Lemon Blueberry Coffee Cake (Printer-friendly)
Tender cake with fresh blueberries, bright lemon, and crumbly streusel topping. Ideal for any time indulgence.
# 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 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
13 - 2 teaspoons lemon zest (from about 2 lemons)
14 - 2 tablespoons freshly squeezed lemon juice
15 - 1 teaspoon pure vanilla extract
16 - 1/2 cup sour cream or plain Greek yogurt
17 - 1 1/4 cups fresh blueberries (or frozen, unthawed)
→ Lemon Glaze (Optional)
18 - 1/2 cup powdered sugar
19 - 2-3 teaspoons freshly squeezed lemon juice
# How to Make It:
01 - Preheat oven to 350°F. Grease and flour a 9-inch round or square baking pan.
02 - 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.
03 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt for the cake. Set aside.
04 - In a large bowl, cream butter and sugar together until light and fluffy, about 2-3 minutes.
05 - Beat in eggs, one at a time, then mix in lemon zest, lemon juice, and vanilla extract.
06 - 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.
07 - Gently fold in blueberries with a spatula. If using frozen blueberries, toss them in 1 teaspoon flour first to prevent sinking.
08 - Spread batter evenly into prepared pan. Sprinkle streusel evenly over the top. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
09 - 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.
# Expert Tips:
01 -
- The streusel topping creates this incredible crunchy texture that perfectly contrasts with the moist, tender cake underneath
- Fresh lemon zest and juice brighten everything up while blueberries add little bursts of sweetness in every bite
- It comes together surprisingly quickly but tastes like something from a fancy bakery
02 -
- Room temperature ingredients make a huge difference in how well the batter comes together, so take everything out of the fridge at least 30 minutes before starting
- Overmixing the flour mixture will make your cake tough, so stop as soon as you no longer see dry streaks
- The streusel might sink slightly into the batter as it bakes, which is completely normal and actually quite beautiful
03 -
- Tossing your blueberries in a tablespoon of flour before folding them in keeps them evenly distributed throughout the batter
- Grate your lemon zest before juicing the lemons, it is much easier to zest a whole lemon than a squeezed one