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A slice of blueberry cake with streusel topping on a white plate garnished with blueberries. A fork has taken a piece out of the slice and is lying next to it. There's a glass bowl of blueberries in the background.
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4.67 from 6 votes

Blueberry Breakfast Cake

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!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Baking
Cuisine: German
Servings: 12
Author: Julia Foerster

Ingredients

  • 1/2 cup unsalted butter room temperature
  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • 1 cup sour cream
  • 1 tsp vanilla extract
  • 1/4 cup lemon juice
  • 1 Tbsp lemon zest
  • 2 cups all-purpose flour
  • 1/4 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 1/2 cups blueberries frozen or fresh

For the Streusel

  • 1 1/4 cups all-purpose flour
  • 1/2 cup unsalted butter room temperature
  • 1/2 cup granulated sugar
  • 1 tsp lemon zest
Cups - Metric

Instructions

  • 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.

Nutrition

Calories: 423kcal | Carbohydrates: 56g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 77mg | Sodium: 152mg | Potassium: 165mg | Fiber: 1g | Sugar: 28g | Vitamin A: 650IU | Vitamin C: 6mg | Calcium: 64mg | Iron: 1.9mg