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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
Is it possible to use all almond flour and swerve substitute. You recipes are always very helpful in planning meals. Thanks Joan
Thanks so much Joan!! Unfortunately, I would not recommend those substitutes for this recipe. Please let me know if I can help in any other way! xx
I just made this and it’s in the oven now- smells AMAZING! I cheated and licked the bowl- ha, so yummy. My family will love this. Keep the delicious recipes coming!
Lol love to hear this Michal!! Thanks so much for trying this recipe and your feedback! Have a great Friday! xT
Tieghan, this sounds and looks wonderful. I’ve found sour cream to be a great flavor and texture enhancement in baking.
Hey Becky,
Yes, totally agree! I love adding sour cream to baked goods:) Let me know if you give this coffee cake a try! xT
See answer now in comments below, first Tablespoon of jam is added to batter
When is the first 1 Tablesooon of jam used? Recipe calls for adding the remaining 2 Tablespoons at end, but never included the other 1 Tablespoon of jam. Maybe with berries instead of the flour?
Hey Bo,
So sorry for any confusion! You can add the first tablespoon of jam with the first half of the batter. Let me know if you give this recipe a try, I hope you love it! xT
What adjustments need to be made for high altitude baking? Thank you.
Hey Bonnie,
No adjustments are needed, you can follow this recipe as written:) Please let me know if you have any other questions! xT
Then what adjustments are needed for sea level?
Can I make this the day before? If so, should I add the glaze the day I serve the cake?
Thank you.
Hey Lisa,
Totally, that would be a great idea! Let me know if you give this recipe a try, I hope you love it! xT
Where do you use the first tablespoon of Jam?
Hi Regan,
Sorry for any confusion, you are going to use the first tablespoon of jam with the first half of the batter. I hope you love this recipe!! xT
The recipe ingredients call for 3 T jam but only 2 T are mentioned in the recipe. Always errors in your website recipes, so disappointing! As I’ve said before, you desperately need to hire a professional editor!
Hi Melanie,
Happy Friday!! You are going to mix 1 tablespoon of jam with the first half of batter and then the remaining 2 tablespoons with the remaining batter. I hope this helps! xx
375 degrees seems pretty high. Is there a reason for such a high temp? I’m afraid it will come out too dark or dry at that temp.
Hi Lupe,
Thanks for your comment! I tested this recipe several times before sharing and found that 375F worked the best for me:) Let me know if you give this recipe a try! xT
How would you adjust the flout to make it gluten free?
Melissa – simply use a GF flour such as King Arthur in place of the all purpose flour.
Hey Melissa,
You could use an equal amount of gluten free flour:) Please let me know if you give this recipe a try, I hope you love it! xT
When does first tablespoon of jam get added……recipe only calls for “remaining” two tablespoons but never says when to add first tablespoon……very confusing…….do you mean to mix berries with one tablespoon of jam not flour as it says in recipe?
Hi there,
So sorry for any confusion! The first bit of jam will be swirled with the first half of the batter. Mixing the berries with flour is correct and will help prevent them from sinking to the bottom. I hope this helps! xT
What a shame. I really enjoyed browsing recipes on your site, and have made many of your recipes. But the amount of advertising you allow on your site has just become completely unmanageable. The pages take forever to load, reloads when you’re scrolling down and the ads obscure and invade the actual content. Your success has come at a price for your viewers.
Hi David,
Thanks for sharing your feedback and frustration regarding the ads, I am so sorry to hear about your troubles and we will take this into consideration for the future. Wishing you all the best and a great weekend! xT
So you are complaining about getting free recipes?! It costs money to run a website and a business. Maybe it’s the browser you’re using? I use Duck Duck Go and don’t have any pop ups. I think they can be blocked on most browsers as well.
Tiegan, I plan to make this for Easter brunch and I can’t wait! Looks delicious!
Do you swirl a little jam in each layer of batter?
Hi Claudia,
Yes, you are going to swirl 1 tablespoon of jam with the 1st half of the batter and then 2 tablespoons of jam with the remaining batter. I hope this helps! xT
There is no coffee in the recipe.??
It’s called a coffee cake because people will serve it with a cup of coffee. Google coffee cake and see all the different kinds of cake call “coffee cake”
Coffee cakes do not usually have coffee. That is just a dessert you eat with coffee.
Hey Jenny,
Yes, that is correct:) Coffee cake got it’s name because it’s a sweet bread that is commonly served with coffee. If you are looking for a coffee cake that does have coffee in it, you might like this recipe:
https://fett-weg.today/cinnamon-streusel-coffee-coffee-cake/%3C/a%3E%3Cbr /> Please let me know if you have any other questions! xT
Why would there be? You’ve never heard the term “coffee cake”?! There’s all kinds of coffee cakes. It simply means a cake that goes well with coffee.
I think it’s an American thing, not all of American culture is in everybody’s lives around the world Melanie. In Europe a coffee cake contains actual coffee.
Not all of European culture is in everyone’s lives around the world either, Chanelle. Shut it.