If you're on the lookout for breakfast cake recipes easy enough for a busy morning, this Blueberry Sour Cream Coffee Cake is just the ticket! I remember one Sunday morning when my son, Jake, woke up and declared he needed something sweet before his soccer game. This cake was a hit and kept him fueled all day long.
Table of Contents
Why You’ll Love It
- It’s moist and tender thanks to the sour cream.
- Fresh blueberries burst with flavor in every bite.
- Perfect for breakfast or a sweet afternoon treat.
Pure Comfort
This cake is pure comfort food, bringing back memories of family gatherings and lazy weekends. The aroma of blueberries baking fills the house, making it feel warm and inviting.
What You Need
- 1 1 cup all-purpose flour (120 g) – Sifted for a lighter texture.
- 1 1 cup granulated sugar (200 g) – You can substitute with coconut sugar for a healthier option.
- 1/2 1/2 cup unsalted butter, softened (113 g) – Make sure it’s at room temperature.
- 1 1 large egg – Room temperature helps with mixing.
- 1 1 cup sour cream (240 g) – Greek yogurt can be used as a substitute.
- 1 1 tsp vanilla extract – For added flavor.
- 1 1 tsp baking powder – Fresh baking powder gives the best rise.
- 1/2 1/2 tsp baking soda – Helps with the cake’s texture.
- 1/4 1/4 tsp salt – Balances the sweetness.
- 1 1 cup fresh blueberries (150 g) – Frozen blueberries can work, but reduce baking time.
Time to Cook
Prep: 15 minutes | Cook: 35 minutes | Total: 50 minutes | Difficulty: Easy | Make-Ahead: Yes, it can be made a day in advance.
Steps to Make It
- Preheat your oven to 350 °F (175 °C). Grease a 9-inch round cake pan with butter or non-stick spray. This will help your cake come out easily once baked.
- In a large bowl, cream together the softened butter and sugar until light and fluffy. This should take about 3 minutes. You’ll know it’s ready when the mixture is pale and airy.
- Add the egg, sour cream, and vanilla extract to the butter mixture. Mix until well combined. The batter should be smooth and creamy, with a delightful aroma wafting up.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This helps to evenly distribute the leavening agents, ensuring a nice rise.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix; a few lumps are okay. The batter will be thick and creamy.
- Gently fold in the fresh blueberries. You want to keep them whole for bursts of flavor in every bite. The batter will turn a lovely shade of purple from the blueberries.
- Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for about 35 minutes or until a toothpick inserted in the center comes out clean.
- Once baked, let the cake cool in the pan for about 10 minutes before transferring it to a wire rack. This helps it set and makes it easier to slice.
- Serve warm or at room temperature. It’s delicious on its own or with a light dusting of powdered sugar on top.
Make It Perfect
- For an extra touch, sprinkle some cinnamon sugar on top before baking.
- This cake pairs wonderfully with coffee or tea, making it a perfect breakfast treat.
- If you’re using frozen blueberries, toss them in a bit of flour to prevent them from sinking.
Mix It Up
- Try adding lemon zest for a refreshing twist.
- You can substitute half of the blueberries with raspberries for a mixed berry cake.
Perfect Partners
- Serve with a dollop of whipped cream for a special touch.
- Pair with a side of fresh fruit for a balanced breakfast.
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FAQs
Can I make this cake ahead of time?
Yes! You can bake it a day in advance and store it covered at room temperature.
How do I store leftovers?
Keep any leftovers in an airtight container at room temperature for up to 3 days.
Can I freeze this coffee cake?
Absolutely! Wrap it tightly in plastic wrap and then foil. It can be frozen for up to 3 months.
What can I use instead of sour cream?
Greek yogurt works great as a substitute, giving a similar tangy flavor.
Why is my cake dense?
Overmixing the batter can lead to a dense texture, so mix just until combined.
Conclusion
This Blueberry Sour Cream Coffee Cake is a delightful way to start your day. With its moist texture and sweet bursts of blueberries, it’s sure to become a family favorite. So, whip it up for your next breakfast and enjoy a slice of happiness!
Blueberry Sour Cream Coffee Cake
Equipment
- Oven
- 9-inch round cake pan
- Mixing Bowl
- Spatula
Ingredients
Main
- 1 cup all-purpose flour sifted for a lighter texture
- 1 cup granulated sugar can substitute with coconut sugar for a healthier option
- 1/2 cup unsalted butter softened, room temperature
- 1 large egg room temperature helps with mixing
- 1 cup sour cream Greek yogurt can be used as a substitute
- 1 tsp vanilla extract for added flavor
- 1 tsp baking powder fresh baking powder gives the best rise
- 1/2 tsp baking soda helps with the cake’s texture
- 1/4 tsp salt balances the sweetness
- 1 cup fresh blueberries frozen blueberries can work, but reduce baking time
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan.
- Cream together softened butter and sugar until light and fluffy, about 3 minutes.
- Add the egg, sour cream, and vanilla extract; mix until well combined and smooth.
- Whisk together flour, baking powder, baking soda, and salt in a separate bowl.
- Gradually add dry ingredients to wet mixture, stirring just until combined; do not overmix.
- Gently fold in fresh blueberries, keeping them whole.
- Pour batter into prepared pan and smooth the top with a spatula.
- Bake for about 35 minutes or until a toothpick inserted in the center comes out clean.
- Let cake cool in pan for 10 minutes before transferring to a wire rack to cool completely.
- Serve warm or at room temperature, optionally dusted with powdered sugar.