For a special morning treat, nothing beats an old-fashioned coffee cake. Sweet and crumbly, it’s the very best thing to have with a cup of coffee!
This is an old-fashioned recipe for sour cream coffee cake that I updated to include some sweet blueberry goodness. I love fresh blueberries, and this breakfast treat is a fabulous way to enjoy them.
The best part is: you can justifiably have cake for breakfast. Who can argue with that?
Why I Love this Recipe
I thought I could make a coffee cake by revising a different recipe. It turned out a little bit like a lava cake. Which doesn’t exactly work for non-chocolate flavors. 🤣
So I went to the best source: my mom’s recipe box. Sure enough, she had a old fashioned recipe for sour cream coffee cake. All I needed to do was add the additional flavors I wanted: blueberries of course, a hint of lemon, and a streusel topping.
Because a coffee cake without streusel just wouldn’t be right!!
In addition, if you want to make a glaze you'll need some powdered sugar. The lemon above is used to make zest, then I squeeze some of the juice to make a delicious lemon glaze.
How to make this Sour Cream Coffee Cake
First, prep a springform pan by spraying the sides with baking spray (the kind with flour in it) and line the bottom with parchment paper. Preheat your oven to 350F.
Make the streusel so it’s ready when you need it. Mix flour, sugar, and dark brown sugar in a bowl. Then cube up a half stick of butter and add it to the flour mixture. Stir and cut the butter into the flour until coarse crumbs form. I use a pastry blender or fork for this.
Set the bowl of streusel aside.
Prep the blueberries by tossing them in a bowl with some flour, sugar, and a dash of cinnamon. Set aside.
In a medium-large mixing bowl, cream the butter with the sugar and lemon zest. Beat this with an electric mixer on medium speed for about 2 to 3 minutes, until it is light and fluffy.
Add the eggs, sour cream and vanilla and mix on low speed.
In a separate bowl, whisk together the flour and baking soda. Then add to the batter and stir with a spatula or wooden spoon until just combined.
Fold in the blueberries, including any extra flour/sugar in the bowl, until the blueberries are evenly distributed in the batter.
Pour the batter into the prepared pan and sprinkle the streusel on top of the batter.
Bake the coffee cake for 45 to 50 minutes. (48 minutes on convection bake was perfect in my gas oven)
Cool the cake on a wire rack for about 30 minutes, then remove the outer ring of the pan and transfer the cake to a serving plate.
To glaze, mix powdered sugar and lemon juice until smooth and drizzle all over the top of the coffee cake.
Slice and serve!
Technically speaking, both the streusel and glaze are optional. My mom's original recipe called for glaze but no buttery streusel - something I couldn't handle!
So feel free to only include one or the other if that is your preference. Ultimately, I decided I had to have both. 🤩
Usually, no. This cake is served as breakfast or a mid-day treat, usually with coffee, hence the name. It tastes just as delicious with tea. 😃
In theory, frozen blueberries could be used for this coffee cake, but I haven't tried it yet. If using frozen, thaw and drain well. The step of tossing in flour will be very important to help keep those berries suspended in the batter!
The most important feature, for me, is the burst of berry goodness on the end of my fork!
More delicious ways to enjoy your cup of coffee
Coffee cake lovers will want to try some sourdough coffee cake for a delicious breakfast.
And here are a few more ideas to try:
Blueberry Sour Cream Coffee Cake
- ½ cup butter room temperature (one stick)
- ½ cup granulated sugar
- 1 tablespoon lemon zest zest of one lemon
- 1 cup sour cream full fat
- 2 eggs large
- ½ teaspoon vanilla extract
- 1 ½ cup flour all purpose
- ¾ teaspoon baking soda
- 1 ½ cup blueberries
- 2 tablespoons flour
- 2 teaspoons sugar
- Dash cinnamon
- ¼ cup sugar
- ¼ cup dark brown sugar
- ½ cup flour
- 4 tablespoons butter cold, cut in cubes
- ¾ cup powdered sugar
- 1 ½ tablespoon lemon juice
- Preheat oven to 350F. Lightly spray the sides of an 8-inch springform pan with baking spray, line the bottom with parchment paper.
- Mix the streusel topping by combining the flour and sugars in a bowl, then add the cubed butter. Use a pastry blender, fork, or your hands to cut the butter into the dry ingredients until coarse crumbs form. Place the streusel in the fridge while you mix the cake.¼ cup sugar, ¼ cup dark brown sugar, ½ cup flour, 4 tablespoons butter
- In a medium bowl, toss the blueberries with the 2 tablespoons flour, 2 teaspoons sugar and dash of cinnamon. Set aside.1 ½ cup blueberries, 2 tablespoons flour, Dash cinnamon, 2 teaspoons sugar
- In a medium to large mixing bowl, add the sugar, butter, and fresh lemon zest. Cream with a hand mixer on medium speed until light and fluffy, about 2 to 3 minutes.½ cup butter, ½ cup granulated sugar, 1 tablespoon lemon zest
- Add the sour cream, eggs and vanilla. Mix on low speed until mostly combined.1 cup sour cream, 2 eggs, ½ teaspoon vanilla extract
- In a separate bowl, combine flour and baking soda with a whisk. Add to the bowl of batter and stir with a spoon or spatula until just combined. The batter will be quite thick.1 ½ cup flour, ¾ teaspoon baking soda
- Add the prepared blueberries, including the extra flour and sugar in the bowl. Fold in until just combined.
- Pour the batter into the prepared pan and top with the streusel topping.
- Bake for 45 to 50 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool the cake on a wire rack. Remove the outer ring of the pan and move the cake to a serving plate. Stir together the powdered sugar and lemon juice to make the glaze. Drizzle the glaze over the top of the coffee cake.¾ cup powdered sugar, 1 ½ tablespoon lemon juice
- Slice and serve!
Nutrition values are estimates only, using online calculators. Please verify using your own data.