Amount |
|---|---|
| Butter, softened | 1 cup |
| White sugar | 2 cups |
| Eggs | 2 |
| Sour cream | 1 cup |
| Vanilla extract | 1 teaspoon |
| All-purpose flour | 1 5/8 cups |
| Baking powder | 1 teaspoon |
| Salt | 1/4 teaspoon |
| Fresh or frozen blueberries | 1 cup |
| Brown sugar | 1/2 cup |
| Ground cinnamon | 1 teaspoon |
| Chopped pecans | 1/2 cup |
| Confectioners’ sugar for dusting | 1 tablespoon |
Instructions:
- Preheat the oven: Begin by preheating your oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch Bundt pan to prepare it for the batter.
- Prepare the batter: In a large bowl, cream together the softened butter and white sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the sour cream and vanilla extract until well combined. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, stirring just until blended. Gently fold in the blueberries.
- Layer the batter: Spoon half of the batter into the prepared Bundt pan, spreading it out evenly. In a small bowl, mix together the brown sugar, ground cinnamon, and chopped pecans. Sprinkle half of this mixture over the batter in the pan. Spoon the remaining batter over the top, then sprinkle the remaining pecan mixture over the batter. Use a knife or spatula to swirl the sugar layer into the cake batter.
- Bake the cake: Place the Bundt pan in the preheated oven and bake for 55 to 60 minutes, or until a knife inserted into the crown of the cake comes out clean. Once baked, remove the cake from the oven and allow it to cool in the pan on a wire rack for 10 to 15 minutes.
- Serve: After cooling slightly, invert the cake onto a serving plate and tap firmly to remove it from the pan. Dust the top of the cake with confectioners’ sugar just before serving for a final touch of sweetness.
