This blueberry sour cream coffee cake has it all. A deliciously moist and plush cake is baked with bursting blueberries along with a hint of lemon zest. Then everything is topped with a sweet brown sugar crumble and light lemon icing drizzle! It’s also so easy to make but is an absolute crowd pleaser.
What makes this the best blueberry coffee cake?
This blueberry coffee cake honestly tastes like a combination of an incredible blueberry muffin and a funnel cake.
The cake itself is so rich and moist with loads of blueberries, just like a blueberry muffin, but the crumble topping and hint of almond extract creates a funnel cake-like flavor that is insanely good!
Here is how it’s done:
- Sour Cream Cake Batter – The batter itself is mixed with extra sour cream. It creates an incredibly moist cake that isn’t too heavy, too oily, or too sweet.
- Fresh Blueberries – Blueberries are tossed with lemon zest and both mixed into the batter as well as scattered on top. This ensures the perfect amount of tender blueberries in every bite.
- Brown Sugar Crumble – A hefty layer of crumble is added to the top of the cake. It’s sweet, buttery, and lightly flavored with a hint of cinnamon.
- Lemon Icing – To top everything off, a light drizzle of lemon icing is added on top. It helps bring out the zest in the blueberries while also accentuating that fresh blueberry flavor.
Tips for baking blueberry sour cream coffee cake
I’ve placed this blueberry coffee cake recipe under my “quick and easy” recipe category because it’s so simple to make! But here are a few tips to make sure it turns out just right:
- Flour – I say this in every post, and for good reason. It’s the number one reason why most recipes fail. If there’s too much flour, this cake will turn dry. If possible, measure the flour with a food scale. Otherwise, to ensure the exact amount, gently spoon the flour into the measuring cup and level it off with a flat edge. If scooped directly into the flour container, the flour becomes packed down into the cup which could leave you with 1/4 cup or more of added flour.
- Butter & Sugar – When mixing the two together, first make sure the butter is softened to room temperature. Then, mix the two until they turn light and fluffy. This will require about 2 minutes of mixing on medium-high speed. This will add little air pockets in the butter which will help the baking powder really lift this cake as it bakes.
- Mixing – Once the dry ingredients are added, gently mix the batter. If the cake batter is over worked, the cake can turn out dry and possibly sink the center.
- Room Temp Ingredients – Use a room temperature egg as well as room temperature sour cream. This will ensure a smooth batter and an evenly baked cake.
- Crumble – When all mixed, the crumble should be evenly moistened with varying sizes of clumps. If it feels too dry, mix in 1 additional tablespoon of melted butter. If it feels too wet, mix in 1-2 additional tablespoons of flour.
- Baking – The cake should rise evenly from edge to center. To test for doneness, poke a toothpick in the center of the cake. It’s ready when it comes out clean with a few moist crumbs. Although if you choose to bake with frozen berries, I also suggest testing using the wobble test. Nudge the pan (still inside the oven) and watch the center. If it has a tight jiggle, it’s done. If it has a loose wobble, bake for another 5 minutes.
Blueberry Sour Cream Coffee Cake FAQs
Yes, but it does require some adjustments. Use 1 1/2 cups of frozen (not thawed) blueberries and toss with the lemon zest and cornstarch as instructed. Unlike with fresh blueberries, none of the frozen berries are mixed in to the batter. Instead, the cake batter is spread in the pan and all 1 1/2 cups of frozen berries are sprinkled on top.
I haven’t tested this in any other pan besides a 9″ springform, but I do think it could work in a 8″ or 9″ square baking dish.
I don’t suggest this, as the sour cream plays a major role in both the texture and flavor of this cake.
I haven’t tested this, but I do think this recipe could work well with a cup for cup gluten free baking flour.
I also have not tested this, but if I were to try to replace the egg I would use 1/4 cup of unsweetened applesauce in its place.
Store the cake in an air tight container and it can keep at room temperature for a couple days or in the refrigerator for about a week.
For more blueberry dessert recipes, check out my:
- BEST Blueberry Muffins
- Lemon Blueberry Muffins
- Blueberry Cream Cheese Cobbler
- Vegan Blueberry Cheesecake Bars
- Blueberry Babka
Make sure to tag me @butternutbakery on Instagram and leave a review below if you make this blueberry coffee cake. To pin this recipe and save it for later, you can use the button on the recipe card, the buttons above or below this post, or on any of the photos above. Happy baking!Print