Lemon Blueberry Coffee Cake (Printable)
A moist, bright cake featuring fresh blueberries and lemon, finished with a crunchy streusel topping.
# What You’ll Need:
→ Streusel Topping
01 - 1/2 cup granulated sugar
02 - 1/3 cup all-purpose flour
03 - 1/4 cup unsalted butter, cold and cubed
04 - 1/2 teaspoon ground cinnamon
05 - Pinch of salt
→ Cake
06 - 1 1/2 cups all-purpose flour
07 - 1 teaspoon baking powder
08 - 1/2 teaspoon baking soda
09 - 1/4 teaspoon salt
10 - 1/2 cup unsalted butter, softened
11 - 3/4 cup granulated sugar
12 - 2 large eggs, room temperature
13 - 1 tablespoon finely grated lemon zest
14 - 1/4 cup fresh lemon juice
15 - 1 teaspoon vanilla extract
16 - 1/2 cup sour cream or plain Greek yogurt
17 - 1 1/4 cups fresh blueberries
# How to Prepare:
01 - Preheat the oven to 350°F. Grease and flour a 9-inch round or square baking pan.
02 - In a small bowl, combine sugar, flour, cinnamon, and salt. Cut in the cold butter using a fork or pastry cutter until mixture is crumbly. Refrigerate until ready to use.
03 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt for the cake.
04 - In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at a time, then add lemon zest, lemon juice, and vanilla extract.
05 - Mix in half of the dry ingredients, then the sour cream, then the remaining dry ingredients until just combined.
06 - Gently fold in blueberries. If using frozen blueberries, do not thaw and toss with 1 teaspoon flour before adding.
07 - Spread batter evenly into prepared pan. Sprinkle streusel topping evenly over batter. Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
08 - Cool in pan on a wire rack for at least 20 minutes before slicing and serving.
# Expert Advice:
01 -
- The streusel creates this incredible crunchy topping that contrasts perfectly with the tender crumb
- Lemon and blueberries are one of those classic pairings that never gets old
- It comes together faster than you would think, but tastes like something from a fancy cafe
02 -
- Room temperature ingredients make a huge difference in how evenly the batter comes together
- Do not overmix the batter or the cake will turn out tough instead of tender
- Frozen blueberries should not be thawed first or they will bleed into the batter
03 -
- Toss frozen blueberries in a teaspoon of flour before folding them in to prevent them from sinking to the bottom
- If you only have salted butter, reduce the salt in the recipe by half