Blueberry Sour Cream Coffee Cake

Every bite is moist and light, layered with fresh berries, jam, and hints of lemon - the perfect spring cake!

Original recipe source

Blueberry Sour Cream Coffee Cake

Cook time: 60 minutes

Servings: 8

Ingredients

  • 8 tablespoons Salted Butter at room temperature
  • 0.5 cup Granulated Sugar
  • 1 tablespoon Lemon Zest
  • 0.5 cup Sour Cream
  • 1 tablespoon Vanilla Extract
  • 3 Eggs at room temperature
  • 1.06 cup All-Purpose Flour
  • 0.75 cup Almond Flour or 1/2 cup all-purpose flour
  • 2 teaspoons Baking Powder
  • 0.5 teaspoon Kosher Salt
  • 1 cup Blueberries fresh or frozen
  • 1 tablespoon All-Purpose Flour for mixing with blueberries
  • 0.5 cup Brown Sugar
  • 2 tablespoons Flour
  • 2 tablespoons Butter
  • 1 teaspoon Cinnamon
  • 3 tablespoons Blueberry Jam
  • 1 tablespoon Granulated Sugar optional, for sprinkling
  • 0.67 cup Powdered Sugar
  • 3 tablespoons Lemon Juice
  • 1 teaspoon Honey

Instructions

  1. Preheat the oven to 375° F. Butter a 9-inch bundt pan or (9x5 inch) loaf pan.
  2. In a large mixing bowl, beat together the butter, 1/2 cup sugar, and lemon zest until combined. Add the sour cream and vanilla, beating until smooth. Beat in the eggs, one at a time, until combined.
  3. Add the all-purpose flour, almond flour, baking powder, and salt. Mix in the blueberries with 1 tablespoon flour.
  4. To make the streusel, combine all ingredients in a bowl and mix until a crumble forms.
  5. Spoon half the batter into the prepared pan. Swirl with 1 tablespoon of blueberry jam. Sprinkle over the streusel. Add the remaining batter and then swirl in the remaining 2 tablespoons of jam. Optional: Sprinkle with 1 tablespoon sugar.
  6. Bake for 55-60 minutes, or until the center is just set.
  7. Meanwhile, make the glaze by whisking all ingredients in a bowl until smooth and drizzly. Drizzle the glaze over the cooled cake.
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