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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,
I made this today and it was perfect!! It was moist, flavorful and the perfect amount of sweetness. You’re the best. Thank you 🙂
Hey Juliana,
I appreciate you trying this recipe and your comment, so glad to hear it turned out well! Happy Labor Day Weekend! xx
Worst cake I’ve ever baked, and I’m a baker, did it professionally for years. Will never bake it again. Was baking it for company, now have to do something else at the last minute.
Hi Kathy,
So sorry to hear this recipe did not turn out for you. Was there anything specific that I can help with or adjust? Again, my apologies! xx
Oh holy moly! This was absolutely sweet perfection….the lemon zest and the lemon/sugar topping highlighted the blueberry flavor. Looking forward to the new cookbook coming soon, thanks!!!!
Hey there,
Awesome! Love to hear that you enjoyed this recipe, thanks a lot for making it! Have a great weekend! xT
I dont have blueberry jam, would raspberry be ok to sub?
Hi Rena,
Sure, that would also be yummy! Please let me know if you give this recipe a try, I hope you love it! xT
I don’t understand where the coffee comes in? Is it to have with coffee or is it meant to have coffee in the cake itself?
Hi Helen,
There is no coffee in this recipe, it’s just meant to be enjoyed with coffee:) Please let me know if you give this recipe a try, I hope you love it! xT
Are you able to freeze this?
Hi Jane,
Sure, that will work well for you. Please let me know if you have any other questions! xT
Another hit during blueberry season! Delicious & flavorful. Loved this cake
Hey Maura,
Wonderful! Thanks so much for your comment, love to hear that this recipe turned out nicely for you, I appreciate you giving it a try! x
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!!
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
How would you make this in a Keto version?
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
This recipe is amazing!
Hey Kari,
Love to hear this! Thanks a lot for making this recipe and your comment! Have a great day:)
Bursting with flavor – came out perfectly… def a keeper!!
Hey Michele,
Happy Sunday!! Thanks so much for making this recipe and your comment, so glad to hear it was enjoyed! xT
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
Hi Dana,
You should be able to follow my recipes without any issues:) Please let me know if you have any other questions! xT
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.
Hey Dawn,
Amazing! thanks so much for trying this recipe and sharing your feedback, so glad it was enjoyed! xT