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Blueberry Sour Cream Coffee Cake: A Symphony of Sweetness





In the world of baked delights, few things can compare to the comforting aroma and indulgent taste of a good coffee cake. And when it’s paired with the burst of flavor that fresh blueberries bring to the mix, you have a recipe that’s truly a game-changer. In this blog post, we’re delving into the enchanting world of Blueberry Sour Cream Coffee Cake—a creation that embodies the perfect harmony of flavors and textures. Join us on this culinary journey as we uncover the secrets to making a coffee cake that’s as unique as it is delectable.

Ingredients:

For the Cake:

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 1 1/2 cups fresh blueberries
  • Zest of one lemon (optional, for a zesty twist)

For the Streusel Topping:

  • 1/2 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup unsalted butter, cold and cubed
  • 1/2 teaspoon ground cinnamon

Instructions:

For the Cake:

  1. Start by preheating your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or a square baking dish.
  2. In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this dry mixture aside.
  3. In a spacious mixing bowl, cream together the softened butter and granulated sugar until it becomes light and fluffy, which should take about 2-3 minutes.
  4. Incorporate the eggs, one at a time, ensuring each is well beaten into the mixture. Add the vanilla extract as well.
  5. Gradually add the dry mixture to the wet ingredients, alternating with the sour cream. Begin and end with the dry ingredients. Mix until just combined; avoid overmixing, which can result in a tougher cake.
  6. Gently fold in the fresh blueberries and lemon zest if you want an extra zesty kick. The lemon zest provides a refreshing citrus note that complements the blueberries wonderfully.
  7. Spread the cake batter evenly into the prepared pan.

For the Streusel Topping:

  1. In a small bowl, blend together the all-purpose flour, granulated sugar, chilled cubed butter, and ground cinnamon. Use a pastry cutter, fork, or your fingers to combine the ingredients until they resemble coarse crumbs.
  2. Sprinkle the streusel topping evenly over the cake batter in the pan.
  3. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  4. Allow the Blueberry Sour Cream Coffee Cake to cool in the pan for about 15-20 minutes before transferring it to a wire rack to cool completely.