Blueberry Sour Cream Coffee Cake
Moist and tender coffee cake bursting with juicy blueberries, a cinnamon-sugar swirl, and a bright lemon glaze—perfect for breakfast, brunch, or an afternoon treat.
Equipment
- 9-inch square baking pan
- Mixing bowls
- hand mixer or stand mixer
- Spatula
- Wire rack
Ingredients
For the Cake Batter
- 1 1/2 cups granulated sugar
- 3/4 cup butter softened to room temperature
- 3 eggs room temperature
- 1 cup sour cream
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour spoon and level
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup blueberries fresh or frozen, fold in frozen without thawing
For the Cinnamon Swirl Filling
- 1/2 cup brown sugar
- 2 tbsp all-purpose flour
- 1 tsp ground cinnamon
For the Lemon Glaze
- 1 1/2 cups powdered sugar
- 2-3 tbsp lemon juice or milk for thinning glaze
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease a 9-inch square baking pan and lightly dust with flour or line with parchment paper.
- Step 2: In a small bowl, mix brown sugar, flour, and cinnamon until combined to make the cinnamon filling.
- Step 3: In a large bowl, beat softened butter and granulated sugar with a mixer for 3–4 minutes until light and fluffy.
- Step 4: Add eggs one at a time, beating well after each. Mix in sour cream and vanilla extract until smooth.
- Step 5: In a separate bowl, whisk flour, baking powder, and salt. Gradually add to wet ingredients, mixing gently until just combined.
- Step 6: Fold in blueberries gently using a spatula, especially if using frozen berries straight from the freezer.
- Step 7: Spread half the batter evenly into the prepared pan. Sprinkle half the cinnamon filling over it. Spread remaining batter on top and smooth out. Finish by sprinkling remaining cinnamon filling evenly over the top.
- Step 8: Bake for 45–55 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Step 9: Cool the cake completely in the pan on a wire rack to set properly.
- Step 10: Whisk powdered sugar with 2–3 tablespoons lemon juice or milk until smooth and pourable. Drizzle over cooled cake and let set 10–15 minutes before slicing.
Notes
Store in an airtight container at room temperature for 2–3 days or refrigerate up to 5 days. Freeze uniced cake wrapped tightly for up to 3 months. Reheat slices gently in microwave for 10–15 seconds. Substitute sour cream with Greek yogurt or use dairy-free alternatives as needed. Add nuts or chocolate chips to the filling for extra texture. Try orange juice or vanilla extract in the glaze for a twist.