Skip to Content

Lemon Blueberry Coffee Cake With Sour Cream

Treat yourself to a mouthwatering delight with this simple and irresistible Easy Lemon Blueberry Coffee Cake With Sour Cream.

Bursting with fresh blueberries and refreshing lemon, this easy-to-make coffee cake is the perfect treat for any occasion.

Sour Cream Coffee Cake

Six slices of coffee cake on a cooling rack. There are lemons in the background as well as blueberries in a bowl and scattered on the counter.

The addition of creamy and tangy sour cream adds a delightful richness and moistness to the cake, making every bite a heavenly experience.

The easy recipe can be made in under an hour and ready to serve for breakfast, dessert, at a potluck, or for a special occasion.

Four slices of lemon blueberry coffee cake on a cooling rack. There are blueberries and lemon slices on the counter.

Lemon Blueberry Coffee Cake: A Crowd-Pleasing Dessert

If you’re in need of a show-stopping dessert that will impress your guests, look no further than this lemon blueberry coffee cake.

With its tangy twist and beautiful presentation, this cake is guaranteed to steal the show.

The recipe is a simple one, and the flavor-packed recipe make it a dessert that will have everyone asking for seconds.

Blueberry coffee cake on a white plate. There's other slices near the plate.

Ingredients For The Delicious Lemon Blueberry Coffee Cake

  • All-purpose flour 
  • Baking powder
  • Salt
  • Granulated sugar
  • Softened butter
  • Sour cream
  • Eggs
  • Lemon juice
  • Zest of 1 lemon
  • Lemon extract
  • Blueberries (fresh or frozen, unthawed)
  • Extra sugar for sprinkling

Full printable recipe with measurements and instructions listed at the bottom of the post in the recipe card.

Blueberry coffee cake on a white plate. There's other slices near the plate.

How To Make Lemon Blueberry Coffee Cake

  1. Preheat oven to 350ºF. Grease a square 8-inch by 8-inch square pan and line it with parchment paper, and set it aside.
  2. Add the flour, baking powder, and salt to a small bowl. Whisk the ingredients and set aside.
  3. In a larger mixing bowl, cream the sugar and butter together for 2-3 minutes until light and fluffy.
  4. Next, beat in the eggs, sour cream, lemon juice, lemon extract, and zest.
  5. Stir in the dry ingredients until just mixed.
  6. Fold in blueberries with a spatula.
  7. Pour into the prepared pan.
  8. Sprinkle granulated sugar on the top heavily. Some of the sugar will soak into the coffee cake, and the rest will crust on top as it bakes.
  9. Bake in the center of the oven for about 35 minutes, until browned on top, and set on the inside.
  10. Remove from oven and let cool before serving.
Blueberry coffee cake on a white plate. There's other slices near the plate.

Step-By-Step Instructions

Ingredients for lemon blueberry coffee cake on the counter.

Start by getting your ingredients gathered up.

Flour in a bowl.

Next, add the flour, baking powder, and salt to a small or medium bowl. Whisk and set aside.

Butter and sugar in a clear glass mixing bowl.

In a large bowl, cream the butter and sugar together until fluffy.

For this recipe, I used the bowl of a stand mixer with the whisk attachment. But, if you don’t have one, that is fine. You can use a large mixing bowl and an electric mixer.

Ingredients for coffee cake in a clear glass bowl for a stand mixer.

Next, beat in the eggs, sour cream, lemon juice, extract, and zest.

Coffee cake ingredients in a large mixing bowl.

Add the dry ingredients to the wet ingredients and mix well.

Blueberries in a large mixing bowl with coffee cake ingredients.

Add the blueberries and fold into the batter. Don’t use an electric mixer for this last step, or it will tear up your blueberries.

Blueberry coffee cake in a baking dish. The dish is lined with parchment paper and there is a lot of sugar on top.

Spread the batter into the baking dish and sprinkle with about half a cup of sugar.

Baked coffee cake in a square baking dish. The dish is lined with parchment paper.

Bake the lemon blueberry coffee cake for about 35 minutes or until the top is golden brown and the inside is done.

You can test the doneness by inserting a cake tester in the center of the cake. If it comes out clean, it’s done.

Let the coffee cake cool and serve. Grab a cup of coffee and enjoy!

A slice of lemon blueberry coffee cake on two white plates. The plates are stacked on top of each other. There are some blueberries in a bowl next to the plates and lemon on the counter.

Variations And Additions To Lemon Blueberry Coffee Cake

While this coffee cake is already a show-stopper and delicious dessert, you can still change it up now and again. Here are a few ideas:

  • Streusel Topping: for a little bit of crunchy streusel, add some streusel topping on top of the cake batter before you place it in the oven. Combine a small amount of flour, brown sugar, softened butter, and a touch of cinnamon and mix it together. Sprinkle it over the top and bake for a delicious lemon blueberry streusel cake.
  • Sweet-Tart Lemon Glaze: If you can’t get enough of the sweet and tangy lemon flavor, drizzle some lemon glaze over the cooled cake. All you need to do is mix powdered sugar and lemon juice until you reach your desired consistency, then drizzle it over the top.
  • Cream Cheese Filling: Take your lemon blueberry coffee cake to the next level by adding a cream cheese filling. Pour the batter into the pan and then spread a layer of sweetened cream cheese on top. Swirl it into the batter with a knife for a marbled effect. For the cream cheese mixture, use 4 ounces of cream cheese and 1/4 cup of powdered sugar. Mix and add to the batter.
  • Almond Streusel: Add a twist to the classic streusel topping by incorporating chopped almonds on top of the batter before baking. The nutty flavor will complement the lemon and blueberry perfectly.

How To Store The Coffee Cake

If you have any leftover coffee cake, you can store it in an airtight container or cover it with some plastic wrap. It does not have to be refrigerated.

Can I Make Muffins With This Recipe?

Yes, you can make lemon blueberry muffins with this recipe. You will need to lower the baking time by about 10 minutes. Be sure to check with a cake tester.

Lemon Blueberry Coffee Cake

If you love blueberries and lemons, you will love this recipe. It’s a moist cake that’s so easy to make.

You don’t need a good reason to make it, just a few ingredients and an oven. I promise you will love it.

Four slices of lemon blueberry coffee cake on a cooling rack. There are blueberries and lemon slices on the counter.

Easy Lemon Blueberry Coffee Cake With Sour Cream

Yield: 12
Prep Time: 10 minutes
Cook Time: 35 minutes
Additional Time: 20 minutes
Total Time: 1 hour 5 minutes

Make a statement with this lemon blueberry coffee cake that is not only easy to make but incredibly delicious. The great recipe is made with simple ingredients and can be ready in less than one hour.

Ingredients

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ⅔ cup granulated sugar + extra sugar for sprinkling on top
  • ½ cup butter, room temperature
  • ½ cup sour cream
  • 2 eggs
  • 2 Tablespoons lemon juice
  • 1 Tablespoon of lemon zest
  • 1 teaspoon lemon extract
  • 1 ¾ cup blueberries (fresh or frozen, unthawed)

Instructions

  1. Preheat oven to 350ºF and line a square 8-inch by 8-inch baking dish with parchment paper.
  2. Combine flour, baking powder, and salt in a small bowl and set aside.
  3. In a large mixing bowl, cream the sugar and butter together for 2-3 minutes until light and fluffy.
  4. Next, beat in the eggs, sour cream, lemon juice, lemon extract, and lemon zest.
  5. Stir in dry ingredients until just combined.
  6. Fold in blueberries with a spatula.
  7. Pour into your prepared pan.
  8. Sprinkle heavily with granulated sugar on top. (Some of the sugar will soak into the coffee cake, and the rest will crust on top).
  9. Bake the cake in the center of the oven for about 35 minutes, until browned on top and a cake tester comes out clean (I usually check the middle of the cake).
  10. Remove from oven and let cool before serving.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 214Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 57mgSodium: 206mgCarbohydrates: 27gFiber: 1gSugar: 14gProtein: 3g

Nutrition is approximate.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Csthy

Wednesday 28th of June 2023

From Cathy, where does the lemon extract go it's not in the recipe.

Julie Pollitt

Wednesday 28th of June 2023

Hi Cathy,

Sorry about that! I had it in one place, but not in the recipe card. It has been updated, so thank you for pointing that out. :)

It goes in at the same time you add the lemon juice.

Skip to Recipe