I just took a delicious trip down memory lane with this Sour Cream Blueberry Coffee Cake that brought me back to my childhood. This is the kind of cake that is perfect for a lazy Sunday morning, a cozy afternoon tea, or even as a delightful dessert after a hearty dinner. With its tender crumbs, bursts of juicy blueberries, and a subtle tang from the sour cream, it’s a true crowd-pleaser!

The secret to its irresistible flavor lies in the combination of fresh blueberries and a generous helping of sour cream in the batter. The blueberries add a delightful pop of color and a burst of sweetness, while the sour cream provides a subtle tang and moisture, ensuring each bite is utterly scrumptious. This coffee cake is not just about the blueberries, though; it’s also about the tender crumbs that melt in your mouth and the subtle cinnamon swirl that adds a hint of warmth to every slice.
-2 cups (250g) all-purpose flour
-1 teaspoon baking powder
-1/2 teaspoon baking soda
-1/2 teaspoon salt
-1/2 cup (1 stick) unsalted butter, softened
-1 cup (200g) granulated sugar
-2 large eggs
-1 teaspoon vanilla extract
-1 cup (240ml) sour cream
-2 cups (290g) fresh blueberries

To begin, you’ll need to gather some simple ingredients likely already in your pantry and refrigerator. All-purpose flour, baking powder, baking soda, salt, butter, sugar, eggs, vanilla extract, and sour cream form the foundation of this delightful cake. And, of course, the star of the show: fresh blueberries.

Start by preheating your oven to 350°F (175°C). Grease a 9-inch (23 cm) springform pan and set it aside. Sift the flour, baking powder, baking soda, and salt together in a medium bowl and set that aside too.

In a large mixing bowl, cream the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract.

Now, it’s time to add the dry ingredients and sour cream alternately to the wet mixture, beginning and ending with the dry ingredients. Gently fold in the blueberries, being careful not to overmix the batter.

Pour the batter into your prepared pan and sprinkle a cinnamon-sugar mixture on top for a crispy, flavorful finish. Pop it into the oven and bake for about 50-60 minutes until a toothpick inserted into the center comes out clean.

As the cake bakes, your kitchen will be filled with the mouthwatering aroma of blueberries and cinnamon. When it’s ready, let it cool in the pan for a few minutes before transferring it to a wire rack to cool completely.

This Sour Cream Blueberry Coffee Cake is best served warm, and trust me, it won’t last long on the cooling rack! Whether you’re enjoying it with a cup of coffee in the morning or as a special treat after dinner, this cake is sure to delight your taste buds. So, why not give it a try and create some unforgettable memories in your kitchen?