Blueberry Sour Cream Coffee Cake
This Blueberry Coffee Cake features a light, moist cake studded with sweet, juicy blueberries, a buttery golden streusel, and a sweet-tart lemon glaze.
Servings: 12
Equipment
Ingredients
For the Streusel
- ½ cup light brown sugar
- ¾ cup all-purpose flour
- 1 teaspoon cinnamon
- ⅛ teaspoon table salt
- ½ cup cold butter cubed
For the Cake
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup sour cream
- ½ teaspoon vanilla extract
- 1½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon table salt
- 1 cup fresh blueberries see note for using frozen berries
- 1 teaspoon fresh lemon zest
For the Glaze
- 1 cup sifted powdered sugar
- 2 tablespoons lemon juice + 1 more tablespoon if needed
Instructions
- Preheat your oven to 350℉ (175℃). Grease an 8-inch pan with butter.
- For the Streusel: In a medium bowl, whisk together the ½ cup light brown sugar, ¾ cup all-purpose flour, 1 teaspoon cinnamon, and ⅛ teaspoon table salt until evenly combined. Add in ½ cup cold butter and use your fingers to mix the mixture until crumbs form and the butter is well distributed through the flour and sugar. Set aside.
- For the Cake: In a large bowl or stand mixer, cream together ½ cup unsalted butter with 1 cup granulated sugar until pale and fluffy. This should take 3-5 minutes. Once fluffy, add in 2 large eggs and mix again to incorporate. Add in 1 cup sour cream½ teaspoon vanilla extract, and 1 teaspoon fresh lemon zest and mix until well combined.
- In a separate bowl, whisk together 1½ cups all-purpose flour, ½ teaspoon baking powder, ¼ teaspoon baking soda, and ¼ teaspoon table salt. Stir in 1 cup fresh blueberries and toss to coat them with the flour.
- Add dry ingredients to the butter mixture, and use a spatula to combine then fold the mixture together until it is just combined.
- Pour the batter into the prepared pan and smooth into an even layer. Evenly sprinkle the streusel mixture over the top of the cake batter.
- Bake in preheated oven for 35-45 minutes or until a toothpick inserted into the center comes out clean, or with a few crumbs. Be sure to check on the cake after 25 minutes to see if the streusel is browning too much. If it is, lightly tent with foil and continue baking it until set.
- Remove the cake from the oven and cool for at least 10-15 minutes before drizzling it with glaze.
- For the Glaze: While the cake is cooling, make the glaze by sifting 1 cup sifted powdered sugar over a large bowl. Add 2 tablespoons lemon juice to the sifted powdered sugar, whisking to combine. Add additional lemon juice, as needed, to create a smooth glaze that drizzles easily from the whisk.
- Drizzle the lemon glaze over the cooled cake and serve.
Video
Notes
Storage: Once the coffee cake has fully cooled, cover it well, and store it for up to 3 days at room temperature or well wrapped in the refrigerator for up to 5 days.
Sour Cream: Be sure to use full-fat or reduced-fat sour cream NOT fat-free sour cream. You can also substitute regular-style plain yogurt for sour cream if desired.
Blueberries: Use fresh blueberries that have been washed and dried well or frozen blueberries. If using frozen berries, do not defrost the berries! Add them frozen directly to the flour mixture as directed.
Nuts: If desired add up to ½ cup of chopped walnuts or pecans to the streusel topping before baking.
Nutrition
Calories: 404kcal | Carbohydrates: 57g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 187mg | Potassium: 123mg | Fiber: 1g | Sugar: 37g | Vitamin A: 582IU | Vitamin C: 2mg | Calcium: 57mg | Iron: 1mg
