Description
Blissful blueberry sour cream coffee cake delivers homemade comfort with classic American bakery charm. Moist crumb, tangy sour cream, and sweet berries create a delightful morning companion you’ll crave again and again.
Ingredients
Scale
- 2 cups (470 ml) fresh blueberries
- 8 oz (226 g) sour cream
- 4 large eggs
- ¾ cup (170 g) unsalted butter, softened
- 3 cups (375 g) all-purpose flour
- 1 ½ cups (300 g) white sugar
- ¼ cup (50 g) light brown sugar, packed
- 1 cup (120 g) powdered sugar
- 1 ½ tsp baking powder
- ¾ tsp baking soda
- ¼ tsp salt
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- 1 tbsp all-purpose flour
- 3 tbsps milk
Instructions
- Preparation: Heat oven to 350°F (175°C) and thoroughly grease a 10-inch bundt pan with butter and flour, covering every surface completely.
- Creaming: Whip butter and sugar until light and fluffy, creating a cloud-like mixture that’s pale and aerated.
- Wet Ingredients: Add eggs one at a time, incorporating fully after each addition. Blend in vanilla extract with a gentle touch, ensuring a smooth, homogeneous batter.
- Dry Mixture: Sift flour, baking powder, baking soda, and salt together, eliminating potential clumps and creating a uniform dry ingredient base.
- Batter Assembly: Gently fold dry ingredients into butter mixture, alternating with sour cream. Mix until just combined, maintaining a silky texture without overmixing.
- Layering: Construct the cake in strategic layers – spread one-third of batter in the pan, sprinkle half the cinnamon-sugar mixture and blueberries, then repeat with remaining batter and toppings.
- Baking: Position in preheated oven and bake for 55-65 minutes. Check doneness by inserting a toothpick into the center – it should emerge clean and dry.
- Cooling: Rest cake in pan for 10 minutes, then carefully invert onto a wire rack, allowing it to cool completely.
- Finishing: Whisk powdered sugar and milk into a smooth glaze, then drizzle artfully over the cake, letting it cascade and set naturally.
Notes
- Prevent Blueberry Sinking: Toss fresh blueberries in a light dusting of flour before adding to the batter to prevent them from sinking during baking.
- Room Temperature Ingredients: Ensure butter, eggs, and sour cream are at room temperature for smoother blending and better cake texture.
- Gentle Mixing Technique: Fold ingredients gently to maintain air bubbles, which helps create a light and tender crumb.
- Cooling Crucial Step: Let the cake cool completely before glazing to prevent the glaze from melting and becoming too thin.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 299
- Sugar: 23 g
- Sodium: 170 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 57 mg