Recipe Quick Facts:
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 65 minutes
- Servings: 8-10 slices
Ingredients:
- 1 cup butter, softened
- 2 cups white sugar
- 2 eggs
- 1 cup sour cream
- 1 tsp. vanilla extract
- 1 ⅝ cups all-purpose flour
- 1 tsp. baking powder
- ¼ tsp. salt
- 1 cup fresh blueberries
- ½ cup brown sugar
- 1 tsp. ground cinnamon
- ½ cup chopped pecans
- 1 Tbsp. confectioners’ sugar (for that magical dusting)
Step-by-step Guide to Baking Bliss:
- Creaming Magic: Start by preheating your oven to 350°F (175°C). While it’s warming up, in a large mixing bowl, cream together the softened butter and white sugar until it’s light and fluffy. This forms the base of our cake and ensures a perfect rise.
- Egg-stra Special Additions: Beat in the eggs, one at a time, ensuring each one is fully incorporated before adding the next. Now, stir in the sour cream and vanilla extract, blending well.
- Flour Power: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Slowly add this dry mixture to the wet mixture, mixing just until combined. Overmixing can be a cake’s worst enemy!
- Berry Important: Gently fold in the fresh blueberries, ensuring they’re evenly distributed without getting mashed.
- Swirls and Whirls: In a small bowl, mix the brown sugar, ground cinnamon, and chopped pecans. This is where the magic happens! Pour half the batter into a greased 9×13-inch baking pan. Sprinkle half the brown sugar mixture over it. Repeat with the remaining batter and brown sugar mixture. Using a knife, gently swirl the brown sugar mixture through the batter. This will give our cake those dreamy cinnamon swirls.
- Baking Time: Place the pan in the preheated oven and bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
- The Finishing Touch: Once baked, remove the cake from the oven and let it cool. Dust with the confectioners’ sugar for that final touch of sweetness.
The Secrets Behind Perfect Blueberry Sour Cream Coffee Cake
While the recipe might sound simple, there are always a few secrets that can elevate your cake from great to absolutely heavenly:
- Butter Quality: Always use high-quality, unsalted butter. It makes a big difference in flavor and texture.
- Fresh Blueberries: Opt for fresh over frozen. Fresh blueberries have a vibrant flavor that really pops.
- Swirling Technique: Be gentle when you swirl. The aim is to have distinct layers of the cinnamon-pecan mix, not to blend it entirely into the batter.
Serving Suggestions:
- Creamy Delight: Serve warm with a dollop of vanilla ice cream or whipped cream.
- Coffee Mate: Pair with a robust cup of black coffee or a creamy latte.
- Berry Compote: Drizzle a homemade blueberry sauce over the top for an extra layer of blueberry goodness.
Frequently Asked Questions (FAQs):
- Can I use frozen blueberries? While fresh is best, you can use frozen blueberries. Just make sure to drain any excess liquid and toss them in a little flour before adding to the batter.
- How should I store the cake? Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Can this cake be frozen? Absolutely! Just make sure it’s well-wrapped to prevent freezer burn. It can be stored frozen for up to three months.The Blueberry Sour Cream Coffee Cake is a perfect companion for your morning or afternoon coffee breaks. Its rich flavor, combined with the sweet and tangy berries, makes for a delightful treat. Whether you’re serving it up for guests, enjoying it on a cozy Sunday morning, or indulging during a work break, this cake promises to hit all the right notes.Pro Tip: This cake tastes even better the next day! If you can resist, wrap it up and let the flavors meld overnight. The taste evolution is truly remarkable!So, roll up those sleeves and start baking! And remember, a slice of cake a day keeps the blues away.Happy Baking! 🍰
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