Lemon Blueberry Coffee Cake (Printable)

A tender cake filled with blueberries and lemon, topped with a crunchy streusel.

# What You Need:

→ Streusel Topping

01 - 1/2 cup granulated sugar
02 - 1/3 cup all-purpose flour
03 - 1/4 cup unsalted butter, cold and cubed
04 - 1/2 teaspoon ground cinnamon
05 - Pinch of salt

→ Cake

06 - 2 cups all-purpose flour
07 - 2 teaspoons baking powder
08 - 1/2 teaspoon baking soda
09 - 1/2 teaspoon salt
10 - 1/2 cup unsalted butter, softened
11 - 3/4 cup granulated sugar
12 - 2 large eggs, room temperature
13 - Zest of 1 lemon
14 - 1/4 cup fresh lemon juice
15 - 1 teaspoon vanilla extract
16 - 1 cup sour cream or plain Greek yogurt
17 - 1 1/2 cups fresh or frozen blueberries, unthawed

→ Lemon Glaze (optional)

18 - 1/2 cup powdered sugar
19 - 1 to 2 tablespoons fresh lemon juice

# How To Cook:

01 - Preheat oven to 350°F. Grease and flour a 9-inch round or square pan, or line it with parchment paper.
02 - Combine sugar, flour, cinnamon, and salt in a bowl. Cut in cold butter until mixture resembles coarse crumbs. Refrigerate until needed.
03 - Whisk flour, baking powder, baking soda, and salt in a medium bowl.
04 - Beat softened butter and sugar until light and fluffy, about 2 to 3 minutes. Add eggs one at a time, mixing well after each. Stir in lemon zest, lemon juice, and vanilla.
05 - Add flour mixture in three parts, alternating with sour cream, starting and ending with flour. Stir gently just until combined.
06 - Carefully fold blueberries into the batter with a spatula.
07 - Spread batter evenly in the prepared pan. Sprinkle streusel topping uniformly over batter.
08 - Bake for 40 to 45 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs.
09 - Allow to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
10 - If desired, whisk powdered sugar and lemon juice together and drizzle over cooled cake before serving.

# Expert Tips:

01 -
  • The streusel gets crispy on top while the cake stays soft and pillowy underneath.
  • Lemon and blueberry are one of those pairings that never get boring, no matter how many times you bake it.
  • It tastes fancy but comes together with ingredients you probably already have.
02 -
  • Do not thaw frozen blueberries or theyll turn the batter purple and make it soggy.
  • Room temperature eggs and sour cream blend much better than cold ones straight from the fridge.
  • Dont overmix once you add the flour or the cake will turn dense and chewy instead of tender.
03 -
  • Use a light hand when folding in the blueberries so they stay whole and dont break apart.
  • If your streusel looks too dry, add a tiny bit more cold butter and work it in with your fingers.
  • Let the cake cool completely before glazing or the glaze will melt and soak in instead of sitting on top.

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