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sour cream blueberry coffee cake

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#### How to Make Sour Cream Blueberry Coffee Cake

**Step 1: Preheat the Oven and Prepare the Pan**

Start by preheating your oven to 350°F (175°C). Grease a 9-inch round or square baking pan and lightly dust it with flour, or use parchment paper for easier cleanup.

**Step 2: Make the Cake Batter**

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside.

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. You can do this using a hand mixer or stand mixer on medium speed, which should take about 3-5 minutes.

Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

Now, add the dry flour mixture to the butter and sugar mixture alternately with the sour cream. Start and end with the dry ingredients (flour mixture first, sour cream last), mixing until just combined. Be careful not to overmix, as this can make the cake dense.

**Step 3: Fold in the Blueberries**

Gently fold in the blueberries using a spatula. If you’re using frozen blueberries, there’s no need to thaw them first, but if you’re using fresh, make sure they’re washed and dried before adding.

**Step 4: Prepare the Crumb Topping**

In a small bowl, combine the flour, brown sugar, cinnamon, and softened butter. Using a fork or your hands, mix until the mixture resembles coarse crumbs.

**Step 5: Assemble the Cake**

Spoon the batter into the prepared baking pan, spreading it evenly with a spatula. Sprinkle the crumb topping generously over the top of the cake batter.

**Step 6: Bake**

Place the cake in the oven and bake for 40-50 minutes, or until a toothpick inserted into the center of the cake comes out clean. If the topping begins to brown too quickly, you can cover the cake loosely with aluminum foil and continue baking until fully cooked.

**Step 7: Cool and Serve**

Once done, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.

Serve slices of this cake warm, at room temperature, or even chilled, depending on your preference. It pairs wonderfully with a hot cup of coffee, a glass of milk, or a refreshing iced beverage.

#### Why You’ll Love This Sour Cream Blueberry Coffee Cake

1. **Moist and Tender**: Thanks to the addition of sour cream, this coffee cake is incredibly moist and tender, with a rich, slightly tangy flavor that perfectly complements the sweetness of the blueberries.

2. **Deliciously Simple**: The ingredients are simple and easy to find, and the process is straightforward, making this a great option for beginner bakers or busy mornings.

3. **Perfectly Balanced Flavor**: The crumbly topping adds a delightful texture and an extra burst of flavor, especially with the touch of cinnamon. It gives the cake a comforting sweetness without being overwhelming.

4. **Customizable**: While blueberries are the star here, you can easily switch them out for other fruits like raspberries, strawberries, or even apples. Feel free to experiment with different flavors and make the recipe your own.

5. **Great for Any Occasion**: Whether you’re serving it at a weekend brunch, for a special holiday gathering, or just because you’re craving a sweet treat, this cake is always a hit. It’s great for sharing with family and friends and is sure to become a favorite in your household.

#### Tips for the Best Sour Cream Blueberry Coffee Cake

– **Don’t Overmix**: Overmixing the batter can result in a dense cake. Mix just until the ingredients are combined to ensure a light, fluffy texture.

– **Use Fresh or Frozen Blueberries**: Fresh blueberries work best in this recipe, but frozen blueberries will do in a pinch. Just make sure to fold them in gently to avoid bleeding into the batter.

– **Try Adding a Glaze**: For an extra touch of sweetness, drizzle a simple glaze over the cooled cake. Mix powdered sugar with a little milk or lemon juice and drizzle it over the top for a beautiful finish.

– **Make Ahead**: This coffee cake can be made the day before and stored in an airtight container. It stays fresh for up to 2 days at room temperature or up to a week in the refrigerator.

#### Conclusion

If you’re looking for a delicious, comforting cake that’s perfect for any occasion, this Sour Cream Blueberry Coffee Cake is sure to become a favorite. It’s soft, moist, and packed with flavor, thanks to the tangy sour cream and burst of juicy blueberries. Whether enjoyed in the morning with a cup of coffee or as an afternoon snack, this cake is the perfect way to add a little sweetness to your day. Happy baking!

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