Blueberry Lemon Coffee Cake
Full of fresh citrus and pockets of jammy fruit, this Blueberry Lemon Coffee Cake is super moist and tender.
Servings: 9
Ingredients
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)
Instructions
- 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.
Notes
Store the cake at room temperature for up to 3 days. Loosely cover with plastic wrap or tent with foil.