Lemon Blueberry Coffee Cake (Printable version)
A tender cake featuring juicy blueberries and bright lemon flavor with a buttery crumb topping.
# What you 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 - 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, room temperature
13 - Zest of 1 lemon
14 - 1/4 cup fresh lemon juice
15 - 1 teaspoon vanilla extract
16 - 1 cup sour cream or plain Greek yogurt
17 - 1 1/2 cups fresh or frozen blueberries (do not thaw if frozen)
→ Lemon Glaze (optional)
18 - 1/2 cup powdered sugar
19 - 1 to 2 tablespoons fresh lemon juice
# How To:
01 - Preheat the oven to 350°F. Grease and flour a 9-inch round or square baking pan, or line with parchment paper.
02 - Combine sugar, flour, cinnamon, and salt in a small bowl. Cut in cold butter 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 sugar until light and fluffy, about 2 to 3 minutes. Add eggs one at a time, mixing well after each addition. Stir in lemon zest, lemon juice, and vanilla extract.
05 - Alternately add flour mixture and sour cream to butter mixture in three additions, beginning and ending with flour. Stir gently just until combined.
06 - Gently fold blueberries into batter using a spatula.
07 - Spread batter evenly into prepared pan and sprinkle streusel topping over the surface.
08 - Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
09 - Allow cake to cool in pan for 15 minutes, then transfer to a wire rack to cool completely.
10 - Whisk powdered sugar and lemon juice together and drizzle over cooled cake before serving.
# Expert Advice:
01 -
- It's moist and tender without ever feeling heavy or dense.
- The streusel topping gives you that satisfying crunch with every bite.
- Fresh lemon and blueberries make it feel bright and summery no matter the season.
02 -
- Frozen blueberries that go straight from freezer to batter won't bleed and will actually stay whole enough to burst with juice when you bite into them—thawed berries turn to purple mush.
- Don't overmix once the dry ingredients go in; the moment everything looks combined is the moment you stop stirring, even if you see a few streaks of flour.
- Room temperature ingredients mix together more smoothly and create a better texture than cold eggs straight from the fridge.
03 -
- If your oven runs hot, check the cake at 35 minutes to avoid overbaking the edges while the center is still cooking.
- The zest matters more than the juice—don't skip the lemon zest because it's where the brightness really lives.