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- 2 cups all-purpose flour - 1 cup granulated sugar - 1/2 cup unsalted butter - 2 large eggs - 1 cup sour cream - 1 teaspoon pure vanilla extract - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1 1/2 cups fresh blueberries - 1/2 teaspoon ground cinnamon (topping) - 1/4 cup packed brown sugar (topping) - 1 tablespoon fresh lemon zest To create the perfect blueberry coffee cake, you need key ingredients. Each one plays a big role in taste and texture. The all-purpose flour gives the cake its structure. The granulated sugar adds sweetness. Unsalted butter makes it rich, while eggs provide moisture. Sour cream keeps the cake soft and fluffy. Pure vanilla extract enhances flavor. You also need leavening agents like baking powder and baking soda. These help the cake rise. Salt balances the sweetness. Fresh blueberries add a burst of flavor. For the topping, ground cinnamon and brown sugar create a sweet crust. Lemon zest adds a refreshing twist. - Different types of berries - Nuts like pecans or walnuts - Cream cheese filling Feel free to mix things up! You can use other berries for variety. Nuts add crunch. A cream cheese filling gives a rich taste. These options make your coffee cake unique and fun! For more details, check the Full Recipe. - Preheat oven to 350°F (175°C). - Grease the baking dish. Start by preheating your oven to 350°F (175°C). This step is key, as it helps the cake bake evenly. While the oven warms up, grease a 9x13 inch baking dish. Use butter or cooking spray to ensure the cake won't stick. This makes serving much easier. - Creaming butter and sugar. - Adding eggs and sour cream. In a large bowl, combine softened butter and granulated sugar. Use a mixer to cream them together. Mix until the blend is light and fluffy. This should take about 2-3 minutes. Next, add the eggs one at a time. Mix well after each egg. Lastly, stir in the sour cream and pure vanilla extract until smooth. - Sifting dry ingredients. - Folding in blueberries and lemon zest. In another bowl, sift together the flour, baking powder, baking soda, and salt. Gradually add this dry mix to the wet ingredients. Stir gently; be careful not to overmix. Overmixing can make the cake dense. Then, fold in the blueberries and lemon zest. Take your time here. You want the blueberries to stay whole. - Pouring batter into the dish. - Preparing the cinnamon-sugar topping. - Baking time and indicators. Once your batter is ready, pour it into the greased dish. Use a spatula to spread it evenly. In a small bowl, mix brown sugar and ground cinnamon. Sprinkle this mixture over the cake batter. Bake in the oven for 45-50 minutes. Check for doneness by inserting a toothpick into the center. If it comes out clean, your coffee cake is ready. For the full recipe, refer to the earlier section. Enjoy creating this delicious blueberry treat! To bake a perfect blueberry coffee cake, keep the oven temperature steady. A consistent heat helps your cake rise evenly. Use an oven thermometer to check the actual temperature. Fresh ingredients really make a difference. Choose plump blueberries and fresh eggs for the best taste. Avoid overmixing your batter. Mix until just combined for a light texture. Overmixing can lead to a dense cake, which is not what we want. Also, remember to prep your baking dish well. Grease it properly to prevent sticking. If the cake sticks, it can ruin your lovely slices. Blueberry coffee cake pairs great with coffee or tea. The flavors complement each other perfectly. For an eye-catching presentation, dust the cake with powdered sugar before serving. You can also add a fresh blueberry on each slice. A little whipped cream on the side enhances the taste too! Enjoy your delightful slice of blueberry bliss! {{image_4}} You can change the flavor of your blueberry coffee cake. Instead of just blueberries, try using mixed berries. Blackberries, raspberries, or strawberries add fun tastes. Each berry brings its own sweetness and tartness to the cake. Adding citrus zest can also brighten the flavors. A tablespoon of lemon or orange zest makes a big difference. This small change adds a fresh twist to every bite. The brightness of citrus pairs well with blueberries. If you are gluten-free, don't worry! You can still enjoy this coffee cake. Simply swap the all-purpose flour for almond or coconut flour. These flours give a nice texture while keeping the cake light. Just remember, you might need to adjust the liquid. Almond flour absorbs more moisture than regular flour. Start with less liquid and add as needed. Do you want a vegan version? It’s easy! Replace the eggs with applesauce or flaxseed. For flaxseed, mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for five minutes. This mixture works like an egg in your cake. Using applesauce is simple too. One-fourth cup of applesauce replaces one egg. It keeps the cake moist and adds a hint of sweetness. You can still enjoy a slice of blueberry bliss without eggs! For full details on making this cake, check the Full Recipe. To keep your blueberry coffee cake fresh, store it properly. First, let the cake cool completely. Then, cover it with plastic wrap or aluminum foil. This keeps moisture in and prevents drying out. You can store it at room temperature for up to three days. If you want it to last longer, refrigerate it. In the fridge, it stays good for about a week. For freezing, slice the cake first. Wrap each slice in plastic wrap, then put them in a freezer-safe bag. This way, you can grab a slice anytime. The cake freezes well for up to three months. When you want to enjoy it, just thaw it in the fridge overnight. To reheat your blueberry coffee cake, you have a few options. If you want the best texture, use the oven. Preheat your oven to 350°F (175°C). Place the slices on a baking sheet and cover them with aluminum foil. Heat for about 10 to 15 minutes. This keeps the cake moist and soft. You can also use the microwave for quick reheating. Place a slice on a microwave-safe plate. Heat it for about 20 to 30 seconds. Keep an eye on it to avoid drying it out. Enjoy your warm blueberry coffee cake with a cup of coffee or tea! To keep your blueberry coffee cake moist, use sour cream. This adds richness and moisture. Also, do not overmix the batter. Mixing too much can lead to a dry cake. Bake at the right temperature. If the oven is too hot, it can dry out the cake. Lastly, let the cake cool in its pan for a bit before serving. This helps it retain moisture. Yes, you can use frozen blueberries. Thaw them and drain excess water first. Frozen blueberries can make the batter too wet if you don’t drain them. They may also burst more than fresh ones. But, they still taste great in the cake. If you use frozen, add them straight from the freezer for a fun swirl. To check if the coffee cake is done, insert a toothpick in the center. If it comes out clean, the cake is ready. You can also look at the top; it should be golden brown. The edges will start to pull away from the pan slightly. These signs tell you it’s time to take the cake out of the oven. For the full recipe, check out the Blueberry Bliss Coffee Cake section above. To make a delicious blueberry coffee cake, gather the right ingredients and follow simple steps. You mix your wet and dry ingredients, then add fresh blueberries. Remember to avoid common mistakes like overmixing. With the right tips, you can make your cake moist and perfect every time. Try different flavors and store leftovers wisely. Enjoy with coffee or tea for the best flavor. With these easy techniques, you can create an inviting treat that everyone will love. Baking can be fun and rewarding, so give it a try!

- Blueberry Coffee Cake

Savor the deliciousness of Blueberry Bliss Coffee Cake! This easy recipe combines fresh blueberries, creamy sour cream, and a hint of lemon zest for a delightful treat. Perfect as a breakfast delight or an afternoon snack, this cake is sure to impress. Ready in just over an hour, it’s a must-try for any occasion. Click through to discover how to make this irresistible coffee cake and elevate your baking game today!
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Ingredients
  

2 cups all-purpose flour

1 cup granulated sugar

1/2 cup unsalted butter, softened at room temperature

2 large eggs

1 cup sour cream

1 teaspoon pure vanilla extract

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups fresh blueberries (or frozen, thawed and well-drained)

1/2 teaspoon ground cinnamon (for the topping)

1/4 cup packed brown sugar (for the topping)

1 tablespoon fresh lemon zest (for a bright twist)

Instructions
 

Begin by preheating your oven to 350°F (175°C) and generously grease a 9x13 inch baking dish with butter or cooking spray to prevent sticking.

    In a large mixing bowl, add the softened butter and granulated sugar. Use a hand mixer or stand mixer to cream them together on medium speed until the mixture is light in color and fluffy in texture, which should take about 2-3 minutes.

      Incorporate the eggs into the mixture one at a time, mixing thoroughly after each addition to ensure they're well blended. Next, gently stir in the sour cream and pure vanilla extract, mixing until everything is smoothly combined.

        In a separate bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Gradually sift the dry ingredients into the wet mixture, carefully mixing until just combined—be cautious not to overmix as this can make the cake dense.

          Using a spatula, gently fold in the blueberries and fresh lemon zest. Take your time to preserve the integrity of the blueberries, so they don’t burst in the batter.

            Once the batter is ready, pour it into the prepared baking dish, and use a spatula to spread it out evenly.

              In a small bowl, mix the packed brown sugar and ground cinnamon until well combined. Evenly sprinkle this sugary cinnamon mixture over the top of the batter, ensuring every bite has a hint of sweetness.

                Place the baking dish in the preheated oven and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean, indicating that the cake is fully baked.

                  When done, remove the coffee cake from the oven and allow it to cool in the dish for at least 15 minutes before slicing into squares.

                    Prep Time: 15 mins | Total Time: 1 hour 5 mins | Servings: 12

                      - Presentation Tips: For an elegant touch, dust the cooled cake with powdered sugar right before serving. You can also garnish each slice with a fresh blueberry or a dollop of whipped cream to elevate the presentation and taste! Enjoy your delightful slice of blueberry bliss!