If you are looking for a bright, flavorful treat that feels like a warm hug from the inside, this Lemon Blueberry Coffee Cake Recipe is exactly what you need. Bursting with juicy blueberries and uplifting lemony notes, this cake combines a tender crumb with a buttery, cinnamon streusel topping, creating a delightful balance of sweet and tangy. Whether you’re making it for a weekend brunch, a casual coffee break, or a special occasion, this cake is bound to become one of your favorite go-to recipes.
Ingredients You’ll Need
Getting ready to bake this Lemon Blueberry Coffee Cake Recipe is a joy because the ingredients are wonderfully simple and straightforward. Each plays a vital role, from the tangy lemon zest lighting up the flavor to the soft butter ensuring moistness and the fresh blueberries providing bursts of juicy sweetness and lovely color throughout.
- 2 cups all-purpose flour: The base that gives structure to your cake, providing a tender crumb.
- 1 ½ teaspoons baking powder: Helps your cake rise to a perfect, fluffy texture.
- ½ teaspoon baking soda: Works with the sour cream to create an airy cake light as a cloud.
- ½ teaspoon salt: Balances the sweetness and enhances the other flavors.
- ½ cup unsalted butter, softened: Adds rich moisture and a luscious mouthfeel.
- 1 cup granulated sugar: Sweetens the cake just right without overpowering the lemon and blueberry.
- 2 large eggs: Bind everything together and contribute to a tender crumb.
- 1 teaspoon vanilla extract: Offers a warm, inviting depth to the flavor.
- 1 tablespoon lemon zest: Packs a punch of fresh citrus aroma and brightness.
- 1 tablespoon fresh lemon juice: Adds natural tanginess and twice the lemon power.
- ½ cup sour cream: Keeps the cake moist and tender with a subtle tang.
- 1 ½ cups fresh blueberries: Bursting with juicy sweetness that balances with the tart lemon.
- ½ cup all-purpose flour (for streusel): Creates that perfect crumbly topping.
- ½ cup brown sugar, packed: Offers a rich, caramel-like sweetness to the streusel.
- ¼ teaspoon ground cinnamon: Adds a warm spice note to elevate the topping.
- ¼ cup unsalted butter, cold and cubed: Makes the streusel delightfully crumbly.
- ½ cup powdered sugar (for glaze): Sweetens the glaze to perfectly complement the cake.
- 1-2 teaspoons lemon juice (for glaze): Adjusts the glaze consistency and adds fresh citrus flavor.
How to Make Lemon Blueberry Coffee Cake Recipe
Step 1: Preheat the Oven
First things first, set your oven to 350°F (175°C). Make sure to grease and flour a 9-inch round cake pan or simply line it with parchment paper. This prep ensures your cake will come out effortlessly, ready to impress.
Step 2: Prepare the Streusel Topping
In a small bowl, mix together the flour, brown sugar, and cinnamon to create that irresistible streusel topping. Cut in the cold butter using a pastry cutter or your fingers until the mixture looks like coarse crumbs. This topping will give your cake a delightful crunch and hint of warm spice that perfectly contrasts the tender cake beneath.
Step 3: Make the Cake Batter
Combine the dry ingredients—flour, baking powder, baking soda, and salt—in a medium bowl and set aside. In a large bowl, cream the softened butter with granulated sugar until light and fluffy—about 2 to 3 minutes. Add the eggs, one at a time, mixing well after each addition to keep the batter smooth. Stir in vanilla, lemon zest, and fresh lemon juice for that signature zing. Now alternately fold in the dry ingredients and sour cream, starting and ending with dry, mixing just until combined to keep the cake tender. Gently fold in your fresh blueberries last, so they stay nice and plump rather than breaking down in the batter.
Step 4: Assemble the Cake
Pour the luscious batter into your prepared cake pan, smoothing the top evenly. Then, sprinkle that heavenly streusel topping all over, evenly distributing the crunchy goodness that will bake into golden perfection.
Step 5: Bake the Cake
Pop your cake into the oven and bake for 45 to 55 minutes. Around the 45-minute mark, test it by inserting a toothpick into the center—it should come out clean or with just a few moist crumbs attached. Keep an eye because ovens can vary, and you want it just right: golden, fluffy, and bursting with blueberry and lemon flavor.
Step 6: Cool the Cake
Once baked, let the cake cool in the pan for about 10 minutes to settle. Then transfer it to a wire rack to cool completely, ensuring it firms up enough for slicing but remains moist and tender inside.
Step 7: Prepare the Glaze (Optional)
For an extra touch of brightness, whisk together powdered sugar and lemon juice until smooth to create a simple glaze. Drizzle this over the cooled cake for a shiny, tangy finish that makes your Lemon Blueberry Coffee Cake Recipe even more irresistible.
Step 8: Serve and Enjoy
Slice it up, pour your favorite cup of coffee or tea, and savor every bite of this wonderful cake. It’s everything a coffee cake should be: sweet, tangy, crumbly, and downright delicious.
How to Serve Lemon Blueberry Coffee Cake Recipe
Garnishes
Sprinkle a few fresh blueberries or a pinch of extra lemon zest on top after glazing to make the presentation pop. A light dusting of powdered sugar can also enhance the cake’s charm while adding just a hint of sweetness to each slice.
Side Dishes
This cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. Fresh fruit like sliced strawberries or a citrus salad can complement the lemon and blueberry flavors beautifully for a lighter option.
Creative Ways to Present
For a charming brunch centerpiece, serve this cake on a rustic wooden board surrounded by fresh flowers and lemon slices. Alternatively, cut the cake into cute squares and serve on mini dessert plates with individual coffee cups to make an inviting coffee party spread.
Make Ahead and Storage
Storing Leftovers
Leftover slices keep wonderfully when stored in an airtight container at room temperature for up to two days. For longer freshness, keep the cake in the fridge where it will stay moist and delicious for up to five days.
Freezing
This Lemon Blueberry Coffee Cake Recipe freezes beautifully. Wrap the cooled cake tightly in plastic wrap and then again in foil or a freezer bag. Freeze for up to three months. When you’re ready to enjoy, thaw it overnight in the fridge for best texture.
Reheating
To revive your cake’s just-baked warmth, pop slices in the microwave for about 15 to 20 seconds or warm in a low oven at 300°F (150°C) for 10 minutes. This brings back that fresh-from-the-oven magic with each bite.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Frozen blueberries work well too—they just need to be gently folded in straight from the freezer to prevent the batter from turning purple or watery. Fresh is preferred for the best texture and flavor burst, but frozen will still be delicious.
What’s the best way to zest a lemon?
Use a microplane grater to finely zest the lemon, avoiding the bitter white pith beneath the yellow skin. Fresh zest adds a fragrant burst of citrus aroma that really elevates the cake.
Can I make this recipe dairy-free?
You can substitute the butter with a vegan butter alternative and replace sour cream with a dairy-free yogurt or sour cream substitute. The texture may differ slightly, but the flavors will still be fabulous.
Is the glaze necessary?
The glaze is optional but highly recommended. It adds a lovely sweet and tangy layer that complements the cake’s flavors and gives it a beautiful finish. However, the cake is delicious on its own if you prefer something less sweet.
Can I double the recipe?
Yes, doubling the recipe works well! Use a larger baking pan or two pans and adjust the baking time accordingly. Just keep an eye on it to avoid overbaking.
Final Thoughts
Sharing this Lemon Blueberry Coffee Cake Recipe with you has been such a pleasure because it truly is a crowd-pleaser with a shimmer of sunshine baked right in. With its tender crumb, juicy berries, and bright lemon notes, it’s perfect for any occasion that calls for a little sweet comfort. I can’t wait for you to try it and enjoy this wonderful slice of happiness as much as I do!
Print
Lemon Blueberry Coffee Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8-10 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A moist and tender Lemon Blueberry Coffee Cake featuring a zesty lemon-infused batter loaded with fresh blueberries, topped with a crunchy cinnamon streusel and finished with a tangy lemon glaze. Perfect for breakfast, brunch, or an afternoon treat alongside your favorite cup of coffee or tea.
Ingredients
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 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 removal after baking.
- Prepare the streusel topping: In a small bowl, combine the flour, brown sugar, and cinnamon. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Set aside the streusel topping.
- 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 until light and fluffy, about 2 to 3 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, starting and ending with the dry ingredients. Mix until just combined to avoid overmixing. Gently fold in the blueberries to incorporate without breaking them.
- Assemble the cake: Pour the batter evenly into the prepared baking pan and smooth the top with a spatula. Evenly sprinkle the streusel topping over the batter for a crunchy finish.
- Bake the cake: Place the cake in the preheated oven and bake for 45 to 55 minutes. Begin checking at 45 minutes by inserting a toothpick into the center; the cake is done when the toothpick comes out clean or with a few crumbs attached.
- Cool the cake: Allow the cake to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before adding the glaze.
- Prepare the glaze (optional): While the cake cools, whisk together the powdered sugar and lemon juice in a small bowl until smooth. Adjust the lemon juice to reach your desired glaze consistency. Drizzle the glaze over the fully cooled cake to add a sweet and tangy finish.
- Serve and enjoy: Slice the lemon blueberry coffee cake and serve with your favorite coffee or tea for a delightful treat any time of the day.
Notes
- For a more intense lemon flavor, increase lemon zest to 2 tablespoons.
- Fresh blueberries are recommended, but frozen can be used if fresh are unavailable; do not thaw frozen blueberries before folding into batter.
- Ensure butter is cold when making the streusel to get a crumbly texture.
- Check the cake at 45 minutes to avoid overbaking, as ovens vary.
- If desired, skip the glaze for a simpler presentation.
- Store any leftovers covered at room temperature for up to 2 days, or refrigerate for up to 4 days.
