Lemon Blueberry Coffee Cake (Printable)

A moist, tender cake featuring fresh blueberries, lemon zest, and a crumbly streusel topping.

# What You'll Need:

→ Streusel Topping

01 - 1/2 cup all-purpose flour
02 - 1/3 cup granulated sugar
03 - 1/4 cup unsalted butter, cold and cubed
04 - 1/4 teaspoon ground cinnamon
05 - Pinch of salt

→ Cake

06 - 1 1/2 cups all-purpose flour
07 - 1 teaspoon baking powder
08 - 1/2 teaspoon baking soda
09 - 1/4 teaspoon salt
10 - 1/2 cup unsalted butter, softened
11 - 3/4 cup granulated sugar
12 - 2 large eggs
13 - 2 teaspoons lemon zest (from about 2 lemons)
14 - 2 tablespoons freshly squeezed lemon juice
15 - 1 teaspoon pure vanilla extract
16 - 1/2 cup sour cream or plain Greek yogurt
17 - 1 1/4 cups fresh blueberries (or frozen, unthawed)

→ Lemon Glaze

18 - 1/2 cup powdered sugar
19 - 2-3 teaspoons freshly squeezed lemon juice

# Directions:

01 - Preheat oven to 350°F. Grease and flour a 9-inch round or square baking pan.
02 - In a small bowl, combine flour, sugar, cinnamon, and salt. Cut in cold butter using a fork or pastry cutter until mixture resembles coarse crumbs. Refrigerate until needed.
03 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt for the cake. Set aside.
04 - In a large bowl, cream butter and sugar together until light and fluffy, about 2-3 minutes.
05 - Beat in eggs, one at a time, then mix in lemon zest, lemon juice, and vanilla extract.
06 - Add half of the flour mixture to the wet ingredients and mix gently. Add sour cream, mix, then fold in remaining flour mixture just until combined.
07 - Gently fold in blueberries with a spatula (if using frozen, toss blueberries in 1 teaspoon flour first).
08 - Spread batter evenly into prepared pan. Sprinkle streusel evenly over the top. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
09 - Remove from oven and cool in pan for 15 minutes, then transfer to a wire rack.
10 - Mix powdered sugar and lemon juice until smooth. Drizzle over cooled cake before serving.

# Expert Tips:

01 -
  • The lemon cuts through the richness making every bite feel bright and alive
  • That moment when the warm streusel meets your tongue is pure breakfast magic
  • Blueberries stay juicy while the cake stays impossibly tender thanks to sour cream
02 -
  • Room temperature ingredients are non-negotiable for the texture you want
  • Overmixing the blueberries will turn your beautiful cake purple and tough
  • The streusel needs to stay cold until it hits the oven or it will melt into the cake instead of staying crumbly
03 -
  • Let your eggs and butter come to room temperature for at least 30 minutes before starting
  • Zest your lemons before juicing them, it is much easier to hold onto the fruit
  • This cake actually tastes better on day two when the flavors have had time to mingle

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