Lemon Blueberry Coffee Cake (Print View)
Tender coffee cake with fresh blueberries, bright lemon, and buttery crumb topping, perfect for any time.
# What You'll Need:
→ Cake
01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1/2 cup unsalted butter, softened
06 - 3/4 cup granulated sugar
07 - 2 large eggs
08 - 1 tablespoon finely grated lemon zest
09 - 1/4 cup fresh lemon juice
10 - 1 teaspoon vanilla extract
11 - 1/2 cup sour cream or plain Greek yogurt
12 - 1 1/2 cups fresh blueberries (or frozen, unthawed)
→ Streusel Topping
13 - 1/2 cup all-purpose flour
14 - 1/3 cup granulated sugar
15 - 1/4 cup unsalted butter, cold and cubed
16 - 1/4 teaspoon ground cinnamon
17 - Pinch of salt
→ Lemon Glaze (optional)
18 - 1/2 cup powdered sugar
19 - 1–2 tablespoons fresh lemon juice
# Step-by-Step Directions:
01 - Preheat oven to 350°F. Grease and flour a 9-inch round or square baking pan.
02 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
03 - In a large bowl, beat softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in lemon zest, lemon juice, and vanilla extract until blended.
04 - Add half of the flour mixture to the wet ingredients, blending gently. Mix in sour cream, then add remaining flour mixture. Stir just until combined, taking care not to overmix.
05 - Carefully fold fresh or frozen blueberries into the batter.
06 - Evenly spread the batter into the prepared baking pan.
07 - In a small bowl, combine flour, sugar, cinnamon, and salt. Cut in cold butter until mixture resembles coarse crumbs. Sprinkle streusel evenly over the batter.
08 - Bake for 40 to 45 minutes, or until a toothpick inserted in the center emerges clean.
09 - Allow cake to cool in the pan for 15 minutes. If desired, whisk powdered sugar with lemon juice and drizzle over the cooled cake before serving.
# Expert Suggestions:
01 -
- The contrast between tart lemon and sweet blueberries keeps every bite interesting, never cloying.
- It comes together in under 20 minutes of actual work, yet looks like you spent hours in the kitchen.
- Unlike delicate layer cakes, this one forgives small mistakes and tastes better the next day when the flavors deepen.
02 -
- Overmixing the batter after you add the flour is the number one reason this cake turns out tough instead of tender—stop as soon as you don't see dry streaks.
- Frozen blueberries are actually your friend here because they stay intact during baking, while fresh berries can sometimes sink or release too much juice.
- The sour cream or yogurt is not optional; it's what transforms this from a regular cake into something with real depth and moisture that lasts for days.
03 -
- Room temperature eggs and softened butter mix together without lumps—take them out of the fridge 30 minutes before you start.
- If you love lemon, zest an extra lemon and stir some into the streusel topping for an extra punch of flavor.