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

Description

A moist and flavorful Blueberry Sour Cream Coffee Cake topped with a buttery streusel and finished with a tangy honey lemon glaze. This cake is perfect for breakfast, dessert, or as a crowd-pleaser for any occasion.

Ingredients

Units Scale

Cake Ingredients:

1 stick (8 tablespoons) salted butter, at room temperature
1/2 cup + 1 tablespoon granulated sugar
1 tablespoon lemon zest
1/2 cup sour cream
1 tablespoon vanilla extract
3 eggs, at room temperature
1 cup + 1 tablespoon all-purpose flour
3/4 cup almond flour (or 1/2 cup all-purpose flour)
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup fresh or frozen blueberries
3 tablespoons blueberry jam

Streusel:

1/2 cup brown sugar
2 tablespoons flour
2 tablespoons butter
1 teaspoon cinnamon

Honey Lemon Glaze:

2/3 cup powdered sugar
3 tablespoons lemon juice
1 teaspoon honey

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Pan: Preheat the oven to 375°F. Butter a 9-inch bundt pan or (9×5 inch) loaf pan to prevent sticking and ensure easy removal after baking.
Make the Batter: In a large mixing bowl, beat together the butter, 1/2 cup sugar, and lemon zest until well combined. Add the sour cream and vanilla, beating until smooth. Gradually beat in the eggs, one at a time, until fully incorporated. Then, add the all-purpose flour, almond flour, baking powder, and salt, mixing until just combined. Toss the blueberries with 1 tablespoon flour and gently fold them into the batter.
Prepare the Streusel: In a small bowl, combine the brown sugar, flour, butter, and cinnamon. Mix with a fork or your hands until a crumbly streusel forms.
Layer the Batter and Streusel: Spoon half the batter into the prepared pan and spread it evenly. Swirl with 1 tablespoon of blueberry jam. Sprinkle the streusel evenly over the batter. Add the remaining batter on top and swirl in the remaining 2 tablespoons of blueberry jam. Optionally, sprinkle with 1 tablespoon sugar for extra sweetness.
Bake the Cake: Bake the cake in the preheated oven for 55-60 minutes, or until the center is just set and a toothpick inserted into the center comes out clean.
Make the Glaze: While the cake is baking, whisk together the powdered sugar, lemon juice, and honey in a bowl until smooth and drizzle-worthy.
Finish and Serve: Once the cake is done baking, let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Drizzle the honey lemon glaze over the cooled cake, slice, and enjoy!

Notes

Ensure all ingredients, such as butter and eggs, are at room temperature for a smoother batter.
If using frozen blueberries, don’t thaw them as this can make the batter too moist. Toss frozen blueberries with a bit of flour to prevent them from sinking.
Add an extra tablespoon of jam for a sweeter, more pronounced blueberry swirl.
The cake can be stored in an airtight container for up to 3 days at room temperature or in the refrigerator for up to a week.

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 25g
Sodium: 210mg
Fat: 15g
Saturated Fat: 7g
Unsaturated Fat: 6g
Trans Fat: 0.3g
Carbohydrates: 40g
Fiber: 2g
Protein: 5g
Cholesterol: 70mg