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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 that’s unique and delicious. It’s simpler to make than you’d think, and so pretty!

Blueberry Sour Cream Coffee Cake |

It feels a tad early for such a spring-inspired coffee cake, but with Easter only a couple of weeks away, it’s time to start sharing my holiday-themed recipes! Easter is certainly a time for sweets, from the kids’ 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 Malley’s 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!

Blueberry Sour Cream Coffee Cake |

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 crackers—Nonnie 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.

Blueberry Sour Cream Coffee Cake |

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 I’ve 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.

Blueberry Sour Cream Coffee Cake |

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.

Blueberry Sour Cream Coffee Cake |

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, it’s 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!

Blueberry Sour Cream Coffee Cake |

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 don’t cook with sour cream, try using plain Greek yogurt. That works really nicely too.

Blueberry Sour Cream Coffee Cake |

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

Blueberry Basque Cheesecake

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, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Blueberry Sour Cream Coffee Cake

Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 8
Calories Per Serving: 456 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.



Honey Lemon Glaze


  • 1. Preheat the oven to 375° F. Butter a 9-inch bundt pan or (9x5 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 jame. 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!
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Blueberry Sour Cream Coffee Cake |

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  1. Made blueberry sour cream coffee cake for eighty year old I take care of and my twenty two year old they really liked gone in twenty four hours. I also made the brown auger strawberry cobbler delivered!!

    1. Thanks so much, Joyce:) I’m so glad to hear that this recipe turned out well for you and appreciate you giving it a try! xT

    1. Hi Barbara,
      So sorry, I am not sure what would need to be adjusted to make this keto. Please let me know if I can help in any other way! xT

    1. Hey Kari,
      Love to hear this! Thanks a lot for making this recipe and your comment! Have a great day:)

    1. Hey Michele,
      Happy Sunday!! Thanks so much for making this recipe and your comment, so glad to hear it was enjoyed! xT

  2. Hi Tieghan! I live above 6000 ft and struggle to get my baking to turn out! 🙁 Are your bake recipes already altitude-ready since you’re in the CO mountains?

    Thanks, Dana

    1. Hi Dana,
      You should be able to follow my recipes without any issues:) Please let me know if you have any other questions! xT

  3. Made this last night for breakfast this am. Was a hit. Did not put the jam or the frosting. Still very sweet. Might use less streusel next time.

    1. Hey Dawn,
      Amazing! thanks so much for trying this recipe and sharing your feedback, so glad it was enjoyed! xT