Lemon Blueberry Coffee Cake

The morning sun was just starting to peek through my kitchen window when I decided to experiment with combining two of my favorite things, lemon and blueberries. My grandmother had always made the most incredible coffee cakes, but Id never tried adding fresh fruit to hers. The scent that filled my kitchen that day was absolutely divine, citrusy and buttery all at once.

I brought this cake to a neighborhood book club meeting last spring, and it disappeared before anyone even touched the store bought cookies another guest brought. My friend Sarah actually asked for the recipe before shed even finished her first slice. Now its become my go to whenever I need something that feels special but doesnt require hours of work.

Ingredients

• For the Streusel Topping: 1/2 cup (65 g) all-purpose flour, 1/3 cup (65 g) granulated sugar, 1/4 cup (55 g) unsalted butter cold and cubed, 1/4 tsp ground cinnamon, pinch of salt. The cold butter is absolutely crucial here, it creates those perfect crispy crumbs that make coffee cake so addictive.
• For the Cake: 1 1/2 cups (190 g) all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, 1/2 cup (115 g) unsalted butter softened, 3/4 cup (150 g) granulated sugar, 2 large eggs, 2 tsp lemon zest from about 2 lemons, 2 tbsp freshly squeezed lemon juice, 1 tsp pure vanilla extract, 1/2 cup (120 ml) sour cream or plain Greek yogurt, 1 1/4 cups (170 g) fresh blueberries or frozen unthawed. The sour cream is the secret ingredient that keeps this cake incredibly moist for days.
• For the Lemon Glaze: 1/2 cup (60 g) powdered sugar, 2 to 3 tsp freshly squeezed lemon juice. This optional step takes about thirty seconds but makes the cake look absolutely gorgeous.

Instructions

Preheat your oven and prepare the pan:

Preheat oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) round or square baking pan, making sure to get into all the corners so nothing sticks.

Make the streusel topping:

In a small bowl, combine flour, sugar, cinnamon, and salt. Cut in cold butter using a fork or pastry cutter until mixture resembles coarse crumbs. Refrigerate until needed to keep the butter cold.

Whisk together the dry ingredients:

In a medium bowl, whisk together flour, baking powder, baking soda, and salt for the cake. Set aside while you prepare the wet ingredients.

Cream the butter and sugar:

In a large bowl, cream butter and sugar together until light and fluffy, about 2 to 3 minutes. This step is worth the extra time for that perfect texture.

Add the eggs and flavorings:

Beat in eggs, one at a time, then mix in lemon zest, lemon juice, and vanilla extract until everything is well combined.

Combine wet and dry ingredients:

Add half of the flour mixture to the wet ingredients and mix gently. Add sour cream, mix, then fold in remaining flour mixture just until combined. Do not overmix or the cake will become tough.

Fold in the blueberries:

Gently fold in blueberries with a spatula. If using frozen blueberries, toss them in 1 tsp flour first to prevent them from sinking to the bottom.

Assemble and bake:

Spread batter evenly into prepared pan. Sprinkle streusel evenly over the top. Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.

Cool and glaze if desired:

Remove from oven and cool in pan for 15 minutes, then transfer to a wire rack. If using glaze, mix powdered sugar and lemon juice until smooth and drizzle over cooled cake before serving.

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My daughter now requests this cake for every special occasion, from birthdays to lazy Sunday mornings. Theres something about the combination of bright lemon and sweet blueberries that just makes people feel happy and cozy.

Make Ahead Magic

You can prepare the streusel topping up to three days in advance and keep it refrigerated in an airtight container. The batter comes together so quickly that I often mix it up while my oven is preheating. Leftovers actually taste even better the next day as the flavors have had time to meld together beautifully.

Serving Suggestions

This cake is absolute perfection alongside a hot cup of coffee, which is probably why they call it coffee cake in the first place. I also love serving it slightly warmed with a dollop of plain Greek yogurt on top for breakfast. For brunch, pair it with some fresh fruit and maybe some scrambled eggs for a complete spread.

Storage and Freezing

Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. The cake actually freezes beautifully for up to 3 months if you wrap it well in plastic wrap and then foil. Just thaw overnight in the refrigerator and bring to room temperature before serving.

• Individual slices can be frozen and popped into the microwave for about 20 seconds for a quick breakfast
• If freezing the whole cake, wait to add the glaze until after thawing for the best presentation
• The streusel will lose some of its crunch in the freezer but the flavor remains just as delicious

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I hope this lemon blueberry coffee cake becomes as beloved in your kitchen as it has in mine. There is nothing quite like the smell of it baking to make a house feel like home.

Recipe Q&A

→ How do I make the streusel topping?

Combine flour, sugar, cinnamon, and salt. Cut in cold butter until the mixture resembles coarse crumbs, then chill until ready to use.

→ Can I use frozen blueberries?

Yes, unthawed frozen blueberries can be folded in after tossing with a small amount of flour to prevent bleeding.

→ What is the best way to add lemon flavor?

Use freshly grated lemon zest and freshly squeezed lemon juice for a bright and natural citrus taste.

→ How long should I bake the cake?

Bake at 350°F (175°C) for 40–45 minutes until a toothpick inserted comes out clean and the streusel tops are golden.

→ Can I substitute sour cream in the batter?

Yes, plain Greek yogurt works well as a substitute, adding moistness and slight tang.