Are you craving a moist, tender, and bursting-with-flavor coffee cake that's surprisingly easy to make? Then look no further! This Blueberry Sour Cream Coffee Cake is the perfect recipe for satisfying your sweet tooth without spending hours in the kitchen. It's the ultimate combination of sweet blueberries, tangy sour cream, and a delightful crumb topping – guaranteed to be a hit with family and friends. This recipe is perfect for weekend brunches, afternoon tea, or even a simple weeknight treat. Let's get baking!
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 2 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries (if frozen, do not thaw)
For the Crumble Topping:
- ½ cup all-purpose flour
- ½ cup brown sugar
- ¼ cup chopped pecans or walnuts (optional)
- ¼ cup (½ stick) unsalted butter, cold and cut into small pieces
Instructions:
Get Started:
- Preheat your oven to 350°F (175°C) and grease and flour a 9x13 inch baking pan. This ensures your cake will bake evenly and release easily.
Make the Cake Batter:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This step helps to evenly distribute the leavening agents.
- In a large bowl, cream together the softened butter and sugar until light and fluffy. This incorporates air for a lighter cake.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined; do not overmix. Overmixing develops gluten and can result in a tough cake.
- Gently fold in the blueberries.
Prepare and Add the Crumble Topping:
- In a separate bowl, combine the flour, brown sugar, and nuts (if using).
- Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Sprinkle the crumble topping evenly over the batter in the prepared pan.
Bake and Cool:
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes before serving. This prevents the cake from crumbling when you cut it.
Tips and Variations:
- For a richer flavor: Use brown sugar instead of granulated sugar in the cake batter.
- Add some zest: A teaspoon of lemon or orange zest enhances the flavor beautifully.
- Different Berries: Feel free to substitute other berries like raspberries or blackberries.
- Make it Gluten-Free: Use a gluten-free all-purpose flour blend.
- Streusel Topping Variation: For a different kind of topping, try a streusel topping.
Nutritional Information (per serving, approximate):
This will vary based on the exact ingredients and serving size. For a precise calculation, use a nutrition calculator online, inputting your specific ingredients. However, generally, expect a serving to contain approximately:
- Calories: 300-350
- Fat: 15-20g
- Carbohydrates: 40-45g
- Protein: 4-5g
This delicious blueberry sour cream coffee cake is a guaranteed crowd-pleaser. It's a perfect example of how easy and rewarding homemade cooking can be. Enjoy!