Coffee Cake Recipes Using Sour Cream and Blueberries

Coffee cake is a delightful treat that combines the rich flavors of coffee with a moist and fluffy cake. Adding sour cream and blueberries to the mix takes this classic dessert to a whole new level. In this article, we will explore some mouthwatering coffee cake recipes that incorporate the tanginess of sour cream and the burst of sweetness from blueberries. Get ready to indulge in these delectable treats that pair perfectly with a hot cup of coffee.

1. Classic Sour Cream and Blueberry Coffee Cake

Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– ¹⁄₂ cup unsalted butter, softened
– ¹⁄₂ cup sour cream
– 2 eggs
– 1 teaspoon vanilla extract
– 1 teaspoon baking powder
– ¹⁄₂ teaspoon baking soda
– ¹⁄₄ teaspoon salt
– 1 cup fresh blueberries

Instructions:
1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy.
3. Add the sour cream, eggs, and vanilla extract to the butter-sugar mixture. Mix well.
4. In a separate bowl, combine the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Gently fold in the fresh blueberries.
7. Pour the batter into the greased cake pan and spread it evenly.
8. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool before serving. Enjoy!

2. Streusel-Topped Sour Cream and Blueberry Coffee Cake

Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– ¹⁄₂ cup unsalted butter, softened
– ¹⁄₂ cup sour cream
– 2 eggs
– 1 teaspoon vanilla extract
– 1 teaspoon baking powder
– ¹⁄₂ teaspoon baking soda
– ¹⁄₄ teaspoon salt
– 1 cup fresh blueberries

Streusel Topping:
– ¹⁄₂ cup all-purpose flour
– ¹⁄₂ cup granulated sugar
– ¹⁄₄ cup unsalted butter, cold and cubed

Instructions:
1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy.
3. Add the sour cream, eggs, and vanilla extract to the butter-sugar mixture. Mix well.
4. In a separate bowl, combine the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Gently fold in the fresh blueberries.
7. Pour the batter into the greased baking dish and spread it evenly.
8. In a small bowl, combine the flour and sugar for the streusel topping. Cut in the cold butter until crumbly.
9. Sprinkle the streusel topping over the cake batter.
10. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
11. Allow the cake to cool before serving. Enjoy!

3. Lemon Glazed Sour Cream and Blueberry Coffee Cake

Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– ¹⁄₂ cup unsalted butter, softened
– ¹⁄₂ cup sour cream
– 2 eggs
– 1 teaspoon vanilla extract
– 1 teaspoon baking powder
– ¹⁄₂ teaspoon baking soda
– ¹⁄₄ teaspoon salt
– 1 cup fresh blueberries

Lemon Glaze:
– 1 cup powdered sugar
– 2 tablespoons fresh lemon juice
– 1 teaspoon lemon zest

Instructions:
1. Preheat your oven to 350°F (175°C) and grease a 9-inch square baking pan.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy.
3. Add the sour cream, eggs, and vanilla extract to the butter-sugar mixture. Mix well.
4. In a separate bowl, combine the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Gently fold in the fresh blueberries.
7. Pour the batter into the greased baking pan and spread it evenly.
8. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
9. While the cake is baking, prepare the lemon glaze by whisking together the powdered sugar, fresh lemon juice, and lemon zest until smooth.
10. Once the cake has cooled slightly, drizzle the lemon glaze over the top.
11. Allow the glaze to set before serving. Enjoy!

Coffee cake is a versatile dessert that can be enjoyed for breakfast, brunch, or as an indulgent treat. The addition of sour cream adds moisture and a slight tang, while the blueberries provide bursts of flavor and natural sweetness. Whether you prefer a classic recipe, a streusel-topped variation, or a lemon-glazed delight, these coffee cakes are sure to satisfy your cravings. So grab your apron and get ready to bake a delicious coffee cake that will impress family and friends alike. Happy baking!
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1. In a small bowl, combine the flour, sugar, and cold cubed butter for the streusel topping. Use a fork or your fingers to mix until crumbly.
2. Sprinkle the streusel topping evenly over the cake batter.
3. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
4. Allow the cake to cool before serving. Enjoy!

3. Gluten-Free Sour Cream and Blueberry Coffee Cake

Ingredients:
– 2 cups gluten-free all-purpose flour
– 1 cup granulated sugar
– ¹⁄₂ cup unsalted butter, softened
– ¹⁄₂ cup sour cream
– 2 eggs
– 1 teaspoon vanilla extract
– 1 teaspoon baking powder
– ¹⁄₂ teaspoon baking soda
– ¹⁄₄ teaspoon salt
– 1 cup fresh blueberries

Instructions:
1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy.
3. Add the sour cream, eggs, and vanilla extract to the butter-sugar mixture. Mix well.
4. In a separate bowl, combine the gluten-free flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Gently fold in the fresh blueberries.
7. Pour the batter into the greased cake pan and spread it evenly.
8. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool before serving. Enjoy!

4. Vegan Sour Cream and Blueberry Coffee Cake

Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– ¹⁄₂ cup vegan butter, softened
– ¹⁄₂ cup dairy-free sour cream
– ¹⁄₂ cup unsweetened applesauce
– 1 teaspoon vanilla extract
– 1 teaspoon baking powder
– ¹⁄₂ teaspoon baking soda
– ¹⁄₄ teaspoon salt
– 1 cup fresh blueberries

Instructions:
1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, cream together the softened vegan butter and sugar until light and fluffy.
3. Add the dairy-free sour cream, unsweetened applesauce, and vanilla extract to the butter-sugar mixture. Mix well.
4. In a separate bowl, combine the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Gently fold in the fresh blueberries.
7. Pour the batter into the greased cake pan and spread it evenly.
8. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool before serving. Enjoy!

FAQ

Q1: What is the main ingredient in these coffee cake recipes?

A1: The main ingredient in these coffee cake recipes is sour cream.

Q2: Can I use frozen blueberries instead of fresh ones?

A2: Yes, you can use frozen blueberries as a substitute for fresh blueberries in these recipes.

Q3: Are there any gluten-free options available?

A3: Yes, there is a gluten-free coffee cake recipe provided in this article.

Q4: Is there a vegan option for this coffee cake?

A4: Yes, there is a vegan coffee cake recipe provided in this article.