Blueberry Lemon Coffee Cake

5 from 1 vote

Blueberry Lemon Coffee Cake

This refreshing Blueberry Lemon Coffee Cake is the perfect moist and delicious treat to wake up to in the morning! Bursting with juicy blueberries, vibrant lemon flavors, a streusel topping and icing glaze--this coffee cake has it all! Only about 15 minutes to prep and so simple to whip up!

Prep Time15

Cook Time45

Total Time1

Course: Breakfast

Cuisine: American

Servings: - 12

Author: Lorie Yarro

Ingredients

Streusel:

¾ cup flour (95 g)
½ cup packed light brown sugar (100 g)
5 Tbsp butter (71 g) melted, but not hot
pinch of salt

Cake:

2 cups flour (240 g)
2 tsp baking powder
½ tsp salt
1 cup white sugar (200 g)
½ c butter, room temperature (113 g) (1 stick)
2 large eggs at room temperature
1 tsp vanilla
1 c sour cream (240g) room temperature
2 T fresh lemon juice
2 T lemon zest
2 cup blueberries (approx. 285 g)
2 tsp flour (or corn starch)

Icing:

1 cup powdered sugar
2 Tbsp lemon juice, milk or cream
¼ tsp vanilla

Instructions

Preheat oven to 350°F. Whisk together the flour, baking powder and salt to combine. Set aside.
In a small bowl, whisk the flour, sea salt and brown sugar together for the streusel. Add in the butter and stir to combine until mixture is moist but crumbly. Chill until ready to add to coffee cake.
Using an electric mixer cream the softened butter and sugar until smooth, light and fluffy in a large mixing bowl (about 2-3 minutes). Add in the eggs and vanilla and beat to fully incorporate into the mixture.
Add the room temperature sour cream, lemon juice and lemon zest and beat just until incorporated. Slowly add the flour mixture into the wet ingredients and beat only until mixed in. Toss the blueberries with 1 tablespoon of flour to coat and then gently fold the berries into the batter.
Line a 9x9 inch baking pan or 9 inch springform pan with parchment paper and grease the sides of the pan. Transfer the batter to the pan and spread evenly. It will be thick! Remove the streusel topping from the refrigerator and use a fork to help break it into small pieces and then sprinkle over top of the cake batter evenly.
Bake the coffee cake for about 40-50 minutes or until a toothpick comes up clean in the center and the top of the buttery crumble is golden brown.
Allow the coffee cake to cool for about 10-15 minutes and while it cools, whisk together the icing ingredients to desired thickness. Drizzle over top and serve immediately! Store leftovers in an airtight container.

Notes

Use room temperature ingredients. For the cake batter in this lemon blueberry coffee cake recipe, you want room temperature butter, sour cream, and eggs for best results. This will allow the batter to be extra smooth and bonded together in a creamy mixture versus lumpy.
Don't over mix the batter. Over mixing cake batter, especially once the dry ingredients are added can make for a tough textured cake, and no one wants that!

Storage: For best results, store your blueberry lemon coffee cake at room temperature in an airtight container. It will keep for about 2-3 days and have optimal moisture.

You can refrigerate your coffee cake for about 5-7 days. I find it is not as moist when stored in the fridge, but microwaving it for about 15 seconds helps.

You can freeze leftovers for up to 3 months. Allow the cake to cool completely. Double wrap the cake with plastic wrap and then foil or a freezer safe bag or container. Allow to thaw at room temperature before eating.

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