Jump to Recipe Jump to Video Print Recipe

When you are craving a treat, nothing compares to a warm cup of blueberry sour cream coffee cake. Not only is this cake delicious, but it is also very easy to prepare. It is filled with berries and is perfect for breakfast, dessert, or afternoon tea. Try it out for yourself and see how amazing it tastes! Here’s how to make this wonderful dessert

Table of Contents

Blueberry sour Cream coffee cake Recipe

Blueberry sour Cream coffee cake

Blueberry sour cream coffee cake is a wonderful dessert for all times of the day. It has a delicious crumb topping and a moist, pound cake-like texture. A streusel topping is the final touch to this delicious coffee cake. It's a wonderful treat for breakfast, brunch, or any time. Be warned, this dessert is not diet-friendly. This delicious cake is so good, you won't want to eat it all at once!

No ratings yet

Print Pin Recipe

Course: Cake, Desserts, Side Dishes

Cuisine: INTERNATIONAL

Diet: Low Lactose

Keyword: Blueberry sour Cream coffee cake, coffee cake

CookingStyle: Baking

Prep Time: 25

Cook Time: 55

Total Time: 1 20

Servings: servings

Calories: 448kcal

Author: Little Rabbit

Add to Collection

Equipment

Blueberry Sour Cream Coffee Cake -Low-Potassium Recipes 1

Ingredients

1 cup butter softened
2 cups white sugar
Eggs
1 cup sour cream
1 teaspoon vanilla extract
1 ⅝ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup fresh or frozen blueberries
½ cup brown sugar
1 teaspoon ground cinnamon
½ cup chopped pecans
Notes: Tablespoon confectioners' sugar for dusting

Instructions

Preheat the oven to 350 degrees f (175 degrees c) .grease and flour a 9 inch bundt pan.
In a large bowl, cream together the butter and sugar until light and fluffy .beat in the eggs one at a time, then stir in the sour cream and vanilla .combine the flour, baking powder, and salt; stir into the batter just until blended .fold in blueberries.
Spoon half of the batter into the prepared pan .in a small bowl, stir together the brown sugar, cinnamon and pecans .sprinkle half of this mixture over the batter in the pan .spoon remaining batter over the top, and then sprinkle the remaining pecan mixture over .use a knife or thin spatula to swirl the sugar layer into the cake.
Bake for 55 to 60 minutes in the preheated oven, or until a knife inserted into the crown of the cake comes out clean .cool in the pan over a wire rack .invert onto a serving plate, and tap firmly to remove from the pan .dust with confectioners' sugar just before serving.

Video

Notes

If using frozen blueberries, use without thawing to avoid discoloring the batter.

Click here to add your own private notes.

Nutrition

© Food And Meal

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

Read Angel hair pasta with peppers and chicken - Low-potassium recipes

Pin Recipe

Alternative Baking Method: Convection Oven

Ingredients:

Blueberry Sour Cream Coffee Cake batter (pre-prepared as per the original recipe)
Additional 1/4 cup of blueberries (for topping)
Cooking spray or a parchment paper-lined cake pan

Instructions:

Preheat your convection oven to 350°F (175°C) and adjust the rack to the center position.
While the oven is preheating, prepare the blueberry coffee cake batter as per the original recipe. Ensure it’s well mixed and smooth.
Take a 9×9-inch (23×23 cm) square cake pan and either grease it with cooking spray or line it with parchment paper. The parchment paper helps with easy removal and cleanup.
Pour the batter into the prepared pan and spread it evenly using a spatula.
Sprinkle an additional 1/4 cup of fresh blueberries over the top of the batter. These extra blueberries will create a burst of juicy goodness.
Place the cake pan in the preheated convection oven.
Bake for approximately 35-40 minutes or until a toothpick inserted into the center comes out clean, and the top is golden brown. The convection oven’s fan will circulate hot air, ensuring even baking.
Once done, remove the cake from the oven and let it cool in the pan for about 10 minutes.
After it has slightly cooled, use the parchment paper (if you used it) to lift the cake out of the pan and transfer it to a wire rack to cool completely.
Once the cake has fully cooled, slice, serve, and enjoy your convection oven-baked Blueberry Sour Cream Coffee Cake!

Tips for Blueberry Sour Cream Coffee Cake

Cooking Tips

Tips for the Perfect Blueberry Sour Cream Coffee Cake:

Room Temperature Ingredients: Ensure your butter, eggs, and sour cream are at room temperature. This helps in achieving a smoother batter for your coffee cake.
Gentle Folding: When adding the blueberries to the batter, fold them in gently. Overmixing can lead to a tougher texture, so go easy on the stirring.
Use Fresh Blueberries: For the best flavor and texture, opt for fresh blueberries. They provide a burst of juicy goodness in every bite.
Even Distribution: To prevent blueberries from sinking to the bottom during baking, toss them lightly in flour before adding them to the batter.

Common Mistakes to Avoid:

Overmixing: As mentioned earlier, overmixing the batter can result in a denser cake. Mix until just combined to keep it light and fluffy.
Using Frozen Blueberries: While frozen blueberries are fine, they can add excess moisture and color to the batter. If using frozen, make sure to toss them in flour as well.
Overbaking: Be vigilant about baking time. Overbaking can lead to a dry coffee cake. Use the toothpick test to check for doneness; it should come out clean or with a few moist crumbs.

Serving Suggestions

Pair with Fresh Berries: Serve a slice of this coffee cake with a side of fresh mixed berries such as strawberries, raspberries, and, of course, more blueberries.
Whipped Cream: A dollop of lightly sweetened whipped cream adds a delightful creaminess to each bite.
Beverage Choices: Complement your coffee cake with a steaming cup of coffee or tea. The warmth of the drink balances the cake’s sweetness.
Ala Mode: For a decadent treat, add a scoop of vanilla ice cream to your cake slice.
Garnish: A light dusting of powdered sugar on top of your cake adds a touch of elegance and sweetness.

FAQs about Blueberry Sour Cream Coffee Cake

How should I store leftovers? Answer: Store any leftover Blueberry Sour Cream Coffee Cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. You can also freeze it for longer storage.
Can I use frozen blueberries? Answer: Yes, you can use frozen blueberries. Toss them lightly in flour to prevent them from sinking to the bottom during baking.
Can I substitute sour cream with yogurt? Answer: Yes, you can substitute sour cream with plain yogurt. It will yield a slightly different but still delicious flavor and texture.
Why is my coffee cake too dry? Answer: Overbaking can result in a dry cake. Use a toothpick to check for doneness; it should come out clean or with a few moist crumbs.
How can I prevent my blueberries from sinking? Answer: Toss blueberries in flour before adding them to the batter. This helps keep them evenly distributed throughout the cake.

Read Japanese Tori Chashu Shio Ramen: A Culinary Masterpiece for Your Taste Buds

Elevate your baking skills with our Blueberry Sour Cream Coffee Cake recipe. Irresistibly moist and tangy, this is a must-try treat. Subscribe for more delightful recipes!

Gobble The Cook

Media Photography at Food And Meal

Hi! I’m Paula from the Philippines, the passionate blogger and skilled photographer behind Gobble the Cook. I also spearhead the media photography for Food And Meal in Vietnam.

James Anderson

Sous Chef at Food And Meal Restaurant

I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.

Affiliate DisclaimerAbout The Content

As an affiliate, we may earn a commission from qualifying purchases. We get commissions for purchases made through links on this website from Amazon and other third parties.

All content published on the website https://foodandmeal.com is compiled and edited by the editorial team of Hana Hotel Travel Company. Before publication, each piece undergoes thorough scrutiny and is approved by our Expert Review Board to ensure its quality and relevance. Sir Mark Zoch oversees the entire process and is responsible for ensuring the quality and accuracy of the content presented on the site.