Blueberry Sour Cream Coffee Cake

Moist, easy to make Blueberry Sour Cream Coffee Cake studded with juicy blueberries in every bite and topped with a lemon glaze. It can be made with frozen blueberries, too!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 45

Total Time 1

Servings slices

Calories 550kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

Crumb topping:

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

Glaze:

1 cup powdered sugar
1-2 Tbsp. lemon juice, fresh

US Customary - Metric

Instructions

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.
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
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).
1 1/2 cup fresh blueberries
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.
3/4 cup sugar, 1 Tbsp. lemon zest
Add in the flour, baking soda, baking powder and salt and whisk to combine.
2 cups all purpose flour, spooned and leveled, 1 Tbsp. baking powder, 1/2 tsp. baking soda, 1/2 tsp. salt
Add the sour cream, oil, eggs and vanilla extract. Fold until smooth. The batter will be thick.
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
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.
2 Tbsp. turbinado sugar
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!
1 cup powdered sugar, 1-2 Tbsp. lemon juice, fresh

Video

Notes

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.

Nutrition