Lemon Blueberry Coffee Cake with Sour Cream

5 from 1 vote

Lemon Blueberry Coffee Cake with Sour Cream

A moist and tender lemon blueberry coffee cake made with sour cream, fresh blueberries, and a buttery streusel topping. This easy, reliable recipe isn’t overly sweet and is perfect for brunch, snacking, or sharing with friends and family.

Prep Time16

Cook Time50

Cooling time1

Total Time2 6

Course: Breakfast/Brunch, Dessert, Snack

Cuisine: American

Servings: servings

Calories: 383kcal

Author: Sharon Rigsby

Equipment

9-inch springform pan
handheld or stand electric mixer

Ingredients

Coffee Cake

2 cups all-purpose flour + 1 tablespoon, divided
2 cups blueberries, divided
3 teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter, softened
½ cup granulated sugar
1 large or x-large egg
1 teaspoon pure vanilla extract
½ cup sour cream
½ cup milk
2 tablespoons lemon zest

Streusel Topping

½ cup all-purpose flour
⅓ cup light brown sugar packed
1 teaspoon ground cinnamon
¼ teaspoon salt
¼ cup unsalted butter melted

Glaze

½ cup powdered sugar
2 tablespoons lemon juice

Instructions

Preheat oven to 350 degrees F. Lightly grease the bottom and sides of a 9-inch round springform pan.
In a small bowl, combine the flour, brown sugar, cinnamon, salt, and butter with a fork until a crumbly mixture forms. Set aside.
In another small bowl, coat 1½ cups of blueberries with 1 tablespoon of flour. Set aside.
In a large bowl, whisk together 2 cups of flour, baking powder, and salt.
In a separate large bowl, beat the softened butter, sugar, and egg with an electric mixer on medium-high speed until light and fluffy (2–3 minutes). Add sour cream, lemon zest, milk, and vanilla; mix on medium-low until combined. Gradually add the flour mixture, mixing until smooth.
Use a rubber spatula and gently fold the blueberries into the batter until evenly distributed. The batter will be thick. Be sure not to overmix, as this will break down the blueberries.
Spread the batter into the prepared springform pan, smoothing it down using a rubber spatula. Add the remaining blueberries to the top of the batter, then evenly sprinkle the streusel mixture over the top.
Bake for 45-55 minutes, until a toothpick or wooden skewer inserted in the middle comes out clean. Cool on a wire rack for 20 minutes, then remove the springform ring. Let the cake cool at least 1 hour before slicing or adding the glaze.
Once cooled, mix the powdered sugar and lemon juice until smooth, then drizzle over the top, if desired.

Notes

For best results, your butter should be softened but not melted. It should feel cool to the touch, give slightly when pressed, and still hold its shape. If it’s too soft or starting to melt, the cake can lose structure and won’t rise as well. To soften quickly, cut the butter into small cubes and let it sit at room temperature for 15–20 minutes.

Don’t overmix after adding flour; it could make your cake dense.

Start checking doneness at 45 minutes. In my tests, it took exactly 50 minutes in my oven, but ovens vary.

Let the cake cool completely before slicing for clean cuts and before adding the glaze so it won't melt.

Nutrition