Blueberry Sour Cream Coffee Cake
Rich, moist, and bursting with the tangy sweetness of blueberries, this Blueberry Sour Cream Coffee Cake is a must-try.
Topped with a buttery streusel and drizzled with a zesty honey lemon glaze, it’s perfect for breakfast, brunch, or dessert.
Whether you’re serving it for a special occasion or indulging in a cozy treat at home, this coffee cake offers layers of flavor and texture that will captivate your taste buds.
Essential Ingredients for the Perfect Coffee Cake
- Blueberries – The stars of the cake, adding bursts of tangy sweetness in every bite.
- Sour Cream – Creates a moist, tender crumb with a subtle tang that enhances the cake’s flavor.
- Lemon Zest – Brightens the flavor profile with a refreshing citrus note.
- Butter – Provides richness and creaminess to the cake and streusel.
- Brown Sugar – Sweetens the streusel topping with a hint of caramel warmth.
- Almond Flour – Adds a delicate nuttiness and helps achieve a moist texture.
- Blueberry Jam – Swirled into the batter for added bursts of flavor.
- Powdered Sugar, Lemon Juice, & Honey – Combine for a luscious glaze that ties the dessert together.
How to Make This Delightful Cake
- Prep Your Pan and Batter
Butter your pan generously and mix your wet ingredients until smooth. Add the dry ingredients gradually, and toss the blueberries in flour to ensure they don’t sink. - Layer and Swirl
Alternate layers of batter, jam, and streusel, swirling the jam for a marbled effect. - Bake to Perfection
Bake in a preheated oven until golden and a toothpick inserted into the center comes out clean. - Glaze It Up
Whisk the glaze ingredients and drizzle over the cooled cake for a glossy, tangy finish.
Tips for Coffee Cake Success
For an evenly moist cake, bring all your ingredients to room temperature before starting. Tossing blueberries in flour prevents them from sinking, ensuring an even distribution. For an extra crisp crust, sprinkle granulated sugar over the top before baking.
To make this cake gluten-free, substitute all-purpose flour with a gluten-free baking blend, and check that all other ingredients are certified gluten-free.
Storing Your Coffee Cake
Keep the cake fresh by storing it in an airtight container at room temperature for up to three days. For longer storage, wrap individual slices in plastic wrap and freeze for up to two months. Thaw slices at room temperature or warm in the oven for a freshly baked feel.
Indulge in a slice of this Blueberry Sour Cream Coffee Cake anytime—it’s bound to brighten your day!
Blueberry Sour Cream Coffee Cake Recipe
Ingredients
Cake:
- 1/2 teaspoon kosher salt
- 1 tablespoon lemon zest
- 1 cup + 1 tablespoon all-purpose flour
- 1 cup fresh or frozen blueberries
- 3 eggs at room temperature
- 3 tablespoons blueberry jam
- 1 tablespoon vanilla extract
- 1 stick 8 tablespoons salted butter, softened
- 3/4 cup almond flour or substitute 1/2 cup all-purpose flour
- 1/2 cup sour cream
- 1 tablespoon granulated sugar optional, for sprinkling
- 1/2 cup + 1 tablespoon granulated sugar
- 2 teaspoons baking powder
Streusel:
- 1 teaspoon cinnamon
- 2 tablespoons flour
- 2 tablespoons butter
- 1/2 cup brown sugar
Honey Lemon Glaze:
- 3 tablespoons lemon juice
- 1 teaspoon honey
- 2/3 cup powdered sugar
Instructions
- Preheat your oven to 375°F. Generously butter a 9-inch bundt pan or a 9×5-inch loaf pan.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and lemon zest until light and fluffy. Incorporate the sour cream and vanilla extract, mixing until smooth. Beat in the eggs, one at a time, ensuring each is fully blended before adding the next.
- Gradually fold in the all-purpose flour, almond flour, baking powder, and kosher salt. Toss the blueberries with 1 tablespoon of flour to prevent them from sinking, then gently fold them into the batter.
- For the streusel topping, mix the brown sugar, cinnamon, flour, and butter in a small bowl until a crumbly texture forms.
- Spoon half of the cake batter into the prepared pan, spreading it evenly. Drizzle 1 tablespoon of blueberry jam over the batter and swirl lightly. Sprinkle the streusel mixture over the batter, then add the remaining cake batter. Drizzle the remaining 2 tablespoons of jam on top, swirling again for a marbled effect. If desired, sprinkle 1 tablespoon of sugar over the surface for a crisp finish.
- Bake the cake for 55–60 minutes, or until the center is set and a toothpick inserted into the middle comes out clean.
- While the cake bakes, prepare the glaze by whisking together the powdered sugar, lemon juice, and honey in a bowl until smooth and pourable.
- Allow the cake to cool slightly before drizzling the glaze over the top. Slice and serve. Enjoy!
Notes
For a sweeter finish, sprinkle extra sugar over the glaze.