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Blueberry Sour Cream Coffee Cake

A moist and flavorful cake that combines fresh blueberries and sour cream for a tender texture, perfect for brunch or as a sweet treat.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 230
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
Wet Ingredients
  • 0.5 cups unsalted butter, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 cup sour cream
Fruits
  • 1.5 cups fresh blueberries
Optional Toppings
  • to taste Powdered sugar (for dusting)

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease and flour a 9x13 inch baking dish.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside.
Mixing
  1. In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes.
  2. Beat in the eggs one at a time, followed by the vanilla extract, ensuring everything combines well.
  3. Mix in the sour cream until smooth and creamy.
  4. Gradually add the flour mixture, mixing just until combined. Be careful not to overmix; it's okay if a few lumps remain!
  5. Gently fold in the fresh blueberries, being cautious not to break them apart.
Baking
  1. Spread the batter evenly in the prepared baking dish.
  2. Bake for approximately 45-50 minutes, or until a toothpick inserted in the center comes out clean.
Finishing Touches
  1. Let the cake cool for at least 15 minutes before dusting with powdered sugar, if desired.

Notes

Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat in the microwave for about 15-20 seconds.