Question 1

CAN I BAKE THIS RECIPE IN A DIFFERENT PAN?

Accepted Answer

I'm so glad you asked because I have made this coffee cake in every pan imaginable, so yes! You can double the recipe, but bake the cake in a 9x13 inch baking pan instead of the square one I used here. Bake for 25-30 minutes or until golden brown and a toothpick comes out clean.

If you want to bake this cake in a bundt pan, you can follow the recipe listed in my cinnamon streusel coffee cake and simply add a layer of blueberries with the streusel layer. You can also make this cake into muffins instead. Try following my coffee cake muffins recipe and pop a few blueberries into each muffin before topping with the streusel!

Question 2

CAN I SUBSTITUTE THE SOUR CREAM FOR ANOTHER INGREDIENT?

Accepted Answer

You can definitely use something other than sour cream for this coffee cake recipe! I love the taste and texture that the sour cream lends to this cake, but you can also use plain yogurt. I highly recommend that whatever you use be full fat. That will help the coffee cake become moist and tender.

Question 3

CAN I MAKE THIS RECIPE GLUTEN FREE?

Accepted Answer

You can absolutely make this coffee cake gluten free. I recommend using a flour that is a one-to-one replacement of all-purpose flour. Keep in mind that the texture will not be exactly the same, but it will still be delicious!

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