Homemade Blueberry Breakfast Cake is bursting with juicy blueberries and a hint of lemon! A delicious blueberry coffee cake made with sour cream that tastes great for breakfast or brunch and can be made in advance. This moist and tender cake recipe is so easy to make from scratch and can also be baked on a sheet if you need to feed a crowd.
Blueberry Crumb Cake is a great alternative to Blueberry muffins and is so easy to make from scratch! This easy cake recipe can also be made in advance and tastes even better on the next day. Perfect for special occasions like Mother’s Day or Easter!
This lemon blueberry cake is bursting with juicy blueberries and so moist because of the sour cream. Because you can use fresh or frozen blueberries for this recipe it can be made all year round. I always have blueberries in my freezer for smoothies so this cake is a family favorite even in the cold winter months!
A cookie-like German streusel topping makes this simple cake extra special and adds crunch and texture. Made with fresh lemon juice and zest this lightly sweet coffee cake is bursting with flavor and always gone in seconds!
Tips and Tricks: How to make blueberry sour cream coffee cake
- Creaming the butter and sugar together until pale and fully is important because it will result in a lighter texture and finer crumb.
- To get the best flavor use the juice and zest of fresh lemons. Bottled juice often tastes flavorless!
- This recipe works with frozen and fresh blueberries.
- If you don’t have a springform pan you can also use a normal 9-inch cake pan lined with parchment paper rounds that have tabs (link below) to help lift out the cake. But a springform pan works best in my experience!
- You can double this recipe and bake it in a 11×15-inch baking pan. The baking time might be longer!
- Every oven is different so baking times can vary because of that you should always test with a skewer for doneness! A wooden toothpick works best.
- This cake tastes best on the next day. It keeps fresh for about 3-4 days. Store the cake at room temperature.
How do you make a streusel topping?
To make a streusel topping you need flour, butter, and sugar. Some crumb toppings are also flavored with lemon zest or cinnamon. Combine all the ingredients in a stand mixer and mix for 2 to 3 minutes until all the flour is incorporated and the mixture gets clumpy. It should not be sandy!
Can you freeze blueberry coffee cake with sour cream?
Yes, you can freeze this cake. Freeze it covered airtight for up to 3 months, then defrost at room temperature. The crumbs might be not as crunchy as before.
Does blueberry coffee cake need to be refrigerated?
This cake does not need to be refrigerated.
How to store blueberry breakfast cake
Store this blueberry cake covered at room temperature. Storing it in the fridge will make the cake dry. This cake keeps fresh for about 3-4 days.
Looking for more Blueberry Recipes? Check out these:
Tools used for making this Blueberry Cake Recipe
Springform Pan: You need one of these for this cake. 9-inch and 10-inch pans work both.
Stand Mixer: My most used kitchen appliance and it’s so pretty it can sit on the counter as decoration!
Citrus Zester: This one easily zests the rind without the pith, I really love this tool. It’s perfect for zesting citrus fruits, grating hard cheeses, and ginger.
Lemon Squeezer: This tool makes it super easy to juice lemons AND limes. It is a 2-in-1 tool that is super sturdy and easy to use. You’ll be amazed at how much juice you’ll get out of a lemon.
Parchment paper rounds with tabs: If you don’t have a springform pan you could also use a normal pan and these parchment paper rounds with tabs.
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Blueberry Breakfast Cake
- ½ cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 cup sour cream
- 1 tsp vanilla extract
- ¼ cup lemon juice
- 1 Tbsp lemon zest
- 2 cups all-purpose flour
- ¼ tsp baking soda
- 1 ½ tsp baking powder
- ½ tsp salt
- 2 ½ cups blueberries, frozen or fresh
For the Streusel
- 1 ¼ cups all-purpose flour
- ½ cup unsalted butter, room temperature
- ½ cup granulated sugar
- 1 tsp lemon zest
- Preheat oven to 350˚F (180°C). Prep a 9-inch springform pan with butter or non-stick spray and line the bottom with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment combine butter and sugar. Cream together at medium-high speed until pale and almost doubled in size, about 4 minutes.
- Add the eggs, vanilla extract, and sour cream. Beat on medium speed until combined. Add lemon juice and lemon zest.
- In another bowl combine flour, baking soda, baking powder, and salt.
- With the mixer running on low speed, add flour mixture to the batter and beat until just combined.
- Spread batter evenly into the prepared springform pan. Top with frozen or fresh blueberries.
- Make the streusel topping: In the bowl of a stand mixer fitted with the paddle attachment combine flour, butter, granulated sugar, and lemon zest. Mix until all the flour is incorporated and the mixture is clumpy and not sandy anymore, about 2 minutes. Spread streusel evenly over the blueberries with your hands.
- Bake for about 55-65 minutes, or until a skewer inserted in the center comes out clean.
- Let cake cool in the pan on a cooling rack for about 10 minutes then remove the outer ring of the springform pan and let cool completely.
Recipe adapted from my Easy Lemon Raspberry Cake
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