Description
This Lemon Blueberry Coffee Cake is a delightful blend of tangy lemon zest and sweet blueberries, topped with a crunchy cinnamon streusel and an optional lemon glaze. Perfect for breakfast or dessert, this moist cake offers a burst of fresh flavor in every bite.
Ingredients
For the cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter (softened)
- ¾ cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- ¾ cup sour cream or plain Greek yogurt
- 1½ cups fresh or frozen blueberries (if frozen, do not thaw)
For the streusel topping:
- ½ cup all-purpose flour
- ¼ cup granulated sugar
- ¼ cup brown sugar
- ½ teaspoon cinnamon
- ¼ cup cold unsalted butter (cut into cubes)
For the lemon glaze (optional):
- ½ cup powdered sugar
- 1–2 tablespoons fresh lemon juice
Instructions
- Preheat and prepare pan: Preheat oven to 350°F (175°C). Grease and flour a 9-inch round or square baking pan to prevent sticking during baking.
- Make the streusel: In a small bowl, combine flour, granulated sugar, brown sugar, and cinnamon. Cut in the cold butter using a fork or your fingers until mixture resembles coarse crumbs. Chill the streusel until ready to use to keep it crumbly.
- Make the cake batter: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. Add eggs one at a time, beating well after each addition. Mix in lemon zest and vanilla extract. Stir in sour cream thoroughly. Gradually add the dry ingredients to the wet mixture and mix just until combined to avoid overmixing. Gently fold in the blueberries to distribute evenly without crushing.
- Assemble and bake: Pour the batter into the prepared pan and spread evenly. Sprinkle the chilled streusel topping evenly over the batter. Bake in the preheated oven for 45–50 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Remove from oven and let the cake cool in the pan for 10–15 minutes before removing or serving to allow it to set properly.
- Make the glaze (optional): In a small bowl, whisk powdered sugar with 1–2 tablespoons fresh lemon juice until smooth to desired consistency. Drizzle over the cooled coffee cake for added lemon flavor and sweetness.
Notes
- For extra lemon flavor, add a tablespoon of fresh lemon juice directly into the cake batter along with the lemon zest.
- This coffee cake keeps well covered at room temperature for up to 2 days or refrigerated for up to 4 days, maintaining freshness and moisture.
- You can use either fresh or frozen blueberries; if using frozen, do not thaw before folding into the batter to avoid color bleeding.
