This Blueberry Citrus Sour Cream Coffee Cake Loaf is perfect for breakfast or a healthy snack. It’s naturally sweetened with maple syrup and dried blueberries.
Hope everyone had a wonderful long weekend! You may have noticed that I kept my intro pretty short in the last post and it may not be much here either. It’s not that I don’t like sharing with you guys…there just isn’t too much to report (which is a good thing!). The January lull has set in and I’ve been spending more time reading in bed, taking long walks with podcasts and my boxer pup, and making healthy dinners for Wyatt and myself. All nourishing things that are ideal for cloudy, cold days but not necessarily the most exciting things to write about. All of this is to say that all is well over here despite the silence.
I’ve been a bit torn with the January mantra of cutting sugar and drinking green juices for meals. On one hand, I definitely want to be my healthiest self and totally love all the healthy recipes. But, on the other hand, it’s cold here in the Midwest and warming the house up with a big batch of baked goods is my favorite way to cope with the dark low hanging clouds and chilly drafts. I have managed to come to a nice compromise of finding healthy-ish baked good to cure the winter blues without having my Fitbit yelling at me.
This Blueberry Citrus Sour Cream Coffee Cake loaf is a perfect example. It’s naturally sweetened with maple syrup (and the slightest bit of coarse sugar on the top, if you are feeling it) and packed full of nutritious and flavorful citrus, dried fruit, and pecans. The sour cream gives it a wonderfully moist texture without needing to add any butter or oil. You can lather the slices with sour cream, yogurt, or cream cheese and then sprinkle with remaining fruit or pecans for an irresistible start to your day. Despite your urge since this loaf is SO good, just remember to not eat the whole loaf….because that would defeat the healthy habit thing we are trying to do here.
I made this loaf using Graceland Fruit’s dried blueberries. I always love the chance to support a Midwest company and these berries do not disappoint. You can find them at most Kroger locations. As always, if you are having trouble getting your hands on them, any dried blueberries (or cherries or cranberries) should do in this recipe.
Blueberry Citrus Sour Cream Coffee Cake Loaf recipe below:
Blueberry Citrus Sour Cream Coffee Cake Loaf
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 tsp baking soda
- 1/4 tsp salt
- 2 large eggs , slightly beaten
- 1 cup sour cream
- 1/2 cup maple syrup
- 1 Tbsp citrus juice
- 1 tsp citrus zest
- 1/2 cup chopped pecans
- 1/4 cup chopped dried blueberries
- 2 Tbsp coarse sugar
Preheat oven to 350 degrees and grease a 9 inch loaf pan.
In a large mixing bowl, whisk together all-purpose flour, whole wheat flour, baking soda, and salt. Make a well in the center of the dry ingredients and add in eggs, sour cream, maple syrup, citrus juice, and zest.
Fold dry ingredients into wet ingredients just until combined. Fold in pecans and blueberries and transfer batter to prepared loaf pan. Sprinkle with coarse sugar.
Bake for 35 to 45 minutes or until a toothpick comes out of the center clean.
Let cool and then slice. Serve with butter or yogurt.
Disclaimer: This post was sponsored by Graceland Fruit but all opinions are of course my own, silly!