Lemon Blueberry Coffee Cake

There’s something about Lemon Blueberry Coffee Cake that just feels like a warm hug in cake form. The combination of tangy lemon and sweet blueberries, paired with that perfect crumbly cake, creates a dessert that’s both bright and comforting at the same time. It’s ideal for breakfast, brunch, or even as a sweet treat with your afternoon coffee. Trust me, once you take a bite, you won’t be able to stop at just one slice!

Why You’ll Love Lemon Blueberry Coffee Cake

This cake is one of those dishes that just feels like a celebration. It’s vibrant, it’s indulgent, and it’s sure to brighten anyone’s day with that delicious pop of lemon and juicy blueberries. Here’s why it’s worth making:

• Fresh and Bright: The zest of lemon brings a refreshing zing, while the blueberries offer natural sweetness and color. It’s like a little slice of summer.
• Moist and Fluffy: The cake itself is incredibly soft and moist, thanks to the sour cream. It’s light yet satisfying, with just the right amount of sweetness.
• Simple Ingredients: You don’t need anything fancy to make this cake—just a handful of pantry staples that come together to create something truly special.
• Versatile: It’s perfect for any occasion, from casual breakfasts to more festive gatherings. Plus, it’s delicious any time of day, whether it’s morning, noon, or night.

Ingredients in Lemon Blueberry Coffee Cake

This cake is a delightful mix of simple ingredients that work together to create a flavor-packed treat. Here’s what you’ll need:

For the Cake:

• Flour: The base for your cake, making it light and fluffy.
• Baking Powder & Baking Soda: These leavening agents help the cake rise and become beautifully soft.
• Sugar: A bit of sweetness to balance out the tanginess of the lemon and the tartness of the blueberries.
• Sour Cream: Adds moisture and richness to the cake, making it incredibly tender.
• Eggs: These help bind the ingredients and create a fluffy texture.
• Lemon Zest: For that fresh, citrusy zing that makes the cake pop.
• Lemon Juice: Provides that tart lemony kick, complementing the zest.
• Vanilla Extract: Adds a bit of warmth to the flavor.
• Butter: For richness and to keep the cake moist.
• Milk: To achieve the perfect batter consistency.

For the Streusel Topping:

• Flour: For the base of the streusel, giving it that crumbly texture.
• Butter: Adds flavor and helps the topping crumble perfectly.
• Sugar: A little sweetness to balance out the tartness of the lemon and the blueberries.

(Note: Full ingredient measurements are provided in the recipe card above.)

Instructions

Step 1: Prepare Your Oven and Pan

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper for easy removal.

Step 2: Make the Streusel Topping

In a small bowl, combine 1/2 cup of flour, 1/4 cup of sugar, and 1/4 cup of cold butter (cut into small cubes). Using a pastry cutter or your fingers, mix until the butter forms small crumbs. Set the streusel aside.

Step 3: Mix the Wet Ingredients

In a large bowl, beat together the softened butter and sugar until creamy and light. Add the eggs, one at a time, mixing well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract.

Step 4: Add the Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, and a pinch of salt. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream and milk. Start and end with the dry ingredients. Mix until just combined, being careful not to overmix.

Step 5: Add the Blueberries

Gently fold the fresh blueberries into the batter, being careful not to crush them. If you’re using frozen blueberries, toss them in a little flour before folding them in. This helps prevent them from sinking to the bottom of the cake.

Step 6: Assemble the Cake

Pour the batter into the prepared cake pan, spreading it evenly. Sprinkle the streusel topping generously over the batter, making sure to cover it in a nice, even layer.

Step 7: Bake

Bake in the preheated oven for 40-50 minutes, or until a toothpick inserted into the center of the cake comes out clean. If the top starts to brown too quickly, you can cover it loosely with aluminum foil and continue baking until done.

Step 8: Cool and Serve

Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Slice it up and enjoy it warm or at room temperature.

How to Serve Lemon Blueberry Coffee Cake

This cake is perfect for any occasion and can be served in many different ways:

With Coffee or Tea:

It’s called “coffee cake” for a reason! Serve it with a hot cup of coffee or tea for a relaxing morning treat or afternoon snack.

Whipped Cream or Ice Cream:

For a little extra indulgence, top it with a dollop of fresh whipped cream or a scoop of vanilla ice cream.

Fresh Berries:

For a pop of color and extra freshness, serve the cake with a side of fresh berries, like raspberries or strawberries.

Additional Tips

Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries in this recipe. Just toss them in a little flour before folding them into the batter to prevent them from sinking to the bottom.

Can I make this cake ahead of time?

Definitely! This cake keeps well for 2-3 days at room temperature. Just cover it tightly to keep it fresh. You can also make it a day ahead and store it in the fridge for an extra-moist cake.

Can I use a different citrus fruit?

While lemon is the star here, you can experiment with other citrus fruits like orange or lime for a unique twist on the flavor.

How do I prevent the blueberries from sinking to the bottom?

Toss the blueberries in a little flour before adding them to the batter. This will help them stay suspended in the cake rather than sinking to the bottom while baking.

Can I freeze this coffee cake?

Yes, you can freeze the cake for up to 3 months. Just wrap it tightly in plastic wrap and foil, and when you’re ready to serve, thaw it at room temperature or heat it in the oven.

Nutrition Facts

Serving Size: 1 slice (based on 10 servings)

• Calories: 250
• Total Fat: 12g (18% DV)
• Saturated Fat: 7g (35% DV)
• Cholesterol: 45mg (15% DV)
• Sodium: 120mg (5% DV)
• Total Carbohydrates: 35g (12% DV)
• Dietary Fiber: 1g (4% DV)
• Sugars: 22g
• Protein: 3g
• Vitamin A: 6% DV
• Vitamin C: 10% DV
• Calcium: 2% DV
• Iron: 6% DV

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 40-50 minutes
• Total Time: 1 hour

FAQ Section

Q1: Can I use a different type of flour?

A1: Yes, you can use whole wheat flour for a healthier twist, though the texture may be a bit denser.

Q2: Can I make this gluten-free?

A2: You can try using a gluten-free all-purpose flour blend, but the texture may vary slightly.

Q3: Can I make this cake without eggs?

A3: Yes! You can use egg replacers like flax eggs or chia eggs in place of regular eggs for a vegan option.

Q4: How do I make the streusel topping more flavorful?

A4: Add a pinch of cinnamon or nutmeg to the streusel topping for an extra layer of warmth and spice.

Q5: How long does this cake stay fresh?

A5: This cake stays fresh for 2-3 days at room temperature. For longer storage, wrap it tightly and refrigerate.

Q6: Can I add nuts to this cake?

A6: Absolutely! Chopped walnuts or almonds would be a great addition to the batter or streusel topping.

Q7: How do I store this cake?

A7: Store it in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.

Q8: Can I use frozen lemon juice instead of fresh lemon?

A8: Fresh lemon juice gives the best flavor, but if you don’t have fresh lemons, you can use bottled lemon juice or frozen lemon juice cubes.

Q9: Can I make this cake ahead of time?

A9: Yes! You can make this cake a day ahead of time and store it at room temperature. It’s perfect for make-ahead breakfasts or brunches.

Q10: How do I prevent the cake from drying out?

A10: Make sure to not over-bake the cake. Check for doneness with a toothpick—if it comes out clean but not dry, your cake will stay moist.

Conclusion

Lemon Blueberry Coffee Cake is the ultimate comfort dessert with a refreshing twist. The tangy lemon, sweet blueberries, and crumbly streusel topping make for a delicious and irresistible treat. Whether you’re serving it for breakfast, brunch, or as a dessert, this cake is sure to become a new favorite. It’s easy, vibrant, and perfect for any occasion. So grab some fresh blueberries and get baking—you’re in for a treat!

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