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Blueberry Sour Cream Coffee Cake with Lemon Glaze and Streusel Topping Recipe

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4.2 from 22 reviews

This Blueberry Sour Cream Coffee Cake is a moist, tender cake bursting with fresh blueberries and a hint of lemon zest. Featuring a crumbly cinnamon streusel topping and a tangy lemon glaze, this delightful coffee cake is perfect for breakfast, brunch, or an afternoon treat.

Ingredients

Cake

  • 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 substitute 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 all-purpose flour
  • 2 tablespoons butter
  • 1 teaspoon cinnamon

Glaze

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

Instructions

  1. Preheat and prepare pan: Preheat the oven to 375°F (190°C). Butter a 9-inch bundt pan or a 9×5-inch loaf pan thoroughly to prevent sticking during baking.
  2. Make the batter: In a large mixing bowl, beat the room temperature butter with 1/2 cup granulated sugar and lemon zest until well combined and creamy. Add sour cream and vanilla extract and beat until smooth. Incorporate the eggs one at a time, mixing well after each addition. In a separate bowl, whisk together the all-purpose flour, almond flour, baking powder, and kosher salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Toss blueberries with 1 tablespoon flour to prevent sinking, then gently fold into the batter.
  3. Prepare streusel topping: In a small bowl, combine brown sugar, 2 tablespoons flour, butter, and cinnamon. Mix with a fork or your fingers until crumbly streusel forms.
  4. Assemble cake: Spoon half of the batter into the prepared pan, smoothing the surface. Dollop 1 tablespoon of blueberry jam across the top and swirl lightly with a knife. Sprinkle the streusel evenly over the batter. Add the remaining batter on top and then swirl in the remaining 2 tablespoons of blueberry jam. Optionally, sprinkle 1 tablespoon granulated sugar on top for added crunch and sweetness.
  5. Bake: Place the pan in the oven and bake for 55-60 minutes, or until the center is just set and a toothpick inserted comes out clean or with a few moist crumbs.
  6. Make the glaze: While the cake is baking, whisk powdered sugar, lemon juice, and honey in a small bowl until smooth and drizzly.
  7. Glaze and serve: After the cake has cooled slightly, drizzle the lemon glaze over the top. Slice and serve warm or at room temperature. Enjoy your flavorful blueberry sour cream coffee cake!

Notes

  • Using almond flour adds a nice texture and slight nuttiness; you can substitute with additional all-purpose flour if preferred.
  • Tossing the blueberries in flour helps prevent them from sinking to the bottom of the cake during baking.
  • If you want a more pronounced lemon flavor, add an extra teaspoon of lemon zest to the glaze.
  • Store any leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
  • This cake freezes well; wrap tightly and thaw before glazing when ready to serve.

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