Blueberry Sour Cream Coffee Cake
Delicious Blueberry Sour Cream Coffee Cake that blends the richness of sour cream and fresh blueberries for a delightful treat.
Equipment
- 9-inch bundt pan
- mixing bowl
Ingredients
Batter 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 large eggs, at room temperature
- 1.0625 cup all-purpose flour
- 0.75 cup almond flour (or ½ cup all-purpose flour)
- 2 teaspoons baking powder
- 0.5 teaspoon kosher salt
- 1 cup fresh or frozen blueberries
- 3 tablespoons blueberry jam
Streusel
- 0.5 cup brown sugar
- 2 tablespoons flour
- 2 tablespoons butter
- 1 teaspoon cinnamon
Honey Lemon Glaze
- ⅔ cup powdered sugar
- 3 tablespoons lemon juice
- 1 teaspoon honey
Instructions
Instructions
- Preheat the oven to 375° F. Butter a 9-inch bundt pan or (9×5 inch) loaf pan.
- In a large mixing bowl, beat together the butter, ½ 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. Add the flour, almond flour, baking powder, and salt. Mix in the blueberries with 1 tablespoon flour.
- To make the streusel. Combine all ingredients in a bowl and mix until a crumble forms.
- Spoon half the batter into the prepared pan. Swirl with 1 tablespoon jam. Sprinkle over the streusel. Add the remaining batter and then swirl in the remaining 2 tablespoons jam. Sprinkle with 1 tablespoon sugar (if desired).
- Bake for 55-60 minutes, or until the center is just set.
- Meanwhile, make the glaze. Whisk all ingredients in a bowl until smooth and drizzly. Drizzle the glaze over the cake. Slice and enjoy!
Nutrition
Serving: 1sliceCalories: 456kcal
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