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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.
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!
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!
Can I use frozen blueberries?
Yes you can. Just remember not to defrost them before using. You don’t want the excess moisture from the thawed berries to water down the cake batter.
Can I freeze blueberry sour cream coffee cake?
Absolutely! Cool the cake completely, store in an air tight container and freeze for up to one month.
Do I have to rub the lemon zest into the sugar?
Well technically no, BUT I highly recommend doing so. You will get the most amazing flavors if you do! Just rub the lemon zest into the sugar using your fingertips for a minute or so. By doing this you will release the natural oils from the zest into the sugar to create the most flavor-pack coffee cake.
Does coffee cake actually have coffee in it?
Funny enough, nope! The name suggests that it’s best served with coffee.
Why is my coffee cake dry?
Usually from too much flour or over baking. I always recommend spooning and leveling the flour so you don’t end up with more flour than you really need.
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
- 1/4 cup granulated sugar
- 1/4 cup dark brown sugar, packed
- 3/4 cup all-purpose flour, spooned and leveled
- 6 Tbsp. unsalted butter, cold, cut into cubes
For the cake
- 1 1/2 cup fresh blueberries
- 3/4 cup sugar
- 1 Tbsp. lemon zest
- 2 cups all purpose flour, spooned and leveled
- 1 Tbsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 cup full fat sour cream, room temperature
- 2/3 cup vegetable or canola oil
- 2 large eggs, lightly beaten, room temperature
- 2 tsp. pure vanilla extract
- 2 Tbsp. turbinado sugar
- 1 cup powdered sugar
- 1-2 Tbsp. lemon juice, fresh
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
- Preheat the oven to 350°F. Grease the bottom of a 9-inch springform pan with butter or baking spray and the line with parchment paper or add a light dusting of flour, shaking off any excess. Set aside.
- Make the streusel topping: mix together the sugars and flour in a bowl. Cut in the cold butter using a pastry blender or just your hands until coarse crumbs form. Place in the fridge until ready to use.
- Toss the blueberries in a little flour, sugar and cinnamon (I use about 1-2 tsp. flour, 2 tsp, sugar and a pinch of cinnamon. This helps and prevents the blueberries from sinking to the bottom of the cake).
- Add the sugar and lemon zest to a medium sized mixing bowl. Rub the sugar and lemon zest between your fingertips to create a lemon sugar. This helps release the natural oils and infuse more lemon flavor into the cake.
- Add in the flour, baking soda, baking powder and salt and whisk to combine.
- Add the sour cream, oil, eggs and vanilla extract. Fold until smooth. The batter will be thick.
- Fold in the blueberries, along with any of the flour and sugar left behind. Fold just until combined.
- Pour into prepared springform pan and top with the streusel topping. Sprinkle the turbinado sugar all over the top.
- Bake for 45-50 minutes or until a toothpick inserted in the middle comes out clean.
- Cool the cake in its pan on a wire rack, then once cooled, stir together the powdered sugar and lemon juice to make the glaze and drizzle the glaze over the top. Slice and enjoy!
- If using frozen blueberries, do not let them thaw prior to folding in the batter.
- Make ahead: Spoon the batter into the pan, but keep the streusel on the side. Cover the pan, and refrigerate. When you’re ready to bake the next day, add the streusel and turbinado sugar if using, then bake for an additional 10 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Storage: I love this cake best served on the day it is made. But if you have leftovers, it will keep properly stored on the counter for 2-3 days or in the fridge up to 1 week.
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.