Sour Cream Blueberry Coffee Cake

Heavenly Sour Cream Blueberry Coffee Cake: A Burst of Flavor in Every Bite

Indulge in a breakfast (or anytime!) sensation with this delightful Sour Cream Blueberry Coffee Cake. Imagine the warm, inviting aroma of freshly baked cake wafting through your kitchen, carrying the sweet promise of blueberries and a hint of tangy sour cream. This recipe isn't just for satisfying your sweet tooth; it's a delightful experience for your senses.

The magic lies in the perfect harmony of textures and flavors. The cake itself boasts a moist, tender crumb that melts in your mouth thanks to the inclusion of sour cream. Bursting within are fresh blueberries, adding pops of sweet and tartness. For an irresistible textural contrast, a crunchy pecan streusel topping is the finishing touch.

This recipe is your guide to crafting a slice of heaven. Follow along, and in about an hour and twenty minutes, you'll be enjoying a coffee cake that's perfect for family gatherings, cozy mornings, or simply whenever you crave a delightful treat.

Ingredients:

• For the Cake:
• 2 cups granulated sugar
• 1 cup of unsalted butter that has been at room temperature long enough to become soft and spreadable.
• 2 large eggs
• 1 cup sour cream
• 1 teaspoon pure vanilla extract
• 1⅝ cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 cup fresh or frozen blueberries
• For the Pecan Streusel Topping:
• ½ cup light brown sugar, packed
• ½ cup finely chopped pecan nuts
• 1 teaspoon ground cinnamon
• Decoration:
• 1 tablespoon powdered sugar

Instructions:

1. Preheat the Oven and Prepare the Pan:
• Preheat your oven to 175°C (350°F).
• Grease a 9-inch Bundt pan thoroughly. For added insurance against sticking, dust the pan with flour after greasing.
2. Cream the Butter and Sugar:
• In a large bowl using an electric mixer, cream together the granulated sugar and softened butter until light and fluffy. This step incorporates air into the batter, contributing to the cake's tender crumb.
3. Incorporate the Eggs:
• Whisk in the eggs one by one, making sure to mix them in completely before adding another. This ensures the eggs are fully integrated and contribute to the cake's structure.
4. Introduce the Sour Cream and Vanilla:
• Once the eggs are incorporated, blend in the sour cream and pure vanilla extract. The sour cream adds moisture and a touch of tanginess, while the vanilla enhances the overall flavor profile.
5. Dry Ingredients Make their Entrance:
• In another bowl, mix the dry ingredients. Use a whisk to combine the flour, baking powder, and salt. This ensures even distribution of the leavening agent (baking powder) for a consistent rise.
6. Folding it all Together:
• Gradually fold the dry ingredients into the wet mixture using a rubber spatula. Be gentle and avoid overmixing, which can result in a tough cake.
7. Welcome the Blueberries:
• Gently fold in the blueberries. Be mindful not to burst them, as this can lead to a loss of their vibrant color and juicy texture.
8. Prepare the Streusel Topping:
• In a separate container, prepare the pecan filling. Mix the pecan streusel filling. Whisk together the brown sugar, chopped pecans, and ground cinnamon. This streusel will add a delightful textural contrast and a burst of nutty flavor.
9. Assemble and Bake the Cake:
• Use half of the batter to fill the Bundt pan you've prepared.
• Add half of the streusel topping in a thin layer over the batter.
• Gently pour the remaining batter on top, followed by the rest of the streusel. You can use a knife to swirl the streusel slightly for a decorative effect.
• Bake the cake for about 1 hour, or until a toothpick inserted into the center comes out clean.
10. Cool, Dust, and Enjoy!
• Allow the cake to cool completely in the pan before inverting it onto a serving plate. This prevents the cake from crumbling.
• Once cool, dust the top of the cake with powdered sugar for an elegant finishing touch.

Tips:

• Fresh vs. Frozen Blueberries: Both fresh and frozen blueberries can be used in this recipe. For best results, add the blueberries frozen. Thawing is not necessary. Simply toss them in a little flour to prevent excessive bleeding into the batter.
• Alternative Pan: If you don't have a Bundt pan, a loaf pan or 9x13 inch baking dish can be used instead. The cooking time might vary a little, so watch for signs of doneness. For a loaf pan, bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. For a 9x13 inch baking dish, bake for 35-40 minutes, checking for doneness a few minutes earlier as the wider surface area allows for faster baking.

Additional Tips:

• For an Extra Burst of Citrus: Zest 1 lemon or orange into the batter for a touch of brightness that complements the blueberries beautifully. Add the zest along with the dry ingredients.
• Spruce Up the Streusel: For a richer flavor, substitute chopped walnuts or almonds for half of the pecans in the streusel topping.
• Coffee Cake Glaze (Optional): If you prefer a coffee cake with a glaze, whisk together 1 cup powdered sugar, 2 tablespoons milk, and ½ teaspoon vanilla extract until smooth. Drizzle the glaze over the cooled cake once it's been inverted onto the serving plate.

With these tips and a little creativity, you can personalize this recipe to create your own perfect Sour Cream Blueberry Coffee Cake masterpiece!