Ultimate Blueberry Sour Cream Coffee Cake – A Heavenly Treat

Few can resist the enticing allure of a slice of rich and moist Blueberry Sour Cream Coffee Cake paired with a steaming cup of coffee. This recipe blends the tanginess of fresh blueberries and sour cream with the sweetness of sugar and the nutty delight of pecans, creating a symphony of flavors that elevate each bite. Recipe Quick Facts: Prep Time: 20 minutes Cook Time: 45 minutes Total Time: 65 minutes Servings: 8-10 slices Ingredients: For the Cake: 1 cup butter, softened 2 cups white sugar 2 eggs 1 cup sour cream 1 tsp. vanilla extract 1 ⅝ cups all-purpose flour 1 tsp. baking powder ¼ tsp. salt 1 cup fresh blueberries For the Cinnamon-Pecan Swirl: ½ cup brown sugar 1 tsp. ground cinnamon ½ cup chopped pecans For the Finishing Touch: 1 Tbsp. confectioners’ sugar (for dusting) Step-by-step Guide to Baking Bliss: Creaming Magic: Preheat your oven to 350°F (175°C). In a large mixing bowl, cream together the softened butter and white sugar until light and fluffy, ensuring a perfect rise for your cake. Egg-stra Special Additions: Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the sour cream and vanilla extract until well blended. Flour Power: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined to avoid overmixing. Berry Important: Gently fold in the fresh blueberries, distributing them evenly throughout the batter without mashing them. Swirls and Whirls: In a small bowl, combine the brown sugar, ground cinnamon, and chopped pecans. Pour half of the batter into a greased 9×13-inch baking pan, sprinkle half of the cinnamon-pecan mixture over it, then repeat with the remaining batter and mixture. Use a knife to gently swirl the cinnamon-pecan mixture through the batter for those dreamy cinnamon swirls. Baking Time: Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted in the center comes out clean. The Finishing Touch: Once baked, remove from the oven and allow the cake to cool slightly. Dust with confectioners’ sugar for a final touch of sweetness. Serving Suggestions: Creamy Delight: Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream. Coffee Companion: Enjoy with a robust cup of black coffee or a creamy latte. Berry Bliss: For an extra burst of flavor, drizzle with homemade blueberry sauce. Frequently Asked Questions (FAQs): Can I use frozen blueberries? Yes, you can substitute frozen blueberries for fresh. Make sure to thaw and drain any excess liquid, tossing them lightly in flour before adding to the batter. How should I store the cake? Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Can this cake be frozen? Absolutely! Ensure it’s well-wrapped to prevent freezer burn, and it can be stored frozen for up to three months. Conclusion: The Blueberry Sour Cream Coffee Cake is a perfect treat for morning or afternoon coffee breaks. Its rich flavor, complemented by sweet and tangy berries, promises a delightful indulgence whether shared with loved ones or savored alone. For even better taste, allow the flavors to meld overnight if you can resist devouring it immediately after baking. So, roll up your sleeves, gather your ingredients, and start baking this delightful cake that’s sure to brighten any day. Happy Baking! 🍰

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