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- 2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - ½ teaspoon salt - 1 cup granulated sugar - ½ cup unsalted butter, softened - 1 cup sour cream - 2 large eggs - 1 teaspoon vanilla extract - 2 cups fresh blueberries (or frozen, thawed and drained) - ½ teaspoon cinnamon (for topping) - 1 tablespoon brown sugar (for topping) I love using these simple ingredients to make my Blueberry Sour Cream Coffee Cake. The flour gives structure. Baking powder and soda help it rise. Salt brings out the sweetness. Sugar adds that nice touch of sweetness to balance flavors. Butter makes it rich and moist. Sour cream adds creaminess and tang. Eggs bind everything together. Vanilla gives a warm aroma. Blueberries burst with juicy goodness. Cinnamon and brown sugar on top add a lovely crunch. You can swap out some ingredients if needed. Try alternative sweeteners like honey or maple syrup. For dairy-free options, use coconut yogurt instead of sour cream. If you need gluten-free, look for gluten-free flour blends. These swaps keep the cake tasty while meeting your needs. Using fresh blueberries makes a big difference. They are juicy and full of flavor. Fresh ingredients help create a better texture, too. Sourcing quality dairy products, like butter and sour cream, enhances the taste. Good quality items boost the overall flavor of your cake. You want your coffee cake to shine, and fresh ingredients are key! For the full recipe, check out the details above. 1. Preheat your oven to 350°F (175°C). This helps bake the cake evenly. 2. Grease and flour a 9x13 inch baking dish. You can also use parchment paper for easy removal. 3. In a medium bowl, whisk together the dry ingredients: - 2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - ½ teaspoon salt 4. In a large mixing bowl, cream together: - 1 cup granulated sugar - ½ cup unsalted butter, softened Beat them until the mix is light and fluffy. 5. Add 2 large eggs, one at a time. Mix well after each egg. 6. Next, add 1 cup sour cream and 1 teaspoon vanilla extract. Stir until combined. 7. Gradually add the dry mix to the wet mix. Stir just until combined; do not overmix. 8. Gently fold in 2 cups fresh blueberries. Make sure they spread evenly in the batter. 9. Pour the batter into your prepared baking dish. Spread it out evenly. 10. For the topping, mix together: - ½ teaspoon cinnamon - 1 tablespoon brown sugar Sprinkle this mix over the cake batter. 11. Bake for 40-45 minutes, or until a toothpick comes out clean. 12. Let the cake cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. Now, you're ready to enjoy this delicious coffee cake! For the full recipe, check the earlier section. To make your coffee cake perfect, follow these tips: - Ensuring even baking: Use room temperature ingredients. This helps the batter mix well. Spread the batter evenly in your baking dish. Rotate the dish halfway through baking for even heat. - How to check for doneness: Insert a toothpick in the center. If it comes out clean, your cake is done. If it has wet batter on it, bake for a few more minutes. Pair your coffee cake with the right drinks and set an inviting table: - Best beverage pairings: Serve with freshly brewed coffee or hot tea. The warm drinks complement the cake’s flavors. - Presentation ideas for parties: Cut the coffee cake into squares. Serve it on a rustic wooden platter. Add fresh blueberries and a sprinkle of powdered sugar for a nice touch. You can customize your coffee cake to fit your taste: - Customization options for texture: For a denser cake, use less sour cream. For a lighter cake, add more eggs. You can also try using Greek yogurt instead of sour cream. - Balancing sweetness with seasonal fruits: Swap out some blueberries for other fruits like peaches or raspberries. This change can add a new flavor and balance the sweetness. For the full recipe, check out the Irresistible Blueberry Sour Cream Coffee Cake. Enjoy your baking! {{image_2}} You can enhance the flavor of your coffee cake in many ways. Consider adding chopped nuts, like walnuts or pecans, for a nice crunch. You could also stir in spices like nutmeg or cardamom for warmth. Another option is to add citrus zest, such as lemon or orange. This zest brightens the flavor and gives a fresh twist. If you need a gluten-free version, you can use gluten-free flour blends like almond or coconut flour. These flours absorb moisture differently. Make sure to adjust the liquid in your recipe. You may need a little more sour cream to keep the cake moist. Always check the blend's instructions for the best results. For a vegan coffee cake, replace eggs with flaxseed meal or chia seeds. Mix one tablespoon of either with three tablespoons of water. Let it sit until it thickens. For sour cream, you can use a plant-based version made from cashews or soy. This will keep your cake rich and creamy without any dairy. For the full recipe, check the details above. To store leftovers, let the coffee cake cool completely. Wrap it tightly in plastic wrap or aluminum foil. You can also place it in an airtight container. This keeps the cake fresh and moist. Use a container that seals well to maintain its texture and flavor. Glass or plastic containers work well. If you want to freeze the coffee cake, cut it into individual slices. Wrap each slice in plastic wrap. Then place them in a freezer-safe bag or container. Make sure to squeeze out excess air. To thaw, leave it in the fridge overnight. For a quick warm-up, microwave for 15-30 seconds. At room temperature, the coffee cake lasts about 3 days. Keep it covered to avoid drying out. If you want to enjoy it longer, freeze it. To revive the texture after storage, warm a slice in the oven at 350°F for about 10 minutes. This brings back that fresh-baked taste. For the full recipe, check the earlier section. How can I make this coffee cake moister? To make your coffee cake moister, use more sour cream or add an extra egg. You can also try using a bit of applesauce. This will keep the cake soft and tender. Can I use frozen blueberries instead of fresh? Yes, you can use frozen blueberries. Just thaw and drain them first. This helps prevent excess moisture in the batter. What if I don’t have sour cream? If you do not have sour cream, you can use plain yogurt. You can also mix milk with a little lemon juice as a substitute. Both options work well in this recipe. Why did my cake sink? A cake may sink due to too much liquid or if it wasn't baked long enough. Always check if your oven is at the right temperature. Tips for preventing overmixing To prevent overmixing, mix the batter until just combined. Fold in the blueberries gently. This will keep your cake light and fluffy. Nutritional breakdown per serving Each serving has about 250 calories. You can expect around 10 grams of fat and 30 grams of carbs. Calorie considerations and serving sizes This recipe serves 12. If you want smaller portions, cut the cake into smaller squares. This way, you can still enjoy it without overindulging. This blog post covers everything you need to create a delicious blueberry cake. We discussed the key ingredients, from fresh blueberries to the right types of flour. I shared clear instructions on how to prepare and bake your cake, along with smart tips for serving and customizing it. Remember, using fresh ingredients makes a big difference. Now, you're ready to impress your friends and family with your baking skills. Enjoy making your blueberry cake and happy baking!

Irresistible Blueberry Sour Cream Coffee Cake

Discover the delight of baking with our irresistible blueberry sour cream coffee cake recipe! This moist and flavorful cake combines fresh blueberries with creamy sour cream for a perfect treat any time of day. Easy to make and full of flavor, it’s ideal for breakfast or dessert. Click through to explore the full recipe and learn how to create this delicious coffee cake that’s sure to impress your family and friends!
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Ingredients
  

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 cup granulated sugar

½ cup unsalted butter, softened

1 cup sour cream

2 large eggs

1 teaspoon vanilla extract

2 cups fresh blueberries (or frozen, thawed and drained)

½ teaspoon cinnamon (for topping)

1 tablespoon brown sugar (for topping)

Instructions
 

Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking dish or line with parchment paper.

    In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

      In a large mixing bowl, cream together the granulated sugar and softened butter until light and fluffy.

        Beat in the eggs one at a time, then mix in the sour cream and vanilla extract until well combined.

          Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

            Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.

              Pour the batter into the prepared baking dish and spread it out evenly.

                In a small bowl, combine the cinnamon and brown sugar for the topping. Sprinkle this mixture evenly over the cake batter.

                  Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

                    Allow the coffee cake to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

                      Prep Time: 15 minutes | Total Time: 1 hour | Servings: 12

                        - Presentation Tips: Cut the coffee cake into squares and serve on a rustic wooden platter. Garnish with a few fresh blueberries on top for a pop of color and a dusting of powdered sugar for a touch of sweetness. Enjoy with a cup of freshly brewed coffee!