Introduction:
In the realm of delectable baked treats, there exists a heavenly creation that combines the tangy sweetness of blueberries, the creaminess of sour cream, and the comforting aroma of freshly brewed coffee. Say hello to the Blueberry Sour Cream Coffee Cake—a unique delight that will tantalize your taste buds and transport you to a realm of pure culinary bliss. This article unveils a recipe that will guide you through the creation of this exceptional masterpiece.
Ingredients:
For the Streusel Topping:
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1/2 teaspoon ground cinnamon
For the Cake Batter:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 and 1/2 cups fresh blueberries
Step by Step Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper for easy removal.
- Prepare the streusel topping by combining the flour, granulated sugar, melted butter, and ground cinnamon in a small bowl. Mix until crumbly and set aside.
- In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This can be achieved using an electric mixer or by hand.
- Beat in the eggs, one at a time, followed by the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Begin and end with the dry ingredients, mixing until just combined. Do not overmix.
- Gently fold in the fresh blueberries, being careful not to break them.
- Pour half of the batter into the prepared cake pan, spreading it evenly.
- Sprinkle half of the streusel topping over the batter.
- Pour the remaining batter over the streusel layer, smoothing it out.
- Finally, sprinkle the remaining streusel topping over the top of the cake batter.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes.
- Carefully transfer the cake to a wire rack to cool completely.
Conclusion:
The Blueberry Sour Cream Coffee Cake is a harmonious symphony of flavors that will awaken your senses with every bite. The tangy bursts of blueberries, the moistness from the sour cream, and the irresistible streusel topping create a truly unforgettable experience. Whether enjoyed for breakfast, served at a brunch gathering, or savored as an afternoon treat, this unique creation is bound to become a favorite among your loved ones. So, roll up your sleeves, preheat that oven, and embark on a journey of culinary delight as you create this remarkable Blueberry Sour Cream Coffee Cake.
