Are you in the mood for a sweet breakfast treat but tired of the same old options? Look no further than this mouthwatering recipe for Blueberry Sour Cream Coffee Cake with Lemon Glaze. Imagine a moist coffee cake packed with juicy blueberries, a tangy sour cream filling, and topped off with a zesty lemon glaze. Now, your taste buds are tingling, aren’t they? Not only is this recipe delicious, but it’s also simple and easy to make, perfect for beginner or experienced bakers. So, let’s dive into the recipe and satisfy our cravings for something sweet and satisfying.

Introduction To Blueberry Sour Cream Coffee Cake Recipe

Blueberry Sour Cream Coffee Cake with Lemon Glaze is the perfect breakfast or brunch treat that will satisfy any sweet tooth craving. This recipe is inspired by the classic coffee cake but with a delightful twist. It was bursting with fresh blueberries, a light and fluffy crumb, a buttery streusel, and a tangy lemon glaze. It’s also incredibly easy to make. Even if you’re not an experienced baker, you’ll have no trouble preparing this irresistible dessert.

The secret to this recipe’s success is the addition of sour cream. It keeps the cake light and tender while balancing the sweetness. Plus, it’s studded with sweet, plump blueberries, which add both texture and flavor. The streusel topping provides perfect crunch and buttery goodness, while the lemon glaze adds a fresh flavor.

Whether you plan to enjoy it as a dessert or brunch item, this Blueberry Sour Cream Coffee Cake is sure to impress. Its rich, buttery, sweet, and tart flavors work together to create a perfect balance of sweetness and tanginess. It’s a great way to use fresh or frozen blueberries; you’ll love how it tastes with a steaming cup of coffee or tea.

Ingredients Needed To Make Blueberry Sour Cream Coffee Cake

Blueberries – 1 1/2 cups of fresh or frozen berries
Sour cream – 1/2 cup of full-fat or reduced-fat
Unsalted butter – 1/2 cup for the cake batter and 1/2 cup for the streusel
Brown sugar – 3/4 cup for the streusel
Powdered sugar – 1/2 cup for the lemon glaze
Granulated sugar – 1/2 cup for the cake batter
Flour – 2 cups for the cake batter and 1/2 cup for the streusel
Baking soda – 1/2 teaspoon
Baking powder – 2 teaspoons
Salt – 1/2 teaspoon for the cake batter and 1/4 teaspoon for the streusel
Cinnamon – 1 teaspoon
Eggs – 2 large
Lemon – 1 for zest and juice

The Blueberry Sour Cream Coffee Cake with Lemon Glaze recipe is simple and easy to make with the right ingredients. The star of the show is the blueberries that provide a burst of sweetness, texture, and flavor. Sour cream keeps the cake light and fluffy while also balancing the sweetness. Unsalted butter is used for richness and a delicate crumb. Both brown and granulated sugar provide warmth, color, and sweetness. Flour, baking soda, baking powder, and salt are used to make the cake batter moist and tender. Cinnamon adds a lovely aromatic flavor. Eggs bind the ingredients together. Finally, a lemon is used for zest and juice to create a bright, fresh flavor that complements the blueberries perfectly.

Tips To Enhance The Recipe’s Flavors And Texture

Use Fresh Lemon Juice and Zest: Adding fresh lemon juice and zest to the recipe provides a bright and fresh flavor that complements the blueberries. Make sure to zest the lemon before slicing it open to juice it to avoid difficulties in zesting.
Choose Plump Blueberries: Opt for sweet and plump blueberries to add a burst of sweetness and a lovely texture to the cake. Toss them in flour to prevent them from sinking to the bottom of the cake.
Go for Full-Fat or Reduced-Fat Sour Cream: Using full-fat or reduced-fat sour cream ensures the cake’s consistency is not affected. Avoid using fat-free sour cream, which can cause the cake to be dense or tough.
Use Unsalted Butter: Unsalted butter is used for the cake batter and the streusel to give a rich buttery flavor while creating a delicate crumb and cinnamon-flavored streusel.
Do Not Overmix The Batter: Overmixing the batter leads to a dense and tough crumb on the cake. Fold the ingredients together gently until the flour is fully moistened.
Let The Cake Cool Before Adding Lemon Glaze: Allowing the cake to cool for a few minutes before adding the lemon glaze helps in preventing the glaze from melting and making the cake soggy.
Add Almond Extract: Adding almond extract to the cake batter creates a delicious funnel cake-like flavor.
Don’t Overbake the Cake: Overbaking the cake leads to a dry and crumbly texture while underbaking leads to a soggy and uncooked center. Test the cake’s doneness by poking a toothpick in the center of it. It is ready when it comes out clean with a few moist crumbs.

Preparation For Making The Streusel Topping

Properly preparing the streusel topping is essential to make a delicious Blueberry Sour Cream Coffee Cake with Lemon Glaze. This buttery crumble adds a unique flavor and texture to the coffee cake, making it irresistible. Here’s how to prepare the streusel topping in just a few easy steps.

Whisk together the brown sugar, flour, cinnamon, and salt in a medium bowl until evenly combined. You can use a fork to mix the ingredients properly.

Next, add the cold cubed butter to the mixture, and using your clean hands, combine the ingredients until the crumbs form. Make sure the butter is well distributed through the flour and sugar mixture.

Set the streusel mixture aside to assemble the cake. You can prepare the streusel in advance to save time when making the cake.

When it’s time to bake the Blueberry Sour Cream Coffee Cake, sprinkle the streusel mixture evenly over the top of the cake batter in the baking dish.

Don’t forget to use unsalted butter to give the streusel topping and cake batter a rich flavor and delicate crumb.

Bake the cake until it’s set, and check after 30 minutes to see if you need to cover the cake with foil so the streusel doesn’t burn.

After baking, allow the cake to cool before serving with a delicious tart lemon glaze. With this simple guide, you can make a mouthwatering Blueberry Sour Cream Coffee Cake with a perfect streusel topping every time.

Instructions For Making The Coffee Cake Batter

To make the coffee cake batter for Blueberry Sour Cream Coffee Cake with Lemon Glaze, begin by whisking together brown sugar, flour, cinnamon, and salt in a medium bowl until well combined.
Then, add cold cubed butter and use your hands to combine the mixture until crumbs form and the butter is well distributed through the flour and sugar. Set the streusel aside for assembling the cake later.
In a separate large mixing bowl or stand mixer fitted with the paddle attachment, mix together butter and sugar on medium-high speed until it becomes light and fluffy.
After that, add eggs, sour cream, lemon zest, and vanilla to the mixture and mix again until well combined.
Whisk together flour, baking soda, baking powder, and salt in another bowl. Add blueberries and toss them in the flour to prevent the berries from sinking to the bottom of the cake when baked.
Combine the wet and dry ingredients and gently fold them until the flour is fully moistened. Be careful not to mix the batter over to avoid producing a dense and tough crumb on the coffee cake.
Spread the cake batter into a buttered 8×8 baking dish. Sprinkle the streusel evenly over the top of the cake.
Bake the cake until it is set, checking after 30 minutes to see if you need to cover it with foil so the streusel doesn’t burn.
When finished baking, allow the Blueberry Sour Cream Coffee Cake to cool for a bit before adding the tart lemon glaze on top as a finishing touch.

Combining The Streusel And Coffee Cake Batter

To make a delicious Blueberry Sour Cream Coffee Cake with Lemon Glaze, start by combining the streusel and coffee cake batter. Whisk together brown sugar, flour, cinnamon, and salt in a medium bowl. Add cold cubed butter and combine the mixture with your hands until the crumbs form.

Mix butter and sugar in a large mixing bowl or stand mixer until light and fluffy. Add eggs, sour cream, lemon zest, and vanilla, and mix again until well combined. Whisk together flour, baking soda, baking powder, and salt in a separate bowl. Add blueberries and toss to coat them in the flour.

Combine the wet and dry ingredients and gently fold them together until the flour is fully moistened. Do not overmix the batter; it will lead to a dense and tough crumb on the coffee cake. Spread the cake batter into a buttered 8×8 baking dish and sprinkle the streusel evenly over the top of the cake.

Bake until the cake is set, checking after 30 minutes to see if you need to cover it with foil so that the streusel does not burn. Once the cake is made, allow it to cool before adding the lemon glaze.

To make the lemon glaze, whisk together powdered sugar and fresh lemon juice until smooth and pourable. Drizzle the glaze over the coffee cake and serve. The addition of sweet plump blueberries, sour cream, and a buttery crumble make this coffee cake irresistibly delicious. Adding lemon zest to the coffee cake batter and using fresh lemon juice to make a tart lemon glaze gives it a bright, fresh flavor that complements the blueberries. Serve this cake at brunch or dessert, and enjoy a perfect balance of flavors and textures.

Tips For Adding Juicy Blueberries To The Recipe

Make sure to use fresh or frozen blueberries that are plump and juicy for the best flavor and texture in your Blueberry Sour Cream Coffee Cake.
To prevent the blueberries from sinking to the bottom of the cake, toss them lightly in flour before adding them to the batter.
If using frozen blueberries, do not defrost them before adding them to the cake batter.
For added sweetness and texture, sprinkle Turbinado sugar over the streusel before baking.
Use full-fat or reduced-fat sour cream instead of fat-free to maintain the proper consistency of the cake.
Rub the sugar with lemon zest to enhance the lemon flavor in the glaze and throughout the cake.
Use lemon zest and fresh lemon juice to create a bright flavor that perfectly complements the blueberries.

How To Prepare The Lemon Glaze?

You will need a confectioner’s sugar and fresh lemon juice to prepare the lemon glaze for your Blueberry Sour Cream Coffee Cake with Lemon Glaze. In a medium-sized mixing bowl, stir together the confectioner’s sugar and lemon juice until smooth and creamy. If the glaze is too thick, you can add a little water until it reaches your desired consistency. If it’s too thin, add more confectioner’s sugar.

To ensure that your glaze has a vibrant lemon flavor, it’s important to use freshly squeezed lemon juice. You can zest the lemon before slicing it open to juice it, as it’s nearly impossible to zest fruit after slicing it open.

Once your Blueberry Sour Cream Coffee Cake has cooled, move it to a serving plate and place some paper towel or a baking sheet under the cake. Drizzle the lemon glaze over the top of the cake, allowing it to drip down the sides. Slice into portions and enjoy the perfect balance of sweet, tangy, and fruity flavors.

Now that you know how to prepare the lemon glaze, you can elevate your Blueberry Sour Cream Coffee Cake to the next level with this delicious topping.

Assembling And Baking The Coffee Cake

To assemble and bake the Blueberry Sour Cream Coffee Cake with Lemon Glaze, start by preparing the streusel and cake batter. Whisk together brown sugar, flour, cinnamon, and salt in a medium bowl, then combine with cubed cold butter until it forms crumbs. Set aside.

In a separate mixing bowl or stand mixer with the paddle attachment, cream together butter and sugar until light and fluffy. Add eggs, sour cream, lemon zest, and vanilla, and mix until well combined. Whisk together flour, baking soda, baking powder, and salt in another bowl. Toss blueberries in the mixture until coated with flour.

Combine the wet and dry ingredients and fold until the flour is fully moistened. Be careful not to overmix, as this could result in a dense and tough crumb.

Spread the cake batter evenly into a buttered 8×8 baking dish. Sprinkle the streusel over the top of the cake, ensuring even coverage.

Bake for 40-45 minutes or until the cake is set, checking after 30 minutes to see if the streusel is starting to brown too quickly. Cover the cake with foil to prevent the streusel from burning.

Once fully baked, let the cake cool before drizzling with lemon glaze. To make the glaze, combine powdered sugar and fresh lemon juice until it has a pourable consistency. Drizzle over the cooled cake and let the glaze set before serving.

Serve the Blueberry Sour Cream Coffee Cake with Lemon Glaze for breakfast, brunch, or dessert. It is moist, tender, and bursting with blueberries in every bite, with a delightful crunch from the streusel and a zingy lemon glaze. Enjoy!

Serving Suggestions For Blueberry Sour Cream Coffee Cake With Lemon Glaze

1. Blueberry Sour Cream Coffee Cake with Lemon Glaze is a delightful treat that can be enjoyed any time of day. Whether serving as a dessert or brunch dish, there are several ways to elevate this delicious cake.

2. add a dollop of whipped cream or a scoop of vanilla ice cream on top of the warm cake for an extra special touch. This will melt slightly and create a creamy, sweet addition to the already rich cake.

3. To take it up a notch, serve the cake with a side of fresh blueberries, raspberries, or strawberries. This adds a pop of color, freshness, and an extra burst of juicy flavor to the overall dish.

4. Pair the Blueberry Sour Cream Coffee Cake with Lemon Glaze with a freshly brewed cup of coffee or tea. The sweetness of the cake compliments the bitterness of coffee or tea, making for a perfect combination.

5. For those who prefer a savory option, serve the cake alongside a slice of quiche or frittata. The sweetness of the cake provides a nice contrast to the salty and savory flavors of the egg dishes.

6. Top the cake with a drizzle of honey or maple syrup for an extra dose of sweetness and flavor. This takes the cake from delicious to decadent.

7. For a brunch or party, serve the Blueberry Sour Cream Coffee Cake with Lemon Glaze on a platter with a variety of fruit, cheeses, and meats. This allows guests to mix and match flavors and create their own perfect bite.

8. Add a sprinkle of cinnamon to the top of the cake before baking for a warm and cozy spice flavor that goes perfectly with the blueberry and lemon.

9. add chopped nuts such as almonds, pecans, or walnuts to the streusel topping for a crunchy texture before baking.

10. Cut the cake into small pieces and serve as a finger food dessert option at a party or gathering. Guests will appreciate the sweet and tangy flavors in an easy-to-eat format.

FAQ

1 What makes Blueberry Sour Cream Coffee Cake special?

Blueberry Sour Cream Coffee Cake stands out because of its light and tender crumb, sweet blueberries, buttery streusel, and tart lemon glaze. It’s moist and easy to make, and it pairs perfectly with a cup of coffee for breakfast or dessert.

2. How do the blueberries and lemon complement each other?

Blueberries and lemon are a natural match, and in this coffee cake, lemon zest is added to the batter, and fresh lemon juice is used for the glaze to give it a bright and fresh flavor that complements the blueberries.

3. Why is sour cream added to the cake?

Sour cream helps to keep the cake light and fluffy and balances out the sweetness of the cake itself.

4. How is the streusel in this recipe different?

During most coffee cakes feature streusels, this recipe has streusel overload, with the buttery crumble adding an insanely delicious flavor and texture to the coffee cake.

5. Can you use frozen blueberries?

Yes, you can use either fresh or frozen blueberries in this recipe. If using frozen berries, do not defrost them before adding them to the cake batter.

6. What type of sugar is used in this recipe?

This recipe calls for brown sugar, powdered sugar, and granulated sugar. The brown sugar adds warmth and color to the streusel, powdered sugar dissolves easily into the lemon juice for the glaze, and granulated sugar is best suited for the cake batter.

7. What’s the best way to zest a lemon?

The best way to zest a lemon is to use a microplane to get the zest, making sure not to include the bitter white pith under the lemon peel. You can use a regular grater if you don’t have a microplane.

8. How do you store the cake if making it ahead of time?

If making Blueberry Sour Cream Coffee Cake ahead of time, store it in an airtight container to keep it moist and fresh.

Conclusion

Blueberry Sour Cream Coffee Cake with Lemon Glaze is a perfect recipe for breakfast or dessert. The cake is moist, tender, and bursting with sweet blueberries in every bite. The addition of lemon zest and juice creates a bright and fresh flavor that perfectly complements the blueberries. The secret to keeping the cake light and fluffy is the use of sour cream, which also adds a tangy balance to the sweetness. The streusel topping, made with butter, brown sugar, flour, and cinnamon, gives the cake a crunchy texture and a rich buttery flavor.

This recipe is easy to make and can be prepared with fresh or frozen blueberries. It’s important to toss the blueberries in flour before adding them to the batter to prevent them from sinking to the bottom of the cake. Additionally, using full-fat or reduced-fat sour cream is recommended, as fat-free sour cream may affect the cake’s consistency.

For the perfect Blueberry Sour Cream Coffee Cake, begin by whisking together the brown sugar, flour, cinnamon, and salt in a bowl. Mix in cold cubed butter until crumbs form. In another bowl, cream together the butter and sugar before adding in the eggs, sour cream, lemon zest, and vanilla. Whisk together the flour, baking soda, baking powder, and salt in a separate bowl before adding the blueberries. Mix all ingredients together gently, then spread the batter into a buttered baking dish. Bake until set, then sprinkle the streusel on top and bake again until golden. Finally, pour the lemon glaze over the top for a perfect finish.

How to Make Blueberry Sour Cream Coffee Cake with Lemon Glaze