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For the Blueberry Sour Cream Coffee Cake, you will need: - 2 cups all-purpose flour - 1 cup granulated sugar - 1/2 cup unsalted butter, softened - 1 cup sour cream - 3 large eggs - 1 teaspoon pure vanilla extract - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon sea salt - 2 cups fresh blueberries - 1 teaspoon ground cinnamon - 1 tablespoon fresh lemon zest Each ingredient serves a key role. The flour forms the base and gives structure. Sugar adds sweetness and moisture. Butter provides richness and flavor. Sour cream keeps the cake moist and tender. Eggs help bind the ingredients and give lift. Baking powder and baking soda create the rise. Salt enhances flavors, while blueberries bring freshness. Cinnamon and lemon zest add warm, bright notes. You can get creative with toppings or mix-ins. Here are a few ideas: - A handful of chopped nuts for crunch - A sprinkle of oats for texture - A layer of streusel on top for added sweetness If you need alternatives, try these: - For a gluten-free option, use a gluten-free flour blend. - Greek yogurt can replace sour cream and add a tangy taste. - If you want less sugar, use a sugar substitute or reduce the amount. Feel free to make this cake your own with these options! For the full recipe, check the earlier section. Start by prepping your baking pan. Grease a 9-inch round cake pan or a 9x13-inch dish. For an easy release, line the bottom with parchment paper. Next, preheat your oven to 350°F (175°C). This will ensure the cake bakes evenly. Now, let’s cream the butter and sugar. In a large bowl, mix the softened butter and sugar together. Use a hand mixer or stand mixer. Beat until the mixture is light and fluffy. This should take about 3-4 minutes. Remember to scrape down the sides of the bowl. This helps blend all ingredients well. Next, we’ll mix the batter. In a separate bowl, sift together the flour, baking powder, baking soda, and sea salt. This aerates the flour, making the cake light. Now, add the dry mix to the butter-sugar mix. Alternate adding the sour cream with the dry ingredients. Start and end with the dry mix. Mix until just combined. Be careful not to over mix; this keeps the cake tender. Now, gently fold in the blueberries. This step is key! Use a spatula to carefully mix them in. You don’t want to crush them. Keeping them whole preserves their flavor. Let’s layer the batter. Pour half of the batter into the greased pan. Sprinkle half the cinnamon-sugar mix on top. Pour the remaining batter over this layer. Finish with the rest of the cinnamon-sugar topping for added sweetness. Bake in your preheated oven for 35-40 minutes. To check for doneness, insert a toothpick into the center. If it comes out clean, your cake is ready. After baking, let the cake cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely. This helps it stay moist and fluffy. To keep your cake moist, always measure your flour correctly. Use the spoon-and-level method. This means you spoon the flour into a measuring cup and then level it off with a knife. Avoid packing it down. Another key tip is to mix your batter just until combined. Overmixing can make the cake dense. Gently fold in the blueberries to keep them whole. This adds nice bursts of flavor. For even baking, place your cake in the center of the oven. Avoid opening the door too often, as this can change the temperature. Pair your Blueberry Sour Cream Coffee Cake with a warm cup of coffee or tea. The soft blueberries and rich sour cream balance perfectly with a hot drink. To garnish the cake, dust it with powdered sugar before serving. This adds a nice touch. You can also add a few fresh blueberries on top for color and taste. Enjoying the cake with whipped cream can elevate the experience as well. For the full recipe, check out the Blueberry Bliss Sour Cream Coffee Cake. {{image_4}} You can have fun with this blueberry sour cream coffee cake by mixing up the flavors. Try using other fruits like raspberries or strawberries. These fruits add their unique taste and can change the cake's color. You can also add nuts like walnuts or pecans. Chocolate chips can be a sweet addition, too. These changes keep the recipe exciting, and you can create your favorite version. If you follow a vegan diet, you can still enjoy this cake. Replace the eggs with flaxseed meal or applesauce. Use plant-based butter and soy or coconut yogurt instead of sour cream. For those watching sugar, you can use a low-sugar sweetener like stevia. You can also make it keto-friendly by swapping regular flour for almond flour. These options let everyone enjoy this tasty treat without worry. For the complete recipe, check out the Full Recipe. To keep your Blueberry Sour Cream Coffee Cake fresh, wrap it tightly. Use plastic wrap or aluminum foil. A good container can help too. An airtight container works best. Store the cake at room temperature for up to three days. You can also store it in the fridge to keep it longer. Just remember that refrigeration can dry it out a bit. If you want to keep it fresh, I suggest adding a slice of bread in the container. The bread helps to keep the cake moist. Freezing the cake is easy. First, let it cool completely. Then wrap it securely in plastic wrap. You can also use aluminum foil for extra protection. Place it in a freezer-safe bag or container. This will help prevent freezer burn. The cake can stay good for about three months in the freezer. When you are ready to eat it, thaw it overnight in the fridge. For a quicker method, leave it at room temperature for a few hours. Enjoy your cake at its best! How can I make my cake fluffier? To make your cake fluffier, use room temperature ingredients. This helps them mix better. Whip the butter and sugar well. This adds air and makes the cake light. You can also use baking powder and baking soda correctly for lift. Can I use frozen blueberries? Yes, you can use frozen blueberries. Just make sure to thaw them first. Drain any extra moisture to avoid a soggy cake. This keeps the cake from getting too wet. What to do if my cake sinks in the middle? If your cake sinks, it may be undercooked. Always check with a toothpick. If it comes out wet, bake longer. Also, avoid opening the oven door too soon. This can let out heat and cause sinking. Why is my cake too dense? A dense cake can happen for a few reasons. Overmixing the batter can lead to this. Make sure to mix just until combined. Another cause could be too much flour. Always measure accurately for the best results. Can I use Greek yogurt instead of sour cream? Yes, Greek yogurt works well as a sour cream substitute. It gives a similar tang and moisture. Use the same amount as the recipe calls for. What can I substitute for eggs in this recipe? You can use applesauce or mashed banana as an egg substitute. Use 1/4 cup for each egg. This keeps the cake moist and adds a bit of natural sweetness. In this article, we explored how to make a delicious Blueberry Sour Cream Coffee Cake. We discussed essential ingredients, their roles, and optional toppings. You learned step-by-step instructions for preparation, mixing, and baking. We also shared baking tips and serving suggestions to enhance your experience. Additionally, we looked at flavor variations and storage methods. Remember, baking should be fun and creative. Use these tips to make your cake uniquely yours! Enjoy every bite.

Blueberry Sour Cream Coffee Cake

Indulge in a slice of heaven with this Blueberry Bliss Sour Cream Coffee Cake! This moist, flavorful cake features a delightful blend of fresh blueberries and a touch of cinnamon, making it the perfect treat for any occasion. With easy-to-follow steps, you can whip it up in no time and impress your friends and family. Click through to explore the full recipe and bring this sweet bliss to your kitchen today!
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Ingredients
  

2 cups all-purpose flour

1 cup granulated sugar

1/2 cup unsalted butter, softened to room temperature

1 cup sour cream

3 large eggs

1 teaspoon pure vanilla extract

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon sea salt

2 cups fresh blueberries (frozen can be used if necessary, just be sure to thaw and drain excess moisture)

1 teaspoon ground cinnamon

1 tablespoon fresh lemon zest

Instructions
 

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or a 9x13-inch baking dish. For added release, you may also line the bottom with parchment paper.

    In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy; this should take about 3-4 minutes. Make sure to scrape down the sides of the bowl to incorporate all the ingredients.

      Add the eggs to the butter-sugar mixture one at a time, mixing thoroughly after each addition to ensure that everything is well combined. Then stir in the vanilla extract and lemon zest, blending until just mixed.

        In a separate bowl, sift together the flour, baking powder, baking soda, and sea salt. This aeration process helps to create a light cake.

          Gradually incorporate the dry ingredients into the wet mixture, alternating with the sour cream. Start and end with the flour mixture. Mix until everything is just combined; do not over mix to keep the cake tender.

            Gently fold in the blueberries, taking care not to crush them to retain their shape and burst of flavor within the cake.

              In a small bowl, create a cinnamon-sugar mixture by combining the ground cinnamon with about 2 tablespoons of granulated sugar (adjust to taste).

                Pour half of the prepared batter into the greased pan. Evenly sprinkle half of the cinnamon-sugar mixture on top. Pour the remaining batter over this layer and finish with the rest of the cinnamon-sugar topping.

                  Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean, indicating that it is baked through.

                    Allow the cake to cool in the pan for about 10 minutes before carefully transferring it to a wire rack to cool completely.

                      Prep Time: 20 minutes | Total Time: 1 hour | Servings: 8-10

                        - Presentation Tips: Just before serving, dust the top of the cooled cake with powdered sugar for a beautiful finish. Garnish with a few fresh blueberries on top to add a burst of color and freshness. For the perfect pairing, serve warm with a cup of your favorite coffee!