Imagine waking up to the most incredible aroma of freshly baked coffeecake, where juicy blueberries burst with flavor and crunchy almonds add the perfect texture to a moist, creamy base. This isn't just any ordinary coffeecake – this is a game-changing breakfast sensation that will transform your morning routine from mundane to magical! Whether you're a baking novice or a seasoned pro, this recipe promises to deliver a show-stopping treat that will have everyone begging for seconds.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: dessert
Serves: 10 servings
Ingredients
- 1 cup sour cream
- 1 cup sugar
- 1/2 cup butter
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup fresh blueberries
- 1/2 cup sliced almonds
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking dish or line it with parchment paper for easy removal.
- In a large mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy. This should take about 3-5 minutes using an electric mixer on medium speed.
- Add the eggs, one at a time, mixing well after each addition. Then, incorporate the sour cream into the mixture until fully combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and baking soda. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; a few lumps are okay.
- Gently fold in the fresh blueberries and sliced almonds into the batter using a spatula, being cautious not to break the blueberries.
- Pour the batter into the prepared baking dish, spreading it evenly. Use a spatula to smooth the top if necessary.
- Bake in the preheated oven for about 45 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on the cake; if the top is browning too quickly, you can cover it loosely with aluminum foil.
- Once baked, remove the coffeecake from the oven and allow it to cool in the pan for about 10-15 minutes. Then, transfer it to a wire rack to cool completely.
- Once cooled, slice the coffeecake into squares and serve. Enjoy your delicious blueberry almond sour cream coffeecake with a cup of coffee or tea!
Tips
- Use room temperature ingredients: Ensure your butter, eggs, and sour cream are at room temperature for a smoother, more consistent batter.
- Don't overmix: Mix the batter just until ingredients are combined to keep the cake tender and light.
- Protect your blueberries: Toss the fresh blueberries in a little flour before adding them to the batter to prevent them from sinking.
- Check for doneness: Use the toothpick test – if it comes out clean with just a few moist crumbs, your cake is perfect.
- Cool completely before slicing: This helps the cake set and makes for cleaner, more beautiful slices.
- Storage tip: Cover the coffeecake loosely and store at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 6g
Fat: 18g
Saturated Fat: 9g
Cholesterol: 75mg
