Can I make this cake without almond flour?

Absolutely! Simply substitute the 3/4 cup almond flour with 1/2 cup additional all-purpose flour. The texture will be slightly different but still delicious. The almond flour adds moisture and a subtle nutty flavor, but the cake works perfectly well without it.

Why did my blueberries sink to the bottom of the cake?

This usually happens when the batter is too thin or the blueberries weren't coated in flour. Make sure to toss your blueberries in the tablespoon of flour before adding them to the batter. Also, fresh blueberries are less likely to sink than frozen ones, though both work well when properly prepared.

Can I make this cake ahead for a special breakfast?

This cake is perfect for making ahead! In fact, the flavors develop beautifully overnight. Bake it the day before, let it cool completely, and store covered at room temperature. You can either glaze it before storing or add fresh glaze just before serving for the prettiest presentation.

My cake is browning too quickly in the oven. What should I do?

If you notice the top browning too fast while the inside isn't done, simply tent the cake with aluminum foil. This will prevent the top from over-browning while allowing the center to finish cooking. Every oven is different, so keep an eye on your cake, especially after the 40-minute mark.

Blueberry Sour Cream Coffee Cake Recipe

This Blueberry Sour Cream Coffee Cake is a delightful blend of tender, moist cake studded with juicy blueberries, topped with a cinnamon-brown sugar streusel, and finished with a tangy honey-lemon glaze. The sour cream creates an incredibly soft texture while the lemon zest adds a subtle brightness that perfectly complements the sweet blueberries. It’s an impressive yet simple cake that comes together quickly for breakfast, brunch, or dessert!

Why You’ll Love This Recipe

Incredibly Moist: The sour cream in this recipe creates a cake with the most amazing tender crumb that stays moist for days.
Perfect Balance of Flavors: The combination of tangy sour cream, sweet blueberries, warm cinnamon streusel, and bright lemon creates a flavor profile that’s simply irresistible.
Versatile Serving Options: Enjoy it warm with morning coffee, serve it for weekend brunch, or dress it up with a scoop of vanilla ice cream for dessert.
Make-Ahead Friendly: This cake actually tastes even better the day after baking, making it perfect for busy schedules.

Ingredients You’ll Need

Butter: Creates a rich base for the cake. Make sure it’s at room temperature for proper creaming with sugar.
Granulated Sugar: Sweetens the cake while helping to create a tender crumb and slightly crisp top.
Lemon Zest: Adds brightness that beautifully enhances the blueberry flavor without making the cake taste lemony.
Sour Cream: The secret ingredient that makes this cake incredibly moist and adds a subtle tang.
Vanilla Extract: Rounds out the flavors and adds depth to the cake.
Eggs: Provide structure and richness. Room temperature eggs incorporate much better into the batter.
All-Purpose Flour: The main structure-builder in the cake. Tossing the blueberries in a tablespoon of flour prevents them from sinking.
Almond Flour: Adds moisture and a subtle nutty flavor that complements the blueberries beautifully.
Baking Powder: Provides the lift needed for a fluffy cake.
Kosher Salt: Enhances all the flavors in the cake.
Blueberries: Fresh or frozen work equally well. If using frozen, don’t thaw them first.
Blueberry Jam: Creates gorgeous purple swirls throughout the cake and intensifies the blueberry flavor.
Brown Sugar, Cinnamon & Butter (for streusel): Creates that irresistible crumbly, sweet layer in the middle and on top.
Powdered Sugar, Lemon Juice & Honey (for glaze): Forms a tangy-sweet glaze that adds another dimension of flavor.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Berry Substitutions

Swap blueberries for raspberries, blackberries, or a mixed berry blend for a different flavor profile. Each berry brings its own unique character to the cake.

Citrus Twist

Replace lemon zest with orange or lime zest for a different citrus note. Orange pairs particularly well with cranberries if you’re making this in fall or winter.

Nutty Addition

Add 1/2 cup chopped walnuts, pecans, or sliced almonds to the streusel for extra crunch and flavor.

Spice It Up

Add 1/4 teaspoon of cardamom or nutmeg to the cake batter for a warming spice note that complements the cinnamon in the streusel.

How to Make Blueberry Sour Cream Coffee Cake

Step 1: Prepare Your Pan and Oven

Preheat your oven to 375°F and thoroughly butter your bundt or loaf pan. A well-greased pan ensures your beautiful cake releases perfectly.

Step 2: Mix the Cake Batter

Beat the butter, sugar, and lemon zest until light and fluffy. Add sour cream and vanilla until smooth, then incorporate eggs one by one. This method creates the lightest texture. Gently fold in the dry ingredients until just combined – overmixing leads to a tough cake.

Step 3: Prepare the Blueberries

Toss the blueberries with that tablespoon of flour – this simple trick prevents them from sinking to the bottom during baking.

Step 4: Make the Streusel

Combine brown sugar, flour, butter, and cinnamon until crumbly. Work quickly with your fingertips for the perfect texture – you want small clumps, not a paste.

Step 5: Layer and Swirl

Spoon half the batter into your prepared pan, swirl in some jam, sprinkle with streusel, then repeat with remaining batter and jam. This creates beautiful layers of flavor throughout the cake.

Step 6: Bake to Perfection

Bake for 55-60 minutes, or until a toothpick inserted comes out clean with a few moist crumbs. The cake should spring back lightly when touched.

Step 7: Glaze and Serve

While the cake cools slightly, whisk together the glaze ingredients. Drizzle over the warm cake and let it soak in for maximum flavor.

Pro Tips for Making the Recipe

Room Temperature Ingredients: Make sure butter, eggs, and sour cream are at room temperature for the smoothest batter and best rise.
Don’t Overmix: Once you add the flour, mix just until combined to keep the cake tender.
Check for Doneness: Start checking at 50 minutes – all ovens vary, and overbaking will result in a dry cake.
Cooling Time: Allow the cake to cool in the pan for about 15 minutes before removing. This helps it set while still being warm enough to release easily.
Jam Selection: Choose a high-quality blueberry jam with visible berries for the best flavor and appearance in your swirls.

How to Serve

Breakfast Pairing

Serve a warm slice with a cup of coffee or tea for a perfect morning treat. The contrast of warm cake and hot beverage is simply delightful.

Brunch Presentation

For a brunch spread, place the cake on a cake stand and surround it with fresh berries for an impressive centerpiece. Serve with mimosas for a celebratory touch.

Dessert Upgrade

Transform this coffee cake into a dessert by warming a slice and topping with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream.

Make Ahead and Storage

Storing Leftovers

Keep the cake covered at room temperature for up to 3 days. The flavor actually deepens and improves after the first day.

Freezing

This cake freezes beautifully for up to 3 months. Wrap individual slices or the entire cake (unglazed) tightly in plastic wrap and then aluminum foil.

Reheating

For that fresh-baked taste, warm individual slices in the microwave for 15-20 seconds. If you froze the cake without glaze, thaw completely and add fresh glaze before serving.

FAQs

Can I make this cake without almond flour?

Absolutely! Simply substitute the 3/4 cup almond flour with 1/2 cup additional all-purpose flour. The texture will be slightly different but still delicious. The almond flour adds moisture and a subtle nutty flavor, but the cake works perfectly well without it.
Why did my blueberries sink to the bottom of the cake?

This usually happens when the batter is too thin or the blueberries weren’t coated in flour. Make sure to toss your blueberries in the tablespoon of flour before adding them to the batter. Also, fresh blueberries are less likely to sink than frozen ones, though both work well when properly prepared.
Can I make this cake ahead for a special breakfast?

This cake is perfect for making ahead! In fact, the flavors develop beautifully overnight. Bake it the day before, let it cool completely, and store covered at room temperature. You can either glaze it before storing or add fresh glaze just before serving for the prettiest presentation.
My cake is browning too quickly in the oven. What should I do?

If you notice the top browning too fast while the inside isn’t done, simply tent the cake with aluminum foil. This will prevent the top from over-browning while allowing the center to finish cooking. Every oven is different, so keep an eye on your cake, especially after the 40-minute mark.

Final Thoughts

This Blueberry Sour Cream Coffee Cake brilliantly balances sweet and tangy flavors in each moist, tender bite. The cinnamon streusel adds that perfect crunch, while the lemon glaze ties everything together with a bright finish. Whether you’re hosting brunch, need a make-ahead breakfast option, or simply crave something special with your afternoon coffee, this cake delivers in both ease and flavor. Give it a try – I’m convinced it’ll become one of your go-to recipes for years to come!