blueberry coffee cake sour cream recipe
The Best blueberry coffee cake sour cream recipe
I’m so excited to share this blueberry coffee cake sour cream recipe with you, as it’s been a family favorite for years. It’s a classic recipe that originated in the 1950s, but I’ve tweaked it to make it even more delicious and healthier. The addition of sour cream gives the cake a moist and tender crumb, while the blueberries add a burst of sweetness and flavor.
My kids love helping me in the kitchen, and this recipe is always a hit with them. We love it for breakfast or brunch, and it’s also perfect for potlucks and family gatherings. I’ve been making this recipe for over 10 years now, and I’ve perfected it to make it easy to follow and fun to make.
The key technique is using buttermilk instead of regular milk to give the cake a tangy flavor. Don’t worry if you don’t have buttermilk on hand – just mix 1 cup of milk with 1 tablespoon of white vinegar or lemon juice, and let it sit for 5-10 minutes before using it. This technique adds a richness and depth to the cake that’s hard to get with regular milk.
This blueberry coffee cake sour cream recipe is not only delicious, but it’s also relatively healthy compared to other baked goods. The sour cream adds healthy fats, while the blueberries are packed with antioxidants and fiber. And let’s be honest – who doesn’t love a good excuse to use up fresh berries in the summer?
We love this cake year-round, but there’s something special about making it in the summer when the berries are at their peak freshness.
Blueberry Coffee Cake with Sour Cream
This tender, moist coffee cake is studded with fresh or frozen blueberries and enriched with sour cream for a tangy flavor. A buttery crumb topping adds a delightful crunch, making it perfect for breakfast or an afternoon treat.
🥘Ingredients
For the Cake
For the Crumb Topping
👨🍳Directions
Set aside.
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Blueberry Coffee Cake with Sour Cream Works
This blueberry coffee cake sour cream recipe is always a good idea for any occasion – whether you’re looking for a delicious breakfast or brunch option or just want something tasty to serve at your next family gathering.
One of my favorite things about this recipe is how versatile it is – we love serving it warm with whipped cream or ice cream on top, but it’s also amazing served chilled with a cup of coffee or tea.
❓ Frequently Asked Questions About Blueberry Coffee Cake with Sour Cream
1.
Q: Can I use frozen blueberries instead of fresh?A: Yes, you can use frozen blueberries instead of fresh ones. Just thaw them first by leaving them at room temperature for a few hours or by microwaving them according to package instructions. Keep in mind that frozen blueberries might release more liquid during baking, so you may need to adjust the amount of sugar in the recipe accordingly.
2.
Q: How do I store leftover coffee cake?A: You can store leftover coffee cake at room temperature for up to 3 days or in an airtight container in the refrigerator for up to 5 days. If you want to keep it fresh for longer, you can freeze it for up to 2 months. When you’re ready to serve, simply thaw it overnight in the refrigerator or at room temperature for a few hours.
3.
Q: Can I make this coffee cake gluten-free?A: Yes, you can make this coffee cake gluten-free by substituting gluten-free flour blend for all-purpose flour. Also, be sure to check if your other ingredients such as sugar and spices are gluten-free as well.
4.
Q: What type of sugar should I use?A: You can use either granulated sugar or brown sugar in this recipe. If you prefer a slightly caramelized flavor, use brown sugar; if you prefer a sweeter flavor, use granulated sugar.
5.
Q: Can I add nuts or chocolate chips?A: Absolutely! You can add chopped nuts such as walnuts or pecans or chocolate chips to give your coffee cake an extra boost of flavor and texture.