Delicious Blueberry-Sour Cream Coffeecake Recipe

Greetings, dear coffee cake lovers! If you’re on the hunt for a new recipe that will satisfy your sweet tooth and delight your taste buds, look no further. This blueberry-sour cream coffeecake recipe is about to revolutionize your breakfast routine or become your go-to dessert option in no time.

The combination of fresh blueberries, light sour cream, and Bisquick baking mix produces a cake that is light and fluffy yet rich in flavor. With nutmeg and vanilla extract to enhance the flavors, every bite of this cake will transport you to a world of pure bliss.

The process is relatively simple, making it an easy recipe for novice bakers to master while creating a masterpiece that looks like it was made by professionals. And the best part in all this? You don’t have to be a coffee drinker to enjoy coffeecake!

So get ready to surprise and impress your family and friends with one of the best blueberry sour cream coffee cake recipes out there. Get your ingredients ready, preheat your oven to 350°F and read on to discover how to make this delicious treat.

Why You’ll Love This Recipe

Are you a fan of blueberries and coffee cake? If the answer is yes, then this blueberry-sour cream coffeecake recipe is for you. Trust me, this recipe will make your taste buds dance with joy.

What’s not to love? The cake is light, fluffy and moist on the inside, while crunchy and sweet on the outside. The fresh blueberries add a tartness that perfectly balances the sweetness of the cake. The combination of sour cream and Bisquick baking mix creates a rich and tender crumb, that just melts in your mouth.

But wait, there’s more! This recipe is incredibly versatile. You can substitute fresh blueberries for frozen ones or even switch them out for another type of fruit like raspberries, strawberries or even peaches. And if you’re looking for a healthier option, opt for low-fat sour cream and skim milk instead.

The best part? This recipe is easy to follow and requires minimal effort. All you need to do is mix the ingredients together in a large bowl, pour into a baking dish and let the oven work its magic.

So why will you love this recipe? It’s delicious, versatile and easy to make. Plus, who doesn’t love the aroma of freshly baked goods wafting through their home? Try this blueberry-sour cream coffeecake recipe today, and join the ranks of those who declare it as one of their favorite cake recipes!

Ingredient List

Let’s talk ingredients!

Before you start baking, it’s important to assemble all the necessary ingredients. Here’s what you’ll need for this Blueberry-Sour Cream Coffeecake Recipe:

• Bisquick baking mix (2 cups): This is the base of our cake mix. Bisquick has a combination of flour, baking powder and salt, which will make your life easier by speeding up the recipe process.

• Granulated sugar (1 cup): To sweeten up your cake batter.

• Eggs (2): They’ll give structure to your cake and help it rise.

• Light sour cream (1 cup): A key ingredient in this recipe! It provides moisture, tanginess, and richness to the cake batter.

• Milk (1/4 cup): You can use any type of milk. Whole milk or 2% milk will make a richer cake, while skim or almond milk will make a lighter version.

• Butter (1/2 cup or 1 stick): Softened butter is creamed with sugar to give the cake its tender crumb and buttery flavor.

• Vanilla extract (1 teaspoon): For flavoring.

• Baking powder (1 teaspoon), baking soda (1/4 teaspoon), and nutmeg (1/4 teaspoon): For leavening and flavor enhancement.

• All-purpose flour (3 cups): The final dry ingredient for our batter.

• Fresh blueberries: This recipe requires one of nature’s best gifts: fresh blueberries. You’ll need 1 cup to make the blueberry sour cream swirl filling and an additional ½ cup for sprinkling over the top.

That’s it! Be sure to measure all your ingredients accurately to ensure a light and fluffy cake.

The Recipe How-To

Now that you have gathered your ingredients, it’s time to whip up this delicious blueberry-sour cream coffeecake! Follow these steps closely for the best blueberry sour cream coffee cake recipe.

Step One: Preheat the Oven

Preheat the oven to 350 degrees Fahrenheit.

## Step Two: Mix the Dry Ingredients

In a large bowl, mix together 2 cups of Bisquick baking mix, 1 teaspoon of baking powder, and ¼ teaspoon of nutmeg.

Step Three: Make the Blueberry-Sour Cream Mixture

In another bowl, whisk together 1 cup of granulated sugar, ½ cup of unsalted butter softened, and 2 eggs until light and fluffy. Then add 1 cup of sour cream, a splash of vanilla extract (about 1 teaspoon), and 1 cup of fresh or frozen blueberries. Mix well.

Step Four: Combine Both Mixtures

Add the flour mixture to the wet mixture in three parts, stirring after each addition until well combined.

Step Five: Pour Into Pan and Bake

Pour your mixture into a greased 9×13-inch baking dish or a 10-inch bundt pan. Bake for approximately 35-45 minutes or until a toothpick comes out clean.

Step Six: Add Toppings

While the coffee cake is hot, sprinkle with powdered sugar or a tasty streusel topping. Serve warm or at room temperature.

Follow these simple instructions to create an amazing blueberry-sour cream coffeecake that everyone will love. Don’t be afraid to experiment with different toppings and variations to make it your own. Enjoy!

Substitutions and Variations

Are you looking to mix up this blueberry-sour cream coffeecake recipe? There are a few substitutions and variations you can try out!

First, if you don’t have Bisquick baking mix on hand, you can easily make your own at home. Simply combine flour, baking powder, salt, and shortening, and mix until it forms a crumbly texture. This homemade mix will work just as well as store-bought and can save you a trip to the grocery store.

If fresh blueberries aren’t in season or you don’t have any on hand, frozen ones work just as well. Just be sure to thaw them first and drain any excess liquid before adding them to the batter.

In addition to blueberries, this recipe also works well with other types of fruit such as raspberries or even diced apples. You can also add a streusel topping made from brown sugar, flour, cinnamon, and butter for some added texture and sweetness.

If you’re looking to make a gluten-free version of this recipe, you can use a gluten-free baking mix in place of Bisquick. You can also swap out the all-purpose flour for almond flour or coconut flour for a nutty flavor.

If sour cream isn’t your favorite ingredient, you can substitute it with Greek yogurt or buttermilk for a tangy flavor. And if vanilla extract isn’t available in your pantry, almond extract is a tasty alternative.

Try out these substitutions and variations to create your own unique twist on this classic blueberry-sour cream coffeecake recipe!

Serving and Pairing

Once you have baked the scrumptious blueberry-sour cream coffeecake, it’s time to serve and enjoy it. The light and fluffy texture of the dish, along with its delicious aroma, makes it a perfect treat for breakfast or brunch. You can also serve it as an indulgent dessert with a scoop of vanilla ice cream on top.

To enhance the already delightful taste of this coffee cake, you can pair it with a hot cup of coffee or tea. The richness of the dish complements the bitterness of coffee or the subtle flavors of tea. In particular, pairing the coffee cake with a robust Italian roast or Earl Grey tea will create an unbeatable combination.

Another great way to serve this blueberry-sour cream coffeecake is by sprinkling some powdered sugar on top. This adds sweetness and gives your dish an impeccable look.

If you’re feeling adventurous, try serving the cake with some whipped cream or fresh fruit like strawberries and blueberries. This not only makes the presentation more appealing but also adds different flavors to your palate.

In summary, there are many ways in which you can serve and present this delectable blueberry-sour cream coffeecake, either as a standalone dessert or accompaniment to a hot beverage. However you decide to serve it, one thing is certain – this recipe will never disappoint!

Make-Ahead, Storing and Reheating

Once you’ve baked this luscious Blueberry-Sour Cream Coffeecake, you may find yourself wanting to enjoy it over several days. Good news: this cake is an excellent candidate for make-ahead baking and storing.

Firstly, for make-ahead baking, prepare the batter according to the recipe’s instructions but do not bake it yet. Instead, cover the unbaked cake tightly with plastic wrap and store it in the refrigerator for up to 24 hours. When ready to bake, preheat your oven to 350°F (175°C) and place the refrigerated cake on the kitchen counter while the oven preheats. Once ready, bake the cake as instructed and serve.

For storing leftovers or fully-prepared cakes, wrap the cooled cake tightly with plastic wrap or aluminum foil and keep it in the refrigerator for up to four days. To reheat a slice of cake, simply pop it into the microwave for no more than 30 seconds; otherwise, it can dry out quickly.

If you are planning for longer storage period rather than preparing ahead desserts, this Blueberry-Sour Cream Coffeecake can be frozen before or after baking with few considerations that will ensure excellent results once defrosted.

To freeze blueberry-sour cream coffeecake before baking,** follow through with mixing and spreading of streusel/topping elements then leave unbaked batter in the bundt pan covered with cling wrap carefully followed by aluminium foil before placing it in a freezer. The frozen batter can last upto one month if stored properly.

To freeze fully-baked coffeecake,** allow the cake to completely cool after baking. Then wrap tightly with plastic wrap and place in a freezer bag. Frozen coffee cakes will remain fresh-tasting up to three months in a standard home freezer.

When thawing any type of frozen coffeecake whether pre-baking stage or fully-baked stage , it is best to first allow it to come close to room temperature at counter top prior slicing then reheating accordingly.

Overall, making blueberry-sour cream coffee ahead of time is an absolute dream for busy situations without compromising on its moistness and fluffiness which are reserved for consuming upon reheating or slicing shortly from refrigerated state or even straight out of freezer!

Tips for Perfect Results

To achieve the best blueberry-sour cream coffeecake, follow these tips for perfect results:

1. Use fresh blueberries

Selecting ripe and fresh blueberries is key for a delicious coffeecake. The fresher the blueberries, the juicier and sweeter they will be in the cake. If fresh blueberries are not available, frozen ones can be used as a substitution.

2. Don’t overmix the batter

Overmixing the batter can result in a tough and dense cake. Mix until everything is just well combined and there are no more visible lumps.

3. Uniform pan greasing

Grease the baking pan with butter or cooking spray and dust with flour or sugar to ensure that your cake easily releases from it. A uniform coating of pan release puts up an ideal base for perfectly baked coffeecake.

4. Bake at a lower temperature

Bake at 325°F instead of 350°F in case the top layer of coffee cake browns too fast while staying undercooked in the inside. Lowering the temperature of your oven can help give your cake enough time to cook without burning on top.

5. Keep an eye on baking time

Insert a toothpick in the center after around 50 minutes, if it comes out clean, then your Blueberry-Sour Cream Coffeecake done! Do remember that overbaking will result in a dry coffeecake, watch out to avoid frustration.

6. Glaze when needed

Drizzling glaze onto cooled coffee cake is an additional ingredient elevating already creamy, moist sour cream cake into something fancier making it irresistible.

Keep these tips in mind and enjoy the best Blueberry-Sour Cream Coffeecake you’ll ever create!

Bottom Line

With its light, fluffy crumb and juicy bursts of fresh blueberries, this Blueberry-Sour Cream Coffeecake Recipe is an instant classic. It’s perfect for brunch, dessert, or any time you need a sweet treat that’s sure to impress.

Whether you’re a seasoned baker or just starting out, you’ll love how easy this recipe is. With a few simple steps and some basic ingredients, you can whip up a stunning coffeecake that rivals the best bakery offerings.

And with so many variations and substitutions possible, you can make this recipe your own. Swap out the blueberries for raspberries, peaches, or apples. Add a streusel topping or drizzle on some vanilla glaze for extra pizzazz. The possibilities are endless.

So dust off your Bundt pans and preheat your ovens, because it’s time to bake up some deliciousness. This Blueberry-Sour Cream Coffeecake Recipe is sure to become one of your favorite cake recipes ever – try it and experience the magic yourself!

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