Blueberry Sour Cream Coffee Cake

The Blueberry Sour Cream Coffee Cake is not just a dessert; it’s a journey through time. Originating from the cozy kitchens of Eastern Europe, this cake has evolved over the years, adapting to various cultures and tastes. The fusion of tangy sour cream with the sweetness of blueberries offers a tantalizing taste that’s hard to resist. Over the decades, this cake has traveled continents, been the star of many brunch tables, and has been passed down through generations. Today, it stands as a testament to the timeless allure of simple ingredients coming together to create something truly magical.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Blueberry Sour Cream Coffee Cake

  • Author: Marsha


Fresh blueberries: 2 cups

Sour cream: 1 cup

All-purpose flour: 2 cups

Baking powder: 1 tsp

Baking soda: 1/2 tsp

Unsalted butter (softened): 1/2 cup

Granulated sugar: 1 cup

Eggs: 2

Vanilla extract: 1 tsp

Salt: 1/4 tsp


Preheat the Oven: Start by preheating your oven to 180°C. While it’s warming up, grease a round cake pan and set it aside.


Mix Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. This will ensure an even distribution of the leavening agents.


Cream Butter and Sugar: In a larger bowl, cream together the softened butter and sugar until the mixture is light and fluffy. This is crucial for a soft and tender cake.


Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.


Alternate Dry Ingredients and Sour Cream: Begin by adding a third of the dry ingredients to the butter mixture, followed by half of the sour cream. Repeat this process, ending with the dry ingredients. This method ensures a smooth batter without overmixing.


Fold in Blueberries: Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.


Bake: Pour the batter into the prepared cake pan and smooth the top. Place in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.


Cool and Serve: Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Afterward, transfer it to a wire rack to cool completely. Slice, serve, and enjoy the heavenly taste of your Royal Blueberry Bliss Sour Cream Coffee Cake!

Leave a Comment

Recipe rating