My favorite part of my moist and tender Blueberry Sour Cream Coffee Cake is that it is bursting with plenty delicious blueberry flavor and a hint of lemon.
Don’t you just love the blueberry lemon combo? My lemon blueberry cookies and lemon blueberry pancakes are on repeat during Spring time!
This recipe has a heaping cup and a half of fresh blueberries that are surrounded by a moist and slightly dense crumb. It’s sweetened with lemon sugar, and then topped with the perfect brown sugar streusel. The streusel adds the best crunch to the top of the cake that is just sooo good.
But to top it all off, literally, I am adding more zing and flavor to this breakfast, brunch, quick snack, and party worthy Blueberry Sour Cream Coffee Cake, with a lemon-infused glaze. YUM!
When we start filling our refrigerators with seasonal fresh fruits and vegetables, you know Spring has arrived, and you will definitely feel that why with your first bite of my Blueberry Sour Cream Coffee Cake. Adding lemon zest to the cake batter, and then fresh lemon juice to the icing helps develop the flavors in this Blueberry Sour Cream Coffee Cake and brings it to life.
Reasons Why You Will Love My Blueberry Sour Cream Coffee Cake
- Super easy to make
- Packed with delicious blueberries
- You will love how moist this coffee cake is.
- It’s so pretty that the coffee cake is a wonderful centerpiece on your table.
- It’s perfect for brunch or holidays or just because!
Ingredient Notes
For the full ingredient amounts, be sure to scroll to the recipe card at the bottom of the post.
- Eggs: Bring the eggs to room temperature before lightly beating them. Using room temp eggs helps results in a lighter, fluffier cake.
- Sour cream: Sour Cream should be at room temperature too, to keep the batter smooth. Be sure to purchase a full fat sour cream for the a moist and rich cake.
- Canola or vegetable oil: I tested this recipe using both so you can use either or. Both oils have a light, versatile flavor.
- Pure Vanilla: For the best flavor I always use Pure Vanilla Extract. Using half almond extract is also a yummy option!
- Flour: All-Purpose flour is so versatile because it contain the average amount of protein. The more protein in the flour, the more gluten that is formed. Gluten provides the elasticity to the dough. You can use your favorite 1-1 gluten free flour, if needed.
- Sugar and lemon zest: Pro tip! Rub the sugar with the lemon zest to release the oils from the lemon for extra lemony flavors.
- Baking powder: This leavening agent helps the cake rise.
- Baking soda: Baking soda is necessary to offset the acid in the recipe
- Salt: The main reason that salt is used in this recipe is to enhance the flavors in the cake.
- Blueberries: You can use frozen, just be sure to keep them frozen when folding in and do not defrost. I love using fresh berries but it’s all just preference.
- Turbinado sugar (optional): I know I say optional, but adding the sweet molasses flavor of the large crunchy crystals of the Turbinado sugar is that extra sweetness that is the perfect compliment to the lemon-infused icing on the top of the coffee cake.
Step by Step Directions
For the full detailed recipe instructions, be sure to scroll to the recipe card at the bottom of the page.
- Make the streusel topping.
- Toss the blueberries lightly in flour.
- Whisk together the dry ingredients.
- Add in the wet ingredients.
- Fold in the blueberries.
- Bake, glaze and enjoy!
How to make lemon sugar:
- First wash and dry the lemons. I like using a microplane to get the best zest (make sure you do not include the bitter, white pith under the lemon peel. Then using my fingers, I mix the zest with the sugar until it is completely mixed. If you are making this ahead of time, store in an airtight contained.
- If you don’t have a microplane, then the other option is to use a food processor. Using a regular grater, or pairing knife to remove the peel. Mix the peel with the sugar and using the food processor, pulse until the lemon peel is completely mixed into the sugar.
Tips and Variations
- Use almond extract instead of vanilla…or better yet a combination of both!
- Substitute full-fat Greek Yogurt for the Sour Cream. The Greek yogurt is actually helpful for moisture retention and giving the cake volume so it’s a great option.
- Add a touch of cardamom to the streusel topping for an almost unnoticeable yet delicious flavor addition.
- Be sure to toss the blueberries in a mixture of flour and sugar to keep them from sinking to the bottom of the pan.
- Use strawberries, raspberries or blackberries instead of blueberries, be sure to toss in flour still.
- Bring the eggs, and sour cream to room temperature. You will need about 30 minutes for them to reach room temp. This is beneficial so the ingredients blend more evenly into the cake batter.
- If your coffee cake is sinking in the middle, it is most likely underbaked.
- It really is important to use an aluminum pan rather than one made from dark metals or glass, both of which can result in a tough outer crust. I’ve linked my favorite spring form pan below!
