Description
Creamy blueberry sour cream coffee cake brings classic comfort to breakfast tables with its tender crumb and luscious berry swirls. Rich layers of sweet fruit and delicate cake promise pure morning delight you cannot resist.
Ingredients
Scale
Main Ingredients:
- 3 cups all-purpose flour
- 1 ½ cups white sugar
- 4 large eggs
- 2 cups fresh blueberries
- 8 ounces (226 grams) sour cream
- ¾ cup (170 grams) unsalted butter, softened
Baking and Seasoning Ingredients:
- 1 ½ teaspoons baking powder
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ¼ cup light brown sugar, packed
- 1 tablespoon all-purpose flour
- ½ teaspoon ground cinnamon
Glaze Ingredients:
- 1 cup powdered sugar
- 3 tablespoons milk
Instructions
- Preheat the oven to 350°F (175°C) and meticulously coat a 10-inch (25 centimeters) bundt pan with butter and flour, ensuring complete coverage.
- In a spacious mixing bowl, whip the softened butter and granulated sugar until the mixture becomes airy and pale, creating a cloud-like texture.
- Incorporate eggs individually, thoroughly blending after each addition to maintain a smooth consistency. Infuse the batter with vanilla extract, stirring gently.
- Separately, sift together all-purpose flour, baking powder, baking soda, and salt to eliminate potential lumps.
- Gradually fold the dry ingredients into the butter mixture, alternating with sour cream. Blend until the batter achieves a silky, uniform appearance without overmixing.
- Distribute one-third of the batter evenly across the bundt pan’s bottom, creating a foundational layer.
- Craft the filling by combining brown sugar, flour, and ground cinnamon in a small bowl, producing a fragrant, crumbly mixture.
- Sprinkle half the sugar mixture over the initial batter layer, then generously scatter fresh blueberries across the surface.
- Carefully add another layer of batter, followed by the remaining sugar mixture and blueberries, ensuring even distribution.
- Complete the layering process by topping with the final portion of batter, smoothing the surface gently.
- Bake in the preheated oven for 55-65 minutes, monitoring until a toothpick inserted into the center emerges clean and dry.
- Allow the cake to rest in the pan for 10 minutes, then delicately invert onto a wire cooling rack.
- Prepare the glaze by whisking powdered sugar with milk until achieving a smooth, pourable consistency.
- Once the cake has cooled slightly, drizzle the glaze over the top, allowing it to cascade and set naturally.
Notes
- Buttermilk or Greek yogurt can be substituted for sour cream if needed, maintaining the cake’s rich moisture and tangy flavor.
- Fresh blueberries work best, but frozen blueberries can be used without thawing to prevent color bleeding into the batter.
- Check cake doneness by inserting a toothpick near the center – it should come out clean with just a few moist crumbs.
- Allow cake to cool completely before glazing to prevent the sugar mixture from becoming too runny or absorbing into the cake.
- Store covered at room temperature for up to 3 days, or refrigerate for extended freshness up to 5 days.
- To prevent blueberries from sinking, toss them lightly in flour before adding to the batter for even distribution.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 380 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 48 g
- Fiber: 1.5 g
- Protein: 5 g
- Cholesterol: 95 mg