Coffee Cake Recipe

There’s something undeniably comforting about a slice of coffee cake paired with your favorite hot drink. If you’re a fan of blueberries, this recipe will quickly become a staple in your kitchen. The combination of fresh or frozen blueberries, a moist sour cream-infused cake base, and a crunchy pecan cinnamon topping makes this dessert unforgettable. Whether you’re hosting brunch, a family gathering, or simply craving something sweet, this coffee cake is perfect for any occasion.

In this recipe, we’ll guide you through every step of the process, ensuring your coffee cake turns out flawless. It takes a little over an hour to prepare and bake, but the result is well worth the wait!

Preparation Time

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes

Yield:

12 servings

Ingredients

For the Cake:

• 2 cups granulated sugar
• 1 cup unsalted butter (at room temperature)
• 2 large eggs
• 1 cup sour cream
• 1 teaspoon pure vanilla extract
• 1 ¾ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup blueberries (fresh or frozen)

For the Topping:

• ¼ cup light brown sugar
• ½ cup chopped pecans
• 1 teaspoon ground cinnamon

For Garnishing:

• 1 tablespoon powdered sugar

Instructions

Step 1: Preheat Your Oven

Start by preheating your oven to 350°F (175°C). Grease and lightly flour a 9×13-inch baking dish or line it with parchment paper. This ensures the cake doesn’t stick and makes it easier to remove later.

Step 2: Cream Butter and Sugar

In a large mixing bowl, beat the butter and sugar together until the mixture becomes light and fluffy. Use a hand mixer or stand mixer for the best results. This step usually takes about 3-4 minutes.

Step 3: Add Eggs and Sour Cream

Crack in the eggs one at a time, beating well after each addition. Then, add the sour cream and vanilla extract. Continue mixing until the batter is smooth and creamy.

Step 4: Mix the Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing, as this can make the cake dense.

Step 5: Fold in Blueberries

Gently fold the blueberries into the batter. If using frozen blueberries, don’t thaw them—this prevents the color from bleeding too much into the cake.

Step 6: Prepare the Topping

In a small bowl, combine the brown sugar, chopped pecans, and ground cinnamon. This will form the sweet, crunchy layer on top of the cake.

Step 7: Assemble the Cake

Pour the batter into the prepared baking dish, spreading it out evenly. Sprinkle the pecan-cinnamon topping over the batter, ensuring an even distribution.

Step 8: Bake the Cake

Place the cake in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on the cake during the last 10 minutes to prevent overbaking.

Step 9: Cool and Garnish

Remove the cake from the oven and let it cool in the pan for about 15-20 minutes. Once cooled, dust the top with powdered sugar for a decorative finish.

Serving Suggestions

This coffee cake pairs beautifully with a hot cup of coffee or tea. Serve it slightly warm for the best flavor, and don’t forget to refrigerate any leftovers to keep them fresh.

Baking this Coffee Cake with Sour Cream and Blueberries is more than just making a dessert—it’s creating a comforting treat that brings joy to any occasion. The moist cake, bursting with blueberries and topped with a sweet pecan crumble, is a guaranteed crowd-pleaser. Whether you’re baking it for yourself or sharing it with loved ones, this recipe is sure to become a favorite in your dessert collection.

Give this recipe a try, and let the aroma of fresh coffee cake fill your kitchen. Share it with friends, enjoy it on a rainy afternoon, or make it the centerpiece of your next brunch. Your taste buds will thank you!