Gooey Blueberry Sour Cream Coffee Cake. Lemony sour cream cake swirled with a mix of fresh blueberries and blueberry jam. A layer of brown sugar streusel throughout the middle of the cake creates a perfectly gooey center. This is such a delicious, perfectly moist, and light cake. Every bite is layered with fresh berries, jam, and hints of lemon. Finish this coffee cake with a honey lemon glaze that’s unique and delicious. It’s simpler to make than you’d think, and so pretty!
at room temperature
at room temperature
or 1/2 cup all-purpose flour
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!