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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
Hi what if i only have bread flour available?
Hey Kim,
That should be okay for you to use! Let me know if you give this recipe a try, I hope you love it! xT
I made this for a family dinner and it was enjoyed by all. I used a Nordic bundt pan so I removed it from the oven after 45 minutes. I only used half of the strudel as it seemed like I didn’t have enough bottom layer for it to layer upon. I will definitely make again
Hi Lisa,
Amazing!! Thanks so much for sharing what worked well for you and trying this recipe! Love that it was enjoyed! xT
I made this today and it was excellent! The only substitutions were wild Alaska blueberries and my homemade wild blueberry jam. Excited to make it again. Oh, I baked it in a fluted Bundt pan but served it upside down so the berries and swirl showed.
Thanks so much Sebastiane! Love to hear that this recipe turned out nicely for you, I appreciate you making it! xT
Excellent recipe! Rich blueberry flavor with a kick of zesty citrus. Made sure to extra butter and spray the Bundt pan to avoid getting stuck. It was perfect. We enjoyed w vanilla ice cream.
Hey Lydia,
Wonderful!! Thanks so much for giving this recipe a try, I’m so glad to hear it turned out nicely for you! xT
Would love to make this- any swaps for an eggless version? My kiddo has an egg allergy.
Hey there,
So sorry, I have never tested this without the egg, but you could certainly try a chia or flax egg to see how that works! Let me know if you give this recipe a try! xx
Made this with some blueberries that were in the fridge a little to long. This recipe is great, super moist and flavorful! I made it in mini loaf pans so I could share with family.
Thanks so much Kari!! So glad to hear this coffee cake turned out nicely for you, I appreciate the feedback! xT
Super ugly coffee cake fell apart trying to serve
I will use a different site for re I pies that are tested!!
Hi Gee,
Sorry to hear this recipe was not enjoyed. Was there something that I could help with? Please let me know! xx
Tr@olls can’t be helped. Don’t even bother responding to people like this. Just delete.
I made this for brunch this morning and it was a hit. So good. I made it in a Bundt pan and followed all the instructions as is. Perfect!
Hi Deborah,
Thanks a lot for making this recipe, I’m so glad that it was delish! Have a great Sunday! xT
This was SO good! Really moist and flavorful. I made it in a loaf pan and used all AP flour since I didn’t have almond flour. This recipe is a keeper!
Yay!! Love to hear this, Kristi! Thanks so much for making this recipe and your comment! Have a great Sunday! xT
I made this cake tonight. I used my Bundt pan and sprayed the sides. I followed the recipe precisely.
When I went to get it out of the pan it fell apart at the area where the streusel was.
I got it out of the pan but it was seriously a mess. I canny remember making an uglier cake. 😂😂😂
Don’t get me wrong we are eating it and it is delicious.
What should I try next time to get it out of the pan without this happening.
I gave it a four because of the pan difficulty.
Hi Jean,
Thanks for trying this recipe and sharing your feedback, sorry to hear you had issues getting it out of the bundt pan. Net time, maybe give the loaf pan a try, that will be much easier to remove! I hope this helps! xx
Hi Tieghan, I would love to make the blueberry coffee cake and take it to work but six of my coworkers need gluten-free. I use Bob’s 1 to 1 gluten-free baking flour, could I substitute that for the AP flour and would I still need almond flour? This coffee cake looks so delicious. TIA for your help.
Hi Florence,
Yes, you could use the gluten free flour in place of the all purpose flour and then you will still need to use the almond flour:) I hope you love this recipe! xT
Hi Tieghan,
Can this cake be baked a day ahead, and also can you freeze it?
Hi Liz,
Yes, you could make this a day in advance and it would also freeze nicely for you. Please let me know if you have any other questions! xT
I made this tonight (minus the jam because I didn’t have any) and it was amazing! The almond flour really added to the texture and it was delicious.
Hey Alexandra,
Wonderful!! I’m so glad to hear that this recipe turned out well for you, thanks so much for making it! xT
Would I be able to substitute different berries for the blueberries? Eg. Raspberries?
Hi Ellie,
Totally, that should work well for you! Let me know if you give this recipe a try, I hope you love it! xT
I need this to serve 12-15. Can I double the recipe and use a Bundt pan? Is a tube pan the same ,just a different name?
I used a nine inch Bundt pan and it fit nicely without doubling.
Hey Cindy,
I don’t think doubling this recipe would fit in the bundt pan, I would use 2 loaf pans:) I hope this recipe turns out nicely for you, please let me know if you have any other questions! xT
Hi Tieghan….cant wait to make this. Ive had bad luck lately with fresh blueberries here so have turned to the frozen wild blueberries. If i use do i combine frozen or thaw first?
Thanks for such lovely recipes and photos!
Hey Jill,
You can keep them frozen, those should work well for you! Let me know if you give this recipe a try, I hope you love it! xT
If you use frozen (like I did) I would recommend having your streusel crumble already ready before mixing your frozen blueberries in! I didn’t have that ready yet and was juggling my kids and the frozen blueberries started freezing the batter since it was sitting several minutes which made it a little harder to spread in my Bundt pan and swirl in the jam nicely!
Thanks for sharing this tip, Lexi!!
Looks like you used a tube pan, is that correct. I’ve never seen a tube pan used for anything other than Angel Food cake. Did you prep the pan? I am looking for other ways to use my tube pan but I understand it is a very particular pan that typically uses a batter that will climb up the sides without any parchment or greasing.
Hi Cari,
Yes, a tube pan will also work well for this recipe, just butter the bottom and the side of the pan:) Please let me know if you have any other questions, I hope you love this recipe! xT
I have actually used a tube pan for baking old fashioned fruit cakes. What I used then was greased brown paper cut to fit on the bottom, wrapped around the tube, and around the inside of the tube pan itself. To me, the key is NOT letting the batter glue itself to the tube. So I would suggest thoroughly buttering and flouring the inside of the tube pan, and definitely wrapping the tube itself with greased parchment paper. If the tube pan has a removable bottom it might not be necessary to line the bottom with parchment paper also, but who wants to go to all the effort of making a special cake only to have it stick to the pan? Not me! I’d err on the side of guaranteeing that my cake came out of the pan in one piece. Hope this helps!
Thanks so much for sharing your tips, Annette!