halfbakedharvest4.8
Blueberry Sour Cream Coffee Cake
Every bite is moist and light, layered with fresh berries, jam, and hints of lemon - the perfect spring cake!
👥 8 Servings⏱️ Prep & Cook: 1h 25m⏳ Prep: 25 min🔥 Cook: 1h👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●mixing bowl
- ●whisk
- ●oven
📝 Preparation Steps
1
1. Preheat the oven to 375° F. Butter a 9-inch bundt pan or (9x5 inch) loaf pan.2. In a large mixing bowl, beat together the butter, 1/2 cup sugar, and lemon zest until combined. Add the sour cream and vanilla, beating until smooth. Beat in the eggs, one at a time, until combined. Add the flour, almond flour, baking powder, and salt. Mix in the blueberries with 1 tablespoon flour.3. To make the streusel. Combine all ingredients in a bowl and mix until a crumble forms.4. Spoon half the batter into the prepared pan. Swirl with 1 tablespoon jam. Sprinkle over the streusel. Add the remaining batter and then swirl in the remaining 2 tablespoons jam. Sprinkle with 1 tablespoon sugar (if desired).5. Bake for ⏱️ 55-60 minutes, or until the center is just set. 6. Meanwhile, make the glaze. Whisk all ingredients in a bowl until smooth and drizzly. Drizzle the glaze over the cake. Slice and enjoy!
butter2 tablespoonslemon zest1 tablespooneggs, at room temperature3+ 1 tablespoon all-purpose flour1 cupcup almond flour (or 1/2 cup all-purpose flour)3/4flour2 tablespoonsbaking powder2 teaspoons
Nutrition Facts
calories
456 kcal
serving Size
1 serving
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