Sometimes you need just a little something to go along with your coffee. Luckily, I have just the thing for you. And you may want to drink coffee all day long!
Blueberry Sour Cream Coffee Cake
When COVID hit, my work sent me home and I was pretty much on stand-by. So, I had more time to spend in my kitchen to develop/create new recipes and last week I did just that!
I have totally been into blueberries this month, I'm not really sure why. I had been making cobblers in the month of March and blueberries make good cobblers. And cobblers get eaten fast in my house!
I began to research coffee cake recipes and do some reading on what makes them moist, how to keep them light and not dense. I learned that a Coffee Cake is traditionally baked in a round baking tin, it is layered and coffee is one of ingredients. Over the years, the Coffee Cake ingredients have changed making it more cake like, and really, who doesn't like a good cake.
This recipe took me a few times to get just right and I am truly happy with the results. This recipe was inspired by beyondbutter.com
- 10-16 servings
- Prep time: 20-25 Minutes Cook time: 55-60 Minutes Total time: 2 hr 40 min
- 2 cups All-Purpose Flour
- 1 1/2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 1/2 cup (1 stick) Unsalted Butter, room temperature
- 1/2 cup Granulated Sugar
- 2 Large Eggs, room temperature
- 8 ounces Sour Cream
- 1 teaspoon Vanilla Extract
- 2 cups Blueberries
- 1 tbsp Lemon Zest
- 1 tbsp Lemon Juice
- 2 tbsp powdered sugar
- Pre-heat oven to 350ºF and prepare your baking pan, I used a 10 round, but you could you a 9x9 baking pan or whatever you would like to use.
- Whisk together the flour, baking powder, and baking soda. Set aside. Add one tablespoon of lemon zest and lemon juice to the blueberries and stir gently. Set aside.
- Beat the butter until creamy, I used my stand-up mixer and the paddle attachment to beat the butter. Add in the sugar, eggs and vanilla extract. Beat in eggs one at a time.
- On low add in the dry mixture and sour cream. I add in the dry mixture in ¼ cup at a time and a spoon full of sour cream until everything is well blended. Remember to scrape down the sides of the bowl, if necessary. This batter will be sticky and thicker than most cake batters. This is how it should be.
- I spread half the batter in the well-greased pan, then layered some blueberries on top of the batter. I spread the remaining batter over the blueberries gently, covering them all.
- Bake for 55 minutes at 350 degrees or until the cakes starts to pull away from the sides of the pan. Let cool on a rack for about 15 minutes. Sprinkle 2 tbsp of powdered sugar, cut and serve.
- You don’t have to add the powdered sugar but since this is not a really sweet coffee cake I went ahead and did. This coffee cake is best served warm!
- Use plain or vanilla greek yogurt as a substitute for sour cream.