Blueberry Sour Cream Coffee Cake
Serves 8
25 mins prep
60 mins cook
85 mins total
Every bite is moist and light, layered with fresh berries, jam, and hints of lemon - the perfect spring cake!
Streusel
Honey Lemon Glaze
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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 jame. 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!
