Blueberry Sour Cream Coffee Cake with Lemon Drizzle Recipe | Yummly
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Blueberry Sour Cream Coffee Cake with Lemon Drizzle

Donnell Atkinson: "Perfect. didn’t change a thing came was moist. Th…" Read More
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This moist and delicious coffee cake is bedecked with a streusel topping and creamy lemon drizzle, making it holiday-worthy. And it makes a large cake so there will be plenty to share. The total time includes about 2 ¾ hours for cooling. The recipe is a Yummly original created by Ashley Strickland Freeman.


  • 3/4 cup salted butter (softened, plus more for the pan)
  • 3 cups flour (divided, plus more for the pan)
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 1 1/4 cups sour cream
  • 1 tablespoon vanilla extract
  • 2 teaspoons lemon zest
  • 2 cups blueberries (fresh or frozen; if frozen, don’t thaw)
  • 2 1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 6 tablespoons light brown sugar (packed)
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 cup salted butter (cold, cut into pieces)
  • 1 cup powdered sugar
  • 4 teaspoons lemon juice
  • 2 teaspoons heavy cream (or milk)
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    1. Preheat oven to 350°. Grease and flour a 10-inch tube pan.
    2. Make batter: Put ¾ cup softened butter and the granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat at low speed to blend, then at high speed until light and creamy, about 1 minute. Add eggs 1 at a time, beating on medium-high speed after each addition until well blended, and scraping the inside of the bowl as needed. Beat in sour cream, vanilla, and lemon zest on low speed.
    3. Measure 2 ½ cups flour. Put 2 tablespoons of it in a small bowl and toss gently with the blueberries; set aside. (Tossing the berries with flour helps suspend them in the batter and prevents them from sinking to the bottom of the cake.)
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    NutritionView More

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    Calories610Calories from Fat240
    Total Fat27g42%
    Saturated Fat16g80%
    Trans Fat
    Calories from Fat240
    Total Carbohydrate86g29%
    Dietary Fiber2g8%
    Vitamin A20%
    Vitamin C10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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    Donnell Atkinson 6 months ago
    Perfect. didn’t change a thing came was moist. The top about covering the blueberries in flour was great.
    Luisa 6 months ago
    Made the cake, was hopeful. Used frozen blueberries. Cake baked for 1 and 1/2 hours, came out if the oven beautifully after sitting in the counter for 15 minutes, I look at the cake and it was deflated Cake wasn’t fully cooked even though when tested toothpick came out clean Very disappointed
    Marilyn Schenck 6 months ago
    Very good results, felt I should share a positive review. I can empathize with the reviewer that had such a poor result- I’ve had that happen for inexplicable reasons and the waste of effort and ingredients is certainly aggravating, but this one turned out very well for me. I didn’t have a tube pan so used a Bundt pan and frozen blueberries, baked for 55 minutes.
    luv2garden1 6 months ago
    Terrible. I followed the recipe to the t, weighing all my ingredients, allowing what needed to brought up to room temperature to do so. I baked for 50 minutes. This cake was pulled away from the edges, and was a deep brown color, looking way, way over done. My oven has been calibrated and I have an oven thermometer in there, cake sat in the middle of a 350° oven. My pan is a 2 piece that my mom had, given to me after she sadly passed away, greased and floured. The cake baked for 1 and a half hours and it's still raw in the middle. Yes, 1 1/2 hours using fresh blueberries, and it's raw in the middle. It's currently lying in a soupy mess on my counter. What a complete waste of ingredients. It is going in the garbage, along with the recipe. If I hadn't been baking for over 50 years, I would chalk it up to beginners errors. However, in my opinion, and I thought this as I added it, there's way, way too much sour cream in this, making it a sloppy mess. Fresh blueberries at this time are currently $4.99. Do yourself a favor and find another recipe.