Lemon Blueberry Coffee Cake (Printable)
Moist cake filled with fresh blueberries, bright lemon zest, and a crunchy streusel topping.
# What You’ll Need:
→ Streusel Topping
01 - 1/2 cup all-purpose flour
02 - 1/3 cup granulated sugar
03 - 1/4 cup unsalted butter, cold and cubed
04 - 1/4 teaspoon salt
→ Cake Base
05 - 1 1/2 cups all-purpose flour
06 - 1 teaspoon baking powder
07 - 1/2 teaspoon baking soda
08 - 1/4 teaspoon salt
09 - 1/2 cup unsalted butter, softened
10 - 3/4 cup granulated sugar
11 - 2 large eggs, room temperature
12 - 1/2 cup sour cream or Greek yogurt
13 - 1 lemon, zested
14 - 2 tablespoons fresh lemon juice
15 - 1 teaspoon vanilla extract
16 - 1 cup fresh blueberries
→ Optional Glaze
17 - 1/2 cup powdered sugar
18 - 1-2 tablespoons fresh lemon juice
# How to Prepare:
01 - Preheat oven to 350°F. Grease a 9-inch round or square cake pan and line bottom with parchment paper.
02 - Combine flour, sugar, salt, and cold butter in small bowl. Rub with fingertips until coarse crumbs form. Refrigerate until ready to use.
03 - Whisk together flour, baking powder, baking soda, and salt in medium bowl.
04 - Beat softened butter and granulated sugar in large bowl until light and fluffy, about 2-3 minutes. Add eggs one at a time, mixing well after each addition.
05 - Mix in sour cream, lemon zest, lemon juice, and vanilla extract until fully combined.
06 - Gently fold dry ingredients into wet mixture until just combined. Avoid overmixing.
07 - Gently fold blueberries into batter. If using frozen, toss with 1 teaspoon flour first.
08 - Spread batter evenly in prepared pan. Sprinkle streusel topping over batter. Bake 40-45 minutes until toothpick inserted in center comes out clean.
09 - Cool in pan 15 minutes, then transfer to wire rack. For glaze, whisk powdered sugar with lemon juice until smooth and drizzle over cooled cake.
# Expert Advice:
01 -
- The contrast between tangy lemon and sweet blueberries creates this incredible balance that keeps you coming back for just one more slice
- That buttery streusel topping creates this gorgeous texture crunch against the tender cake underneath
02 -
- I once skipped refrigerating the streusel and it melted into the cake instead of staying crunchy on top, lesson learned
- Room temperature ingredients make such a difference in how evenly this bakes
03 -
- Toss frozen blueberries in a tablespoon of flour before folding them in to prevent them from sinking to the bottom
- Add chopped pecans or walnuts to the streusel for a nutty crunch that takes this over the top