Contents
This Lemon Blueberry Coffee Cake is the showstopper brunch recipe you’ve been looking for. Incredibly moist cake packed with juicy blueberries and bright lemon zest, topped with a golden buttery streusel crumble that adds the perfect crunch.
Ingredients
Streusel Topping:
- 1/2 cup flour, 1/3 cup sugar, pinch of cinnamon
- 1/4 cup cold unsalted butter, cubed
Cake:
- 2 cups all-purpose flour
- 1 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 cup full-fat sour cream
- Zest of 2 lemons, 2 tbsp lemon juice, 1 tsp vanilla
- 1.5 cups fresh or frozen blueberries (tossed in 1 tbsp flour)
Lemon Glaze:
- 1 cup powdered sugar, 2-3 tbsp fresh lemon juice
Instructions
Step 1: Make the Streusel
Combine flour, sugar, cinnamon, and cold butter. Work with fingers until coarse crumbles form. Refrigerate.
Step 2: Make the Batter
Preheat oven to 350°F. Whisk dry ingredients. Beat butter and sugar until fluffy. Add eggs, sour cream, lemon zest, juice, and vanilla. Fold in dry ingredients until just combined. Fold in blueberries.
Step 3: Bake
Spread batter in a greased 9×9 pan. Sprinkle streusel on top. Bake 40-48 minutes until toothpick comes out clean.
Step 4: Glaze
Drizzle lemon glaze over slightly warm cake. Cut into squares and serve.
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