Blueberry Sour Cream Coffee Cake
User Reviews
5
Blueberry Sour Cream Coffee Cake
Description
This coffee cake starts by creaming softened butter and granulated sugar until light, then incorporating eggs one at a time. Sour cream and vanilla extract add moisture and richness, resulting in a tender crumb. Dry ingredients including flour, baking powder, and salt are mixed in gently before folding in blueberries to prevent excessive color bleeding.
The batter is divided, layered with a mixture of brown sugar, cinnamon, and chopped walnuts, then topped with remaining batter in a Bundt pan. Baking at 350°F for about an hour yields a golden cake with a spiced, crunchy nut layer running through the middle.
Flavor wise, the cake balances sweet, tart blueberries with smoky cinnamon and crunchy walnuts. The sour cream contributes to moistness and a subtle tang while the powdered sugar dusting adds a delicate sweetness and finish.
Variations include substituting other berries or nuts, and using Greek yogurt or buttermilk instead of sour cream. The recipe provides a flexible, richly flavored coffee cake suitable for breakfast or snack occasions.
Ingredients
- 3/4 cup butter softened, salted, 170g
- 1 3/4 cups granulated sugar 350g
- 2 egg room temperature, large
- 1 cup sour cream room temperature
- 1 teaspoon vanilla extract pure
- 1 2/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 cups blueberries fresh or frozen
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 3/4 cup walnuts chopped
- powdered sugar for dusting
Instructions
- Preheat oven to 350°F. Grease and flour a 9 inch (10-cup) Bundt pan.
- In a large bowl, beat the butter and sugar until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, beating well between each addition. Scrape down the bottom and sides of the bowl, then add in the sour cream and vanilla mixing until combined.
- Add the flour, baking powder, and salt, mixing them into the batter just until blended in.
- Gently fold in blueberries. If using frozen blueberries, no need to thaw. Just toss them with 1 tablespoon of flour first. The batter will be thick.
- Generously spray a 10- or 12-cup bundt pan with baking spray or grease well with butter and dust with flour. Spoon half of the batter into the prepared pan.
- In a separate bowl, stir together the brown sugar, cinnamon and chopped walnuts. Sprinkle the brown sugar mixture over the batter in the pan.
- Spoon the remaining batter on top of the brown sugar walnut layer, and smooth it out.
- Bake for 55 to 70 minutes until a knife or long skewer inserted into the cake comes out clean with just a few crumbs.
- Cool in the pan for 10 minutes, then invert the bundt pan onto a cake plate or other serving plate. The cake should come right out, but if not, tap the pan firmly a few times with the butt end of a knife to help loosen it. Let cool, then dust with powdered sugar just before serving. I like to serve this cake slightly warm, but it's delicious completely cooled as well.
Notes
- Variations: Try berries like blackberries, raspberries, or cherries as alternatives to blueberries.
- Use pecans or pistachios instead of walnuts for different nutty flavors.
- Substitute Greek yogurt or buttermilk in equal amounts for sour cream if preferred.
- This recipe appears in the cookbook 'House of Nash Eats Everyday' (page 260).
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 508 kcal
% Daily Value*
| Calories | 508kcal | 25% |
| Carbohydrates | 68g | 23% |
| Protein | 5g | 10% |
| Fat | 25g | 38% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 81mg | 27% |
| Sodium | 257mg | 11% |
| Potassium | 149mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 50g | 100% |
| Vitamin A | 635IU | 13% |
| Vitamin C | 3mg | 3% |
| Calcium | 83mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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