Lemon Blueberry Sour Cream Coffee Cake: The best recipe to serve to unexpected guests! Easy with a cake mix and still so tasty – nobody will ever know!
I don’t know about you but I’m a huge fan of cake. And a gigantic fan of anything lemon and/or blueberry.
Streusel Topped Blueberry French Toast Casserole. Blueberry Muffins! Told you, I’m obsessed over here – and this coffee cake is no different!
How this cake works
Just look at that crumb topping! How are blueberries with streusel ever not delicious? I mean this Streusel Topped Blueberry French Toast Casserole totally proves my point.
It’s going to take you one box of lemon cake mix plus four other ingredients and one bowl to lemon blueberry coffee cake bliss.
Drizzling with your favorite lemon glaze after baking is entirely optional – but highly recommended!
The really, truly amazing thing about this cake is that you make a huge bowl of buttery crumbles first and then use part of that mix to make your cake batter.
The leftovers go right on top of the cake as the streusel – no extra step required!
Recipe tips and tricks
- If you don’t have boxed lemon cake mix, yellow cake mix works, too. Add some lemon zest if you like.
- You can replace the sour cream with Greek yogurt. The cake will be less rich but still delicious.
- Feel free to use any berries you like in place of the blueberries! Strawberries should be diced.
More blueberry recipes
- Buttermilk Blueberry Scones
- Easy Blueberry Cobbler
- Sheet Pan Blueberry Pancakes
- Blueberry Oatmeal Muffins
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Printable recipe
Lemon Blueberry Sour Cream Coffee Cake
Recipe details
Ingredients
- 1 (16.5 ounce) box lemon cake mix
- ¾ cup cold butter
- ⅔ cup sour cream
- 2 large eggs
- 1 cup blueberries fresh or frozen
- your favorite lemon glaze optional
Instructions
- Preheat the oven to 360°F (180°C). Grease a 7 x 11 inch (18 x 28 cm) baking pan well.
- Add the cake mix to a large bowl and mix in the butter with your fingertips until it’s evenly distributed and small crumbs are forming. Set aside ¾ cup of the crumbs.
- Add the sour cream and eggs to the remaining crumb mixture and beat in with an electric mixer until smooth, about 2-3 minutes. Pour into the prepared pan. Evenly sprinkle first the blueberries and then the crumbs you set aside over the top.
- Bake in the preheated oven for 50-60 minutes or until a toothpick inserted near the center comes out clean.
- Cool in the pan before drizzling with the glaze (if you want to) and cutting to serve.
Ann Marie says
When using frozen berries do you need to thaw them before use?
Nora says
Ann Marie, you can use the berries right from frozen – no need to thaw them out! Hope this helps!
Leslie Lakes says
I made this recipe using a box of Duncan Hines Moist natural lemon flavored cake mix. I did add the zest from one fresh lemon, but other than that, followed this recipe to a “T”. Chose not to glaze it. It was perfect as is. Brought it to work this morning to share with my co-workers and they LOVED IT! I plan to try this same recipe next time with a yellow cake mix and raspberries instead. YUMM! This is a delicious and super easy way to make a dessert or coffee treat that everyone will enjoy.
Thank you, Nora!
Leslie in Greenville, SC
Nora says
I’m so glad, Leslie! Sounds like a great idea with the lemon zest. And I definitely wan to try your raspberry version!
Jacqueline Jones says
Wonderful results from this recipe! Delicious! And easy!
Theresa says
This was amazing! I will definitely be making this a lot.
Nora says
Theresa, I’m so glad the coffee cake turned out well for you. This reminds me, I should make it again sometime, too ?
Sue says
It was incredible! Along with the crumbles on top before baking, I added cinnamon and sugar. It was superb! Thanks for the recipe!
Nora Rusev says
I’m so glad, Sue!
Nora says
Awesome Faye!
Lisa @ Healthy Nibbles & Bits says
Dish duty is definitely the worst. I hear you on how it would be much better to be playing outside. This cake looks divine, Nora!
Nora says
I’m dreaming of somebody who will just clean up my kitchen mess 😉 Thanks Lisa!
Thalia @ butter and brioche says
Baked to perfection! This coffee cake looks so delicious Nora, I definitely could go for a slice right now.
Nora says
Thanks Thalia!
Kate @ Diethood says
I first want to eat the topping then work my way down into the cake, mkay?! THANKS! 😀 It’s GORGEOUS!
Laura @ Laura’s Culinary Adventures says
The texture looks fantastic! Yeah for quick and easy cake recipes!
Ginny McMeans says
Even the title had me licking my chops. Then there were your pictures. Yummmmm
Denise | Sweet Peas & Saffron says
Coffee cake is my ultimate weakness! This one looks so delicious! Love it!
Deb@ Cooking on the Front Burner says
This coffee cake would be perfect with my morning coffee!
Nancy P.@thebittersideofsweet says
This cake looks amazing! Love how you doctored up the cake mix!
Natalie @ Tastes Lovely says
I hate cleaning up dishes too. That’s one of my favorite parts of camping. Dinners done? Burn the paper plates! Haha! This coffee cake sounds amazing!
Sarah @Whole and Heavenly Oven says
Okay, this is SERIOUSLY the moistest-looking coffee cake I’ve ever seen! Lemon and blueberries are my all-time fav combo and I could totally demolish this coffee cake within seconds! GORGEOUS photos too, Nora!
Mariah @ Mariah’s Pleasing Plates says
I love cake, especially lemon! This looks amazing Nora! Pinned!
Medha @ Whisk & Shout says
This looks great! The lemon blueberry combo is my fave and coffee cake always reminds me of my pre-summer job starbucks trips in past years 🙂