Ina Garten’s Blueberry Sour Cream Coffee Cake Recipe Magic

Blueberry sour cream coffee cake emerges as a morning marvel that transforms bland breakfasts into spectacular feasts.

Imagine sinking your fork into a luscious slice packed with juicy berries and velvety crumbs.

Tangy sour cream weaves magic through this decadent creation, lending extraordinary moisture and depth.

Delicate vanilla undertones whisper sophistication in every luxurious bite.

Crumbly streusel topping adds a delightful crunch that makes this cake irresistibly tempting.

Bursting with fresh blueberries, each forkful promises a symphony of sweet and subtle flavors.

This isn’t just a coffee cake, it’s a culinary love letter that beckons you to savor every delectable moment.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Calories: 380 kcal

Servings: 8

Blueberry Sour Cream Coffee Cake Ingredients (Ina Garten)

• All-Purpose Flour: Select unbleached flour for a more natural, robust texture.
• Baking Powder: Fresh and unexpired powder ensures optimal cake rise.
• Baking Soda: Check manufacturing date for maximum leavening power.

• Butter, Sugar: Choose high-quality unsalted butter and granulated sugar for smooth blending.
• Eggs: Use room temperature large eggs for better integration.
• Sour Cream: Opt for full-fat variety to enhance moisture and richness.
• Milk: Whole milk provides deeper flavor complexity.

• Vanilla Extract: Select pure extract over imitation for authentic, deep taste.
• Salt: Use fine sea salt for balanced seasoning.
• Blueberries: Pick plump, deep-colored fresh berries without soft spots or wrinkles.

What Equipment to Use for Blueberry Coffee Cake

• Electric mixer: Essential for creaming butter and sugar, blending wet ingredients smoothly.
• Mixing bowls: Two separate bowls needed for wet and dry ingredients, preferably medium-sized.
• Spatula: Perfect for folding blueberries and smoothing cake batter surfaces.
• Measuring cups and spoons: Precise measurements for accurate ingredient portions.
• Round cake pans (2): 9-inch diameter pans for creating even cake layers.
• Toothpick: Quick method to test cake's doneness by checking for clean insertion.
• Oven: Preheated to 350°F for consistent baking temperature.
• Cooking spray or butter: Used for greasing cake pans to prevent sticking.

Ina Garten’s Coffee Cake Instructions

• Set Up Baking Station

Crank the oven to 350°F and grab two round cake pans. Coat them thoroughly with butter or cooking spray to create a non-stick surface that guarantees easy cake removal.

• Whip Butter and Sugar

Grab an electric mixer and transform butter and sugar into a cloud-like, fluffy texture. This foundational step creates a silky smooth base that’ll make your cake irresistibly tender.

• Blend Wet Components

Drop eggs into the mixture one by one, stirring after each addition. Pour in vanilla, sour cream, and milk. Blend until the mixture looks creamy and completely unified, with zero lumps.

• Create Dry Mixture

Combine flour, baking powder, baking soda, and salt in a separate bowl. Slowly introduce these dry ingredients to the wet mixture, mixing gently on low speed. Stop stirring the moment ingredients are just combined to keep the cake light and delicate.

• Incorporate Blueberries

Softly fold fresh blueberries into the batter using a spatula. Distribute them gently to prevent crushing these delicate fruits, ensuring every slice will have a burst of berry goodness.

• Bake and Transform

Split the batter evenly between cake pans, smoothing the surfaces with a spatula. Slide into the preheated oven and bake for 30-35 minutes. Test doneness by inserting a toothpick – a clean release means your cake is perfectly baked and ready to enjoy.

Customize the Flavor in This Coffee Cake

• Boost Your Baking Success: Essential Blueberry Cake Tips
• Prevent Berry Sinking: Lightly dust fresh blueberries with flour before folding into batter to keep them suspended evenly throughout the cake, preventing them from dropping to the bottom during baking.
• Moisture Magic: Add a dollop of sour cream or Greek yogurt to enhance the cake's tenderness and create a rich, velvety texture that stays moist for days after baking.
• Berry Burst Variations: Swap fresh blueberries with frozen ones directly from the freezer, or experiment with mixed berries like raspberries or blackberries for a vibrant flavor twist.
• Topping Transformation: Elevate the cake with a simple lemon glaze, cream cheese frosting, or sprinkle of powdered sugar to add extra sweetness and visual appeal.

Serving Blueberry Coffee Cake Well

• Elevate with Whipped Cream: Top each slice with a generous dollop of freshly whipped cream, adding a light and airy texture that complements the blueberry cake's richness.
• Create a Berry Medley: Scatter additional fresh blueberries and maybe some raspberries around the cake, creating a vibrant and colorful presentation that enhances the fruity flavor.
• Drizzle with Glaze: Prepare a simple lemon or vanilla glaze to drizzle over the cooled cake, adding a sweet and tangy finish that highlights the blueberry's natural sweetness.
• Serve with Tea or Coffee: Pair each slice with a warm cup of Earl Grey tea or a rich espresso, allowing the cake's delicate flavors to shine alongside a comforting beverage.

Store Coffee Cake the Smart Way

• Store Freshness Maximizer: Keep the blueberry cake in an airtight container at room temperature for 2-3 days, maintaining its soft texture and delightful flavor.
• Refrigeration Strategy: Wrap the cake tightly in plastic wrap or store in a sealed container in the refrigerator for up to 5 days, extending its enjoyment period.
• Freezing Preservation Technique: Slice the cake before freezing, placing wax paper between layers. Seal in a freezer-safe container or heavy-duty freezer bag for up to 3 months, preserving its just-baked quality.
• Make-Ahead Meal Planning Trick: Prepare the cake batter in advance and refrigerate for 24 hours before baking, allowing flavors to develop and simplifying your baking process.

Heavenly Ina Garten Blueberry Sour Cream Coffee Cake Recipe

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4.8 from 40 reviews

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

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Description

Ina Garten’s blueberry sour cream coffee cake delivers rich, tangy flavors that dance across palates with remarkable depth. Homemade comfort shines through each moist, crumbly slice, inviting you to savor classic bakery-style indulgence.

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Ingredients

Scale 1x2x3x

• 12 tbsps (170 g or 1 ½ sticks) unsalted butter, room temperature
• 1 ½ cups (300 g) sugar
• 3 extra-large eggs, room temperature
• 8 oz (225 g or about 1 cup) sour cream
• 2 ½ cups (313 g) all-purpose flour
• 2 tsps baking powder
• ½ tsp baking soda
• ½ tsp kosher salt
• 2 half-pints (340 g) fresh blueberries
• 1 ½ tsps pure vanilla extract
• ¼ cup (60 ml) milk

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Instructions

1. Preheat Oven: Configure the oven to 350°F (175°C) and meticulously prepare two 9-inch round cake pans with butter or non-stick spray for optimal cake release.
2. Cream Butter and Sugar: Utilize an electric mixer to whip unsalted butter and granulated sugar until the mixture transforms into a light, fluffy consistency with a pale, ethereal appearance.
3. Integrate Wet Ingredients: Methodically add whole eggs one at a time, blending thoroughly after each incorporation. Introduce vanilla extract, full-fat sour cream, and whole milk, creating a harmonious, silky liquid base.
4. Combine Dry Ingredients: In a separate vessel, sift together all-purpose flour, baking powder, baking soda, and kosher salt, ensuring a uniform dry mixture with no lumps.
5. Merge Mixtures: Gently fold the dry ingredient combination into the wet ingredients using the electric mixer on low speed, maintaining the batter’s delicate structural integrity and preventing overmixing.
6. Fold Blueberries: Delicately incorporate fresh blueberries throughout the batter using a silicone spatula, distributing them evenly without fragmenting the fragile fruit.
7. Bake the Cake: Evenly distribute the batter between prepared pans, smoothing the surfaces with a spatula. Transfer to the preheated oven and bake for 30-35 minutes, verifying doneness by inserting a toothpick that emerges clean and free of raw batter.

Notes

• Prevent Blueberry Sinking: Toss fresh blueberries in a light dusting of flour before folding into the batter to prevent them from sinking to the bottom during baking.
• Avoid Overmixing: Mix dry and wet ingredients just until combined to maintain the cake’s tender, delicate crumb and prevent a tough, dense texture.
• Temperature Matters: Use room temperature butter, eggs, and sour cream to ensure smooth blending and even incorporation of ingredients.
• Check Cake Doneness: Look for golden-brown edges and a clean toothpick test, but don’t overbake – the cake should remain moist and soft in the center.

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

Nutrition

• Serving Size: 8
• Calories: 380
• Sugar: 34 g
• Sodium: 200 mg
• Fat: 20 g
• Saturated Fat: 12 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 95 mg