Lemon Blueberry Coffee Cake
Tender lemon blueberry coffee cake loaded with blueberries crowned with a crunchy, sweet crumb topping, drizzled with a tart lemon glaze.
Prep
: 10
Total
: 25 minutes
Ingredients
Cake Batter
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 1 cup granulated sugar
- 0.5 cup unsalted butter room temperature
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 2 tablespoons fresh lemon juice
- 2 tablespoons lemon zest
- 2 cups fresh blueberries
- 1 tablespoon all-purpose flour for tossing blueberries
Streusel Topping
- 0.5 cup all-purpose flour
- 0.5 cup granulated sugar
- 0.25 cup cold butter
Lemon Glaze
- 0.5 cup powdered sugar
- 1 tablespoon lemon juice
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C) and grease a 9x9 inch baking pan.
- In a medium bowl, whisk together 2 cups flour, baking powder, and salt.
- In a large bowl, beat the room temperature butter and sugar until light and fluffy. Add eggs one at a time, then mix in the vanilla, sour cream, lemon juice, and lemon zest.
- Gradually mix the dry ingredients into the wet ingredients until just combined. Do not overmix.
- Toss the blueberries with 1 tablespoon of flour, then gently fold them into the batter.
- Spread the batter evenly into the prepared baking pan.
- To make the streusel, combine 0.5 cup flour and 0.5 cup sugar in a small bowl. Cut in the cold butter until the mixture resembles coarse crumbs. Sprinkle evenly over the cake batter.
- Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool. Whisk powdered sugar and lemon juice to make the glaze, then drizzle over the cooled cake before serving.
Notes
Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.