Lemon Blueberry Coffee Cake

The perfect excuse for cake in the morning,

besides a muffin or two, is coffee cake. This lemon blueberry coffee cake is a bright summery twist on a classic. 

We're trading the cinnamon and sugar ribbon with a juicy, tart layer of blueberries that seeps into the lemon cake. A combination of flavors that's always a winner. 

This coffee cake is still just as buttery, still rich, still decadent - and you can still enjoy it as a breakfast treat or with your tea or coffee.

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Lemon Blueberry Coffee Cake

( 0 reviews )

Author: Alicia Maxey

Prep time: 10 MinCook time: 40 MinInactive time: 20 MinTotal time: 1 H & 10 M

You’re going to love the sweet, citrusy flavor of juicy lemon combined with delicate little blueberries in this coffee cake.

Ingredients

Coffee cake

• 1 ½ cup (180g) all purpose flour
• ¼ tsp baking soda
• ½ tsp baking powder
• 1 tsp kosher salt
• ½ cup (100g) white granulated sugar
• ½ cup (113g or 1 stick) unsalted butter, softened
• ½ cup (120g) sour cream
• 1 tsp vanilla extract
• 2 large eggs
• 3 Tbsp lemon zest (about 2 lemons), divided
• 2 Tbsp lemon juice
• 1 ½ cup (200g) blueberries

Streusel

• 4 Tbsp unsalted butter, melted
• ¼ cup (40g) white granulated sugar
• ½ cup (60g) all purpose flour
• Pinch of kosher salt

Glaze

• ½ cup (100g) powdered sugar
• 1 Tbsp sour cream
• 1 Tbsp milk

Instructions

Prepare the streusel

1. First prepare the streusel topping by mixing the melted butter, sugar, flour, and half the lemon zest in a medium bowl. Use a fork or your hands to help create the crumble pieces. Place in the refrigerator to keep cool.

Coffee cake

1. Place the oven rack in the middle of the oven. Preheat to 350°F.
2. Spray a 9 inch springform pan with nonstick cooking spray. Set aside.
3. In a medium mixing bowl whisk together flour, baking powder, baking soda, and salt. Set aside.
4. In a large mixing bowl cream together butter, sugar, and the rest of the lemon zest until fluffy.
5. Add in eggs, vanilla, sour cream and lemon juice until fully incorporated.
6. Using a rubber spatula fold in dry ingredients until batter is just combined. The batter will be thick.
7. Spread batter into springform pan evenly.
8. Place an even layer of blueberries on top of the cake batter.
9. Sprinkle streusel on top and bake for 40-45 minutes until edges are golden brown and the middle of the cake is no longer jiggly. Let cool for about 15 minutes before transferring to a wire rack to completely cool.

Glaze

1. While the coffee cake is cooling, prepare the glaze. Whisk together powder sugar, sour cream, and milk until fully combined. Drizzle on top of cooled coffee cake.
2. Slice coffee cake into desired pieces.

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Coffee cake can be stored at room temp for 2 day, or refrigerated up to one week. You can freeze pieces for up to 2 months. Let it come to room temp  before consuming.