This moist and flavorful lemon blueberry coffee cake combines the perfect balance of tangy citrus, sweet berries, and a crunchy streusel topping.
It’s a slice of sunshine on a plate, guaranteed to put a smile on your face and a spring in your step.
Perfect for breakfast, brunch, or a delightful afternoon treat, this cake is sure to become a favorite. Because honestly, who can resist a little cake for breakfast?
Why You’ll Love This Lemon Blueberry Coffee Cake
Perfect for Any Occasion: It’s versatile enough to be enjoyed at brunch or as a bright dessert on game night.
Visually Stunning: From the vibrant blueberries and golden crumb topping to the drizzled glossy lemon glaze, it has a visually appealing presentation that will impress your guests.
Easy Preparation: Though there are a few elements, it couldn’t be easier to recreate at home.
Moist and Tender Texture: Including sour cream and buttermilk in the batter guarantees a moist and tender crumb that’ll stay that way for days.
Ingredients
- Fresh Lemon Juice and Lemon Zest: These flavor boosters are in the cake, crumb, and glaze, so every bite is a citrussy blast!
- Fresh or Frozen Blueberries: Juicy, sweet blueberries add pops of fruity goodness throughout the cake. Fresh or frozen both work well, so you can enjoy this treat year-round.
- All-Purpose Flour: The foundation of the cake and streusel, providing structure and texture.
- Cornstarch: This secret ingredient ensures a perfectly tender crumb and helps soak up some excess moisture from the berries.
- Baking Powder and Baking Soda: The leavening agents that help the cake rise and achieve a light, fluffy texture.
- Salt: A pinch of salt enhances all the other flavors in the cake, making everything taste more vibrant and delicious.
- Granulated and Powdered Sugar: Granulated sugar lends sweetness to the cake and streusel, while powdered sugar creates a smooth, creamy glaze.
- Unsalted Butter: Butter adds richness and moisture to the cake and streusel.
- Large Eggs and Yolk: Eggs bind the ingredients together and contribute to the cake’s structure and tender crumb. The extra yolk provides a bit of extra richness.
- Vanilla Extract: A splash of vanilla enhances the overall flavor, adding warmth and depth to the cake.
- Sour Cream and Buttermilk: They make this coffee cake exceptionally moist and tender. Sour cream also adds a subtle tangy note that complements the lemon.
How to Make Lemon Blueberry Coffee Cake
I woke up craving something sweet and tangy for breakfast, and this recipe totally hit the spot.
The moist, fluffy lemon cake is bursting with juicy blueberries in every bite. And can we talk about that crunchy, buttery streusel topping? It’s like the icing on the cake…literally!
But as impressive as it is, it really couldn’t be easier to make!
1. PREP: Preheat the oven to 350°F. Grease a 9×9-inch baking pan (or 9-inch springform pan) and line it with parchment paper.
2. STREUSEL: Combine the crumb ingredients with a pastry cutter or your fingers until it resembles coarse crumbs. Cover and refrigerate.
3. MIX: In a medium bowl, whisk the flour, cornstarch, baking powder, baking soda, and salt. In a measuring glass, blend the sour cream and buttermilk until smooth.
4. BEAT: Beat the butter and sugar until light and fluffy. Add the eggs and yolk, followed by the vanilla extract, lemon zest, and lemon juice.
5. COMBINE: Alternate adding the flour mixture and sour cream mixture. Add the blueberries with the last addition of flour and mix by hand until just combined.
6. BAKE: Spread the batter evenly in the pan, sprinkle the cold streusel over the top, and bake for 40-45 minutes.
7. GLAZE: When the cake is cool, whisk the glaze ingredients until smooth, then drizzle it over the top.
8. SERVE: Let the glaze set, then slice, serve, and enjoy!
Tips For the Best Lemon Blueberry Coffee Cake
This coffee cake recipe is a total crowd-pleaser. It would be excellent for a spring brunch, Easter dessert, or really any occasion that calls for a special treat.
And thanks to these tips, it’s easy enough to whip up on a whim when you just need a little something to brighten your day.
- Room-temperature ingredients. For a smoother batter and better texture, get the chilled ingredients out of the fridge about 20-30 minutes early.
- Don’t overmix. Mix the butter and sugar with a mixer, then switch to a spatula to stir in the flour and sour cream.
- Thick batter is okay. The batter will be thick; this is normal and results in a dense yet super tender cake.
- Coat the blueberries. Toss blueberries in the bowl with the last of the flour before adding them to the batter. This keeps them from sinking to the bottom of the cake.
- Fresh vs. frozen blueberries. If using frozen blueberries, do not thaw them – just mix them right in. But be sure to bake the cake right away so the juices don’t have a chance to bleed.
- Variations. Try adding a cream cheese filling or incorporating different berries like raspberries or blackberries for a twist.
How to Store
Let me know if you try this lemon blueberry goodness. I’d love to hear what you think!
It doesn’t last too long in my house, but here’s how to store leftovers if you happen to have them:
To Store: Place the cooled coffee cake in an airtight container or wrap it tightly with plastic wrap. Store at room temperature for up to 2 days or in the refrigerator for up to 5 days.
To Freeze: Wrap the completely cooled, unglazed coffee cake tightly in plastic wrap, then in aluminum foil. Freeze for up to 3 months, thawing overnight in the refrigerator before glazing and serving.
More Coffee Cake Recipes You’ll Love
Coffee Cake Banana Bread
Easy Pumpkin Coffee Cake
Coffee Cake Muffins
Coffee Cake Cookies
Lemon Blueberry Coffee Cake
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kcalThis moist and flavorful lemon blueberry coffee cake combines the perfect balance of tangy citrus, sweet berries, and a crunchy streusel topping.
Ingredients
- For the Streusel Topping
1/2 cup granulated sugar
1 cup all-purpose flour
1/3 cup cold unsalted butter, cubed
zest of 1 lemon
- For the Cake
2 1/2 cups all-purpose flour
1 tablespoon cornstarch
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1/4 cup buttermilk
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs + 1 egg yolk
2 teaspoons vanilla extract
zest of 2 lemons
1/4 cup lemon juice
2 cups fresh or frozen blueberries
- For the Lemon Glaze
2 cups powdered sugar
2-3 tablespoons fresh lemon juice
1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Grease a 9×9-inch baking pan (or 9-inch springform pan) and line it with parchment paper. Set aside.
- Make the streusel: Combine the sugar, flour, butter, and lemon zest until the mixture resembles coarse crumbs. Cover and refrigerate.
- Make the cake: In a medium bowl, whisk the flour, cornstarch, baking powder, baking soda, and salt. In a measuring glass, blend the sour cream and buttermilk until smooth. Set both aside.
- In a large bowl, beat the butter and sugar with an electric mixer on medium speed until light and fluffy. Turn the mixer to low and beat in the eggs and yolk one at a time, followed by the vanilla extract, lemon zest, and lemon juice.
- Alternate adding the flour mixture and sour cream to the butter mixture, beginning and ending with the flour. Add the blueberries with the last addition of flour and mix by hand until just combined.
- Spread the batter evenly in the prepared pan. Sprinkle the cold streusel topping over the top.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and leave to cool on a wire rack.
- Make the glaze: When the cake is cool, whisk the powdered sugar, 2 tablespoons of lemon juice, and vanilla extract until smooth. Add more lemon juice, as needed, to make it pourable.
- Drizzle the glaze over the top of the cake and leave it to set for 15-20 minutes. Then slice, serve, and enjoy!
Notes
- Check the cake after 30 minutes. If it’s browning too quickly, reduce the oven to 325°F and bake in 10 minute intervals until done.
- If using frozen blueberries, do not thaw them before adding to the batter to prevent color bleeding.
