Deliciously Moist Blueberry Sour Cream Coffee Cake
Indulge in this Deliciously Moist Blueberry Sour Cream Coffee Cake, a perfect blend of rich flavors and textures. This cake features a tender crumb enriched with creamy sour cream and fresh blueberries, making it an ideal treat for breakfast, brunch, or afternoon tea. Topped with a crunchy oat and brown sugar streusel, each slice offers a delightful contrast between moist cake and a crispy topping. This easy-to-follow recipe ensures you can whip up this delightful coffee cake quickly—perfect for sharing with loved ones or enjoying quietly with a cup of coffee.
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
all-purpose flour
2 cups (Sifted)
sugar
3/4 cup (Granulated)
baking powder
1 teaspoon (Sifted)
salt
1/2 teaspoon (Fine)
baking soda
1/4 teaspoon (Sifted)
egg
1 (Beaten)
reduced-fat sour cream
1 cup (Room temperature)
unsweetened applesauce
1/4 cup (Smooth)
canola oil
3 tablespoons (N/A)
vanilla extract
1 teaspoon (N/A)
blueberries
1 1/2 cups (Fresh or frozen (do not thaw))
brown sugar
1/4 cup (Packed)
quick-cooking oats
1/4 cup (N/A)
ground cinnamon
1/2 teaspoon (N/A)
cold butter
2 tablespoons (Cubed)
Instructions
1
Preheat your oven to 350°F (175°C). Grease a 9-inch square baking pan with cooking spray or line it with parchment paper for easier removal.
2
In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, salt, and baking soda until well combined.
3
In a separate bowl, beat together the egg, reduced-fat sour cream, unsweetened applesauce, canola oil, and vanilla extract until the mixture is smooth.
4
Gradually fold the wet ingredients into the dry ingredients, stirring gently until just combined; be careful not to overmix. Gently fold in the blueberries until evenly distributed.
5
Pour the batter into the prepared baking pan, spreading it evenly.
6
For the topping, combine the packed brown sugar, quick-cooking oats, and ground cinnamon in a small bowl. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
7
Sprinkle the oat mixture evenly over the cake batter.
8
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
9
Once baked, allow the coffee cake to cool in the pan on a wire rack for at least 10 minutes before slicing and serving. Enjoy warm or at room temperature.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Deliciously Moist Blueberry Sour Cream Coffee Cake.
What is the recommended oven temperature?
The oven should be preheated to 350°F (175°C).
What size baking pan should be used?
Use a 9-inch square baking pan.
How should I prepare the baking pan?
Grease the pan with cooking spray or line it with parchment paper for easier removal.
What are the dry ingredients in the cake?
The dry ingredients include all-purpose flour, sugar, baking powder, salt, and baking soda.
What are the wet ingredients for this coffee cake?
The wet ingredients are egg, reduced-fat sour cream, unsweetened applesauce, canola oil, and vanilla extract.
How should the wet and dry ingredients be mixed?
Gradually fold the wet ingredients into the dry ingredients, stirring gently until just combined.
Is it okay to overmix the batter?
No, you should be careful not to overmix the batter.
How many blueberries are required?
The recipe calls for 1 1/2 cups of blueberries.
Can I use frozen blueberries?
Yes, you can use either fresh or frozen blueberries.
Should I thaw frozen blueberries before adding them to the batter?
No, do not thaw frozen blueberries before folding them into the batter.
What ingredients make up the crunchy topping?
The topping consists of packed brown sugar, quick-cooking oats, ground cinnamon, and cold butter.
What is the state of the butter for the streusel topping?
The butter should be cold and cubed.
How do I create the coarse crumb texture for the topping?
Cut the cold butter into the sugar and oat mixture using a pastry cutter or your fingers.
How long does the coffee cake need to bake?
The cake should bake for 40 to 45 minutes.
How can I tell when the cake is finished baking?
The cake is done when a toothpick inserted into the center comes out clean.
How long should the cake cool before serving?
Allow the cake to cool in the pan on a wire rack for at least 10 minutes.
At what temperature should the cake be served?
The coffee cake can be enjoyed warm or at room temperature.
What type of sour cream does the recipe specify?
The recipe uses 1 cup of reduced-fat sour cream at room temperature.
What is the role of applesauce in this recipe?
Unsweetened applesauce helps keep the cake moist while reducing the need for excess oil.
What kind of oats are used in the topping?
The recipe calls for quick-cooking oats.
Is the flour used in the recipe prepared in a specific way?
The recipe specifies using 2 cups of sifted all-purpose flour.
What kind of sugar is used in the cake batter?
The cake batter uses 3/4 cup of granulated sugar.
What kind of oil is used in the recipe?
The recipe uses 3 tablespoons of canola oil.
How many total ingredients are needed for this recipe?
There are 15 ingredients listed for this coffee cake.
What type of cinnamon should I use?
Use ground cinnamon for the oat topping.
Should the egg be beaten?
Yes, the recipe specifies using one beaten egg.
What is the description of the cake's texture?
It features a tender crumb enriched with sour cream and a crunchy oat streusel topping.
Is this recipe suitable for brunch?
Yes, it is ideal for breakfast, brunch, or afternoon tea.
Can I substitute the canola oil?
While canola oil is suggested, similar neutral oils could be used, though results may vary slightly.