Indulge your taste buds in a delightful culinary adventure with our Blueberry Sour Cream Coffee Cake. Bursting with the sweet and tangy flavor of blueberries, this moist and tender cake is perfect for breakfast, brunch, or dessert. In this article, we’ll walk you through the steps to create this heavenly treat that’s bound to impress your friends and family.
Ingredients
Before we dive into the baking process, let’s gather the ingredients you’ll need:
- 1 cup of softened butter
- 2 cups of white sugar
- 2 eggs
- 1 cup of sour cream
- 1 teaspoon of vanilla extract
- 1 5/8 cups of all-purpose flour
- 1 teaspoon of baking powder
- 1/4 teaspoon of salt
- 1 cup of fresh blueberries
- 1/2 cup of brown sugar
- 1 teaspoon of ground cinnamon
- 1/2 cup of chopped pecans
- 1 tablespoon of confectioners’ sugar for dusting
Directions
Now that we have all the ingredients ready, let’s embark on our culinary journey:
1. Preheat Your Oven
Start by preheating your oven to 350°F (175°C). Ensure your 9-inch Bundt pan is well-greased and floured to prevent the cake from sticking.
2. Cream the Butter and Sugar
In a large bowl, cream together the softened butter and white sugar until the mixture becomes light and fluffy.
3. Add Eggs and Flavor
Beat in the eggs one at a time, ensuring each is fully incorporated. Stir in the sour cream and vanilla extract, creating a smooth and creamy batter.
4. Mix the Dry Ingredients
In another bowl, combine the all-purpose flour, baking powder, and salt. Gently stir this dry mixture into the wet batter until everything is just blended. Be cautious not to overmix, as it can affect the cake’s texture.
5. Fold in Blueberries
Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.
6. Layer the Batter
Spoon half of the batter into the prepared Bundt pan, creating the first layer.
7. Add the Pecan Mixture
In a small bowl, stir together the brown sugar, ground cinnamon, and chopped pecans. Sprinkle half of this delectable mixture over the batter in the pan.
8. Repeat Layers
Spoon the remaining batter over the pecan mixture, forming the second layer. Then, sprinkle the remaining pecan mixture over the top, adding a tantalizing crunch.
9. Bake to Perfection
Place the Blueberry Sour Cream Coffee Cake in the preheated oven and bake for 55 to 60 minutes, or until a knife inserted into the crown of the cake comes out clean.
Conclusion
Congratulations! You’ve just created a mouthwatering Blueberry Sour Cream Coffee Cake that’s sure to be a hit. Serve it warm with a dusting of confectioners’ sugar for an extra touch of sweetness. Whether it’s a lazy Sunday brunch or a special occasion, this cake is bound to impress. Enjoy!
FAQs
1. Can I use frozen blueberries instead of fresh ones?
Yes, you can use frozen blueberries, but be sure to thaw and drain them before adding them to the batter.
2. Can I substitute sour cream with yogurt?
While sour cream provides a unique richness, you can substitute it with plain yogurt for a slightly different flavor.
3. How should I store leftovers?
Store any leftover cake in an airtight container in the refrigerator for up to three days.
4. Can I make this cake ahead of time?
Yes, you can prepare the batter and refrigerate it overnight, then bake it in the morning for a fresh cake.
5. Can I skip the pecans for a nut-free version?
Certainly! You can omit the pecans if you have nut allergies or simply prefer a nut-free cake.