Lemon Blueberry Coffee Cake (Print View)
Moist and tangy cake bursting with blueberries and bright lemon, topped with crunchy streusel topping.
# What You'll Need:
→ Streusel 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 tsp ground cinnamon
05 - Pinch of salt
→ Cake
06 - 1 1/2 cups all-purpose flour
07 - 1 tsp baking powder
08 - 1/2 tsp baking soda
09 - 1/4 tsp salt
10 - 1/2 cup unsalted butter, softened
11 - 3/4 cup granulated sugar
12 - 2 large eggs, room temperature
13 - 1 tbsp finely grated lemon zest
14 - 1/4 cup fresh lemon juice
15 - 1 tsp vanilla extract
16 - 1/2 cup sour cream or plain Greek yogurt
17 - 1 1/4 cups fresh blueberries (or frozen, unthawed and tossed with 1 tsp flour)
# Step-by-Step Directions:
01 - Preheat the oven to 350°F. Grease and flour a 9-inch round or square baking pan.
02 - In a small bowl, combine sugar, flour, cinnamon, and salt. Cut in the cold butter using a fork or pastry cutter until mixture is crumbly. Refrigerate until ready to use.
03 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt for the cake.
04 - In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at a time, then add lemon zest, lemon juice, and vanilla extract.
05 - Mix in half of the dry ingredients, then the sour cream, then the remaining dry ingredients until just combined.
06 - Gently fold in blueberries.
07 - Spread batter evenly into prepared pan. Sprinkle streusel topping evenly over batter.
08 - Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
09 - Cool in pan on a wire rack for at least 20 minutes before slicing and serving.
# Expert Suggestions:
01 -
- The way the tart lemon cuts through the sweet streusel creates this perfect balance that keeps you coming back for seconds
- Its one of those rare cakes that actually tastes better the next morning, wrapped up on the counter
02 -
- Room temperature ingredients make or break this cake, cold eggs and butter won't incorporate properly and you'll end up with a dense texture
- That streusel needs to stay cold until it hits the oven, or it melts into the batter instead of sitting on top
03 -
- Toss frozen blueberries in a teaspoon of flour before folding them in to prevent them from sinking to the bottom
- If your streusel looks too sandy or dry, add another tablespoon of cold butter and work it in again