Blueberry Sour Cream Coffee Cake

Blueberry Sour Cream Coffee Cake. This vegetarian-friendly American classic is a moist, flavorful treat that’s ideal for breakfast or dessert. With the rich creaminess of sour cream and juicy blueberries, it’s a delightful addition to any gathering.

This cake is not only delicious but also versatile—enjoy it with your morning coffee or as a sweet afternoon snack. Packed with nutrients, it offers a satisfying balance of flavors while being a great source of energy.

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Recipe Collection: Dessert

Serving Size: 8

Cooking Time: 60 minutes

Overview

This Blueberry Sour Cream Coffee Cake is a delightful treat that combines the tangy richness of sour cream with the sweet burst of blueberries. Perfect for breakfast or dessert, this cake is moist and flavorful, making it a favorite for any occasion.

Diet Type

Vegetarian

Allergies

Dairy, Gluten

Cuisine

American

Ingredients

• 1 Cup sour cream
• 1 Cup granulated sugar
• 0.5 Cup unsalted butter, melted
• 2 Large eggs
• 1 Teaspoon (tsp) vanilla extract
• 2 Cups all-purpose flour
• 1 Teaspoon (tsp) baking powder
• 0.5 Teaspoon (tsp) baking soda
• 0.5 Teaspoon (tsp) salt
• 1 Cup fresh blueberries
• 0.5 Cup brown sugar
• 1 Teaspoon (tsp) ground cinnamon

Steps

1. Preheat your oven to 350°F (175°C). Grease a Bundt pan with butter or non-stick spray.
2. In a large bowl, mix the sour cream, granulated sugar, melted butter, eggs, and vanilla extract until smooth.
3. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
6. In a small bowl, combine the brown sugar and cinnamon.
7. Pour half of the batter into the prepared Bundt pan. Sprinkle half of the cinnamon-sugar mixture over the batter.
8. Add the remaining batter on top, followed by the rest of the cinnamon-sugar mixture.
9. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
11. Serve warm or at room temperature, and enjoy your delicious Blueberry Sour Cream Coffee Cake!