Lemon Blueberry Coffee Cake (Printable Version)
Moist, tender cake bursting with fresh blueberries and zesty lemon, topped with buttery crumb streusel.
# What You’ll 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 teaspoon salt
→ Cake Batter
05 - 2 cups all-purpose flour
06 - 2 teaspoons baking powder
07 - 1/2 teaspoon baking soda
08 - 1/2 teaspoon 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 tablespoon lemon zest (from 1-2 lemons)
15 - 2 tablespoons fresh lemon juice
16 - 1 1/2 cups fresh blueberries (or frozen, unthawed)
→ Lemon Glaze
17 - 1/2 cup powdered sugar
18 - 1-2 tablespoons fresh lemon juice
# Directions:
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 teaspoon 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 - Whisk powdered sugar with lemon juice until smooth. Drizzle over cooled cake if desired.
# Top Tips:
01 -
- The crumb topping stays incredibly crunchy even after the cake has cooled down completely.
- It balances tart lemon and sweet blueberries without being overly sugary.
02 -
- Do not thaw frozen blueberries or they will turn the entire batter a strange purple color.
- Make sure your butter is truly softened for the batter but cold for the topping.
03 -
- Room temperature eggs blend much better into the batter than cold ones straight from the fridge.
- Zest your lemons before juicing them to make the task easier and less messy.