Blueberry Sour Cream Coffee Cake:
This delectable coffee cake is a symphony of flavors and textures, with a luscious crumb that melts in your mouth. The moist and tender cake, enriched with the tangy goodness of sour cream, provides the perfect canvas for the burst of vibrant blueberries scattered throughout. As you take your first bite, the combination of the delicate cake and the plump, juicy blueberries creates a harmonious balance of sweetness and tartness that dances on your taste buds.
The crumb topping, a tantalizing blend of buttery richness and just the right amount of sweetness, crowns the cake with a delightful crunch. Each forkful delivers a medley of sensations – the softness of the cake, the burst of blueberry freshness, and the satisfying crispiness of the crumb topping. It’s a culinary journey that unfolds with every bite, inviting you to savor the intricate layers of flavor meticulously woven into this coffee cake masterpiece.
Whether enjoyed with a steaming cup of coffee in the morning or as a sweet treat during an afternoon tea, this Blueberry Sour Cream Coffee Cake is a celebration of simplicity and sophistication. The blueberries, like jewels in a crown, add a burst of color and a burst of natural sweetness that elevates the entire experience. The sour cream, a secret ingredient, contributes a velvety richness that ensures each slice is moist and indulgent.
Whether you’re hosting a brunch, sharing with friends, or treating yourself to a moment of culinary bliss, this coffee cake is a timeless classic that transcends occasions. It’s not just a dessert; it’s a delightful journey through layers of flavor and a testament to the artistry that can be achieved with a few quality ingredients and a touch of baking expertise.
INGREDIENTS:
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 blueberries, fresh
½ cup brown sugar
1 tsp. ground cinnamon
½ cup chopped pecans
1 Tbsp. confectioners’ sugar for dusting.
DIRECTIONS:
Preheat the oven to 350°F. Grease and flour a 9” Bundt pan.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Combine the flour, baking powder, and salt; stir into the batter just until blended. Fold in blueberries. Spoon half of the batter into the prepared pan.
See also Old Fashioned Peach Cobbler
In a small bowl, stir together the brown sugar, cinnamon and pecans. Sprinkle half of this mixture over the batter in the pan. Spoon remaining batter over the top, and then sprinkle the remaining pecan mixture over.
Bake for 55 to 60 minutes in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Cool the pan over a wire rack.
Invert onto a serving plate, and tap firmly to remove from the pan. Dust with confectioners’ sugar just before serving.
Enjoy!
