Lemon Blueberry Coffee Cake (Print)
Tender cake infused with lemon and blueberries, finished with a buttery crumble topping.
# What You’ll Need:
→ Crumble Topping
01 - 1/2 cup granulated sugar
02 - 1/3 cup all-purpose flour
03 - 1/4 cup unsalted butter, cold and cubed
04 - 1/2 teaspoon lemon zest
05 - 1/4 teaspoon salt
→ Cake Batter
06 - 2 cups all-purpose flour
07 - 2 teaspoons baking powder
08 - 1/2 teaspoon baking soda
09 - 1/2 teaspoon salt
10 - 1/2 cup unsalted butter, softened
11 - 3/4 cup granulated sugar
12 - 2 large eggs
13 - 1 tablespoon lemon zest
14 - 1/4 cup freshly squeezed lemon juice
15 - 1 cup sour cream or plain Greek yogurt
16 - 1 teaspoon vanilla extract
17 - 1 1/2 cups fresh blueberries (or frozen, not thawed)
# How To Make:
01 - Preheat oven to 350°F. Grease and flour a 9-inch round springform pan or an 8x8-inch square pan.
02 - Mix sugar, flour, lemon zest, and salt in a bowl. Cut in cold butter with a fork or pastry cutter until mixture resembles coarse crumbs. Refrigerate until ready to use.
03 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
04 - Beat softened butter and sugar in a large bowl until light and fluffy, about 2-3 minutes.
05 - Beat in eggs one at a time, then add lemon zest, lemon juice, sour cream, and vanilla extract. Mix until combined.
06 - Gradually fold dry ingredients into wet mixture until just incorporated.
07 - Toss blueberries with 1 tablespoon flour (optional to prevent sinking) and gently fold into batter.
08 - Spread batter evenly in prepared pan. Sprinkle crumble topping over batter. Bake for 40-50 minutes until a toothpick inserted in center comes out clean.
09 - Cool in pan for 20 minutes, then remove and transfer to wire rack to cool completely before slicing.
# Expert Tips:
01 -
- The buttery crumble stays perfectly crisp thanks to a secret refrigeration step that I learned after countless soggy topping attempts
- Fresh lemon zest and juice transform an ordinary coffee cake into something bright and memorable that people actually ask for
02 -
- Letting the crumble chill while you make the batter is the difference between a sandy topping and one that stays distinct and crunchy
- Room temperature ingredients incorporate better, so take your butter, eggs and sour cream out at least 30 minutes before starting
03 -
- Tossing blueberries in a tablespoon of flour before folding them in prevents them from all sinking to the bottom during baking
- If you're using frozen blueberries, do not thaw them first or they'll bleed into the batter and make it gray