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.
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Fold Blueberries: Delicately incorporate fresh blueberries throughout the batter using a silicone spatula, distributing them evenly without fragmenting the fragile fruit.
- 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