Description
This Lemon Blueberry Coffee Cake is light, tender, and bursting with fresh citrus flavor and juicy berries. It strikes the perfect balance between sweet and tangy, thanks to lemon zest, lemon juice, and sour cream or Greek yogurt for moisture. With a soft crumb similar to a fluffy muffin and optional glaze or streusel topping, it’s an easy, versatile treat perfect for breakfast, brunch, or an afternoon snack.
Ingredients
For the Cake
2 cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup sour cream or full-fat Greek yogurt
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract (optional)
1½ cups fresh or frozen blueberries (tossed in 1 teaspoon flour if frozen)
Optional Streusel Topping
¼ cup all-purpose flour
¼ cup brown sugar
2 tablespoons cold unsalted butter
Pinch of cinnamon or cardamom (optional)
Optional Lemon Glaze
½ cup powdered sugar
1–2 tablespoons fresh lemon juice
Instructions
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Prep the Pan and Ingredients
Preheat your oven to 350°F (175°C). Grease and flour an 8×8 or 9×9-inch baking dish. Let your butter, eggs, and sour cream come to room temperature. Zest the lemon into the sugar to release citrus oils. -
Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. -
Cream the Butter and Sugar
In a large bowl, beat the softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each. Stir in sour cream, lemon juice, and vanilla extract. -
Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet, mixing just until combined. Avoid overmixing to keep the cake tender. -
Fold in the Blueberries
Gently fold in blueberries with a spatula, taking care not to crush them. -
Assemble and Add Toppings
Pour the batter into the prepared pan and smooth the top. If using streusel, mix the ingredients until crumbly and sprinkle over the top. -
Bake
Bake for 35–45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden. -
Cool and Glaze (Optional)
Allow the cake to cool before drizzling with lemon glaze for a bright, sweet finish.
Notes
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ossing blueberries with flour helps keep them from sinking to the bottom.
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Let ingredients come to room temp before mixing to ensure a smooth, even batter.
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The cake can also be baked as muffins reduce baking time to 20–25 minutes.
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Full-fat sour cream or Greek yogurt makes the crumb extra moist and rich.
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You can swap blueberries with raspberries, strawberries, or blackberries.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 24g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg
Keywords: lemon blueberry coffee cake, brunch cake, fruit coffee cake, lemon dessert, blueberry cake, easy coffee cake, lemon glaze cake.