Step-by-Step Instructions
1. Preheat your oven to 350°F and grease a baking pan.
2. In a bowl, whisk together the flour, baking powder, and salt.
3. In a separate bowl, cream the butter and sugar until light and fluffy.
4. Add the eggs one at a time, followed by the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with sour cream.
6. Gently fold in the blueberries.
7. Pour the batter into the prepared pan and bake for 45-50 minutes.
8. Allow the cake to cool before serving.
Expert Tips for Success:
– Avoid overmixing the batter to maintain a tender crumb.
– Use room temperature ingredients for better incorporation.
– Dust the blueberries with flour before adding them to the batter to prevent sinking.
Variations and Substitutions
Get creative with your sour cream blueberry coffee cake by trying these variations:
– Add a cinnamon streusel topping for extra crunch
– Substitute raspberries or blackberries for a different flavor profile
– Drizzle a lemon glaze over the cooled cake for a citrusy twist
Experiment with different combinations to discover your favorite version of this classic recipe.
Serving Suggestions
Serve this delightful blueberry coffee cake with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat. Pair it with a hot cup of coffee or a refreshing glass of iced tea to complete your retro breakfast experience.
For a special occasion, consider serving this cake alongside fresh fruit salad and mimosas to elevate your breakfast or brunch spread.
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