Easy Ina Garten Blueberry Sour Cream Coffee Cake Recipe

Blueberry sour cream coffee cake transforms ordinary mornings into delightful culinary celebrations.

Sweet, tangy, and wonderfully tender, this classic dessert bridges comfort and indulgence with its rich, moist texture.

Perfectly balanced ingredients dance together, creating a harmonious blend that awakens sleepy taste buds.

Soft, pillowy crumbs punctuated with bursting blueberries promise a sensory experience beyond typical breakfast fare.

Home bakers can elevate their morning routine with this elegant yet approachable treat.

Subtle hints of vanilla and a delicate crumb make this cake irresistibly charming.

Each slice delivers a symphony of flavors that will leave you craving more: prepare to be deliciously inspired.

Why Ina Garten’s Blueberry Sour Cream Coffee Cake Shines

• Bursting with Blueberry Goodness: Fresh blueberries are folded right into the batter, creating juicy pockets of fruity flavor that explode in every single bite of this delightful coffee cake.
• Super Simple Baking Method: The recipe follows an easy two-step mixing process – first combining wet ingredients, then dry ingredients – making it perfect for bakers of all skill levels, even those with minimal baking experience.
• Creamy Comfort Texture: Sour cream transforms this coffee cake into an incredibly moist and tender treat, delivering a rich, velvety smoothness that melts in your mouth and keeps the cake soft for days.
• Quick Weekend Breakfast Star: Ready in just one hour from start to finish, this coffee cake becomes an effortless weekend morning showstopper that pairs beautifully with coffee or tea, making breakfast feel like a special occasion.

All the Ingredients for Blueberry Sour Cream Coffee Cake

Main Ingredients:

• Butter: A key component for creating a rich, tender cake texture with delightful flavor.
• Sugar: Provides sweetness and helps create a light, fluffy cake structure.
• Eggs: Bind the ingredients together and add moisture to the cake.
• Sour Cream: Adds tanginess and helps create a moist, tender crumb.
• Blueberries: Fresh berries that bring natural sweetness and bursts of fruity flavor to the cake.

• All-Purpose Flour: The primary base for the cake's structure and consistency.
• Baking Powder: Helps the cake rise and become light and airy.
• Baking Soda: Assists with leavening and balancing the cake's acidity.
• Salt: Enhances overall flavor and balances the sweetness.

• Vanilla Extract: Adds warm, deep flavor to complement the cake's sweetness.
• Milk: Provides additional moisture and helps blend the ingredients smoothly.

Steps to an Awesome Sour Cream Coffee Cake

Step 1: Prepare Baking Setup

Warm up the oven to 350°F. Generously coat 2 round cake pans with butter or cooking spray, ensuring complete coverage to prevent sticking.

Step 2: Cream Butter and Sugar

Use an electric mixer to blend butter and sugar until the mixture becomes fluffy and light, creating a smooth base for the cake.

Step 3: Add Wet Ingredients

• Vanilla extract
• Sour cream
• Milk

Blend until ingredients are fully combined and create a creamy consistency.

Step 4: Combine Dry Ingredients

• All-purpose flour
• Baking powder
• Baking soda
• Salt

Gradually add dry ingredients to the wet mixture, mixing on low speed until just incorporated. Avoid overmixing to maintain cake’s tenderness.

Step 5: Fold in Blueberries

Gently fold fresh blueberries into the batter using a spatula, distributing them evenly without crushing the delicate fruits.

Step 6: Bake the Cake

Divide batter equally between the 2 prepared cake pans. Smooth the top surfaces with a spatula. Bake for 30-35 minutes in the preheated oven. Check doneness by inserting a toothpick into the center – it should come out clean when the cake is fully baked.

Chef’s Hints for Ina Garten Blueberry Coffee Cake

• Coat Blueberries Strategically: Toss berries in a light dusting of flour to suspend them evenly throughout the cake, preventing them from sinking to the bottom during baking.
• Stop Mixing Moments Early: Gently combine wet and dry ingredients just until they blend, protecting the cake's delicate texture from developing tough gluten strands.
• Warm Up Ingredients Smartly: Let butter, eggs, sour cream, and milk sit at room temperature to blend seamlessly and create a smoother, more consistent batter.
• Toothpick Test Perfectly: A clean toothpick with minimal moist crumbs signals the cake has reached ideal baking completion and is ready for cooling.
• Handle Berries With Care: Softly fold blueberries using slow, deliberate spatula turns to keep fruits whole and intact within the tender cake mixture.

Preserving Sour Cream Coffee Cake

• Preserve Freshness: Seal the cooled cake tightly in multiple layers of protection. Plastic wrap followed by aluminum foil prevents moisture loss and freezer burn. Choose high-quality, airtight containers that create a barrier against odors and potential contamination.
• Quick Freezing Technique: Slice the cake before freezing for convenient portioning. Wrap individual pieces separately in plastic wrap, then place in a freezer-safe bag. Label with the date to track storage time and ensure optimal quality.
• Room Temperature Strategy: If planning to consume within 2-3 days, store the cake at room temperature in a cake keeper or covered with a clean kitchen towel. Maintain away from direct sunlight and heat sources to prevent texture changes and preserve the cake's delicate crumb structure.

Ways to Jazz Up Ina Garten’s Blueberry Coffee Cake

• Lemon Blueberry Burst: Enhance the cake by adding lemon zest to the batter and drizzling a tangy lemon glaze over the cooled cake for a citrusy kick.
• Nutty Crunch Upgrade: Sprinkle chopped almonds or pecans on top of the batter before baking to create a crunchy, textured surface that adds depth to the coffee cake.
• Streusel Topping Transformation: Create a crumbly streusel mixture with brown sugar, flour, and butter to sprinkle over the batter, giving the cake a rich, caramelized top layer.
• Chocolate Chip Fusion: Fold dark or white chocolate chips into the batter alongside the blueberries for an indulgent chocolate-fruity combination that elevates the classic recipe.

A Quick Look at Ina Garten’s Blueberry Sour Cream Coffee Cake

Blueberry sour cream coffee cake emerges as pure breakfast magic from Ina Garten’s legendary recipe collection.

Kitchen adventures reach delightful heights with this classic confection that balances tangy and sweet profiles.

Fresh blueberries dance through tender crumb layers, creating irresistible morning indulgence.

Garten’s masterful technique ensures consistent deliciousness with each slice.

Baking enthusiasts will celebrate this simple yet sophisticated treat that elevates ordinary mornings into memorable moments.

Passionate bakers: share this delectable discovery, sprinkle comments below, and spread sweet inspiration across social platforms with infectious culinary excitement.

Ina Garten Blueberry Sour Cream Coffee Cake Recipe

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4.5 from 38 reviews

• Total Time: 55 minutes
• Yield: 8 1x

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Description

Ina Garten’s blueberry sour cream coffee cake brings together classic comfort and elegant flavor in one delightful breakfast treat. Moist crumb, tangy sour cream, and juicy blueberries create a perfect companion for morning coffee or afternoon relaxation.

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Ingredients

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Main Ingredients:

• 2 half-pints (340 grams) fresh blueberries
• 12 tablespoons (170 grams or 1 ½ sticks) unsalted butter, at room temperature
• 1 ½ cups (300 grams) sugar
• 3 extra-large eggs, at room temperature
• 8 ounces (225 grams or about 1 cup) sour cream

Liquid Ingredients:

• 1 ½ teaspoons pure vanilla extract
• ¼ cup (60 milliliters) milk

Dry Ingredients:

• 2 ½ cups (313 grams) all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt

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Instructions

1. Prepare the baking environment by heating the oven to 350°F (175°C) and thoroughly coating two 9-inch round cake pans with a thin layer of butter or non-stick cooking spray.
2. In a spacious mixing bowl, utilize an electric mixer to blend unsalted butter and granulated sugar until the mixture becomes airy and voluminous, creating a pale, creamy texture.
3. Incorporate whole eggs individually into the butter-sugar mixture, ensuring thorough integration after each addition. Introduce vanilla extract, full-fat sour cream, and whole milk, stirring until the ingredients form a smooth, consistent liquid.
4. Create a separate dry ingredient mixture by whisking together all-purpose flour, baking powder, baking soda, and kosher salt until uniformly combined.
5. Gradually fold the dry ingredient mixture into the wet ingredients, using the electric mixer on low speed to prevent overmixing and maintain the batter’s delicate structure.
6. Gently incorporate fresh blueberries into the batter, using a silicone spatula to distribute them evenly without crushing the delicate fruit.
7. Distribute the batter equally between the prepared cake pans, using the spatula to smooth the surface and ensure even baking.
8. Place the pans in the preheated oven and bake for 30-35 minutes, testing for doneness by inserting a clean toothpick into the center of the cakes – it should emerge without any wet batter clinging to it.

Notes

• Avoid overmixing the batter to prevent a tough, dense cake texture that loses its delicate crumb.
• Sprinkle extra blueberries on top just before baking for a stunning visual appeal and burst of fresh fruit flavor.
• Check cake doneness by inserting a toothpick into the center – it should come out with just a few moist crumbs.
• Rotate the cake pan halfway through baking to ensure even browning and consistent heat distribution.
• Consider freezing individual slices wrapped tightly in plastic wrap for a quick grab-and-go breakfast treat.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 375 kcal
• Sugar: 15 g
• Sodium: 140 mg
• Fat: 16 g
• Saturated Fat: 10 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 54 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 70 mg