Description
This Lemon Blueberry Coffee Cake is a delightful, moist cake bursting with fresh blueberries and a zesty lemon flavor. Topped with a buttery cinnamon streusel and a optional tangy lemon glaze, it’s the perfect companion for your morning coffee or afternoon tea. Easy to make and wonderfully flavorful, this coffee cake offers a balance of sweet, tart, and crumbly textures that will please any crowd.
Ingredients
Scale
Cake Batter
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 tablespoon fresh lemon juice
- ½ cup sour cream
- 1 ½ cups fresh blueberries (or frozen, but fresh is preferred)
Streusel Topping
- ½ cup all-purpose flour
- ½ cup brown sugar, packed
- ¼ teaspoon ground cinnamon
- ¼ cup unsalted butter, cold and cubed
Lemon Glaze (Optional)
- ½ 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 to ensure easy cake removal after baking.
- Prepare the streusel topping: In a small bowl, combine the flour, brown sugar, and ground cinnamon. Cut in the cold, cubed butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Set the streusel aside.
- Make the cake batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate large bowl, beat the softened butter and granulated sugar together for about 2-3 minutes until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, lemon zest, and fresh lemon juice. Gradually add the dry flour mixture to the wet ingredients, alternating with sour cream, beginning and ending with the dry ingredients. Mix until just combined to avoid overmixing. Finally, gently fold in the fresh blueberries to evenly distribute them throughout the batter.
- Assemble the cake: Pour the prepared batter into the greased cake pan and smooth the top with a spatula. Evenly sprinkle the streusel topping over the batter to create a crumbly, sweet crust.
- Bake the cake: Place the pan in the preheated oven and bake for 45-55 minutes. Check for doneness by inserting a toothpick into the center—if it comes out clean or with a few moist crumbs, the cake is done. Oven times may vary, so start checking at 45 minutes.
- Cool the cake: Allow the cake to cool in the pan for 10 minutes to set before transferring it to a wire rack to cool completely. This prevents the cake from breaking apart and helps maintain its structure.
- Prepare the glaze (optional): While the cake cools, mix the powdered sugar and lemon juice in a small bowl until smooth and pourable. Adjust lemon juice quantity to achieve your desired glaze consistency. Once the cake is fully cooled, drizzle the glaze over the top for an extra burst of lemon flavor and sweetness.
- Serve and enjoy: Slice the cake and serve it alongside your favorite cup of coffee or tea for a perfect, flavorful treat any time of day.
Notes
- For best results, use fresh blueberries but frozen blueberries can be used if thawed and drained well.
- Be careful not to overmix the batter to keep the cake light and tender.
- The lemon glaze is optional but adds a lovely brightness to the cake’s flavor.
- If you prefer, walnuts or pecans can be added to the streusel topping for added texture and flavor.
- Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- This cake can be made a day ahead and kept covered to enhance the flavor and moisture.
