Best-Ever Sour Cream Blueberry Coffee Cake Recipe
If you’re looking for a coffee cake that stands out from the rest, this coffee cake is your go-to recipe. It’s easy to make, and the results are absolutely worth the time. With just a few simple ingredients and a bit of patience, you'll have a scrumptious cake that’s perfect for sharing with family and friends. So, preheat your oven, gather your ingredients, and let’s get baking!
- 1 1/2 cup all-purpose flour
- 1/2 cup almond flour (or use same quantity all-purpose flour)
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter (room temperature)
- 3/4 cups granulated sugar
- 1 large egg (room temperature)
- 1/2 cup sour cream (room temperature)
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 cup fresh blueberries (or frozen, not thawed)
- 1/2 cup brown sugar (packed)
- 1/4 cup all-purpose flour
- 2 tablespoons unsalted butter (cold and cubed)
- 1 teaspoon ground cinnamon
- 1/2 cup powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon honey
- Prepare the oven and pan:
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
- Make the streusel topping:
Mix the streusel by combining brown sugar, flour, cold cubed butter, and cinnamon in a small bowl. Use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs. Set aside.
- Combine dry ingredients
In a medium bowl, whisk together all-purpose flour, almond flour, baking powder, and kosher salt.
- Cream the butter and sugar
In a large mixing bowl, beat the room-temperature butter and granulated sugar until light and fluffy.
- Add wet ingredients
Beat in the egg until well combined. Mix in sour cream, vanilla extract, and lemon zest until smooth.
- Incorporate dry ingredients
Gradually add the flour mixture to the wet ingredients, mixing just until combined.
- Fold in blueberries
Gently fold the blueberries into the batter, being careful not to overmix and break them.
- Transfer the batter
Pour the batter into the prepared pan and spread it evenly with a spatula.
- Add the streusel
Sprinkle the prepared streusel topping evenly over the batter.
- Bake
Place the cake in the oven and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Cool the cake
Allow the blueberry coffee cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Prepare the glaze (optional)
If using, whisk together powdered sugar, lemon juice, and honey in a small bowl until smooth. Drizzle the glaze over the cooled cake before serving.
- Enjoy!
Serve this delicious coffee cake with a cup of coffee or tea. It's perfect for sharing with family and friends or enjoying as a special treat just for yourself!
- Ensure your butter is at room temperature before creaming with sugar for the best texture in the batter.
- Tossing blueberries with a tablespoon of flour before adding them to the batter helps prevent them from sinking to the bottom.
- For a crunchier streusel, use less butter or add a bit more flour. Adjust to your preference.
Have Fun Baking!