If you’re on the hunt for a delightful treat that balances zesty brightness with tender crumb, the Lemon Blueberry Sour Cream Coffee Cake Recipe is absolutely your go-to. This cake perfectly marries the tang of lemon and moist richness that sour cream brings, all studded with juicy blueberries that burst with each bite. It’s the kind of dessert that feels wonderfully homemade, yet impressive enough to share with guests or savor over a cozy morning coffee. Let me walk you through why this cake deserves a special spot in your baking repertoire today.
Ingredients You’ll Need
Getting started with this cake is a breeze thanks to a handful of simple, thoughtfully chosen ingredients. Each one plays a crucial role in delivering that iconic balance of moisture, flavor, and texture, making sure your Lemon Blueberry Sour Cream Coffee Cake Recipe turns out just right every time.
- Lemon cake mix: Provides a bright, citrusy base packed with lemon flavor that’s both sweet and tangy.
- Cold butter: Adds richness and creates the crumbly topping when mixed with the cake mix.
- Sour cream: Brings a luscious moisture and subtle tang that keeps the cake tender and fresh.
- Large eggs: Help bind the ingredients and add structure to the cake’s delicate crumb.
- Blueberries (fresh or frozen): Burst of juicy sweetness that contrasts beautifully with the lemon zest.
- Your favorite lemon glaze (optional): An extra layer of tangy sweetness to drizzle on top, perfect for an elegant finish.
How to Make Lemon Blueberry Sour Cream Coffee Cake Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating the oven to 360°F (180°C). Meanwhile, generously grease a 7 x 11 inch (18 x 28 cm) baking pan to ensure your coffee cake doesn’t stick and comes out with a perfect golden crust. This simple prep sets the foundation for your cake’s delightful texture.
Step 2: Create the Crumb Mixture
Pour the lemon cake mix into a large bowl, then add the cold butter. Using your fingertips, mix them together until you get small crumbs evenly coated with butter. This crumbly mixture is the secret to that irresistible topping and part of the cake base. Set aside about 3/4 cup of these crumbs for sprinkling later.
Step 3: Make the Batter
To the remaining crumb mixture, add the sour cream and eggs. Using an electric mixer, beat until the batter is smooth and creamy, approximately 2 to 3 minutes. This step ensures the tangy sour cream melds perfectly with the cake mix to keep your coffee cake moist and tender.
Step 4: Add Blueberries and Crumb Topping
Pour the luscious batter into your prepared pan, spreading it evenly. Then, gently sprinkle the blueberries all over the top, creating juicy pockets of sweetness. Finally, distribute the reserved crumb topping evenly across the surface. This layering brings a beautiful texture contrast and luxurious flavor in every bite.
Step 5: Bake to Perfection
Place your pan in the oven and bake for about 50 to 60 minutes. You’ll know it’s ready when a toothpick inserted near the center emerges clean. Allow the cake to cool fully in the pan to set up beautifully and avoid any soggy spots.
How to Serve Lemon Blueberry Sour Cream Coffee Cake Recipe
Garnishes
A light dusting of powdered sugar or a drizzle of your favorite lemon glaze adds the perfect final touch. The glaze not only enhances the lemon flavor but also gives the coffee cake a lovely shine that makes it almost too pretty to eat.
Side Dishes
Pair this coffee cake with a hot cup of freshly brewed coffee or a refreshing glass of iced tea. For brunch, it’s delightful alongside creamy yogurt or fresh fruit salad to balance the rich, buttery cake with a burst of freshness.
Creative Ways to Present
For a fun twist, try layering slices of this coffee cake with whipped cream and extra blueberries in a clear trifle dish. It looks stunning and gives your guests a chance to taste all the layers of flavor in spoonfuls. Alternatively, serve it warm topped with a scoop of vanilla ice cream for a luscious dessert experience.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Lemon Blueberry Sour Cream Coffee Cake Recipe tightly with plastic wrap or store it in an airtight container at room temperature for up to two days. This keeps the cake moist and flavorful, making it perfect for sneaking a slice here and there.
Freezing
If you want to save some for later, this cake freezes beautifully. Wrap tightly in plastic wrap and then again in foil before placing it in the freezer. It’s best enjoyed within two months and makes for a quick, ready-to-eat treat whenever a craving strikes.
Reheating
To enjoy your frozen or refrigerated coffee cake, warm individual slices in the microwave for about 15-20 seconds or pop them in a preheated oven at 300°F (150°C) for 10 minutes. The gentle heat brings back that freshly baked aroma and soft texture we all love.
FAQs
Can I use frozen blueberries in the Lemon Blueberry Sour Cream Coffee Cake Recipe?
Absolutely! Frozen blueberries work just as well as fresh ones. Just make sure not to thaw them completely to avoid adding too much moisture to the batter.
Is it necessary to use a lemon cake mix?
While lemon cake mix provides a convenient and consistent lemon flavor, you could experiment with a vanilla cake mix and add lemon zest and juice for a more homemade touch, though results may vary.
Can I replace sour cream with something else?
Sour cream is key for moisture and tang, but Greek yogurt is a great substitute if needed. Use the same amount for similar texture and flavor.
How should I store the cake if I want to keep it overnight?
Store the cake in an airtight container at room temperature to keep it fresh for up to two days. Avoid refrigeration, which can dry it out.
Does the cake freeze well after baking?
Yes, the Lemon Blueberry Sour Cream Coffee Cake Recipe freezes brilliantly once cooled. Wrapped properly, it maintains great flavor and texture on thawing.
Final Thoughts
This Lemon Blueberry Sour Cream Coffee Cake Recipe is truly a delightful celebration of simple ingredients coming together in the most delicious way. Whether you’re serving it at a weekend brunch or treating yourself during a quiet afternoon, it’s a cake that feels like a warm hug in dessert form. I can’t recommend enough giving it a try—you might just find your new favorite go-to coffee cake!
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Lemon Blueberry Sour Cream Coffee Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Lemon Blueberry Sour Cream Coffee Cake is a moist, tangy, and flavorful treat perfect for breakfast or brunch. The combination of lemon cake mix, fresh blueberries, and creamy sour cream creates a tender crumb, while the optional lemon glaze adds an extra zesty sweetness. Easy to prepare and baked until golden, this coffee cake is sure to delight with every bite.
Ingredients
Main Ingredients
- 1 (16.5 ounce) box lemon cake mix
- 3/4 cup cold butter
- 2/3 cup sour cream
- 2 large eggs
- 1 cup blueberries (fresh or frozen)
Optional
- Your favorite lemon glaze (optional)
Instructions
- Preheat and Prepare Pan: Preheat the oven to 360°F (180°C). Grease a 7 x 11 inch (18 x 28 cm) baking pan thoroughly to ensure the cake doesn’t stick.
- Mix Cake Crumbs: In a large bowl, add the lemon cake mix and cold butter. Using your fingertips, blend the butter into the cake mix until the mixture forms evenly distributed small crumbs. Reserve 3/4 cup of these crumbs for topping and set aside.
- Create Batter and Assemble: To the remaining crumbs, add the sour cream and eggs. Beat the mixture with an electric mixer for about 2-3 minutes until the batter is smooth and well combined. Pour this batter evenly into the prepared pan. Then, sprinkle the blueberries evenly over the batter. Finally, sprinkle the reserved crumbs over the blueberries to create a crumbly topping.
- Bake the Cake: Place the pan in the preheated oven and bake for 50-60 minutes or until a toothpick inserted near the center comes out clean, indicating the cake is fully baked.
- Cool and Glaze: Allow the coffee cake to cool completely in the pan. Once cooled, drizzle your favorite lemon glaze over the top if desired. Cut into 8 slices and serve.
Notes
- Make sure the butter is cold when mixing with the cake mix to achieve a crumbly topping.
- Fresh or frozen blueberries both work well; if using frozen, do not thaw before adding to the batter.
- The lemon glaze is optional but adds a lovely, bright flavor that complements the cake.
- Ensure the cake is cooled before glazing to prevent the glaze from melting and sliding off.
- Use an electric mixer for smooth batter; hand mixing may result in lumps.
