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Lemon Blueberry Coffee Cake (with sour cream)

If you love delicious coffee cake and you’re also a fan of blueberries, I’ve got an amazing recipe for you. This easy bundt cake is the best of both worlds, a luscious blueberry coffee cake made with rich sour cream!

Sometimes Recipes Come from the Craziest Places!

These days, many of the recipes I’m baking come from the Internet. I don’t have go searching for most of them. Family members have taken to tagging me in them!

Such was the case with this blueberry coffee cake. I was perusing Facebook one day and noticed my oldest daughter had tagged me in a recipe posted by a friend. It was a coffee cake. Specifically, a bundt cake.

Or should I say another bundt cake.

See, I’ve been on a roll baking bundt cakes over the past few months. It’s become something of an obsession.

Maybe you saw my Old-Fashioned Pound Cake. Or my Easy Banana Berry Cake. Or maybe my Pineapple Coconut Cake. But I’d never baked anything like this blueberry cake.

I knew the minute I saw this recipe it would be terrific, so I agreed to make it for my daughter and deliver it to my grandson’s baseball practice.

One thing set this recipe apart from others I’ve made. It contains a full cup of sour cream.

Can I Use Sour Cream in Baking?

Lemon Blueberry Coffee Cake from Out of the Box Baking.com
Sour cream

This is a common question that I hear a lot! Sour cream is a great substitute for milk. It is high in fat and offers a richness you won’t mind from other liquids. It’s also an acid, which helps in softening the gluten strands in the flour.

In the case of this cake, the sour offers structure, moisture, and that delicious “twang” sour cream is known for!

In other words, it’s the perfect addition!

Make a Recipe Your Own

Of course, I had to tweak this recipe and make it my own. That one called for cinnamon. I opted for a secondary flavor of lemon. (Let’s face it. . .lemon and blueberry just go together! Check out my Luscious Lemon Berry Muffins as proof.)

That recipe called for a divided batter with the berries in-between the layers, something else I didn’t want to do. So, I folded my fresh berries directly into the batter just before putting it in the pan.

I guess I’m getting ahead of myself, here! I’ll give you a full how-to below. For now, let’s look at the ingredients.

Lemon Blueberry Coffee Cake Ingredients

Lemon Blueberry Coffee Cake from Out of the Box Baking.com

You will find a full printable recipe card at the bottom of this post. For now, here’s a quick peek at what you’re going to need to make this luscious cake.

Coffee Cake Ingredients

  • ½ cup room temperature butter (salted or unsalted butter, your choice)
  • ¾ cup granulated sugar
  • ¼ cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract
  • juice of one lemon
  • zest of one lemon
  • 2 room temperature eggs
  • 1 cup sour cream
  • 1/4 cup whole milk
  • 3 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 cups fresh blueberries

Glaze Ingredients

  • 1/2 cup room temperature butter
  • 1/2 cup room temperature cream cheese
  • 2 cups powdered sugar
  • juice of one lemon
  • zest of one lemon

How to Make this Moist Lemon Berry Cake

Start by preheating your oven to 350 degrees Fahrenheit.

Zest and juice one lemon.

Put butter into a large bowl. Add extracts, lemon juice, lemon zest and sugars. Whip until creamy.

Add eggs and sour cream. Mix on low speed until fully incorporated. (You can use a hand mixer or stand mixer, your choice.)

Lemon Blueberry Coffee Cake from Out of the Box Baking.com

It’s time to add your dry ingredients! Slowly work in the flour, baking powder and baking soda.

Lemon Blueberry Coffee Cake from Out of the Box Baking.com

The batter will be thick but that’s what you want. It’s time to add the quarter cup of milk, which thins the luscious batter just enough to make it workable.

Gently fold in blueberries. Do not use your mixer for this process. You want them to remain whole.

Lemon Blueberry Coffee Cake from Out of the Box Baking.com

Prepare bundt pan by spraying with nonstick cooking spray (like Baker’s Joy).

Add cake batter to the prepared pan and place into the preheated oven. (A greased pan will keep the cake from sticking. This is especially important in bundt pans.)

Lemon Blueberry Coffee Cake from Out of the Box Baking.com

Bake for 50 minutes or until done. Baking time may vary, depending on your oven. You’ll know it’s done when it turns golden brown on top and springs back to the touch.

Remove from oven and place on wire rack to cool.

Once you can comfortably handle the bundt pan, flip it upside down on the cooling rack. Allow the cake to release naturally. Let cake cool completely.

Lemon Blueberry Coffee Cake from Out of the Box Baking.com

While the cake is baking and cooling you can make your lemon glaze in a medium bowl. You want to start with really soft butter and cream cheese. I put mine in the microwave to get them nice and soft. Cream both together.

Lemon Blueberry Coffee Cake from Out of the Box Baking.com

Add powdered sugar, lemon juice, and half of the lemon zest and mix until smooth. You’re looking for a loose glaze here. If it’s not loose you can add a splash of milk or water to thin it down. You’re looking for something about the consistency of a creamy soup. (Yum! Soup!)

Once your cake has cooled you can add the glaze to the top of the cake. Prepare your area by putting a piece of waxed paper or napkin under the cooling rack.

Lemon Blueberry Coffee Cake from Out of the Box Baking.com

Drizzle on the glaze then sprinkle the remaining zest on top. If you like you can decorate your cake with sugared blueberries.

Lemon Blueberry Coffee Cake from Out of the Box Baking.com

Slice and serve!

Store in an airtight container at room temperature. There is no need to refrigerate. In fact, refrigeration might dry out this cake. You can freeze it in plastic wrap or a freezer bag up to two months. Allow to thaw naturally.

I use cake drums from Amazon as a base for most of my cakes. I highly recommend them because they can hold the weight of the cake.

What to Expect from This Recipe

My stars, y’all! Where has this moist coffee cake been all of my life? I was absolutely delighted with it and couldn’t wait to pass it along! (I love seeing the smiles on faces when a cake is delivered, don’t you?)

The outside edges of this cake are crunch and crisp. Perfection!

The sour cream adds a twangy taste. Merged with the lemon juice, zest, and extract? It’s just right! I love that lemon flavor!

And those juicy blueberries? They’re popping with flavor and moisture. Talk about the perfect balance of texture and taste!

Lemon Blueberry Coffee Cake from Out of the Box Baking.com

Speaking of moisture, this is a moist cake with a tender crumb. It’s literally the ideal breakfast cake. Of course, you’re not going to want to limit this coffee cake to breakfast time. It will make a terrific dessert or an afternoon snack.

Variations on this Recipe

Here are some way to mix things up:

Use blackberries in place of blueberries. I think they would pair beautifully with the lemon zest. You might need to cut them in half before adding them to the batter since some blackberries tend to run a bit larger than blueberries.

Frozen blueberries. You can use frozen berries but they might add a bit more moisture. Also be aware that adding frozen berries to the batter can cause the batter to thicken up. You might need to think it out with a bit more milk than the recipe calls for.

Cranberries. Yes, please! Add frozen or fresh cranberries but use orange zest, juice, and extract in place of lemon.

Chocolate Chips: Might sound crazy but you can remove the fruit from this cake and turn it into a chocolate chip coffee cake. Stick with a plain cream cheese glaze (no fruit added).

Chocolate Chips and Cherries: Add one cup of each. You might opt to chop your cherries in half before adding. (You might choose frozen cherries since the seeds have already been removed. Another option would be maraschino cherries.)

Holiday coffee cake: Instead of blueberries, throw in your favorite holiday spices, nuts, and candied fruit (dates, apricots, Craisins). Anything you like! Just make sure your nuts/fruits total two cups. You might opt for pumpkin pie spice of apple pie spice. Speaking of apples. . .

Apple cake: You can always use two cups of chopped apples in your coffee cake in place of the blueberries. Skip the lemon flavors and opt for cinnamon, instead.

Lemon Blueberry Muffins: You can use this recipe to make lemon blueberry muffins, no problem!

Lemon juice: Juice from fresh lemons is always best but if you don’t happen to have lemons on hand you can use lemon juice from a bottle. Skip the zest and use extra juice.

Other Coffee Cakes from Out of the Box Baking

If you love that coffee cake vibe, I’ve got several recipes you’re going to adore. Here are some of my favorites:

Apple Pie Coffee Cake: If you love apple pie but you’re in the mood for a delicious coffee cake, one you would be happy to serve at a breakfast gathering or brunch, have I got a great new recipe for you! This “from scratch” cake is light and luscious and covered in a crisp streusel.

Easy Cinnamon Streusel Coffee Cake: If you love the combination of cinnamon and sugar and you happen to love streusel topping with crunchy toasted pecans, then I’ve got the perfect recipe for you. This Easy Cinnamon Streusel Coffee Cake is perfect for breakfast. . .or any time of day!

Cinnamon Roll Poke Cake: Every now and agin you stumble across a recipe that’s so simple, so luscious, so delectable, that you have no choice but to share it. This is that recipe. 

Caramel Banana Cake: Perfect as a coffee cake or any time of day! Warm, buttery, caramelly, sweet. . .and loaded with rich banana flavor. This Caramel Banana Cake is absolutely perfect all year ’round!

Old-Fashioned Banana Bread with Mayonnaise: If you’ve been on a search for the best banana bread recipe out there, search no more! This one is absolutely perfect! Best of all, this Old-Fashioned Banana bread recipe is super easy to whip up in a hurry! It’s loaded with flavor. . .and thanks to a secret ingredient (mayonnaise!) it’s moist, flaky, and super tasty!

Monkey Bread with Canned Biscuits: If you love a good cinnamon roll, one that’s gooey and sticky but light and fluffy at the same time. . .you’re definitely in the right place. This Monkey Bread recipe is rich with brown sugar and cinnamon and will leave you swooning! Best of all, it starts with canned biscuits. Talk about simple!

Check out this Breakfast Cake with Hot Maple Syrup from South Your Mouth! It looks delicious!


Questions People are Asking about Lemon Blueberry Coffee Cake

Do I need to use Meyer lemons or other speciality lemons?

Nope. You can use any type of lemon (or even lime) that you like.

Is a coffee cake good for breakfast?

Absolutely and this lemon blueberry version is perfect, packed with fruity flavor.


That’s it for this post, friends! I hope you enjoyed this lemon blueberry coffee cake recipe. Heat up that coffee maker or Keurig, grab your favorite brew, and dive right in!

See this recipe at

Full Plate Thursday 

Weekend Potluck

Busy Monday


About the Author

Janice Thompson is an author, baker, and all-around mischief maker! She has overcome a host of baking catastrophes, including a toppled wedding cake, to learn more about the baking process. Janice has published over 150 books for the Christian market but particularly enjoys writing recipes and baking devotions. To learn more about Janice or to drop her a note, visit her About the Author page.

Lemon Blueberry Coffee Cake

Lemon Blueberry Coffee Cake

Yield: 15
Prep Time: 10 minutes
Cook Time: 50 minutes
Additional Time: 10 minutes
Total Time: 10 minutes

If you love delicious coffee cake and you're also a fan of blueberries, I've got an amazing recipe for you. This easy bundt cake is the best of both worlds, a luscious blueberry coffee cake made with rich sour cream!

Ingredients

  • ½ cup room temperature butter (salted or unsalted butter, your choice)
  • ¾ cup granulated sugar
  • ¼ cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract
  • juice of one lemon
  • zest of one lemon
  • 2 room temperature eggs
  • 1 cup sour cream
  • 1/4 cup whole milk
  • 3 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 cups fresh blueberries
  • Glaze Ingredients
  • 1/2 cup room temperature butter
  • 1/2 cup room temperature cream cheese
  • 2 cups powdered sugar
  • juice of one lemon
  • zest of one lemon

Instructions

  1. Start by preheating your oven to 350 degrees Fahrenheit.
  2. Zest and juice one lemon.
  3. Put butter into a mixing bowl. Add extracts, lemon juice, lemon zest and sugars. Whip until creamy.
  4. Add eggs and sour cream. Mix on low speed until fully incorporated.
    It's time to add your dry ingredients! Slowly work in the flour, baking powder and baking soda.
  5. The batter will be thick but that's what you want. It's time to add the quarter cup of milk, which thins the luscious batter just enough to make it workable.
  6. Gently fold in blueberries. Do not use your mixer for this process. You want them to remain whole.
  7. Prepare bundt pan by spraying with non-stick cooking spray (like Baker's Joy).
  8. Add batter to the pan and place into the preheated oven.
  9. Bake for 45-50 minutes. You'll know it's done when it turns golden brown on top and springs back to the touch.
  10. Remove from oven and place on wire rack to cool.
  11. Once you can comfortably handle the bundt pan, flip it upside down on the cooling rack. Allow the cake to release naturally.
  12. While the cake is baking and cooling you can make your glaze. You want to start with really soft butter and cream cheese. I put mine in the microwave to get them nice and soft. Cream both together.
  13. Add powdered sugar, lemon juice, and half of the lemon zest and mix until smooth. You're looking for a loose glaze here. If it's not loose you can add a splash of milk or water to thin it down. You're looking for something about the consistency of a creamy soup. (Yum! Soup!)
  14. Once your cake has cooled you can add the glaze. Prepare your area by putting a piece of waxed paper or napkin under the cooling rack.
  15. Drizzle on the glaze then sprinkle the remaining zest on top. If you like you can decorate your cake with sugared blueberries.
  16. Slice and serve!
  17. Store in an airtight container at room temperature. There is no need to refrigerate. In fact, refrigeration might dry out this cake. You can freeze it in plastic wrap or a freezer bag up to two months. Allow to thaw naturally.

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