Lemon Blueberry Coffee Cake
A moist and flavorful lemon blueberry coffee cake with a crunchy streusel topping and tangy lemon glaze, perfect for breakfast or dessert.
Equipment
- Baking Pan
- Mixing Bowls
- Oven
Ingredients
Cake Batter
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup granulated sugar
- ½ cup unsalted butter softened
- 2 eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- 1 tbsp fresh lemon zest
- 2 tbsp fresh lemon juice
- 1 cup fresh blueberries
Streusel Topping
- ¾ cup all-purpose flour for topping
- ½ cup brown sugar
- ¼ cup granulated sugar for topping
- 1 tsp cinnamon
- ¼ cup cold unsalted butter cut into cubes
Lemon Glaze
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
Instructions
- Combine the flour, brown sugar, granulated sugar, cinnamon, and cold butter for the streusel topping in a bowl. Mix until crumbly and refrigerate.
- Cream the butter and granulated sugar in a large bowl until light and fluffy. Add the eggs one at a time, then mix in the vanilla extract, fresh lemon zest, and lemon juice.
- Alternately add the dry ingredients (all-purpose flour, baking powder, baking soda, and salt) and the sour cream to the butter mixture, stirring until just combined.
- Gently fold the fresh blueberries, previously tossed in a little flour, into the batter.
- Pour the batter into a greased baking pan and spread it evenly. Sprinkle the prepared streusel topping evenly over the top.
- Bake in a preheated oven at 350°F for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 15 minutes.
- Drizzle the lemon glaze, made by mixing powdered sugar with fresh lemon juice, over the cooled cake before serving.
Notes
This lemon blueberry coffee cake is a delightful treat for breakfast or dessert. Enjoy its moist texture, fruity bursts, and tangy lemon finish!