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Blueberry Sour Cream Coffee Cake Recipe

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★★★★★

4.1 from 35 reviews

This Blueberry Sour Cream Coffee Cake is a moist and tender treat bursting with fresh blueberries and a tangy sour cream base. Topped with a buttery cinnamon streusel and a sweet lemon glaze, it’s perfect for breakfast, brunch, or an afternoon snack.

Ingredients

Scale

Cake Batter

  • 1 stick (8 tablespoons) salted butter, at room temperature
  • 1/2 cup + 1 tablespoon granulated sugar
  • 1 tablespoon lemon zest
  • 1/2 cup sour cream
  • 1 tablespoon vanilla extract
  • 3 eggs, at room temperature
  • 1 cup + 1 tablespoon all-purpose flour
  • 3/4 cup almond flour (or 1/2 cup all-purpose flour)
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup fresh or frozen blueberries
  • 3 tablespoons blueberry jam

Streusel Topping

  • 1/2 cup brown sugar
  • 2 tablespoons all-purpose flour
  • 2 tablespoons butter
  • 1 teaspoon cinnamon

Glaze

  • 2/3 cup powdered sugar
  • 3 tablespoons lemon juice
  • 1 teaspoon honey

Instructions

  1. Prepare the pan and oven: Preheat your oven to 375°F (190°C). Butter a 9-inch bundt pan or a 9×5 inch loaf pan thoroughly to prevent sticking.
  2. Make the batter: In a large mixing bowl, beat together the softened butter, 1/2 cup sugar, and lemon zest until well combined. Add in the sour cream and vanilla extract, continuing to beat until the mixture is smooth. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. In a separate bowl, whisk together the all-purpose flour, almond flour, baking powder, and kosher salt. Gradually add the dry ingredients to the wet mixture. Toss the blueberries with 1 tablespoon flour to prevent sinking, then gently fold them into the batter.
  3. Prepare the streusel: In a separate bowl, combine the brown sugar, 2 tablespoons flour, melted or softened butter, and cinnamon. Mix until crumbly and streusel-like.
  4. Assemble the cake: Spoon half of the batter into the prepared pan, spreading evenly. Dollop and swirl 1 tablespoon of blueberry jam over the batter. Sprinkle the streusel mixture evenly on top. Add the remaining batter, then swirl in the remaining 2 tablespoons of blueberry jam. Optionally, sprinkle the top with 1 tablespoon granulated sugar for extra crunch.
  5. Bake the cake: Place the cake in the preheated oven and bake for 55 to 60 minutes, or until the center is just set and a toothpick inserted near the center comes out clean or with just a few moist crumbs.
  6. Make the glaze: While the cake is baking, whisk together the powdered sugar, lemon juice, and honey in a small bowl until smooth and pourable.
  7. Finish and serve: Once the cake is done, remove it from the oven and allow it to cool slightly in the pan (about 10-15 minutes). Then invert onto a serving plate if using a bundt pan or serve directly if using a loaf pan. Drizzle the lemon glaze evenly over the warm cake. Slice and enjoy your delicious blueberry sour cream coffee cake.

Notes

  • Using almond flour adds extra moisture and a slight nutty flavor, but you can substitute with 1/2 cup all-purpose flour if preferred.
  • Fresh or frozen blueberries both work well; if using frozen, do not thaw to avoid excess moisture.
  • The lemon glaze balances the sweetness and adds a fresh pop of flavor; adjust honey amount to taste.
  • Be sure not to overbake to keep the cake moist and tender.
  • Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.

Keywords: blueberry coffee cake, sour cream coffee cake, blueberry cake, breakfast cake, brunch recipes, streusel cake

Find it online: https://foodiecara.com/blueberry-sour-cream-coffee-cake-recipe/