Dive into the lusciousness of Blueberry Sour Cream Coffee Cake, your new favorite morning indulgence or afternoon treat. This cake combines the tanginess of lemon and sour cream with the sweetness of blueberries, creating a moist and tender crumb that's simply irresistible. Topped with a crunchy streusel and a drizzle of honey lemon glaze, this cake is a delightful mix of textures and flavors that will brighten any day.
Why You'll Love This: This coffee cake strikes the perfect balance between fruity, tangy, and sweet, thanks to the fresh blueberries and lemon zest woven throughout the batter. The sour cream adds a rich, creamy texture, making each bite melt in your mouth. The streusel topping provides a satisfying crunch, while the honey lemon glaze adds a final touch of sweetness and zest that ties everything together beautifully.
Perfect Occasion: Perfect for brunches, special breakfasts, or as a comforting treat alongside your afternoon coffee or tea. This Blueberry Sour Cream Coffee Cake is sure to impress guests and make any occasion feel more special. It's also a delightful way to use up seasonal blueberries during the summer months.
Decoration Tips: Serve this cake on a pretty cake stand to elevate your table setting. After drizzling with the honey lemon glaze, garnish with additional fresh blueberries and lemon zest for a pop of color and an extra burst of flavor. If serving at a brunch, complement the cake with a spread of fresh fruits and a selection of coffees and teas for a complete experience.
Ingredients:
For the Cake:
- 1 stick (8 tablespoons) of room-temperature salted butter
- 1/2 cup + 1 tablespoon of granulated sugar
- 1 tablespoon of lemon zest
- 1/2 cup of sour cream
- 1 tablespoon of vanilla extract
- 3 room-temperature eggs
- 1 cup + 1 tablespoon of all-purpose flour
- 3/4 cup of almond flour (or substitute with an additional 1/2 cup of all-purpose flour)
- 2 teaspoons of baking powder
- 1/2 teaspoon of kosher salt
- 1 cup of fresh or frozen blueberries
- 3 tablespoons of blueberry jam
For the Streusel:
- 1/2 cup of brown sugar
- 2 tablespoons of flour
- 2 tablespoons of butter
- 1 teaspoon of cinnamon
For the Honey Lemon Glaze:
- 2/3 cup of powdered sugar
- 3 tablespoons of lemon juice
- 1 teaspoon of honey
Instructions:
- Begin by preheating your oven to 375°F and greasing a 9-inch bundt or loaf pan.
- Cream together butter, 1/2 cup sugar, and lemon zest. Incorporate the sour cream and vanilla, then the eggs one at a time. Mix in the flours, baking powder, and salt, then gently fold in the blueberries coated in 1 tablespoon of flour.
- For the streusel, mix all ingredients until crumbly.
- Layer half the cake batter in the pan, dot with 1 tablespoon of jam, and cover with half the streusel. Repeat with the remaining batter and jam, finishing with a sprinkle of the remaining sugar.
- Bake for 55-60 minutes until set. Cool slightly.
- Whisk together the glaze ingredients until smooth and drizzle over the warm cake.
Enjoy slicing into this Blueberry Sour Cream Coffee Cake, where every bite is a blend of moist cake, bursting blueberries, and sweet-tangy glaze, making it a perfect treat to savor at any time of the day.