Lemon Blueberry Coffee Cake

I baked this on a gray Sunday morning when I needed something cheerful. The kitchen smelled like butter and lemon before the cake even hit the oven. By the time it cooled, the whole house felt brighter.

I brought this to a potluck once and someone asked if I owned a bakery. I didnt, but I loved that the cake made me look like I did. It disappeared in under ten minutes.

Ingredients

• Granulated sugar (streusel): This sweetens the crumb topping and helps it caramelize slightly in the oven.
• All-purpose flour (streusel): Gives structure to the buttery topping so it clumps instead of melting flat.
• Unsalted butter (streusel), cold and cubed: Cold butter is key here, it creates those crumbly pockets that bake into crisp nuggets.
• Ground cinnamon: Just enough warmth to complement the lemon without fighting it.
• Pinch of salt (streusel): Balances sweetness and deepens flavor in the topping.
• All-purpose flour (cake): The backbone of the batter, providing tender structure when mixed gently.
• Baking powder: Gives the cake its lift and airy crumb.
• Baking soda: Works with the sour cream to create a soft, moist texture.
• Salt (cake): Enhances every other flavor and keeps sweetness in check.
• Unsalted butter (cake), softened: Creaming this with sugar creates air pockets that make the cake light.
• Granulated sugar (cake): Sweetens and tenderizes the crumb.
• Large eggs, room temperature: Room temp eggs blend smoothly and help the batter emulsify without curdling.
• Lemon zest: This is where the brightness lives, use a microplane and avoid the bitter white pith.
• Fresh lemon juice: Adds tanginess and keeps the cake from tasting too sweet.
• Vanilla extract: Rounds out the lemon with a warm, familiar note.
• Sour cream or plain Greek yogurt: Makes the crumb incredibly moist and adds a subtle tang that plays well with lemon.
• Fresh or frozen blueberries: Frozen work just as well as fresh, and they wont bleed if you skip thawing.
• Powdered sugar (glaze): Dissolves easily into lemon juice for a smooth, sweet drizzle.
• Fresh lemon juice (glaze): Thin the powdered sugar and add one last hit of citrus.

Instructions

Get the oven ready:

Preheat to 350°F and prep your pan with grease and flour or parchment. This prevents sticking and makes cleanup easier.

Make the streusel:

Mix sugar, flour, cinnamon, and salt, then work in cold butter until it looks like wet sand. Pop it in the fridge so it stays firm.

Combine dry ingredients:

Whisk flour, baking powder, baking soda, and salt in a bowl. Set it aside.

Cream butter and sugar:

Beat softened butter and sugar until pale and fluffy, about 2 to 3 minutes. Add eggs one at a time, then lemon zest, juice, and vanilla.

Alternate wet and dry:

Fold in flour mixture in three parts, alternating with sour cream, starting and ending with flour. Stir gently to avoid a tough cake.

Fold in blueberries:

Use a spatula to gently mix in the berries without crushing them.

Assemble and top:

Spread batter into the pan and scatter streusel evenly over the surface.

Bake until golden:

Bake 40 to 45 minutes until a toothpick comes out clean or with a few moist crumbs. The streusel should be crisp and golden.

Cool in stages:

Let the cake sit in the pan for 15 minutes, then move it to a wire rack to cool completely.

Glaze if you like:

Whisk powdered sugar and lemon juice until smooth, then drizzle over the cooled cake.

Save

The first time I served this, my neighbor asked for the recipe before she even finished her slice. That felt better than any compliment.

How to Store Leftovers

Cover the cake loosely with foil or plastic wrap and keep it at room temperature for up to two days. If you need it to last longer, refrigerate it for up to five days, but let it come to room temp before serving so the texture softens again.

Variations You Can Try

Swap blueberries for raspberries or blackberries if thats what you have. You can also replace half the sour cream with full-fat coconut yogurt for a slightly tropical twist. If you want more crunch, fold in chopped toasted pecans or almonds with the berries.

Serving Suggestions

This cake shines at brunch with hot coffee or iced tea. It also makes a lovely dessert with a dollop of whipped cream or a scoop of vanilla ice cream. I like it best in the late morning when the sun hits the kitchen table just right.

• Dust with extra powdered sugar right before serving for a bakery look.
• Pair with Earl Grey tea to echo the citrus notes.
• Serve slightly warm if you want the streusel to feel extra indulgent.

Save

This cake has become my go-to whenever I want to feel like I have my life together. It works every time.

Your Questions Answered

→ Can I use frozen blueberries?

Yes, use frozen blueberries straight from the freezer without thawing to prevent color bleeding into the batter.

→ What is the purpose of sour cream in this cake?

Sour cream adds moisture and tenderness, keeping the cake soft and rich in flavor.

→ How do I make the streusel topping?

Combine sugar, flour, cinnamon, and salt, then cut in cold butter until crumbly. Chill before sprinkling over the batter.

→ Can I add nuts to the topping?

Yes, for extra crunch, add chopped toasted nuts like pecans or walnuts to the streusel mix.

→ Is the lemon glaze necessary?

The lemon glaze is optional but adds a bright, sweet finish that complements the cake’s flavors.

→ What pan size should I use?

A 9-inch round or square baking pan works best to ensure uniform baking.