Description
A soft and moist coffee cake made with sour cream, fresh blueberries, a cinnamon streusel topping, and a light honey lemon glaze.
Ingredients
Coffee Cake
- 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 all-purpose flour
- 2 tablespoons butter
- 1 teaspoon cinnamon
Honey Lemon Glaze
- 2/3 cup powdered sugar
- 3 tablespoons lemon juice
- 1 teaspoon honey
Instructions
- Preheat oven to 350°F (175°C). Grease and line an 8-inch baking pan.
- Cream butter and sugar until light and fluffy. Mix in lemon zest.
- Add sour cream and vanilla; mix until smooth.
- Beat in eggs one at a time.
- In a separate bowl, whisk flours, baking powder, and salt.
- Add dry ingredients to wet mixture and mix just until combined.
- Fold in blueberries gently.
- Spread half the batter into the pan, swirl in blueberry jam, then add remaining batter.
- Combine streusel ingredients and sprinkle evenly over batter.
- Bake 45–55 minutes, until a toothpick comes out with moist crumbs.
- Cool slightly, then drizzle with honey lemon glaze before serving.
Notes
- Use room-temperature ingredients for even mixing.
- Add frozen blueberries directly to prevent excess bleeding.
- Let cake cool before glazing for a clean finish.
- Prep Time: 15 minutes
- Cook Time: 50 minutes