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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- Create a separate dry ingredient mixture by whisking together all-purpose flour, baking powder, baking soda, and kosher salt until uniformly combined.
- 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.
- Gently incorporate fresh blueberries into the batter, using a silicone spatula to distribute them evenly without crushing the delicate fruit.
- Distribute the batter equally between the prepared cake pans, using the spatula to smooth the surface and ensure even baking.
- 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