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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!
I’d really like to make this gluten free. Do you think I could substitute the all purpose flour with gluten-free flour and add the almond flour as suggested? Thank you
Hey Laurie,
Yes, I think that should work nicely for you! Please let me know if you give this recipe a try, I hope you love it! xT
LOVED this recipe! Made it in a 9×5 bc I don’t have a Bundt pan sadly! Delicious!! What’s the best way to store?
Hey Angie,
Happy Sunday! I love to hear that this cake turned out nicely for you, thanks so much for making it! You can store in an airtight container on the counter:) xT
I made it and it was good. I was confused because the ingredient list didn’t match the recipe. I used the 1/2 cup granulated sugar from the narrative and not the 1 cup from the ingredient list. You should make them consistent, whatever the recipe is.
Hey Andy,
Thanks so much for making this recipe and sharing your feedback, so glad it was enjoyed! So sorry, I am not sure where you are seeing 1 cup of sugar, but there’s 1/2 cup in the ingredient list which is correct:) xT
This was a serious hit for my crowd at Easter…they demolished this tasty beauty! Thanks for inspiring us on a daily basis!
Love to hear this, Julie! Thanks a lot for trying this cake and sharing your feedback! Have a great Sunday! xT
Wow! Made this for Easter brunch and we were so impressed! Will be making it again and again this spring and summer! We liked it with the almond flour, gave it a nice texture.
Hey Katy,
Happy Friday!! I appreciate you making this recipe and your feedback, so glad to hear it turned out nicely for you! Xx
This was so good! I wasn’t sure exactly how to “swirl” the jam so mine was definitely not as pretty as Tieghan’s, but still a hit!
Hi Meina,
I’m so glad to hear you enjoyed this cake, thanks so much for trying it out:) I just swirl with a knife! xx
I made this on Easter.
After reading the reviews, I did bake for only 45 minutes.
It was wonderful. I dusted the bottom of the pan with sugar.
Thanks so much Karin!! I love to hear that this recipe turned out well for you and appreciate you making it! xT
The blueberry sour cream coffee cake was a highlight of Easter brunch. Thank you @Tieghan!
The recipe calls for simple ingredients with easy to follow step by step instructions. It came out delicious, and I received a lot of complements. Thank you
Thanks so much Maria:) I love to hear that this cake was enjoyed and I appreciate you giving it a try! xT
Hi Tieghan,
The cake was delicious but most of my blueberries sank to the bottom. Any idea what why and how to prevent that? The dough was nice and thick and I mixed fresh blueberries with flour, before folding them in with a spatula.
Thanks in advance and for this delicious recipe.
Hi Bea,
Happy Easter! Thanks so much for trying this recipe! Sorry to hear about your blueberries, the only tip I have for that is tossing them in flour, which sounds like you did! xx
Beautiful coffee cake! I made this today for an outside brunch tomorrow. The lemon drizzle is delicious! Can’t wait to enjoy this treat alongside my family. They always knows when it’s your recipe – everyone loves Half Baked Harvest! Thank you.
Hey Susan,
Wonderful! I am so glad to hear this recipe was enjoyed, thanks for making it! Happy Easter! xT
Question- Did you use only butter for the angel food cake pan you used or did you line with parchment as well? I saw the picture and was curious. Going to make this today! Looks yummy!!
Hey Cathy,
I just used butter, I did not line it with parchment:) Please let me know if you have any other questions! xT
Hi Tieghan,
I plan on making this 1-2 days ahead of time. Do you suggest I put the honey lemon glaze on the day of serving or is it okay to put on ahead of time?
Thank you in advance!
Hey Alyssa,
I would add it the day of serving:) I hope you love this recipe! xT
Needs a lower temperature and or time. My oven even runs a little low and it came out very dark brown and crispy edges. The inside was nice and soft, but could use more lemon. I subbed butter for Earth Balance and Green Valley lactose free sour cream for regular for accommodation. This was a make ahead so I’ll have to give it another go. I’ll add more lemon zest next time, try at 350 for 40 minutes and check.
Hi Natasha,
Happy Saturday! So glad to hear this recipe was enjoyed, sorry about the bake time, all ovens do vary slightly so I would just check a little earlier next time for doneness. Thanks for making it! xT
Delicious but watch the cooking time! I set the timer for 45 minutes to check it early. It was overdone and dark but still yummy. I might lower the temperature next time and watch the baking time.
Hi Jan,
Thanks so much for trying this cake and sharing your comment! Sorry to hear this was finished earlier than expected! xx
So I took the risk and doubled the recipe to be baked in a Nordic bundt pan since I was feeding a large crowd. Totally worked! I also doubled the lemon zest. The glaze as written was too thin, so I drizzled alittle on the cake which also kept it moist, then upped the powder sugar to 1 cup and decreased the lemon juice to 2 tbsp. Absolutely delish!
Another HBH Keeper!!
Comment prior to mine from Colleen – I made this a day ahead – cover overnight, no problem
Hey Cindy,
Love to hear this! Thanks so much for trying this recipe and your feedback! Thanks for sharing what worked well for you with doubling! Have the best weekend! xT