Lemon Blueberry Coffee Cake

The kitchen was still dark when I started zesting lemons, that bright citrus scent cutting through the morning haze. My roommate stumbled in, rubbing her eyes, and asked what smelled like sunshine. We ended up eating this cake warm from the oven while watching the sun come up, coffee mugs in hand, crumb topping scattered across the table.

Last spring I made this for a book club meeting and forgot to put the streusel on until halfway through baking. It still disappeared in ten minutes flat. Two people asked for the recipe before they even finished their first slice.

Ingredients

• 1/2 cup all-purpose flour: Keeps the streusel tender without becoming tough, even if you accidentally overmix it with your fingertips
• 1/3 cup granulated sugar: Creates those irresistible caramelized crispy bits that everyone fights over
• 1/4 cup unsalted butter, cold and cubed: Cold butter is non-negotiable here, it forms distinct crumbs rather than melting into a paste
• 1/4 tsp salt: Balances the sweetness and makes all the flavors pop
• 2 cups all-purpose flour: Provides structure while keeping the cake tender
• 2 tsp baking powder: Gives the cake its rise without any metallic aftertaste
• 1/2 tsp baking soda: Works with the acidic lemon and sour cream for extra lift
• 1/2 tsp salt: Enhances all the flavors and prevents the cake from tasting flat
• 1/2 cup unsalted butter, softened: Room temperature butter incorporates air for a lighter texture
• 3/4 cup granulated sugar: Sweetens without overpowering the delicate blueberry flavor
• 2 large eggs: Bind everything together and add richness
• 1/2 cup sour cream or Greek yogurt: Makes the crumb incredibly moist and adds a subtle tang
• 1/4 cup milk: Thins the batter just enough for easy spreading
• 1 tbsp lemon zest: Packs all the bright lemon flavor without extra liquid
• 2 tbsp fresh lemon juice: Adds brightness and reacts with the baking soda for extra lift
• 1 1/2 cups fresh blueberries: Fresh berries give the best results, though frozen work in a pinch
• 1/2 cup powdered sugar: Creates a simple glaze that adds just enough sweetness
• 1-2 tbsp fresh lemon juice: Thins the glaze to the perfect drizzling consistency

Instructions

Preheat your oven and prepare the pan:

A 350°F oven with a well-greased 9-inch pan ensures the cake releases easily and bakes evenly.

Make the buttery streusel topping:

Rub cold butter into the flour, sugar, and salt with your fingertips until it resembles wet sand, then keep it chilled in the refrigerator.

Whisk the dry ingredients together:

Combine flour, baking powder, baking soda, and salt in a medium bowl so everything distributes evenly.

Cream the butter and sugar:

Beat softened butter and sugar for 2 to 3 minutes until fluffy, then add eggs one at a time.

Add the wet ingredients:

Mix in sour cream, milk, lemon zest, and lemon juice until just combined.

Combine wet and dry ingredients:

Gently fold in the flour mixture until just combined, then carefully fold in the blueberries.

Assemble and bake the cake:

Spread batter in your prepared pan, sprinkle streusel evenly over the top, and bake for 40 to 45 minutes.

Cool and glaze if desired:

Let the cake rest for 20 minutes in the pan, then cool completely before drizzling with lemon glaze.

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My grandmother would have called this a breakfast cake and served it without apology alongside her morning coffee. Sometimes the best traditions are the ones we invent ourselves.

Making Ahead

The streusel can be made up to a week in advance and stored in the refrigerator. The baked cake keeps well for three days at room temperature, covered tightly.

Serving Suggestions

This cake shines when served slightly warm, letting the buttery streusel melt just a little. A cup of Earl Grey tea brings out the lemon notes beautifully.

Storage and Freezing

Wrap individual slices in plastic and freeze for up to three months. Thaw overnight in the refrigerator for a quick breakfast.

• The glaze is best added after thawing
• Room temperature slices reheat beautifully in the microwave
• Frozen pieces can go directly into a 350°F oven for 15 minutes

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There is something deeply satisfying about a cake that works equally well for lazy weekends and special occasions. Hope it finds its way into your kitchen rotation.

Recipe FAQs

→ Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work perfectly. Add them directly from the freezer without thawing to prevent them from bleeding into the batter and creating purple streaks.

→ How should I store this cake?

Keep in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze individual slices wrapped in plastic for up to 3 months.

→ Can I make this ahead of time?

Absolutely. Bake up to 2 days ahead and store at room temperature. The flavors actually develop and improve overnight. Add the glaze just before serving for best presentation.

→ What can I substitute for sour cream?

Greek yogurt makes an excellent substitute with similar tang and moisture content. Plain yogurt or buttermilk also work well, though you may need to adjust slightly for thickness.

→ Why does my streusel sink into the batter?

This happens when the butter is too soft or the streusel isn't chilled. Keep your butter cold and refrigerate the prepared streusel while making the batter. Also avoid overmixing the cake batter.