Sour Cream Coffee Cake
Tender, moist and fluffy, there's a lot to love about this coffee cake! Add your favorite fruit and finish it off with a simple crumb topping.
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This tender sour cream coffee cake is studded with fresh blueberries and lemon zest. It’s super easy to make, then bakes until golden and fluffy.
This recipe originally appeared on my food blog, where it received dozens of rave reviews. It is now available exclusively on Substack for supporting members. Here’s what one reader had to say about this recipe:
Everyone needs a great coffee cake recipe and if you’re in the mood for some blueberry goodness, I highly recommend this one. It’s incredibly easy to make. Just mix up a simple batter and spoon into an 8×8 baking dish. Bake for a bit, then add the crumb topping and continue baking until golden.
Thanks to sour cream, each slice is perfectly moist and tender. And although I’m using blueberries here, you can also use other kinds of fresh fruit like blackberries, raspberries or even black raspberries.
What’s not to love? This cake is calling your name.
Watch How to Make It
Can I Use a Different Kind of Fruit?
Yes, you can also use chopped and drained strawberries, whole raspberries or blackberries. I have also made this cake with black raspberries when I can find them and it is totally delicious!
Pretty much any kind of fruit that is about the same size as a blueberry will work. Make sure to pat dry watery fruits like diced strawberries or peaches though.
Want to use frozen blueberries? You can do that too. Don’t thaw them first. I also recommend tossing the berries being added directly to the batter with about 2 teaspoons of the dry ingredients. So put half of your frozen berries in a bowl, combine your dry ingredients, then add a bit to the berries and toss everything together before proceeding with the rest of the recipe. The berries that are added on top of the batter do not need to be tossed with the flour mixture.
Want to use fresh peaches? I have also made this cake with diced fresh peaches and it is totally delicious. No need to peel the skin, just dice a ripe, fresh peach and use the same as you would the fresh blueberries.
It is important that you place the diced pieces on a few layers of paper towel before adding them to the batter to drain off excess liquid. Place them on the paper towel for about a minute, then place another piece of paper towel on top and press gently. Then add them to the cake as directed.
How about fresh strawberries? Dice them up and pat them dry with paper towel, same as for peaches.
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