Blueberry Sour Cream Coffee Cake with Lemon Drizzle

Blueberry Sour Cream Coffee Cake with Lemon Drizzle cover

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Blueberry Sour Cream Coffee Cake with Lemon Drizzle

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Ingredients

Warning0 allergens identified

Blueberry Sour Cream Coffee Cake with Lemon Drizzle

¾ cup salted butter(softened, plus more for the pan)

3 cups flour(divided, plus more for the pan)

1 ½ cups granulated sugar

4 large eggs

1 ¼ cups sour cream

1 tbsp vanilla extract

2 teaspoons lemon zest

2 cups blueberries(fresh)

1 tbsp baking powder

½ tsp baking soda

¼ tsp salt

6 tablespoons light brown sugar(packed)

1 ½ teaspoons ground cinnamon

¼ cup salted butter(cold, cut into pieces)

1 cup powdered sugar

4 teaspoons lemon juice

2 teaspoons whole milk(or heavy cream, or a bit more if needed)

Instructions

Preheat oven to 350°. Grease and flour a 10-inch tube pan or 12-cup Bundt pan.

Make batter: Put ¾ cup softened butter and the granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat at low speed to blend, then at high speed until light and creamy, about 1 minute. Add eggs 1 at a time, beating on medium-high speed after each addition until well blended, and scraping the inside of the bowl as needed. Beat in sour cream, vanilla, and lemon zest on low speed.

Measure 2 ½ cups flour. Put 2 tablespoons of it in a small bowl and toss gently with the blueberries; set aside. (Tossing the berries with flour helps suspend them in the batter and prevents them from sinking to the bottom of the cake.)

In a medium bowl, stir together the remaining flour from the 2 ½ cups, the baking powder, baking soda, and salt. Add flour mixture to batter and beat on low speed just until combined. Gently fold in blueberry mixture. Batter will be thick.

Spoon batter into the prepared pan and spread evenly. Tap the pan sharply on the work surface a couple of times to make sure there are no bubbles hiding.

Make streusel topping: In a small bowl, stir together brown sugar, remaining ½ cup flour, and the cinnamon. Add cold butter pieces and mash with your fingers until mixture resembles clumpy sand. (You can squeeze the mixture into large or small clumps, depending on your preference.) Sprinkle the streusel evenly over the batter.

Bake cake until a toothpick inserted in the center comes out clean, 55-60 minutes. Let cake cool on a wire rack in the pan 15 minutes. Run a knife around the edge and tip the cake from the pan onto the rack. Carefully invert the cake onto another rack so the streusel side is up. Let cool completely, about 2 ½ hours.

While cake cools, make lemon drizzle: In a small bowl, whisk together powdered sugar, lemon juice, and milk until smooth, adding a little more milk if needed for a drizzling consistency. Drizzle over cooled cake. Serve cake immediately, or cover and store at room temperature up to 3 days.

Nutrition

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Tips & Tricks (5)

Macerate Blueberries First 🫐
Toss blueberries with a tablespoon of flour 15 minutes before folding into batter to prevent them from sinking to the bottom and ensure even distribution throughout the cake.
Room Temperature Ingredients Matter 🌡️
Bring eggs and sour cream to room temperature before mixing; this creates a more emulsified batter that yields a moister, more tender crumb with better rise.
Zest Before Juicing Lemons 🍋
Always zest your lemons before cutting them in half for juice—it's much easier to zest whole lemons and prevents waste of the delicate zest particles.
Streusel Topping Secret ✨
Mix your streusel topping with cold butter cut into small cubes just before sprinkling onto the batter; this creates larger, more textured clusters that stay crispy rather than melting into the cake.
Perfect Lemon Drizzle Consistency 🎯
Let the cake cool completely before drizzling, then apply the glaze in thin lines—it will set into beautiful ribbons rather than pooling; test consistency on a spoon first to ensure it flows properly.