Description
This Lemon Blueberry Coffee Cake is a moist, fluffy, and zesty cake packed with fresh blueberries and a hint of lemon. It’s the perfect balance of sweet and tangy, with a crumbly streusel topping that makes it irresistible. Whether you’re serving it for breakfast, brunch, or as a dessert, this cake will be a hit with family and friends!
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 tablespoon fresh lemon juice
- 1/2 cup sour cream
- 1 ½ cups fresh blueberries (or frozen, but fresh is preferred)
For the Streusel Topping:
- ½ cup all-purpose flour
- ½ cup brown sugar, packed
- ¼ teaspoon ground cinnamon
- ¼ cup unsalted butter, cold and cubed
For the Glaze (optional):
- 1/2 cup powdered sugar
- 1–2 teaspoons lemon juice (adjust for desired consistency)
Instructions
-
Preheat the oven:
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. -
Prepare the streusel topping:
In a small bowl, combine the flour, brown sugar, and cinnamon for the streusel. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Set aside. -
Make the cake batter:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a separate large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes. Add the eggs, one at a time, beating well after each addition.
Stir in the vanilla extract, lemon zest, and lemon juice.
Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
Gently fold in the blueberries. -
Assemble the cake:
Pour the batter into the prepared cake pan and smooth the top with a spatula. Sprinkle the streusel topping evenly over the batter. -
Bake the cake:
Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs. Check after 45 minutes, as ovens may vary. -
Cool the cake:
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. -
Prepare the glaze (optional):
While the cake is cooling, whisk together the powdered sugar and lemon juice in a small bowl until smooth. Drizzle the glaze over the cooled cake once it has fully cooled. -
Serve and enjoy:
Slice and enjoy your Lemon Blueberry Coffee Cake with a cup of coffee or tea for a perfect treat!
Notes
- If you’re using frozen blueberries, don’t thaw them before adding them to the batter. This helps prevent the cake from turning purple.
- For an extra lemony flavor, you can add a bit more lemon zest to the cake batter or the glaze.
- You can also add a handful of chopped walnuts or almonds to the streusel topping for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 45-55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 of the cake)
- Calories: 270
- Sugar: 22g
- Sodium: 130mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg