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Gooey Blueberry Sour Cream Coffee Cake. Lemony sour cream cake swirled with a mix of fresh blueberries and blueberry jam. A layer of brown sugar streusel throughout the middle of the cake creates a perfectly gooey center. This is such a delicious, perfectly moist, and light cake. Every bite is layered with fresh berries, jam, and hints of lemon. Finish this coffee cake with a honey lemon glaze thatโs unique and delicious. Itโs simpler to make than youโd think, and so pretty!
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It feels a tad early for such a spring-inspired coffee cake, but with Easter only a couple of weeks away, itโs time to start sharing my holiday-themed recipes! Easter is certainly a time for sweets, from the kidsโ Easter baskets to brunch and desserts.
Growing up, my Nonnie used to make chocolate bunnies from these old-school bunny molds she had in her pantry. My mom would ALWAYS stock up on Malleyโs Chocolates (in Cleveland, Ohio), before heading to Florida to celebrate Easter with my grandparents.
Our baskets were filled with chocolates and cute stuffed animals. It was always so much fun!
Over Easter, my Nonnie would usually host some kind of Easter brunch or early dinner. On the menu was always a quiche and coffee cake, and probably some salmon and roasted asparagus, too. Oh, and of course, potatoes, bread, cheese, and crackersโNonnie was big on carbs, and Mom is too!
She knew how to put out a real holiday spread!
Her secret was a trip to the local Publix to stock up on a mix of fresh ingredients and store-bought shortcuts. And from the bakery? Chocolate chip cookies and coffee cake for my grandpa.
As much as I loved those cookies, the coffee cake always interested me more. I wanted to carry on her traditions with a homemade coffee cake. I know she would LOVE this.
These are the details
Step 1: make the cake batter
Cream a stick of room-temperature salted butter with lemon zest and a touch of sugar. Then add eggs, vanilla, and sour cream.
Now, the sour cream is key. You can also use Greek yogurt, but Iโve decided that sour cream will give you the best flavor and the most moisture. It really makes such a wonderful addition to this light spring coffee cake.
Once all the wet ingredients have been mixed, simply beat in the flour, almond flour, baking powder, and a pinch of salt. You can use all-purpose flour in place of the almond flour, but I think the almond flour makes the cake special and keeps it from becoming heavier. I really love the flavor it adds too.
Step 2: the berries + streusel
Next, stir in a cup of blueberries. You can use fresh or frozen.
For the streusel, mix brown sugar with flour, butter, and cinnamon until a crumble forms.
Step 3: layer and bake
Layer half of the batter into a loaf pan. Then sprinkle the streusel over the batter. Spoon over the remaining batter, then add swirls of blueberry jam and a sprinkling of sugar on top to finish.
At this point, itโs time to bake. This takes about an hour in the oven, which I know is kind of long. But I promise, the wait will be worth it!
Step 4: the lemon glaze
While this cake is so good on its own (really, it is), the glaze seals the deal (literally) and makes this cake just a little more special.
The first step is the citrus. I used a Meyer lemon and honey. I then added powdered sugar to help the glaze come together. Spoon this over the warm cake for a truly delicious topping. It melts into all the nooks and crannies and seeps down into the cake.
So yummy!
You can really use whatever berry you love or have an abundance of in your fridge or freezer. Blackberries or raspberries could be delicious too.
If you donโt cook with sour cream, try using plain Greek yogurt. That works really nicely too.
Looking for other spring sweets? Here are a few to try:
Blueberry Swirl Coffee Cake Muffins
Bursting Blueberry Lemon Layer Cake
Bursting Blueberry Cardamom Buckle
5 Minute Chocolate Chunk Banana Bread Mug Cake
Dirty Horchata Tres Leches Cake
Coconut Banana Cake with Fudgy Chocolate Frosting
Earl Grey Blueberry Lemon Cake
Swirled Blueberry Lemon Thyme Cake
Lastly, if you make this Blueberry Sour Cream Coffee Cake be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, donโt forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Blueberry Sour Cream Coffee Cake
Ingredientsย
- 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
Instructionsย
- 1. Preheat the oven to 375ยฐ F. Butter a 9-inch bundt pan or (9ร5 inch) loaf pan.2. In a large mixing bowl, beat together the butter, 1/2 cup sugar, and lemon zest until combined. Add the sour cream and vanilla, beating until smooth. Beat in the eggs, one at a time, until combined. Add the flour, almond flour, baking powder, and salt. Mix in the blueberries with 1 tablespoon flour.3. To make the streusel. Combine all ingredients in a bowl and mix until a crumble forms.4. Spoon half the batter into the prepared pan. Swirl with 1 tablespoon jam. Sprinkle over the streusel. Add the remaining batter and then swirl in the remaining 2 tablespoons jam. Sprinkle with 1 tablespoon sugar (if desired).5. Bake for 55-60 minutes, or until the center is just set. 6. Meanwhile, make the glaze. Whisk all ingredients in a bowl until smooth and drizzly. Drizzle the glaze over the cake. Slice and enjoy!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Could I replace the sour cream with Greek yogurt instead?
Hey Aven,
Totally, greek yogurt would also work nicely for you here! Please let me know if you give this recipe a try, I hope you love it!
I have an event to bring this to Sunday morning but will be gone friday and saturday night. Do you think it could be put in freezer Friday night- Saturday afternoon?
Hi Olivia,
Totally, that will work nicely for you! Please let me know if you have any other questions, I hope you love this dish!
This was a delicious recipe. I made it for Masters Sunday and everyone loved it!
Hey Annmarie,
Thank you so much for giving this recipe a try and sharing your thoughtsโso happy it worked for you!
Absolutely delicious – a true winner of a recipe to make again and again!
Thank you so much Mary Ann! So glad you are loving this coffee cake! ๐ xT
Is there a way I can make this the day before so itโs ready to bake in the morning?
Hi Kate,
I would just fully make and bake the cake a day in advance, it will be perfectly okay!
I hope you love this recipe!
Hi Tieghan,
Would this recipe work with raspberries? Or do you think it would be too tart?
Thanks!
Hey Hannah,
Sure, I think raspberries would be yummy here! Please let me know if you give this recipe a try, I hope you love it!
I have made this twice and it is so delicious! I also made it gluten free once by swapping out all purpose flour for a 1:1 GF flour blend and it tastes just as good. Definitely going into my permanent recipe box!
Hey Linda,
Happy Friday! Love to hear you enjoyed this recipe, thanks for making it and your comment!
Hi Tieghan! Would a springform pan work for this recipe?
Hi Debra,
Yes, that should work nicely for you as well. Let me know if you give this cake a try, I hope you love it!
Have a great Monday!
Can I make this without using Almond flour?
Hi Gina,
Yes, you can use 1/2 cup of all purpose flour in place of the almond flour. Please let me know if you have any other questions!
I just made this for the morning. It is delicious. Its very moist with a great balance of lemon and blueberry. Such complimentary, delicious flavors. Slather it with fresh butter and you got yourself a treat. 10 out of 10, like all of your recipes!
Hey Jamie,
Awesome! Glad to hear this recipe turned out nicely for you, thanks for making it!
Have a great week!