Sour Cream-Blueberry Coffee Cake
A moist blueberry coffee cake with a tender crumb, infused with lemon and vanilla, topped with crunchy pecans, perfect for breakfast or brunch gatherings.
Ingredients
- 1/2 cup butter or margarine, softened ⓘ
- 1/2 cup sugar ⓘ
- 2 large eggs ⓘ
- 1 (8 oz.) container sour cream ⓘ
- 1 teaspoon vanilla extract ⓘ
- 2 teaspoons grated lemon rind ⓘ
- 1 1/2 cups all-purpose flour ⓘ
- 1 teaspoon baking powder ⓘ
- 1/2 teaspoon salt ⓘ
- 1 pint fresh or frozen blueberries ⓘ
- 1/2 cup chopped pecans ⓘ
- 1/4 cup sugar ⓘ
- 1 teaspoon ground cinnamon ⓘ
- 1 cup powdered sugar ⓘ
Instructions
- Beat butter at medium speed with an electric mixer 2 minutes or until creamy.
- Gradually add 1/2 cup sugar, beating 2 to 3 minutes.
- Add eggs, vanilla extract, and lemon rind, beating until smooth.
- Combine flour, baking powder, and salt.
- Gradually add the flour mixture to the butter mixture, beating until blended.
- Pour batter into a lightly greased 9-inch spring-form pan.
- Combine blueberries, 1/4 cup sugar, and ground cinnamon.
- Sprinkle blueberry mixture over batter.
- Bake at 350°F for 35 to 40 minutes or until a wooden pick inserted in the center comes out clean.
- Cool in the pan on a wire rack for 10 to 15 minutes.
- Remove from pan and cool on wire rack for 10 minutes.
- Whisk together powdered sugar and milk until smooth.
- Drizzle the glaze over the cooled cake.
Tips & Substitutions
For a lighter version, you can substitute Greek yogurt for sour cream, which will give a similar tanginess. If you don't have fresh blueberries, frozen ones work just as well; just add them frozen to avoid mushiness. To enhance flavor, consider adding a pinch of nutmeg or a splash of almond extract. If you like nuts, feel free to swap in walnuts for pecans.
Serving Suggestions
This coffee cake is best served slightly warm or at room temperature. It pairs beautifully with a cup of coffee or tea for a delightful breakfast or afternoon snack. For an extra touch, serve with a dollop of whipped cream or a scoop of vanilla ice cream on the side. It also makes a lovely addition to brunch spreads alongside dishes like Aunt Juanita'S 5 Cup Salad.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to three days. For longer storage, refrigerate the cake, where it will keep for up to a week. To reheat, simply warm slices in the microwave for a few seconds until just warm, or enjoy it cold as a delightful breakfast treat.
Nutrition & Diet Analysis (per serving)
Each serving of Sour Cream-Blueberry Coffee Cake contains roughly 452 calories, with 9g protein, 84g carbohydrates, and 4g fat. It is an excellent source of iron (27% of the Daily Value), dietary fiber (25% of the Daily Value), and calcium (24% of the Daily Value), and a good source of protein and vitamin C. Note that it is relatively high in sodium, at 1189mg per serving (52% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of fruit instead of blueberries?
Absolutely! You can substitute the blueberries with raspberries or chopped strawberries for a different flavor. Just make sure to adjust the sugar if the fruit is significantly sweeter or tarter. For a unique twist, consider using a mix of berries for a colorful and flavorful cake.
What can I use instead of eggs in this recipe?
If you're looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce or a mashed banana for each egg. Alternatively, a flaxseed meal mix (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water) can work well too. This makes the recipe suitable for vegetarian diets.
How can I make the glaze smoother?
To achieve a smoother glaze, ensure that the powdered sugar is sifted before mixing it with milk. Start with a small amount of milk and gradually add more until you reach your desired consistency. For added flavor, consider incorporating a splash of vanilla extract or lemon juice for a refreshing twist.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).