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Blueberry Sour Cream Coffee Cake Recipe

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3.9 from 10 reviews

This Blueberry Sour Cream Coffee Cake is a moist and tender treat bursting with fresh blueberries and a hint of lemon zest. Topped with a cinnamon streusel and drizzled with a tangy honey lemon glaze, it’s perfect for breakfast, brunch, or an afternoon snack.

Ingredients

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

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

Honey Lemon Glaze

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

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 375° F. Butter a 9-inch bundt pan or a 9×5-inch loaf pan to prevent sticking.
  2. Mix Batter: In a large mixing bowl, beat together the butter, 1/2 cup sugar, and lemon zest until well combined and creamy. Add the sour cream and vanilla extract, mixing until smooth. Beat in the eggs one at a time until fully incorporated. 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 of flour to prevent sinking, then fold them gently into the batter.
  3. Make Streusel: In a small bowl, combine the brown sugar, flour, butter, and cinnamon. Mix until a crumbly texture forms, creating the streusel topping.
  4. Assemble Cake: Spoon half of the batter into the prepared pan and spread evenly. Swirl in 1 tablespoon of blueberry jam over the batter. Sprinkle the streusel mixture evenly on top. Add the remaining batter over the streusel, then swirl in the remaining 2 tablespoons of blueberry jam. If desired, sprinkle 1 tablespoon of granulated sugar on top for extra crunch.
  5. Bake: Bake in the preheated oven for 55 to 60 minutes, or until the cake’s center is just set and a toothpick inserted near the center comes out clean.
  6. Prepare Glaze: While the cake bakes, whisk together the powdered sugar, lemon juice, and honey in a bowl until smooth and drizzly.
  7. Glaze and Serve: Once the cake has cooled slightly, drizzle the honey lemon glaze generously over the top. Slice and serve warm or at room temperature.

Notes

  • You can use fresh or frozen blueberries. If using frozen, do not thaw before adding to the batter to prevent color bleed.
  • Almond flour adds a lovely texture and flavor, but you can substitute with additional all-purpose flour if preferred.
  • Use a bundt pan or loaf pan as specified; baking times may vary slightly with different pan sizes.
  • Make sure ingredients, especially eggs and butter, are at room temperature for better mixing and texture.
  • The glaze adds a tangy sweetness that balances the rich cake, but can be omitted if desired.
  • Store leftovers in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.

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