Blueberry Sour Cream Coffee Cake
Indulge in this delectable Blueberry Sour Cream Coffee Cake, where the fluffy texture meets bursts of juicy blueberries. The addition of sour cream lends a rich, creamy tang that elevates this cake to a delightful treat perfect for brunch or a cozy afternoon snack. Ready in under an hour, it pairs beautifully with coffee or tea, making it an ideal dessert for gatherings or quiet moments at home.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 8
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup full-fat sour cream
- 2 large eggs (room temperature)
- 1 tsp vanilla extract
- 1 cup fresh blueberries (or frozen, unthawed)
Instructions
- Preheat your oven to 350°F (175°C) and grease a round baking pan.
- In a bowl, whisk together the flour, sugar, baking powder, and salt until combined.
- In another bowl, mix the sour cream, eggs, and vanilla until smooth. Gradually add this to the dry ingredients until just combined.
- Gently fold in the blueberries without overmixing.
- Pour the batter into the prepared pan and optionally top with more blueberries.
- Bake for 45-50 minutes or until a toothpick inserted comes out clean. Let cool slightly before serving.
Nutrition
- Serving Size: 1 slice (95g)
- Calories: 309
- Sugar: 25g
- Sodium: 174mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 47mg