Hamdi Saidani This Ina Garten Blueberry Sour Cream Coffee Cake is really one of the best blueberry cakes that you will never forget. This moist cake is made with fresh blueberries, sour cream, all-purpose flour, and a touch of vanilla.
I adapted this recipe from Ina Garten’s Blueberry Coffee Cake Muffins in her Barefoot Contessa Family Style cookbook (source). However, I used the batter to make a round cake instead of muffins. If you prefer, you can also use a bundt pan or a square pan. Feel free to substitute ricotta for sour cream if you like.
Also, feel free to use frozen blueberries instead of fresh ones if that’s what you have on hand.
Ina Garten Blueberry Sour Cream Coffee Cake Ingredients
- 2 half-pints fresh blueberries, picked through for stems
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- 1 1/2 cups sugar
- 3 extra-large eggs, at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 8 ounces (about 1 cup) sour cream
- 1/4 cup milk
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
How To Make Ina Garten Blueberry Sour Cream Coffee Cake
- Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or cooking spray.
- In a large mixing bowl, use an electric mixer to cream the butter and sugar until they’re light and fluffy.
- Add the eggs one by one, mixing well after each addition. Stir in the vanilla extract, sour cream, and milk.
- In a separate bowl, combine the flour, baking powder, baking soda, and salt. Slowly add this to the wet mixture, mixing on low speed until just combined.
- Gently fold the blueberries into the batter using a spatula.
- Divide the batter evenly between the two prepared round cake pans. Smooth the tops with a spatula. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
How To Store Blueberry Sour Cream Coffee Cake
- In The Fridge: Cool the cake fully. Wrap it well in plastic wrap or foil. Put it in an airtight box. Keep in the fridge for up to 5 days.
- In The Freezer: Cool the cake. Wrap in plastic and then foil. Place in a freezer bag or airtight box. Freeze for up to 3 months. Thaw in the fridge before eating.
Try More Blueberries Desserts:
- Ina Garten Blueberry Crumb Cake
- Ina Garten Blueberry Ricotta Cake
- Ina Garten Blueberry Crisp
- Ina Garten Lemon Blueberry Pound Cake
- Ina Garten Blueberry Scones
Ina Garten Blueberry Sour Cream Coffee Cake
Description
This Ina Garten Blueberry Sour Cream Coffee Cake is really one of the best blueberry cakes that you will never forget. This moist cake is made with fresh blueberries, sour cream, all-purpose flour, and a touch of vanilla.
Ina Garten Blueberry Sour Cream Coffee Cake Ingredients
How To Make Ina Garten Blueberry Sour Cream Coffee Cake
- Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or cooking spray.
- In a large mixing bowl, use an electric mixer to cream the butter and sugar until they’re light and fluffy.
- Add the eggs one by one, mixing well after each addition. Stir in the vanilla extract, sour cream, and milk.
- In a separate bowl, combine the flour, baking powder, baking soda, and salt. Slowly add this to the wet mixture, mixing on low speed until just combined.
- Gently fold the blueberries into the batter using a spatula.
- Divide the batter evenly between the two prepared round cake pans. Smooth the tops with a spatula. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
