Directions to follow

1. Preheat your oven to 350°F (175°C).
2. Cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Add in the vanilla extract, eggs, and sour cream, mixing until you achieve a smooth batter.
4. Sift together the flour, baking soda, and baking powder. Gradually incorporate this mixture into the wet ingredients until just combined.
5. Prepare your bundt pan by spraying it with non-stick cooking spray. Spread half the cake batter into the pan, pressing down along the center to create a small dent for the filling.
6. Combine the streusel ingredients: melted butter, brown sugar, and cinnamon. Spread this filling into the dented batter and top it with half the blueberries.
7. Carefully layer the remaining batter over the streusel filling and add the rest of the blueberries on top.
8. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. If desired, top with vanilla or cream cheese frosting while warm.

Best ways to enjoy it

To serve your Blueberry Sour Cream Coffee Cake, consider dusting it with powdered sugar for a delicate touch, or drizzle it with a simple glaze for added sweetness. Serve it warm with a scoop of vanilla ice cream, or pair it with hot coffee or tea for a comforting afternoon treat. This cake slices beautifully and is perfect for sharing with friends and family.

How to store & freeze

To keep your leftover cake fresh, wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to three days. If you’d like to keep it longer, you can easily freeze individual slices for up to two months. Just place the slices in a freezer-safe bag, ensuring to label and date them. When you want to enjoy a piece, thaw it in the refrigerator overnight and savor!

Helpful cooking tips

1. Temperature matters: Ensure your butter is softened for easier creaming with sugars.
2. Baking soda vs. baking powder: These leavening agents are key to achieving the desired height and fluffiness in your cake.
3. Even distribution: When layering the batter and streusel, take care to spread evenly to maintain beautiful layers.

Creative twists

If you’d like to experiment with flavors, try adding a hint of lemon zest for a refreshing kick or swapping out blueberries for raspberries or chopped strawberries. Nut lovers could add pecans or walnuts to the streusel for an extra crunch. You can also make a glaze using lemon juice and powdered sugar to drizzle over the top for an added zing.

Common questions

1. What’s the prep time for this recipe?

The total prep time is about 20 minutes, with an additional 45-50 minutes of baking. It’s perfect for those busy mornings when you want something quick yet special.

2. Can I use frozen blueberries instead of fresh?

Yes! If using frozen blueberries, there’s no need to thaw them, but be prepared for a slightly longer baking time.

3. How should I store my leftover coffee cake?

Wrap the cake tightly and store it at room temperature for about 3 days or freeze for up to 2 months. Thaw in the refrigerator or at room temperature before serving.

With its moist, flavorful layers, this Blueberry Sour Cream Coffee Cake is bound to impress anyone who takes a bite. Make it your go-to recipe for scrumptious gatherings and cozy mornings at home!