Lemon Blueberry Coffee Cake (Printable)

Moist cake with fresh blueberries and a zesty lemon crumble topping, ideal for breakfast or a sweet treat.

# What You’ll Need:

→ For the Cake

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→ For the Crumble Topping

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→ For the Lemon Glaze

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# How to Prepare:

01 - Preheat the oven to 350°F. Grease and flour a 9-inch round springform pan or an 8x8-inch baking dish.
02 - In a medium bowl, combine flour, granulated sugar, brown sugar, salt, cinnamon, melted butter, and lemon zest. Mix with a fork until crumbly. Set aside.
03 - In a separate bowl, whisk together flour, baking powder, baking soda, and salt for the cake.
04 - In a large mixing bowl, cream the butter and sugar until light and fluffy for 2-3 minutes. Beat in eggs, one at a time.
05 - Mix in sour cream, milk, lemon zest, lemon juice, and vanilla extract until well combined.
06 - Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix.
07 - Gently fold in the blueberries with a spatula.
08 - Spread the batter evenly into the prepared pan. Sprinkle the crumble topping evenly over the batter.
09 - Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
10 - Cool the cake in the pan for 15 minutes, then remove from the pan and transfer to a wire rack to cool completely.
11 - In a small bowl, whisk powdered sugar and lemon juice to form a glaze. Drizzle over cooled cake before serving.

# Expert Advice:

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  • The crumble topping creates this irresistible buttery cinnamon crunch that makes people fight over corner pieces
  • Fresh blueberries burst in your mouth while the lemon keeps everything from being too sweet
  • It comes together faster than you think and looks impressive enough for guests but casual enough for Tuesday breakfast
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  • Overmixing the batter makes the cake tough, so stop as soon as the flour disappears
  • The toothpick test is your friend, but don't test too close to the blueberries or you'll get false positives
  • Let the cake cool in the pan for 15 minutes before trying to remove it, or it might break apart
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  • If you only have salted butter, reduce the salt in the recipe by half
  • A springform pan makes removing the cake so much easier than trying to flip it out of a regular cake pan
  • Room temperature ingredients blend together better, so take everything out of the fridge about 30 minutes before you start

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