Lemon Blueberry Coffee Cake (Printable)
Moist cake loaded with fresh blueberries and bright lemon, topped with buttery crumb topping
# What You 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 tsp salt
→ Cake Batter
05 - 2 cups all-purpose flour
06 - 2 tsp baking powder
07 - 1/2 tsp baking soda
08 - 1/2 tsp salt
09 - 1/2 cup unsalted butter, softened
10 - 3/4 cup granulated sugar
11 - 2 large eggs, room temperature
12 - 1/2 cup sour cream or Greek yogurt
13 - 1/4 cup milk
14 - 1 tbsp lemon zest (from 1-2 lemons)
15 - 2 tbsp fresh lemon juice
16 - 1 1/2 cups fresh blueberries (or frozen, unthawed)
→ Lemon Glaze
17 - 1/2 cup powdered sugar
18 - 1-2 tbsp fresh lemon juice
# How to Make It:
01 - Preheat oven to 350°F. Grease and flour a 9-inch round or square baking pan, or line with parchment paper.
02 - In a bowl, combine flour, sugar, salt, and cold butter. Use a fork or fingertips to mix until crumbly. Refrigerate until needed.
03 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt for the cake batter.
04 - In a large bowl, beat butter and sugar together until light and fluffy, about 2-3 minutes. Add eggs one at a time, beating well after each addition.
05 - Mix in sour cream, milk, lemon zest, and lemon juice until fully combined.
06 - Gradually stir in the dry ingredients until just combined. Gently fold in blueberries, optionally tossing them with 1 tsp flour first to prevent sinking.
07 - 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.
08 - Cool in the pan for 20 minutes, then remove and let cool completely on a wire rack.
09 - For the glaze, whisk powdered sugar with lemon juice until smooth. Drizzle over cooled cake if desired.
# Expert Tips:
01 -
- The tangy lemon cuts through the buttery richness, making each bite feel light despite how indulgent it tastes
- Fresh blueberries burst while baking, creating little pockets of jam that make every slice exciting
02 -
- Toss frozen blueberries in a teaspoon of flour before folding them in to prevent them from sinking to the bottom
- The cake is done when a toothpick comes out with just a few moist crumbs, not completely clean
03 -
- Room temperature ingredients combine more easily and create a finer crumb
- Zest your lemons before juicing them, it is much easier to handle