There’s something about the combination of sweet and sour that dances on the taste buds like a well-rehearsed waltz, and when it comes to my kitchen experiments, that’s the balance I’m always aiming to perfect. Today, I want to share with you a recipe that does just that, a delightful number I fondly call the ‘Blueberry Sour Cream Coffee Cake.’ The thought alone is enough to make the heart flutter with anticipation.
Nestled within the cozy confines of Food and Meal’s test kitchen, I found myself craving comfort, yearning for a baked good that could tick all the boxes – something indulgent yet with a bright punch of freshness to lift the spirits. The sky was a sullen grey outside, the type that seems to press against the windowpanes pleading for warmth; and in that moment, what could be more welcoming than the scent of a baking cake, steeped in the homely aromas of vanilla and berries?
The cake itself is a tribute to the last days of spring, which tease the promise of summer with their capricious moods. The sour cream is the secret weapon here, don’t you think? It adds an incredible tenderness to the crumb that makes each slice almost melt in your mouth, while the robust tang cuts through the richness in the most pleasant way.
The blueberries burst through the batter like little jewels, their juicy squelch upon baking adding a delightful texture and a taste that’s just the right side of sweet. As I combined the ingredients, the speckled batter was a promise of the goodness to come, a blue-streaked mosaic to pique one’s curiosity and appetite.
Blueberry sour Cream coffee cake Recipe
Blueberry sour Cream coffee cake
Equipment
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
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.
Alternative Baking Method: Convection Oven
To indulge in the delectable flavors of a convection oven-baked Blueberry Sour Cream Coffee Cake, start by preheating your convection oven to 350°F (175°C) and adjusting the rack to the center position. While the oven warms up, meticulously prepare the blueberry coffee cake batter following the original recipe, ensuring a thorough mix for a smooth consistency. Take a 9×9-inch (23×23 cm) square cake pan and either grease it with cooking spray or line it with parchment paper, facilitating easy removal and cleanup. Pour the well-mixed batter into the prepared pan, spreading it evenly with a spatula. Enhance the burst of juicy goodness by sprinkling an additional 1/4 cup of fresh blueberries over the top. Place the cake pan into the preheated convection oven, and bake for approximately 35-40 minutes until a toothpick inserted into the center emerges clean, and the top takes on a golden brown hue. The convection oven’s fan ensures even baking by circulating hot air. Once baked, let the cake cool in the pan for about 10 minutes, then use the parchment paper to lift it out and transfer it to a wire rack for complete cooling. After the Blueberry Sour Cream Coffee Cake has fully cooled, slice, serve, and relish in the delightful outcome of your convection oven culinary creation.
Tips for Blueberry Sour Cream Coffee Cake
Cooking Tips
The choice of blueberries is paramount; one wants to look for plump, ripe berries that are firm to the touch, yet burst with juicy flavor. If fresh blueberries are out of season or not available, frozen berries can substitute quite amply, but should be used without thawing to avoid coloring the batter too much.
Sour cream, the ingredient that imparts luxurious moistness to the cake, should be of full fat variety. This is not the time to skimp – the opulence of fat is what gives the cake its tender crumb. The use of sour cream also introduces a slight tanginess that balances the sweetness sublimely.
When mixing the batter, there’s a fine line between thoroughness and overworking. You want to just tenderly coax the ingredients to combine. Overmixing can lead the gluten in the flour to overdevelop, resulting in a tougher cake. The ideal texture is velvety; it should almost whisper promises of softness with its appearance alone.
For the topping – a combination of cinnamon, sugar, and perhaps some chopped nuts – it’s an opportunity to add a contrasting texture. The crumble should be sandy and generous, providing a delightful crunch that complements the tender cake beneath.
Upon baking, it’s difficult not to hover near the oven as the emerging aroma plays with your patience. It tempts and teases, suggesting hints of vanilla, a whisper of berry, and the warmth of cinnamon. During this time, the cake should be checked but not too frequently, as the rush of cold air can impact the rising process.
Once done, allowing the cake to cool is a practice in restraint. Cutting too soon may cause it to crumble in despair. However, when it’s ready to be sliced, the serrated knife should glide through with ease, encountering pockets of molten blueberry that are visually stunning against the tender yellow of the cake.
In serving, each slice is like a warm embrace to the palate. The juxtaposition of textures – the silky cake, the burst of blueberries, and the crumbly topping – creates a harmony that is undeniably satisfying. It’s best enjoyed with a cup of coffee, where the bitterness accentuates the sweet and tart nuances of the cake.
Serving Suggestions
To craft serving suggestions for Blueberry Sour Cream Coffee Cake, we’re tasked with pairing it with items from a curated list of food and beverages. Given that we’re considering a sweet, rich, and somewhat indulgent dessert, our goal is to identify complementary flavors and consistencies that harmonize with the coffee cake without overpowering it.
The Blueberry Sour Cream Coffee Cake, which is likely to have a moist crumb due to the sour cream and a fruity tartness from the blueberries, would benefit from a beverage that can cleanse the palate and offer a contrast in temperature and texture. Let’s consider options such as drinks, light dishes, and accompaniments that can enhance the overall experience of enjoying the coffee cake.
First, we should look at beverage pairings – considering Soy Milk, Oat Milk, Hemp Milk, Rice Milk, Almond milk, Quinoa Milk, Cashew Milk, Coconut Milk, and Irish Coffee from the list. Of these, a cold glass of Almond milk or Soy Milk might offer a nutty undertone that complements the cake without competing with its flavor. Irish Coffee, with its combination of coffee and whiskey, could provide a warming contrast and enhance the richness of the cake, suitable for a dessert course.
Regarding light dishes, we could contemplate Daikon Salad and Quick Pickles, which offer a crunchy and refreshing counterpoint to the cake’s richness. The tangy acidity of these options would cleanse the palate and balance the 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.
Conclusion
When crafting a conclusion for a blog post about Blueberry Sour Cream Coffee Cake, one would consider summarizing the key points highlighted throughout the article, giving readers a brief recapitulation of what was discussed, perhaps touching on the texture, flavor, and occasions this cake would be perfect for. Additionally, to tie the blog to the Food and Meal (foodandmeal.com) website, it could be worthwhile to mention other recipes or related content that might be of interest to readers who enjoyed learning about the coffee cake.
In concluding a post about Blueberry Sour Cream Coffee Cake, it’s essential to encapsulate the harmony of flavors and textures that make the cake special—a tender crumb thanks to the addition of sour cream, bursting blueberries throughout providing both juicy freshness and colorful charm, and a sweet, crumbly topping that offers a delightful contrast. This cake stands as a testament to the timeless appeal of combining fruit with rich batter, serving as a versatile dish fitting for brunches, afternoon teas, or even as a comforting dessert.
Moreover, the ease of preparation might be underscored, highlighting how this recipe allows both novice and experienced bakers to produce a bakery-quality treat at home. Tips for ensuring the ideal texture and flavor, storage recommendations, or possible variations of the recipe, like using different berries or adding a hint of lemon zest, could also be reiterated to encourage creativity and personalization in the kitchen.
Finally, the post might encourage readers to explore foodandmeal.com for more culinary inspiration, perhaps steering them towards other delectable recipes that harness the fresh flavors of fruits, or articles that delve into the secrets of perfecting baked goods. Foodandmeal.com’s extensive collection of recipes and cooking tips can serve as a valuable resource for readers who wish to expand their repertoire and continue their culinary adventures.
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.
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.