Lemon Blueberry Coffee Cake (Print)
Moist, zesty cake with blueberries, topped by buttery lemon crumble. Ideal for breakfast or a sweet snack.
# What You’ll Need:
→ Cake Base
01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1/2 cup unsalted butter, softened
06 - 3/4 cup granulated sugar
07 - 2 large eggs
08 - 1/2 cup sour cream
09 - 1/4 cup milk
10 - 2 teaspoons lemon zest
11 - 2 tablespoons fresh lemon juice
12 - 1 teaspoon vanilla extract
13 - 1 1/2 cups fresh blueberries
→ Crumble Topping
14 - 3/4 cup all-purpose flour
15 - 1/3 cup granulated sugar
16 - 1/3 cup light brown sugar, packed
17 - 1/2 teaspoon salt
18 - 1/2 teaspoon ground cinnamon
19 - 1/4 cup unsalted butter, melted
20 - 1 tablespoon lemon zest
→ Lemon Glaze
21 - 1/2 cup powdered sugar
22 - 1-2 tablespoons fresh lemon juice
# How To Make:
01 - Preheat the oven to 350°F. Grease and flour a 9-inch round springform pan or an 8x8-inch baking dish.
02 - In a medium bowl, combine flour, granulated sugar, brown sugar, salt, cinnamon, melted butter, and lemon zest. Mix with a fork until crumbly. Set aside.
03 - In a separate bowl, whisk together flour, baking powder, baking soda, and salt for the cake base.
04 - In a large mixing bowl, cream the butter and sugar until light and fluffy, about 2-3 minutes. Beat in eggs one at a time.
05 - Mix in sour cream, milk, lemon zest, lemon juice, and vanilla extract until well combined.
06 - Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix.
07 - Gently fold in the blueberries with a spatula, being careful not to crush them.
08 - Spread the batter evenly into the prepared pan. Sprinkle the crumble topping evenly over the batter.
09 - Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
10 - Cool the cake in the pan for 15 minutes, then remove and transfer to a wire rack to cool completely. Optionally, whisk powdered sugar and lemon juice to form a glaze and drizzle over cooled cake.
# Expert Tips:
01 -
- The crumble topping stays perfectly crunchy even after a day, thanks to melted butter instead of cold
- Fresh lemon juice cuts through the richness so every bite feels light and refreshing
02 -
- Frozen blueberries work perfectly but never thaw them first or they'll bleed into the batter
- The toothpick test might come out with moist crumbs from blueberries, so look for clean edges instead
03 -
- Zest your lemons before juicing them, it's much easier to hold onto the fruit when it's still whole
- Toss blueberries in a tablespoon of flour before folding them in to keep them from sinking to the bottom