Lemon Blueberry Coffee Cake (Print View)
Moist coffee cake with fresh blueberries and a zesty lemon crumble topping for any occasion.
# What You'll Need:
→ Cake Base
01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1/2 cup unsalted butter, softened
06 - 3/4 cup granulated sugar
07 - 2 large eggs
08 - 1/2 cup sour cream
09 - 1/4 cup milk
10 - 2 teaspoons lemon zest
11 - 2 tablespoons fresh lemon juice
12 - 1 teaspoon vanilla extract
13 - 1 1/2 cups fresh or frozen blueberries
→ Crumble Topping
14 - 3/4 cup all-purpose flour
15 - 1/3 cup granulated sugar
16 - 1/3 cup packed light brown sugar
17 - 1/2 teaspoon salt
18 - 1/2 teaspoon ground cinnamon
19 - 1/4 cup unsalted butter, melted
20 - 1 tablespoon lemon zest
→ Lemon Glaze
21 - 1/2 cup powdered sugar
22 - 1-2 tablespoons fresh lemon juice
# Step-by-Step Directions:
01 - Preheat oven to 350°F. Grease and flour a 9-inch round springform pan or 8x8-inch baking dish.
02 - Combine flour, granulated sugar, brown sugar, salt, cinnamon, melted butter, and lemon zest in medium bowl. Mix with fork until crumbly. Set aside.
03 - Whisk together flour, baking powder, baking soda, and salt in separate bowl.
04 - Beat butter and sugar in large mixing bowl until light and fluffy, 2-3 minutes. Add eggs one at a time, beating well after each.
05 - Mix in sour cream, milk, lemon zest, lemon juice, and vanilla extract until fully incorporated.
06 - Gradually add dry ingredients to wet mixture, mixing just until combined. Avoid overmixing.
07 - Gently fold blueberries into batter using spatula.
08 - Spread batter evenly in prepared pan. Sprinkle crumble topping over surface. Bake 40-45 minutes until toothpick inserted in center comes out clean and top is golden brown.
09 - Let cake cool in pan 15 minutes. Remove from pan and transfer to wire rack to cool completely.
10 - Whisk powdered sugar and lemon juice in small bowl until smooth. Drizzle over cooled cake before serving.
# Expert Suggestions:
01 -
- The crumble topping gets wonderfully crisp and buttery while the cake underneath stays incredibly moist
- Fresh lemon zest brightens everything without being overpowering, letting the blueberries shine through
- It comes together faster than you would expect, but tastes like something from a fancy bakery
02 -
- Overmixing the batter will make the cake tough, so stop as soon as the flour disappears
- The crumble might sink slightly into the batter while baking, which is completely normal
- Let the cake cool completely before slicing or it will crumble apart
03 -
- Toss fresh blueberries in a tablespoon of flour before folding them in to keep them from sinking to the bottom
- If your lemons are not very juicy, you can add a tiny bit of lemon extract to boost the flavor