Lemon Blueberry Coffee Cake (Print View)

Moist cake with fresh blueberries and bright lemon notes, finished with a buttery crumble topping.

# What You'll Need:

→ Crumble 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 lemon zest
05 - 1/4 teaspoon 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
13 - 1 tablespoon lemon zest
14 - 1/4 cup freshly squeezed lemon juice
15 - 1 cup sour cream or plain Greek yogurt
16 - 1 teaspoon vanilla extract
17 - 1 1/2 cups fresh blueberries

# Step-by-Step Directions:

01 - Preheat oven to 350°F. Grease and flour a 9-inch round springform pan or an 8x8-inch square pan.
02 - In a bowl, mix sugar, flour, lemon zest, and salt. Cut in cold butter with a fork or pastry cutter until mixture resembles coarse crumbs. Refrigerate until ready to use.
03 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
04 - In a large bowl, beat softened butter and sugar until light and fluffy, about 2-3 minutes.
05 - Beat in eggs one at a time, then add lemon zest, lemon juice, sour cream, and vanilla extract. Mix until combined.
06 - Gradually fold in the dry ingredients until just incorporated.
07 - Gently toss blueberries with 1 tablespoon flour and fold into the batter.
08 - Spread batter evenly in prepared pan. Sprinkle crumble topping evenly over the batter. Bake for 40-50 minutes, or until a toothpick inserted in the center comes out clean.
09 - Cool in pan for 20 minutes, then remove and transfer to a wire rack to cool completely before slicing.

# Expert Suggestions:

01 -
  • The combination of tart lemon and sweet blueberries creates this incredible bright flavor that wakes up your palate
  • That buttery crumble topping stays perfectly crisp even after a day on the counter
  • Sour cream keeps the cake incredibly moist without making it dense or heavy
02 -
  • Room temperature ingredients really do make a difference here especially the butter eggs and sour cream
  • Don't overmix the batter once the flour goes in or you'll lose that tender texture
  • The cake continues baking slightly as it cools in the pan so don't worry if it feels a tiny bit jiggly coming out of the oven
03 -
  • Use a microplane for the lemon zest to avoid getting any bitter white pith in your cake
  • If using frozen blueberries keep them frozen and toss them in flour right before folding them in
  • Serve this slightly warm with a cup of coffee and you'll understand why coffee cake earned its name

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