Monday, January 23, 2017

Blueberry Sour Cream Coffee Cake

I have been living in a fog. Not a mental fog, a real one. Bleary rainy weather and foggy days are, well, kind of dreary. Blueberries to the rescue! A little burst of summer!

But, I didn't want to make a fancy cake. Nor did I want to bake something with a frosting or a glaze. So I took one of my cake recipes and shifted things around a little bit, for a plain old coffee cake. Something super quick and easy that would be just the thing with a cup of tea or coffee.

I don't know if you recall, but last year, we had a week where each of us used up something that was hanging around in the fridge after the holidays. This year it was sour cream for me. An entire 8-ounce container. I was determined to use it. This is what I came up with.

The batter is very thick, which worried me. But it came out great. The top is just the tiniest bit crunchy, and inside it's moist and fruity.

Blueberry Sour Cream Coffee Cake

2 1/4 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon mace
1 stick (8 tablespoons) unsalted butter at room temperature
1 1/2 cups sugar
3 eggs at room temperature
8 ounces of sour cream
1 teaspoon vanilla
1 cup frozen blueberries

Preheat oven to 350. Grease and flour a 9x13 baking pan.

Combine flour, baking powder, salt, and mace in a bowl and stir well to mix. Set aside.

Cream the butter with the sugar. Beat in each egg. Beat in the sour cream and vanilla. On a slow speed, add the flour gradually. When incorporated, beat it to combine. Add the blueberries and stir into the thick batter. Spoon into the prepared pan and spread.

Bake 40-45 minutes or until a cake tester comes out clean.

Stir the blueberries into the thick batter.

Spread in the pan.

It smells heavenly!

To brighten the dreary days of January.



  1. That looks so good and moist. Yum!

  2. It looks wonderful. I've never in my cooking life used mace. What does it taste like?

  3. I bet you have tasted it in Scandinavian baked goods. It's a very mild flavor, very gentle. I guess I could have used cinnamon, but mace is more delicate.

  4. Krista, hand me a piece right through the screen, would you please? And I'll pour the coffee.

    Roberta aka Lucy, mace is a relative of nutmeg, so that's what I'd use in its place, if you don't want to end up with a jar of mace you don't know how else to use! It is a little lighter in both color and flavor.

  5. Wow, looks amazing! And I just happen to have sour cream and blueberries!

  6. While you are handing Leslie her piece through the computer screen, I would love to have one too! YUM!

  7. Looks yummy. I made blueberry scones yesterday. Had tons of blueberries and it was raining. A perfect baking day. ~ Daryl

  8. Oh, this looks perfect! Except I don't have it here in front of me to eat!

    Lucy/Roberta-Mace is the covering on the nutmeg. According to McCormick: It is "obtained from the dried aril (net-like sheath) which covers the Nutmeg seed"

  9. I'm printing out this one. I don't have sour cream but I have Greek yogurt in the fridge. Think that substitution will work?

    Pat D

  10. You brightened my foggy day with this! Looks great and I can taste it. Hugs.

  11. Yum, I love coffee cake and this looks so moist and light!

  12. Very similar to my favorite Blueberry Buckle recipe. Yum!

  13. Just made it. I love mace. My grandmother used it in her pound cakes and do do I. It's especially good in peach pound cake.

  14. Just made it, using allspice in place of mace. (They are related!) Simply terrific, and easy-easy.

  15. Thanks for sharing this recipe!! Looks great!