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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!
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!
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.
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.
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, 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!
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.
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, 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
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.
Ingredients
- 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 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!
Hi Tieghan! Going to make this for Easter morning. Can I make the night before and bake in the morning?
Hi Colleen,
I probably wouldn’t let the batter sit overnight:) This is great to make in advance and keep in an airtight container or just make it fully the morning of! I hope you love this recipe! xT
Hi! Is there any way I can make this without the blueberry jam? If so, do you recommend replacing it in the recipe with anything?
Hey Hannah,
Sure, I would just omit the jam:) Let me know if you give this recipe a try, I hope you love it! xx
Better than a bakery! Making again for Easter. Thank you!
Thanks so much Jill:) So glad to hear this was such a hit! Thanks for making it! xT
Hi Tieghan
This coffee cake came out great!
Question- what dessert can I make for an outdoor picnic golf party that can stay out in the heat?
BTW I just ordered your book – “Every Day” I can’t wait to get it and than I will have all your books please write more!
Best wishes, Donna
Thanks so much for your kind message, Donna! So glad this cake was enjoyed and thanks for ordering the cookbook. Here are some recipes you might enjoy for your golf picnic:
https://www.halfbakedharvest.com/brown-sugar-strawberry-cobbler/
https://www.halfbakedharvest.com/strawberry-white-chocolate-blondies/
https://www.halfbakedharvest.com/carrot-cake-cupcakes/
https://www.halfbakedharvest.com/chocolate-chip-nutella-oatmeal-cookies/
I hope this helps! xT
I made this today and its delicious!
Thanks so much Coleen! Love to hear that you enjoyed this recipe:) xx
Super delicious and moist and flavorful! Mine burned but I think that’s bc I used a glass Bundt pan and there’s a lot of sugar in this recipe, so no fault of the recipe. My kids still ate around the burn edges lol
Hey Danielle,
Happy Monday! I appreciate you trying this recipe and your comment, so sorry to hear it was burned, but glad your kids liked the rest of it. Next time, I would use a metal pan:) xT
Yummy! But PLEASE go back to your old recipe format!! Loved it…easy to read, great photos.
Hey Martee,
Wonderful!! Love to hear that this recipe turned out well for you, thanks for trying it! Thanks for your feedback! Have a great Sunday! xx
Just pulled it out of the oven, my house smells ahhhhhmazing! Can’t wait to dig in!
Yay!! Love to hear this, Linda! Thanks a lot for giving this recipe a try! Have a great week! xT
Do I need round pan with hole in the center shown on pictures or can I use a regular loaf bread pan?
Will it change baking time?
Trying to print the recipe and format has change, no picture, all kind of details not needed on printed version and new presentation does not fill up page so more pages needed to print.
Hi Virginie,
You can follow the recipe as written using a loaf pan:) Thanks for sharing your feedback regarding the printing. You should be able to print the recipe on minimal pages now, we just completed and update! Thanks again and have a great Sunday! xT
Delicious! I made mine in the loaf pan and it turned out great.
Hey Melissa,
Happy Sunday! Thanks a lot for trying this recipe, I’m so glad it turned out nicely for you! xT
This sounds delicious. I am preparing a brunch in a week and was thinking of making the cake ahead of time.Do you think this cake would freeze well without the glaze?
Hey Lisa,
Yes, that should work nicely for you, just be sure it is fully cooled before freezing. I hope you love this recipe! xT
My cake turned out gorgeous and was/is delicious (there is a tiny morsel left but not for long.) The lemon glaze added just the right zing to compliment the sweet blueberry cake. Your recipes and beautiful photography lure me in often and our family always benefits.
Aww, thank you so much Janine:) I really appreciate you making this recipe and your kind message! So glad to hear it was enjoyed! xT
The person who said it was the ugliest cake is right ! It looks nothing like the picture ! BUT it tastes delicious!! ! I will make in a loaf pan next time ! 😄
Hey Kathy,
Oh no!! So sorry to hear this! Let me know how it looks in a loaf pan! Thanks for trying the recipe:) xx
It as very tasty ! Will definitely try again ! Thank you for the recipe !😄
Thanks so much Kathy!!
That would be user error though. How your cake looks is on you.
This cake was great. I made it in a regular loaf pan and will be making it again.
Hey Victoria,
Happy Friday!! I am so glad to hear this recipe was a hit, thanks a lot for trying it and your comment:)
Hey Tieghan, do you think this would work using ALL almond flour? Also, what about skipping the jam? Thanks for any info!
Hi Christina,
So sorry, I would not recommend using all almond flour, I think a gluten free blend would be your best bet. Yes, you could skip the jam:) I hope you love this recipe, let me know if you give it a try! xT