The zesty flavors of this easy Blueberry Lemon Coffee Cake are always delicious no matter what time of day. Enjoy this moist crumb cake for breakfast, snack, or as an evening sweet treat.
This tender coffee cake is moist with a light brown sugar crumb topping. It's honestly the type of cake I could eat almost every day - not too sweet or thick with frosting.
Blueberry and lemon brighten up this cake. It is perfect for spring, but buy using frozen blueberries, you can make it all year long. Frozen or fresh blueberries polka dot the lemon batter and create pockets of jammy fruit after baking.
This cake comes together relatively easy. You will need an electric mixer to properly cream the butter and sugar together. It is made in one pan and can be enjoyed straight up after baking.
While I love a simple glaze, this lemon blueberry crumb cake is delicious event without an added topping.
No hard to find ingredients here - if you have a lemon handy and blueberries in your freezer (fresh work too), then you can easily mix together this crumb cake in no time.
- Unsalted butter - make sure it is soft for mixing with sugar to make a fluffy cake
- Granulated sugar
- Light brown sugar - for the crumb topping
- Fresh lemon - you will need both the zest and juice
- Large eggs - brought to room temperature
- All-purpose flour
- Cinnamon - optional for the crumb topping
- Sour Cream - plain, full-fat Greek yogurt will also work
- Fine sea salt - use half the amount if using regular table salt
- Baking powder and Baking soda - these are not interchangeable
- Blueberries - fresh or frozen (do not thaw)
Tools and Equipment
This recipe uses the creaming method to create a light and fluffy crumb. To do so, you will need an electric mixer (hand or stand mixer). You will also need:
- Small mixing bowl
- Rubber spatula
- 9 X 9-inch baking pan
- General kitchen tools (measuring spoons, measuring cups, etc).
This blueberry lemon sour cream coffee cake uses the creaming method to ensure it has a fluffy and tender crumb.
For maximum flavor, massage fresh lemon zest into the sugar to release the citrus oil.
To keep blueberries from sinking, toss unthawed frozen blueberries in a spoon of flour before folding into the batter.
Mix together the lemon sugar and butter together until fluffy (3 minutes) before adding the eggs.
Alternate adding in the dry ingredients and the sour cream to keep from over-mixing.
Scatted a few reserved blueberries for the top of the cake batter.
Add a generous amount of the streusel crumb on top - cover it completely.
Sour Cream - you may substitute equal parts buttermilk or full-fat Greek yogurt with similar results.
Lemon Coffee Cake - leave out the blueberries for a lemon coffee cake.
Blueberry Vanilla Coffee Cake - leave out the lemon zest and juice. Add 2 teaspoons vanilla extract along with the eggs.
Store the cake at room temperature for up to 3 days. Loosely cover with plastic wrap or tent with foil.
Blueberry Lemon Coffee Cake Recipe FAQs
First, toss the blueberries in a tablespoon of flour. Gently fold into the batter, reserving a few for the top. Sprinkle the last of the blueberries on top of the batter, poking them down to partially submerge.
You may bake the coffee cake in a 9 or 10-inch round pan. It may take a few minutes longer in the over for the 9-inch round.
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Blueberry Lemon Coffee Cake
For the Crumb Topping
- ¾ cup all-purpose flour
- ⅔ cup light brown sugar
- 1 teaspoon ground cinnamon optional
- 5 tablespoon unsalted butter softened
For the Blueberry Lemon Coffee Cake
- 1 lemon zested
- 1 cup granulated sugar
- ½ cup unsalted butter softened
- 2 large eggs
- 2 cups + 1 tablespoons all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon fine sea salt
- 1 cup sour cream or plain Greek yogurt
- 2 tablespoon fresh lemon juice
- 1 cup blueberries fresh or frozen (unthawed)
- Preheat the oven to 350°F. Line a 9 X 9 inch baking pan with parchment paper and set aside.
- Make the crumb topping. Add the flour, light brown sugar, and cinnamon in a mixing bowl. Stir to combine. Cut in the soft butter and stir with a wooden spoon until the streusel begins to clump together. Place in the refrigerator as you prepare the batter.
- Whisk together the flour, baking powder, and salt in a mixing bowl and set aside.
- Add the lemon zest and sugar to the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl if using a hand mixer). Rub the zest and sugar together between your fingertips to release the oils. It will smell very fresh and fragrant.
- Using an electric mixer (hand or stand mixer), to mix together the lemon sugar and butter until light and fluffy, about 3 minutes. With the mixer on low, add the eggs - one at a time. Mix until combined. Stop the mixer and scrape down the sides and bottom of the bowl.
- With the mixer on low, add in half of the flour mixture and mix until combined. Add the sour cream and lemon juice. Mix until the liquids absorb into the batter. Add the remaining flour mixture and mix until just incorporated. It is okay if a few dry streaks remain.
- Toss the blueberries with a tablespoon of flour. Reseve a small handful, then gently fold the rest into the batter. Do not over mix or they will streak the batter purple/grey. Spread the batter into the pan.
- Add the remaining blueberries over the top of the batter. Scatter the top with the prepared streusel crumbs.
- Bake for 30 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs. Cool the cake on a wire rack before removing from the pan.
- When cool, slice into squares and serve.