Lemon Blueberry Coffee Cake (Printable)
Tender cake featuring fresh blueberries and lemon, crowned with a buttery crumble topping for delightful texture.
# What You’ll Need:
→ Crumble 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 lemon zest
05 - 1/4 teaspoon salt
→ Cake Base
06 - 2 cups all-purpose flour
07 - 2 teaspoons baking powder
08 - 1/2 teaspoon baking soda
09 - 1/2 teaspoon salt
10 - 1/2 cup unsalted butter, softened
11 - 3/4 cup granulated sugar
12 - 2 large eggs
13 - 1 tablespoon lemon zest
14 - 1/4 cup freshly squeezed lemon juice
15 - 1 cup sour cream or plain Greek yogurt
16 - 1 teaspoon vanilla extract
17 - 1 1/2 cups fresh blueberries
18 - 1 tablespoon flour for coating berries
# How to Prepare:
01 - Preheat oven to 350°F. Grease and flour a 9-inch round springform pan or 8x8-inch square baking pan.
02 - Combine granulated sugar, flour, lemon zest, and salt in a bowl. Cut in cold butter with fork or pastry cutter until mixture resembles coarse crumbs. Refrigerate until needed.
03 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
04 - Beat softened butter and granulated sugar in large bowl until light and fluffy, about 2-3 minutes.
05 - Beat in eggs one at a time. Add lemon zest, lemon juice, sour cream, and vanilla extract. Mix until combined.
06 - Gradually fold dry ingredients into wet mixture until just incorporated.
07 - Toss blueberries with 1 tablespoon flour to prevent sinking, then gently fold into batter.
08 - Spread batter evenly in prepared pan. Sprinkle crumble topping over surface. Bake 40-50 minutes until toothpick inserted in center comes out clean.
09 - Cool in pan for 20 minutes. Remove from pan and transfer to wire rack to cool completely before slicing.
# Expert Advice:
01 -
- The combination of tart lemon and sweet blueberries creates this perfect balance that keeps you coming back for just one more slice
- That buttery crumble on top transforms an already delicious cake into something that feels like it came from a fancy bakery
02 -
- I learned the hard way that room temperature ingredients make a huge difference, so take your butter and eggs out at least an hour before you start baking
- Overmixing the batter once you add the flour will make your cake tough and dense, so fold gently and stop as soon as the flour disappears
03 -
- Don't skip refrigerating the crumble while you make the batter, cold butter creates those perfect crispy nuggets we all love
- If your blueberries are frozen, add them straight from the freezer to prevent them from turning the batter purple