What is the purpose of sour cream in coffee cake?

Sour cream adds moisture and richness without thinning the batter. In blueberry sour cream coffee cake, it enhances the soft crumb and balances the sweetness with a subtle tang.

How to add blueberry flavor to coffee?

Try infusing your coffee with blueberry syrup or pair it with this cake for a delightful combination. And if you enjoy creamy textures, learn how to make cappuccino at home, it’s the perfect companion to a slice of blueberry cake.

How to prevent blueberries from sinking in cake batter?

Toss your blueberries in a tablespoon of flour before folding them into the batter. This helps suspend them evenly in the blueberry sour cream coffee cake during baking.

Why do you add sour cream to cake batter?

Sour cream creates a richer, denser texture. It’s especially useful in coffee cakes, where you want a moist crumb that holds up under a crumb topping and blueberries.

Which makes a cake more moist, sour cream or buttermilk?

Both work well, but sour cream adds more fat, resulting in a denser, creamier texture, perfect for blueberry sour cream coffee cake recipes.

Can you use frozen blueberries in coffee cake?

Absolutely. Use them straight from the freezer and toss with cornstarch or flour. Avoid thawing to prevent blue batter and excess moisture.

Blueberry Sour Cream Coffee Cake: 7 Tips for Easy Bake

Description

A moist and tender blueberry sour cream coffee cake swirled with cinnamon sugar and bursting with berries. Perfect for brunch, gifting, or cozy mornings with coffee.

Ingredients

Scale

1/3 cup brown sugar

1 tsp cinnamon

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 cup sour cream

1 tsp vanilla extract

2 cups all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 1/2 cups blueberries (fresh or frozen, tossed in 1 tbsp flour)

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Instructions

Prepare the cinnamon swirl: Mix brown sugar and cinnamon with a fork until smooth. Optionally add chopped pecans for texture.
Make the batter: Cream butter and sugar until light and fluffy. Beat in eggs, then sour cream and vanilla. In a separate bowl, whisk flour, baking powder, baking soda, and salt. Fold dry mix into wet ingredients gently.
Layer and swirl: Grease a bundt pan. Layer half the batter, half the cinnamon mixture, and half the floured blueberries. Repeat with remaining ingredients. Swirl gently with a knife in a figure-eight motion.
Bake the cake: Bake in a preheated 350°F (175°C) oven for 60–70 minutes. Check doneness with a toothpick, it should come out with moist crumbs.
Cool and serve: Let the cake cool in the pan for 15 minutes, then invert onto a rack. Slice and enjoy warm or at room temperature, optionally with coffee or a light glaze.

Notes

Tossing blueberries in flour prevents them from sinking. Swap sour cream with Greek yogurt if needed. Add lemon zest or almond extract for variation. Store leftovers airtight for up to 3 days.

Prep Time: 20 minutes
Cook Time: 65 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 20g
Sodium: 160mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 4g
Cholesterol: 50mg