Blueberry Sour Cream Coffee Cake

Name: Blueberry Sour Cream Coffee Cake
Prep time: 10 min
Cook time: 50 min
Ingredients: ½ cup butter; ¾ cup granulated sugar; ¼ cup brown sugar; 1 teaspoon vanilla; 2 eggs; 1 cup sour cream; 3 cups flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 ½ cups fresh blueberries (divided); 5 tablespoons salted butter (melted); ¾ cup brown sugar; 1 ½ teaspoons cinnamon

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A Blueberry Sour Cream Coffee Cake has so many possibilities! You can enjoy this amazing treat either for breakfast or for dessert.

If muffins or something bread-like is your go-to for breakfast, then this is the recipe for you!

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How did coffee cake get its name?

The origins of the “coffee cake” term date back to Europe when cakes like “Gebackkuchen” were typically served alongside coffee for breakfast.

Sugar, cinnamon, and butter were common ingredients used to make these original recipes, giving them their signature flavor and aroma that we still love today. Over time, this classic dessert made its way over to America. And its name, ‘coffee cake,’ stuck due to its popularity as an accompaniment to a hot cup of freshly brewed coffee — the perfect compliment for the morning.

Does coffee cake actually have coffee in it?

Contrary to popular belief, the coffee cake doesn’t have coffee in it. Coffee cakes were traditionally served with cups of hot black coffee, allowing them to be enjoyed at bridal showers and other social gatherings.

Coffee cakes are usually sweetened with additional flavors such as fruit or chocolate chips. To top it off, some recipes call for a layer of streusel or crumble topping for extra texture and sweetness.

Why do my blueberries sink into my cake?

When you bake a cake with blueberries, here are two major factors that can cause them to sink:

The first is density. Because blueberries are filled with tiny air pockets, they tend to be lighter than the rest of the cake batter and will naturally want to sink toward the bottom of the baking pan during baking. This phenomenon occurs even if you mix the berries onto the top of your batter before baking – they’ll still end up sinking.
The second reason your blueberries might sink is related to acidity levels in your cake batter. If the batter has an acidic base, such as buttermilk or sour cream – as it does in many blueberry sour cream coffee cakes – then this acidity level could also prevent your berries from rising and staying at the top of your cake while it bakes.

What to Serve with Blueberry Sour Cream Coffee Cake

My sweet tooth always seems to get the best of me in the middle of the day as well. So I don’t really have to feel guilty about eating this for a midday snack. Besides snacking on it, it makes a great breakfast or brunch idea. Enjoy it with a nice cup of coffee. If you decide to make it for a brunch idea, you can consider these other brunch recipes to serve with it.

Can Blueberry Coffee Cake be Frozen?

Yes, blueberry sour cream coffee cake can be frozen and conveniently stored away for future use. To achieve the best results when freezing your blueberry cake, let it cool before placing it in an airtight container or freezer bag. Once done, you can either wrap the entire cake before freezing or separate it into smaller slices.

Ingredients:

butter
granulated sugar
brown sugar
vanilla
eggs
sour cream
flour
baking soda
baking powder
fresh blueberries
cinnamon

How to Make Sour Cream Coffee Cake

Preheat the oven to 350 degrees.

Cream butter and sugars. Add in vanilla, eggs, and sour cream and mix until smooth.

Mix in flour, baking soda, and baking powder.

Prepare bundt pan by spraying with non-stick cooking spray. Place half the cake batter in the pan and pat down along the center, making a dent to place the filling into.

Mix streusel filling and spread out into the indented batter.

Top with ½ of the blueberries.

Add the remaining batter to the pan and press down, spreading out evenly over the first layer of batter. Top with the last remaining ½ of the blueberries.

Add the remaining batter to the pan and press down, spreading out evenly over the first layer of batter. Top with the last remaining ½ of blueberries.

Bake in a 350-degree oven for 45-50 minutes. Top with a vanilla or cream cheese frosting or glaze.

Bake. Serve warm.

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