Lemon Blueberry Coffee Cake (Printable)
Moist cake bursting with blueberries and lemon flavor, topped with buttery crumbs—ideal for breakfast or afternoon tea.
# What You Need:
→ For the Cake
01 - 2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1/2 cup unsalted butter, softened
04 - 2 large eggs
05 - 1/2 cup whole milk
06 - 1/4 cup sour cream
07 - 2 tsp baking powder
08 - 1/2 tsp baking soda
09 - 1/4 tsp salt
10 - 2 tsp lemon zest (from 1 large lemon)
11 - 2 tbsp lemon juice
12 - 1 1/2 cups fresh blueberries (or frozen, unthawed and tossed with 1 tbsp flour)
13 - 1 tsp vanilla extract
→ For the Crumb Topping
14 - 1/2 cup all-purpose flour
15 - 1/3 cup light brown sugar, packed
16 - 1/4 cup unsalted butter, melted
17 - 1/2 tsp ground cinnamon
18 - Pinch of salt
→ For the Lemon Glaze (optional)
19 - 1/2 cup powdered sugar
20 - 1-2 tbsp lemon juice
# How To Cook:
01 - Preheat the oven to 350°F. Grease and flour a 9-inch round or square baking pan.
02 - In a bowl, mix flour, brown sugar, cinnamon, and salt. Stir in melted butter until mixture forms moist crumbs. Set aside.
03 - In a large bowl, cream together the softened butter and granulated sugar until light and fluffy (about 2-3 minutes).
04 - Beat in eggs, one at a time, then add vanilla extract, lemon zest, and lemon juice.
05 - In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
06 - Add half the flour mixture to the butter mixture, mix gently. Add milk and sour cream, then the remaining flour mixture, mixing just until combined.
07 - Gently fold in the blueberries with a spatula.
08 - Spread the batter evenly into the prepared pan. Sprinkle the crumb topping evenly over the batter.
09 - Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
10 - Let cool in the pan for 15 minutes, then transfer to a wire rack.
11 - Mix powdered sugar and lemon juice to form a glaze. Drizzle over cooled cake before serving.
# Expert Tips:
01 -
- The tender crumb has this perfect balance where the cake feels decadent but still appropriate for breakfast, letting you justify that second slice before noon.
- Even when blueberries arent in season, frozen ones work beautifully, meaning you can make this year-round when you need something special but dont want to spend hours in the kitchen.
02 -
- Room temperature ingredients really do make a difference in how evenly this cake bakes, something I stubbornly refused to believe until I ruined three batches with cold eggs that created a lumpy batter.
- Dont overmix once you add the flour or your cake will develop too much gluten and become tough instead of tender.
03 -
- The cake freezes beautifully for up to three months if wrapped tightly in plastic wrap and foil, just thaw overnight at room temperature and warm slightly before serving.
- Save the smallest, prettiest blueberries to dot across the top of the batter before adding crumb topping, creating gorgeous bursts of purple that peek through.