Half Baked Harvest · by Tieghan Gerard★ 4.8 (79)
Blueberry Sour Cream Coffee Cake
NUTRITION · PER SERVING85M COOK
CAL 23%·PRO 18%
CARBS 58G50% OF CAL
4G FIBER0G ADDED0G INTRINSIC14G OTHER40G TOTAL SUGAR
FAT 24G46% OF CAL
9G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist, light coffee cake layered with fresh blueberries, jam, and a hint of lemon. This spring-inspired dessert is perfect for brunch or as a sweet treat.
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View the full recipe on Half Baked Harvest →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 stick (8 tablespoons) salted butter, at room temperature
- 1/2 cup + 1 tablespoon granulated sugar
- 1 tablespoon lemon zest
- 1/2 cup sour cream
- 1 tablespoon vanilla extract
- 3 eggs, at room temperature
- 1 cup + 1 tablespoon all-purpose flour
- 3/4 cup almond flour ((or 1/2 cup all-purpose flour))
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup fresh or frozen blueberries
- 3 tablespoons blueberry jam
- 1/2 cup brown sugar
- 2 tablespoons flour
- 2 tablespoons butter
- 1 teaspoon cinnamon
- 2/3 cup powdered sugar
- 3 tablespoons lemon juice
- 1 teaspoon honey
At a glance
PER SERVING · TIME 85M
CAL 23%·PRO 18%
CARBS 58G50% OF CAL
4G FIBER0G ADDED0G INTRINSIC14G OTHER40G TOTAL SUGAR
FAT 24G46% OF CAL
9G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 1h
- Sodium
- 229mg
- Total sugar
- 40g
- Added sugar
- ≥33g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 241mg
- Calcium
- 82mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 229MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.