Description
This Blueberry Coffee Cake with Sour Cream is a moist, tangy, and tender cake topped with a sweet cinnamon streusel and finished with a bright lemon glaze. Bursting with juicy blueberries and the subtle zest of lemon, this cake is perfect for breakfast, brunch, or a delightful afternoon treat.
Ingredients
Cake Ingredients
- ½ cup butter (room temperature, one stick)
- ½ cup granulated sugar
- 1 tablespoon lemon zest (zest of one lemon)
- 1 cup sour cream (full fat)
- 2 eggs (large)
- ½ teaspoon vanilla extract
- 1 ½ cup all-purpose flour
- ¾ teaspoon baking soda
Blueberries Mix
- 1 ½ cup blueberries
- 2 tablespoons flour
- 2 teaspoons sugar
- Dash cinnamon
Streusel Topping
- ¼ cup sugar
- ¼ cup dark brown sugar
- ½ cup flour
- 4 tablespoons cold butter (cut in cubes)
Lemon Glaze
- ¾ cup powdered sugar
- 1 ½ tablespoon lemon juice
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly spray the sides of an 8-inch springform pan with baking spray and line the bottom with parchment paper to prevent sticking.
- Make Streusel Topping: In a bowl, combine ¼ cup sugar, ¼ cup dark brown sugar, and ½ cup flour. Add the cold cubed butter, and use a pastry blender, fork, or your hands to cut the butter into the dry ingredients until coarse crumbs form. Chill the streusel in the fridge while preparing the cake batter.
- Prepare Blueberries: Toss 1 ½ cups blueberries with 2 tablespoons flour, 2 teaspoons sugar, and a dash of cinnamon in a medium bowl. Set aside to coat the berries, which will help prevent them from sinking during baking.
- Cream Butter and Sugar: In a medium to large mixing bowl, add ½ cup softened butter, ½ cup granulated sugar, and 1 tablespoon lemon zest. Using a hand mixer on medium speed, beat until the mixture is light and fluffy, approximately 2 to 3 minutes.
- Add Wet Ingredients: Add 1 cup full-fat sour cream, 2 large eggs, and ½ teaspoon vanilla extract to the creamed butter and sugar. Mix on low speed until mostly combined to avoid overmixing.
- Combine Dry Ingredients: In a separate bowl, whisk together 1 ½ cups all-purpose flour and ¾ teaspoon baking soda. Gradually add this mixture to the wet ingredients and gently stir with a spoon or spatula until just combined. The batter will be thick, which is normal.
- Fold in Blueberries: Add the prepared blueberries along with their flour and sugar coating to the batter. Carefully fold them in to evenly distribute without crushing the berries.
- Assemble Cake: Pour the batter into the prepared springform pan, smoothing the top evenly. Sprinkle the chilled streusel topping evenly over the batter.
- Bake Cake: Bake the cake in the preheated oven for 45 to 50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Glaze: Remove the cake from the oven and allow it to cool on a wire rack. Once cooled, remove the outer ring of the springform pan. In a small bowl, mix ¾ cup powdered sugar with 1 ½ tablespoons lemon juice to make the glaze. Drizzle the glaze evenly over the top of the cake.
- Serve: Slice the cake and serve to enjoy the moist, flavorful blueberry coffee cake with its delicious tangy glaze.
Notes
- Using full-fat sour cream adds moisture and tenderness to the cake.
- Coating the blueberries with flour helps prevent them from sinking to the bottom during baking.
- Make sure not to overmix the batter to keep the cake tender.
- A springform pan makes removing the cake easier without damaging the sides.
- The lemon glaze adds a fresh brightness; adjust the amount of lemon juice for desired tartness.
- Store leftover cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
