Print

Blueberry Sour Cream Coffee Cake with Lemon Glaze and Streusel Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Blueberry Sour Cream Coffee Cake is a moist and tender treat bursting with fresh blueberry flavor, enhanced by a luscious lemon zest and a sweet, cinnamon streusel topping. Finished with a tangy lemon glaze, this cake is perfect for breakfast, brunch, or an indulgent snack with coffee or tea.

Ingredients

Cake Batter

  • 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 Topping

  • 1/2 cup brown sugar
  • 2 tablespoons flour
  • 2 tablespoons butter
  • 1 teaspoon cinnamon

Lemon Glaze

  • 2/3 cup powdered sugar
  • 3 tablespoons lemon juice
  • 1 teaspoon honey

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Butter a 9-inch bundt pan or a 9x5 inch loaf pan to prevent sticking.
  2. Mix Cake Batter: In a large mixing bowl, beat together the softened butter, 1/2 cup granulated sugar, and lemon zest until well combined and creamy. Add the sour cream and vanilla extract, beating until smooth. Then, add the eggs one at a time, beating each in until fully incorporated. Gradually fold in the all-purpose flour, almond flour, baking powder, and salt until just combined. Toss the blueberries with the remaining 1 tablespoon flour to prevent sinking, then gently fold them into the batter.
  3. Prepare Streusel: In a small bowl, combine the brown sugar, 2 tablespoons flour, butter, and cinnamon. Mix thoroughly until a crumbly streusel forms.
  4. Assemble the Cake: Spoon half of the cake batter into the prepared pan. Dollop and swirl in 1 tablespoon of blueberry jam over the batter. Sprinkle half of the streusel evenly on top. Add the remaining batter to the pan, then swirl in the remaining 2 tablespoons of blueberry jam. If desired, sprinkle with the additional 1 tablespoon sugar for extra sweetness and crunch.
  5. Bake: Bake the cake in the preheated oven for 55 to 60 minutes, or until the center is just set and a toothpick inserted near the center comes out mostly clean with a few moist crumbs.
  6. Make the Glaze: While the cake bakes, whisk together the powdered sugar, lemon juice, and honey in a small bowl until the glaze is smooth and pourable.
  7. Glaze and Serve: Once the cake has cooled slightly, drizzle the lemon glaze over the top. Slice and serve to enjoy a moist, flavorful coffee cake with delightful blueberry and lemon notes.

Notes

  • You can substitute almond flour with an equal amount of all-purpose flour if preferred.
  • Using fresh or frozen blueberries works well; if frozen, do not thaw before adding to batter to prevent color bleed.
  • The streusel topping adds a delicious crunch and cinnamon flavor that complements the cake beautifully.
  • Adjust sweetness by varying the amount of blueberry jam and sugar sprinkled on top.
  • Allow the cake to cool slightly before glazing to avoid the glaze melting off.
  • This cake keeps well at room temperature for up to 2 days and can be refrigerated for up to 4 days.

Find it online: https://simpleplatter.com/blueberry-sour-cream-coffee-cake-with-lemon-glaze-and-streusel-recipe/