Every single person on this planet loves the cake. So, make your loved cake to be the meal that is having the cake since it is the staple of brunches and celebrations of all facets. This cake is exquisite, multifunctional, and can be consumed simply as well as coffee. In the article, we will guide you with every detail of your quest to make the said cake, provide tips, tools, and FAQs.
The Reason You Would Definitely Enjoy The Recipe
Literally bursting with flavor
The perfect combination of fresh blueberries, sour Cream Coffee Cake, and the cinnamon-pecan filling makes this Cream Coffee Cake so flavorful.
Moistness and Fluffiness are the Textures Achieved
The presence of the sour cream in the dough makes it such that the cake does not even come close to dryness. Also, the blueberries are squirts of juice which are highly exceptional through the cake.
Great for Any Occasion
Be it a delectable dessert, a lavish breakfast or an evening snack with a cup of coffee, no doubt, the cake is an all-star. Of course, everyone will enjoy it, it is far from ordinary blueberry cake, and who does not have a sweet tooth among them?
Ingredients You’ll Need
For the Sour Cream Coffee Cake:
- 1 cup butter, softened: Provides a rich, buttery flavor and tender texture.
- 2 cups white sugar: Adds sweetness and helps to create a moist cake.
- 2 eggs: Contributes to the cake’s structure and richness.
- 1 cup sour cream: Keeps the cake moist and adds a tangy flavor.
- 1 tsp. vanilla extract: Enhances the overall flavor of the cake.
- 1 ⅝ cups all-purpose flour: The base of the cake, giving it structure.
- 1 tsp. baking powder: Helps the cake rise and become light and fluffy.
- ¼ tsp. salt: Balances the sweetness and enhances the flavors.
- 1 cup fresh blueberries: Adds bursts of juicy, sweet-tart flavor throughout the cake.
For the Filling:
- ½ cup brown sugar: Adds a rich, caramel-like sweetness.
- 1 tsp. ground cinnamon: Provides warmth and spice.
- ½ cup chopped pecans: Adds a nutty crunch to the filling.
Step-by-Step Instructions
Step 1: Preheat and Prepare the Pan
To initiate, in an oven preheated to 350°F (175°C), prepare a 9-inch Bundt pan by greasing and flouring the pan without leaving out the crevices well. This will prevent the cake from adhering to the pan and will make it come out of the oven easily.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat the soft butter and powdered sugar together until the dough is light and fluffy. It takes about 3-5 minutes to complete this process. The key to making a cake that is light and tender is the right combination of butter and sugar.
Step 3: Add Eggs, Sour Cream, and Vanilla
First, make a hole and add the eggs one by one to the butter and sugar mixture, beating well after each addition. This way an increase in volume of the cake mixture is achieved and the cake becomes very light. Then fold in sour cream and vanilla extract, and mix the batter until it is smooth and well merged.
Step 4: Combine Dry Ingredients
In a separate bowl, mix together the flour, baking powder, and salt. Slowly mix the dry ingredients into the wet batter until they are combined just enough. It is important to be really careful, else you will end up making a heavy cake which is the result of overmixing the batter.
Step 5: Fold in Blueberries
With extreme care, fold gently the actual blueberries into the batter. Stocks and blueberries won’t be blended together if you avoid making the blueberries softer. No smashed parts, but entire ones with the content of the blueberries will be everywhere over the cake.
Step 6: Layer the Batter and Filling
Add half of the petite from the batter into the Bundt pan placed previously above. Blend the brown sugar, cinnamon, and chopped pecans in a small bowl. Next, take half of the mixture and evenly scatter it over the batter in the pan. This way you will be able to create a dessert with a sweet, crunchy filling inside.
Step 7: Add Remaining Batter and Swirl
Spoon the remaining batter over the pecan mixture. Sprinkle the remaining pecan mixture on top. Use a knife or thin spatula to gently press the sugar mixture into the batter, which creates a marbled effect.
Step 8: Bake the Caffee Cake
Put the Bundt pan in the oven and bake for 55 to 60 minutes. The cake will step done when it is golden brown and hence a knife inserted into the center extra give comes out clean. The kitchen will be filled with the delightful aroma of blueberries and cinnamon as the cake bakes.
Step 9: Cool and Serve
Allow the cake to cool in the pan for about 10 minutes before turning it upside down onto a wire rack or serving plate. Gently tap the pan to release the cake. Once the cake has completely cooled, sprinkle it with confectioners’ sugar to get the desired finish.
Tips and Tricks
- Use Fresh Blueberries: The fresh blueberries taste better than the rest as they are the ones that produce the perfect flavor by being neither too sweet nor too sour. Without thawing, the frozen blueberries can be added to the cake batter to guarantee that no bleeding into the cake occurs because of them.
- Don’t Overmix the Batter: Mixing batter for too long results in a cake that’s too dense and heavy. Blend the dry mixture with the liquids until they are just combined.
- Room Temperature Ingredients: Make sure the butter, eggs, and sour cream are at room temperature before mixing. This aids the ingredients melting so that they homogenized evenly and appear in a smoother batter.
- Swirling the Batter: When swirling the pecan mixture into the batter, be gentle. A few swirls are enough to create a marbled effect without overmixing.
Recipe Variations
- Lemon Blueberry Coffee Cake: Stir in lemon zest to the batter. It will give the cake a little bit of acid with the berries.
- Nut-Free Option: If you are allergic to nuts or prefer a nut-free version, do not include the chopped pecans. The cake will still taste wonderful!
- Glaze Instead of Sugar Dusting: Furthermore, to make it what is better with the sugar, pour and stir a simple glaze that is made up of powdered sugar and lemon juice on the cake instead of dusting it with confectioners’ sugar. Sour Cream Coffee Cake
Nutritional Information
- Calories: 380
- Carbohydrates: 50g
- Protein: 5g
- Fat: 18g
- Saturated Fat: 9g
- Cholesterol: 70mg
- Sodium: 210mg
- Fiber: 2g
- Sugar: 33g
Details
- Prep Time: 15 minutes
- Cook Time: 55-60 minutes
- Total Time: 70-75 minutes
- Yield: 12 servings
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Frequently Asked Questions
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries, but do not thaw them before adding to the batter. Thawing can cause the blueberries to release too much juice, which may turn the batter purple and make it too wet.
Can I make this cake ahead of time?
Absolutely! This cake can be made a day in advance. Store it covered at room temperature or in the refrigerator. If refrigerated, bring it to room temperature before serving.
How should I store leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. The cake can also be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.
Can I substitute the sour cream with something else?
Yes, you can substitute sour cream with Greek yogurt or buttermilk. Both will give the cake a slightly different texture and flavor, but it will still be delicious.
Is it necessary to use a Bundt pan?
While a Bundt pan is traditional for this type of coffee cake, you can also use a 9×13-inch baking dish or two 8-inch round cake pans. Adjust the baking time as needed.
This Blueberry Sour Cream Coffee Cake is a delightful treat that is sure to become a favorite in your home. With its moist texture, delicious flavor, and beautiful presentation, it’s the perfect cake for any occasion. Enjoy Sour Cream Coffee