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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.
Watch the How-To Reel
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 (9×5 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 jam. 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!
This post was originally published on March 15, 2024
This is so good, I made the blueberry jam and did not use the streusel topping on the first layer only a small streusel layer on top. I did not have time to make the lemon syrup because I served it to guest right out of the oven. They loved it!!! and I just toasted a piece for breakfast…. so good I cannot stop eating it. Thank you Teigan you are an extraordinary creative chef!
Hi Janice! Thank you so much for trying out this recipe, love to hear that you enjoyed this coffee cake! 🙂 xT
Made this for Mother’s Day with raspberries and raspberry jam instead of strawberries and it was SO good. I 1.5x the recipe and turned out perfectly.
Hey Brittney,
Happy Monday! I appreciate you trying this recipe and your feedback, love to hear it turned out well! xx
I just made this now. I followed the instructions to the letter. My only issue is getting out of my bundt pan(which I never have any problems). I took out of oven and onto my wire rack. I timed it for 10-12 minutes, which always works. Went to invert and would not come out. Ran a knife carefully around edge. It came out, no problem, with the exception of one whole chunk that did not. First time this ever happened. Have 3/4 of a cake to take to daughter’s tomorrow. My husband and I ate the broken chunk…Delicious.
Hi Charlene,
Thanks so much for trying this recipe and sharing your feedback! So glad it’s delicious, but I’m sorry it didn’t come out of the bundt pan correctly. You could do a loaf pan next time and line that with parchment paper to ensure it will definitely come out. xx
Hi! if using frozen berries should I thaw them and drain, put them in frozen, or thaw and add with their juice?
Hey Patricia,
No need to thaw the berries, just add them right in as directed:) I hope you love this recipe! xx
Something happens to ingredient quantities when I use print mode in recipe…1 stick becomes 1/4 stick, 3 eggs becomes 3/4 eggs. Every ingredient affected. Ok outside of print mode.
Hi Lori,
That is so odd. I just took a look and for some reason the print mode changes to 2 servings. If you change it back to 8 the measurements are correct. So sorry about that! xx
The best!!!
Thanks so much, Sarah!!
The recipe calls for a loaf pan, but you used a Bundt cake pan? What size Bundt can pan did you use?
Hi Jennifer,
In step 1, the recipe calls for a 9 inch bundt pan or a loaf pan:) Please let me know if you have any other questions! xx
Unfortunately this one didn’t come out as I had hoped. The texture was more like a blueberry muffin than a coffee cake. I was expecting a denser crumb, but the flavors were good.
Hi Brooke,
Thanks so much for trying this recipe and sharing your feedback, so sorry to hear you didn’t love the texture! xx
I just made this for the residents/staff where I work, it was a big hit! I doubled the recipe to serve 12-15 and there was just enough. 🙂
Note: I used a 9×13 pan and because the dough wasn’t very thick, I reduced the bake time to 45 minutes- It turned out perfect!
Thank you so much, Tim:) So glad to hear you enjoyed this recipe, I appreciate you making it! Happy Friday! xx
Wow! This cake is amazing!! The texture is perfect. The outside is slightly crispy and the almond flour makes it heavier. The blueberry and lemon flavor combined is so fresh. It was all simple to make, yet gave us a luxurious “out of a coffee shop” experience. Thank you HBH team!!
Love to hear this, Melissa! Thank you so much for trying this recipe and sharing your feedback! Have a great day!
Hello, I doubled the recipe, however there didn’t seem to be enough batter to cover either batch with the top layer. I used a small traditional German Bundt pan (a gift from my husband’s aunt in Vienna)for one, and also a regular ring pan (similar looking to the one in the photo of your cake) . I ended up transferring one batch into a loaf pan and of course it was completely mixed together by that point. I must say, it was absolutely delicious as well, albeit it rather heavy as it didn’t rise much. Would you please share the exact dimensions of the ring pan that is in the photo? Many thanks!
Hi Karen,
Thanks so much for trying this recipe and sharing your feedback! Unfortunately, doubling baking recipes can sometimes be finicky, so the next time you make this, I would do 2 separate batches. Here are the dimensions for the pan that I used: 5.3″H 12″W 10.2″D
I hope this helps for next time, please let me know if you have any other questions! xT
Amazing! Mine was done in 40 minutes so watch closely 😍 my husband had seconds who isn’t a sweets person!
Hey Liesl,
Awesome! So glad to hear this recipe turned out well for you, thanks for giving it a try! xxT
Made this yesterday…a lot of steps but so worth it. My husband, who is not a dessert person, asked for seconds and our company asked for the recipe. A keeper.
Hey Karyn,
Wonderful! Love to hear this recipe was a winner, I appreciate you making it! Have the best weekend:)
Huge success!!! Every single person who tasted a piece and is not afraid of baking asked me for the recipe.
Hey Frieda,
Wonderful! Thank you for trying this recipe and your comment, so glad to hear it turned out well for you! XxT
Can almond flour be substituted for all the flour used in this recipe?
Hi Sharon,
I would not recommend that for this recipe, a gluten free flour blend would be nice to use in place of the all purpose flour. I hope this helps! xx