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
Scale
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.
