Introduction

Blueberry Sour Cream Coffee Cake is a moist, flavorful cake that’s perfect for breakfast, brunch, or an afternoon treat. Combining the tanginess of sour cream with the sweetness of blueberries, this coffee cake delivers a delightful balance of flavors and textures.

Origin and Cultural Significance

Coffee cakes have a long history in European and American baking traditions. Originating from the tradition of pairing a sweet, moist cake with coffee, these cakes have become a staple in American households, especially during social gatherings and holiday celebrations. The addition of blueberries and sour cream to the coffee cake enhances its flavor profile and provides a modern twist to a classic favorite.

Ingredients Quantity

– **For the Cake:**
– 2 cups all-purpose flour
– 1 1/2 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp salt
– 1/2 cup unsalted butter, softened
– 1 cup granulated sugar
– 2 large eggs
– 1 cup sour cream
– 1 tsp vanilla extract
– 1 1/2 cups fresh or frozen blueberries (if using frozen, do not thaw)

– **For the Streusel Topping:**
– 1/2 cup granulated sugar
– 1/3 cup all-purpose flour
– 1/4 cup unsalted butter, cold and cut into small pieces
– 1/2 tsp ground cinnamon

Optional Additions

– **For extra flavor:** 1/4 cup chopped nuts (e.g., walnuts or pecans) in the streusel topping.
– **For variety:** Swap blueberries for other berries like raspberries or blackberries.

Tips for Success

– **Use room-temperature ingredients** to ensure an even batter consistency.
– **Gently fold in the blueberries** to prevent them from bleeding into the batter and turning it purple.
– **Check for doneness** by inserting a toothpick into the center of the cake. It should come out clean or with just a few crumbs attached.

Instructions