Blueberry Sour Cream Coffee Cake Recipe

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Everything is in this blueberry sour cream coffee cake. A luscious, velvety cake with exploding blueberries and lemon zest is made. A sweet brown sugar crumble and light lemon icing drizzle cap it off! Easy to create and a crowd-pleaser.  

Brown Sugar Crumble – 1 cup (132g) all purpose flour – 1/2 cup (105g) light brown sugar, packed – 1/2 cup (100g) granulated sugar – 1 tsp ground cinnamon – Pinch of kosher salt – 1/2 cup unsalted butter, melted Blueberry Sour Cream Coffee Cake – 1 1/2 cups (195g) all purpose flour – 1 tsp baking powder – 1/4 tsp baking soda – 1/2 tsp kosher salt – 6 tbsp unsalted butter, room temp – 3/4 cup (150g) granulated sugar – 1 large egg, room temp – 1/2 tsp vanilla extract – Scant 1/4 tsp almond extract (optional) – 3/4 cup (185g) sour cream, room temp Blueberrie – 2 cups (270g) fresh blueberries (see notes for frozen instructions) – Zest of 1 lemon – 1 tbsp cornstarch Lemon Icing (optional) – 1/2 cup (55g) powdered sugar – 1/2 tbsp milk – 1/2 tbsp lemon juice

Ingredient

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Brown Sugar Crumble Mix the dry ingredients in a medium bowl. Add melted butter and stir. It should be wet uniformly with large and small clumps. Put in the fridge while we create the batter.  

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Step 1

Instructions

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Sour Cream Blueberry Coffee Cake Grease and line the bottom of a 9" springform pan and preheat the oven to 350F.  Mix flour, baking powder, soda, and salt in a medium bowl. Set aside.  

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Step 2

Mix butter and sugar in a large basin with a hand or stand mixer and paddle attachment until light and fluffy.  

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Step 3

After adding the egg and extracts, add the sour cream. Prep the blueberries before adding the dry ingredients.  

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Step 4

Toss clean blueberries with zest in a dish. Toss with cornstarch. Back to the batter. Before combining, add half the blueberries to the dry ingredients. 

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Step 5

Use a rubber spatula to hand-mix the berries without breaking them. The batter will be very thick. Spread the batter in the pan and cover with the remaining blueberries. 

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Step 6

Sprinkle cold crumble on top and bake for 45–50 minutes until a toothpick inserted in the center comes out clean with a few moist crumbs. 

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Step 7

Let the cake cool at room temperature for one hour. Whisk all the ingredients and drizzle over the cooled cake for the icing. Now slice and enjoy! 

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Step 8

Floral Separator

Also see

Chocolate Chip Cookie Cake Recipe