As the scent of freshly baked cake fills the air, memories of grandma’s kitchen come flooding back. The moist, tender crumb and bursts of juicy blueberries always made her blueberry sour cream coffee cake a cherished treat. It was a favorite that brought the family together for weekend brunches.
Though the years have passed, that same comforting feeling remains. This recipe is a timeless classic that continues to delight taste buds and nourish the soul.
Key Takeaways
- Blueberry sour cream coffee cake is a beloved breakfast treat and brunch recipe.
- The recipe yields a moist, tender cake with bursts of juicy blueberries throughout.
- Sour cream is a key ingredient, adding richness and a delightful tangy flavor.
- The cake can be enjoyed on its own or with a dusting of powdered sugar for a touch of sweetness.
- This classic recipe is a comforting and nostalgic dish that brings people together.
Understanding the Magic of Blueberry Sour Cream Coffee Cake
A classic blueberry sour cream coffee cake is a true showstopper. It combines a moist and plush texture with bursting blueberries and tantalizing lemon zest. The secret to its irresistible appeal lies in the role of sour cream.
Sour cream makes the cake incredibly moist and tender. It’s not overly heavy, oily, or sweet.
What Makes This Coffee Cake Special
The combination of fresh blueberries, tossed with a hint of lemon zest, and the indulgent brown sugar crumble topping is what sets this coffee cake recipe apart. The blueberries provide a burst of juicy sweetness in every bite.
The crumble topping adds a delightful buttery flavor with a subtle cinnamon aroma.
The Role of Sour Cream in Baking
Sour cream is a versatile ingredient that plays a crucial role in creating moist and tender cakes. Its high-fat content and acidic nature help to tenderize the gluten in the flour.
This results in a soft and pillowy texture. Additionally, the sour cream adds a subtle tangy flavor that complements the sweetness of the blueberries and the brown sugar crumble.
Why Blueberries Work So Well
Blueberries are a natural pairing with sour cream, as their tart and sweet flavors balance each other perfectly. The juicy blueberries dotted throughout the cake provide a delightful contrast to the moist and tender crumb.
This creates a truly irresistible sour cream cake experience.
“The Sour Cream Blueberry Cake recipe from the Pennsylvania Grange Cookbook 1972 is a true classic that has stood the test of time. The combination of moist, tender cake and bursting blueberries is simply magical.”
Essential Ingredients for Your Coffee Cake
To make a delicious blueberry sour cream coffee cake, you need the right ingredients. All-purpose flour gives it structure. Sour cream adds moisture and richness. Each ingredient is crucial for the perfect taste and texture.
Here’s what you’ll need to make this tasty breakfast treat:
- 4 cups (500 g) of all-purpose flour
- 5 teaspoons (20 g) of baking powder
- 1 1/2 teaspoons of kosher salt
- 1/2 teaspoon of ground cinnamon
- 1 1/2 cups (300 g) of granulated sugar
- 3 cups (420 g) of fresh blueberries, tossed with 2 tablespoons (16 g) of all-purpose flour
- 1 cup (230 g) of unsalted butter, softened
- 4 large eggs
- 1 cup (240 ml) of sour cream
- 2 teaspoons of vanilla extract
For the cinnamon streusel topping, you’ll need:
- 1/2 cup (63 g) of all-purpose flour
- 1/2 cup (98 g) of light brown sugar
- 2 teaspoons of ground cinnamon
- 1/4 cup (58 g) of cold salted butter, cubed
And for the simple powdered sugar icing, you’ll need:
- 1 cup (118 g) of powdered sugar
- 2 to 3 tablespoons (30 to 45 ml) of milk
With these baking with berries, breakfast pastries, and cake ingredients ready, you’re set to make a mouthwatering blueberry sour cream coffee cake. It’s sure to impress everyone.
| Ingredient | Amount |
|---|---|
| All-purpose flour | 4 cups (500 g) |
| Baking powder | 5 tsp (20 g) |
| Kosher salt | 1 1/2 tsp |
| Ground cinnamon | 1/2 tsp |
| Granulated sugar | 1 1/2 cups (300 g) |
| Fresh blueberries | 3 cups (420 g) |
| All-purpose flour (for tossing blueberries) | 2 tbsp (16 g) |
| Unsalted butter, softened | 1 cup (230 g) |
| Large eggs | 4 |
| Sour cream | 1 cup (240 ml) |
| Vanilla extract | 2 tsp |
| Cinnamon Streusel Topping | |
| All-purpose flour | 1/2 cup (63 g) |
| Light brown sugar | 1/2 cup (98 g) |
| Ground cinnamon | 2 tsp |
| Cold salted butter, cubed | 1/4 cup (58 g) |
| Powdered Sugar Icing | |
| Powdered sugar | 1 cup (118 g) |
| Milk | 2 to 3 tbsp (30 to 45 ml) |
“Baking with fresh blueberries is a game-changer for any breakfast pastry. The natural sweetness and burst of flavor they provide truly elevates a simple coffee cake to new heights.”
Kitchen Tools and Equipment Needed
Making the perfect blueberry sour cream coffee cake needs the right kitchen tools. From baking pans to mixing tools, the right equipment makes a big difference. Let’s look at the key tools and equipment you’ll need to make this coffee cake.
Baking Pans and Mixing Bowls
The first step is choosing the right baking pan. You’ll need either a 9-inch Bundt pan or a 9-inch springform pan. These pans help your coffee cake bake evenly and come out clean. You’ll also need a big mixing bowl to mix all the ingredients.
Essential Utensils
You’ll also need some basic utensils for easy coffee cake making. A hand mixer or stand mixer is great for mixing the batter. You’ll also need measuring cups and spoons for accurate measurements. And don’t forget a wire rack for cooling the cake.
Optional Equipment
Some optional tools can make making the coffee cake even easier. A food scale helps with precise measurements for better results. A pastry blender is also handy for the crumb topping.
With the right baking tools, kitchen equipment, and coffee cake preparation techniques, you’re ready to make a delicious blueberry sour cream coffee cake. It’s sure to impress your family and friends.
Creating the Perfect Crumb Topping
Making the perfect crumb topping is key to a great blueberry sour cream coffee cake. You’ll need all-purpose flour, brown sugar, granulated sugar, cinnamon, salt, and melted butter.
Begin by mixing ⅓ cup (50g) of flour, ¼ cup (55g) of packed light brown sugar, and ½ teaspoon of ground cinnamon in a bowl. Mix these dry ingredients thoroughly until they’re well combined.
Then, add 3 tablespoons (42g) of softened unsalted butter to the dry mix. Use a fork or your fingers to gently work the butter into the dry ingredients. You want a crumbly mix with pea-sized clumps, varying in size.
When the crumb topping is ready, refrigerate it while you prepare the cake batter. This keeps its shape and texture while baking. If it’s too dry, add a bit more melted butter. If it’s too wet, add a little more flour.
“The perfect crumb topping is the crowning glory of a delicious blueberry sour cream coffee cake, adding a delightful textural contrast and a touch of sweetness to each bite.”
Preparing the Cake Batter Step by Step
Making the perfect cake batter is key to a great Blueberry Sour Cream Coffee Cake. A few simple steps will make sure your batter is just right. It will be moist and full of flavor.
Mixing Wet Ingredients
Start by mixing the butter and sugar until it’s light and fluffy. This adds air, making the cake tender. Then, add the eggs one at a time, mixing well after each.
After that, mix in the sour cream and vanilla extract. Make sure everything is well combined.
Combining Dry Ingredients
In another bowl, mix the all-purpose flour, baking powder, and salt. These ingredients help the cake rise and give it structure.
Proper Blueberry Incorporation
Now, mix the blueberries with some lemon zest and cornstarch. This keeps the blueberries from sinking. Fold half of the blueberry mix into the batter gently. This prevents the cake from becoming dense.
By following these steps, you’ll have a cake batter that’s just right. It will have the perfect texture and taste. Get ready for a delicious Blueberry Sour Cream Coffee Cake!
Tips for Working with Fresh vs. Frozen Blueberries
Choosing between fresh or frozen blueberries can greatly affect your blueberry sour cream coffee cake. If you choose fresh blueberries, use 2 cups. Put only half in the batter. This keeps the berries whole and spread out evenly.
Frozen blueberries are a good choice when fresh ones are out of season. Use 1 1/2 cups of frozen berries without thawing them. Mix them with lemon zest and cornstarch before adding them on top. This stops the berries from making the cake look bad during baking.
Baking with frozen berries might take longer than with fresh ones. Watch the cake closely. Adjust the baking time if needed to make sure it’s done right.
| Ingredient | Fresh Blueberries | Frozen Blueberries |
|---|---|---|
| Amount | 2 cups | 1 1/2 cups |
| Preparation | Incorporate half into the batter | Toss with lemon zest and cornstarch, then sprinkle on top of the batter |
| Baking Time | Typical baking time | Potentially longer baking time |
Whether you pick fresh or frozen blueberries, treat them gently. Add them in a way that boosts your baking with fruit experience. Follow these tips to make a delicious blueberry sour cream coffee cake that will wow everyone.
“The secret to a perfectly moist and flavorful blueberry coffee cake lies in the careful selection and handling of your blueberries, whether fresh or frozen.”
The Art of Layering Your Coffee Cake
Making the perfect blueberry sour cream coffee cake is all about layering. This step makes your cake look great and tastes amazing. It mixes flavors and textures perfectly in every bite.
Building the Perfect Layers
Start by putting half the cake batter in the pan. If you’re using fresh blueberries, add a layer of them on top. Then, spread the rest of the batter over the blueberries.
If you have frozen blueberries, just spread all the batter in the pan. Then, add the frozen berries on top.
Adding the Crumb Topping
The crumb topping is the best part of your coffee cake. Sprinkle the crumb mixture over the cake evenly. Use a knife or spatula to make a swirl pattern in the crumb layer.
This makes the crumb blend beautifully with the cake. Now, your blueberry sour cream coffee cake is ready to bake. It will fill your kitchen with a delicious smell. The result is a dessert that looks amazing and tastes even better.
Baking Time and Temperature Guidelines
To make the perfect Blueberry Sour Cream Coffee Cake, follow these baking steps. Preheat your oven to 350°F (175°C). Bake the cake for 45-60 minutes. It’s done when a toothpick comes out clean with a few moist crumbs.
If you’re using frozen blueberries, check the cake with the “wobble test”. Gently nudge the pan and look for a tight jiggle in the center. This means the cake is fully baked. For cakes in a dark pan, lower the oven temperature by 25°F. This prevents the outside from getting too brown before the inside is cooked.
After baking, let the cake cool completely before adding lemon glaze. This step enhances the cake’s texture and flavors. It makes the Blueberry Sour Cream Coffee Cake moist and delicious, impressing everyone who tries it.
FAQ
What makes this blueberry sour cream coffee cake special?
This coffee cake is moist and fluffy, with blueberries bursting in every bite. The sour cream makes it incredibly moist but not too heavy. The brown sugar crumble adds sweetness and a buttery flavor with a hint of cinnamon.
What are the key ingredients in this recipe?
You’ll need flour, white sugar, brown sugar, butter, eggs, sour cream, and vanilla extract. Also, baking powder, salt, blueberries, pecans, cinnamon, and confectioners’ sugar are key. You can also add lemon zest and almond extract for extra flavor.
What equipment is needed to make this coffee cake?
You’ll need a 9-inch Bundt pan or springform pan, a large mixing bowl, and an electric mixer. You’ll also need measuring cups and spoons, a wire rack for cooling, and a knife or spatula for swirling. A food scale and pastry blender are optional.
How do I make the perfect crumb topping for the coffee cake?
Mix flour, brown sugar, granulated sugar, cinnamon, and salt. Add melted butter to create clumps. Refrigerate the topping while you prepare the batter. Adjust the consistency by adding more butter or flour as needed.
How should I incorporate the blueberries into the batter?
Use 2 cups of fresh blueberries, adding half to the batter. For frozen blueberries, use 1 1/2 cups without thawing. Toss with lemon zest and cornstarch, then sprinkle on top. Don’t mix frozen berries into the batter to avoid discoloration. Baking time may be longer with frozen berries.
What’s the best way to layer the coffee cake?
Spread half the batter in the pan, then add a layer of fresh blueberries. Spread the remaining batter on top. For frozen berries, spread all the batter, then top with berries. Sprinkle the crumb topping evenly over the cake. Use a knife or spatula to create a swirl effect with the sugar layer if desired.
What baking time and temperature should I use?
Preheat your oven to 350°F (175°C). Bake for 45-60 minutes, or until a toothpick comes out clean. For cakes with frozen berries, use the wobble test: nudge the pan and check for a tight jiggle in the center. If using a dark pan, reduce the temperature by 25°F. Let the cake cool before adding any optional lemon glaze.