Lemon Blueberry Coffee Cake (Printer-friendly)
Moist cake loaded with fresh blueberries and bright lemon zest, finished with a buttery streusel topping.
# What You'll Need:
→ Streusel Topping
01 - 1/2 cup (60 g) all-purpose flour
02 - 1/3 cup (65 g) granulated sugar
03 - 1/4 cup (55 g) unsalted butter, cold and cubed
04 - 1/4 tsp salt
→ Cake Batter
05 - 2 cups (250 g) all-purpose flour
06 - 2 tsp baking powder
07 - 1/2 tsp baking soda
08 - 1/2 tsp salt
09 - 1/2 cup (115 g) unsalted butter, softened
10 - 3/4 cup (150 g) granulated sugar
11 - 2 large eggs, room temperature
12 - 1/2 cup (120 g) sour cream or Greek yogurt
13 - 1/4 cup (60 ml) milk
14 - 1 tbsp lemon zest (from 1–2 lemons)
15 - 2 tbsp fresh lemon juice
16 - 1 1/2 cups (200 g) fresh blueberries (or frozen, unthawed)
→ Glaze (optional)
17 - 1/2 cup (60 g) powdered sugar
18 - 1–2 tbsp fresh lemon juice
# How To Make It:
01 - Preheat oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) round or square baking pan, or line with parchment.
02 - In a bowl, combine flour, sugar, salt, and cold butter. Use a fork or fingertips to mix until crumbly. Refrigerate until needed.
03 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt for the cake.
04 - In a large bowl, beat butter and sugar together until light and fluffy (about 2–3 minutes). Add eggs, one at a time, beating well after each. Mix in sour cream, milk, lemon zest, and lemon juice until combined.
05 - Gradually stir in the dry ingredients until just combined. Gently fold in blueberries (toss them with 1 tsp flour first if desired to prevent sinking).
06 - Spread batter evenly into prepared pan. Sprinkle streusel evenly over the top.
07 - Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
08 - Cool in the pan for 20 minutes, then remove and let cool completely on a rack.
09 - For the glaze, whisk powdered sugar with lemon juice until smooth. Drizzle over cooled cake if desired.
# Expert Tips:
01 -
- The sour cream creates the most tender crumb youve ever experienced in a coffee cake
- Fresh lemon cuts through the richness so every bite feels balanced, not heavy
- That buttery streusel turns golden and slightly crisp on top while staying soft underneath
02 -
- Cold butter is non negotiable for streusel that actually crumbles instead of turning into a solid layer
- Room temperature ingredients prevent the batter from curdling and help everything emulsify properly
- Over mixing the flour develops gluten, making your cake tough instead of tender
03 -
- Use room temperature eggs and dairy to prevent your batter from separating or feeling dense
- Let the cake cool completely before adding the glaze, or it will disappear right into the warm crumb