Lemon Blueberry Coffee Cake (Print Version)
Moist cake filled with fresh blueberries and lemon, crowned by a buttery crumb topping.
# What You 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 or frozen blueberries (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 to 2 tablespoons fresh lemon juice
# How to Prepare:
01 - Preheat oven to 350°F. Grease and lightly flour a 9-inch round or square baking pan.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
03 - In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition, then incorporate lemon zest, lemon juice, and vanilla.
04 - Add half of the flour mixture to the wet ingredients and mix gently. Blend in sour cream, then add the remaining flour mixture, stirring just until combined to avoid overmixing.
05 - Carefully fold in the blueberries to the batter.
06 - Spread the batter evenly into the prepared pan.
07 - In a small bowl, combine flour, sugar, cinnamon, and salt. Cut in the cold butter until mixture resembles coarse crumbs, then sprinkle evenly over the batter.
08 - Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
09 - Let cool in the pan for 15 minutes. Whisk powdered sugar with lemon juice for the glaze if desired, then drizzle over the cooled cake before serving.
# Expert Advice:
01 -
- It's foolproof enough for a weekday breakfast but impressive enough to bring to a potluck.
- The buttery streusel stays crispy even as the cake steams underneath, giving you that perfect textural contrast.
- Lemon and blueberry is one of those flavor combinations that tastes expensive but costs almost nothing.
02 -
- Do not overmix once you add the flour or you'll end up with a tough, rubbery cake that tastes like disappointment.
- If using frozen blueberries, keep them frozen until the last second—thawing them makes them leak juice and turn everything purple.
- Cold butter for the streusel is non-negotiable; warm butter just makes a paste instead of those beautiful crumbs.
03 -
- Room temperature ingredients mix faster and smoother—take your eggs, butter, and sour cream out of the fridge thirty minutes before you start baking.
- A sour cream or Greek yogurt substitution isn't just allowed, it's encouraged if that's what you have on hand.