Imagine sinking your fork into a moist, tender coffee cake bursting with juicy blueberries, knowing you're enjoying a healthier twist on a classic comfort food. This Blueberry Sour Cream Coffee Cake isn't just another dessert—it's a game-changing recipe that proves healthy can be incredibly delicious. With a perfect balance of whole wheat flour, fresh blueberries, and creamy sour cream, this cake will transform your morning routine and leave you craving more without the guilt.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch square baking pan or line it with parchment paper to ensure easy removal of the cake.
- In a medium bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, and salt until well combined and free of lumps.
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer. Beat until the mixture becomes light and fluffy, approximately 3-4 minutes.
- Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract and sour cream until the batter is smooth and well incorporated.
- Gradually fold the dry flour mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can result in a dense cake.
- Gently fold in the fresh blueberries, taking care not to crush them. Distribute the blueberries evenly throughout the batter.
- Transfer the batter to the prepared baking pan, spreading it evenly with a spatula. Smooth the top to ensure uniform baking.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 10-15 minutes. This allows the cake to set and makes it easier to remove.
- Once cooled, carefully remove the cake from the pan and transfer to a wire rack to cool completely.
- Optional: Dust the top with powdered sugar or drizzle with a light glaze before serving. Slice into 10 equal portions.
- Serve at room temperature and store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
Tips
- Ensure all ingredients are at room temperature for better mixing and a more uniform texture.
- When folding blueberries into the batter, toss them lightly in a tablespoon of flour first to prevent them from sinking to the bottom of the cake.
- Do not overmix the batter—mix just until ingredients are combined to keep the cake light and tender.
- Use fresh, plump blueberries for the best flavor and texture.
- Check the cake's doneness by inserting a toothpick—a few moist crumbs are perfect, but no wet batter should remain.
- Let the cake cool completely before slicing to help it set and make cutting easier.
- For extra indulgence, serve warm with a dollop of Greek yogurt or a light vanilla glaze.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 5g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 70mg
