Description
This Blueberry Sour Cream Coffee Cake is a moist and flavorful treat perfect for breakfast or dessert. It combines tender cake with fresh blueberries, a tangy sour cream base, and a buttery cinnamon streusel topping. Finished with a sweet and zesty lemon glaze, this coffee cake is sure to impress with its beautiful swirl of blueberry jam and balance of textures.
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 substitute 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 flour
- 2 tablespoons butter
- 1 teaspoon cinnamon
Lemon Glaze
- 2/3 cup powdered sugar
- 3 tablespoons lemon juice
- 1 teaspoon honey
Instructions
- 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 to prevent sticking.
- Make the Cake Batter: In a large mixing bowl, beat together the softened salted butter, 1/2 cup granulated sugar, and lemon zest until well combined. Add the sour cream and vanilla extract, mixing until smooth. Then beat in the eggs one at a time until fully incorporated. Gradually add the all-purpose flour, almond flour, baking powder, and kosher salt, mixing gently. Toss the blueberries with 1 tablespoon flour to prevent them from sinking and fold them into the batter.
- Prepare the Streusel: In a separate bowl, combine the brown sugar, 2 tablespoons flour, butter, and cinnamon. Mix until a crumbly streusel forms.
- Layer the Batter and Streusel: Spoon half of the batter into the prepared pan, smoothing the surface. Swirl 1 tablespoon of blueberry jam over the batter. Sprinkle the streusel evenly on top of this layer. Add the remaining batter over the streusel. Swirl the remaining 2 tablespoons of blueberry jam onto the top layer of batter. Optionally, sprinkle 1 tablespoon of granulated sugar over the top for added crunch.
- Bake the Cake: Place the pan in the oven and bake for 55 to 60 minutes, or until the center is just set and a toothpick inserted comes out clean or with a few moist crumbs.
- Make the Lemon Glaze: While the cake bakes, whisk the powdered sugar, lemon juice, and honey in a small bowl until you have a smooth, drizzly glaze.
- Finish and Serve: Once the cake is done, allow it to cool slightly before drizzling the lemon glaze over the top. Slice and enjoy your delicious blueberry sour cream coffee cake!
Notes
- For best results, use fresh blueberries or frozen ones that have been thawed and well drained.
- You can substitute the almond flour with additional all-purpose flour if almond flour is unavailable.
- The streusel topping can be adjusted in sweetness and cinnamon according to taste preferences.
- Make sure all your eggs and butter are at room temperature for smoother batter consistency.
- Allow the cake to cool somewhat before glazing to prevent the glaze from melting off.
- This cake keeps well in an airtight container at room temperature for up to 2 days or refrigerated up to 5 days.
- Reheat slices gently before serving to enhance flavor and texture.
