Description
A moist and tender lemon blueberry coffee cake with a bright citrus flavor, bursting with juicy blueberries and topped with a sweet crumb topping, perfect for brunch or dessert.
Ingredients
Units
Scale
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup milk
- Zest and juice of 1 lemon
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cups fresh or frozen blueberries (if frozen, do not thaw)
For the crumb topping:
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar
- 1/4 cup unsalted butter, cold and cubed
- 1/2 tsp cinnamon
Optional glaze:
- 1/2 cup powdered sugar
- 1–2 tbsp lemon juice
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round or square baking pan.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Beat in eggs, one at a time, then add sour cream, milk, lemon juice, and zest. Mix until combined.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add dry ingredients to the wet mixture and stir until just combined.
- Gently fold in blueberries. Pour batter into prepared pan and spread evenly.
- To make the crumb topping, mix flour, brown sugar, cinnamon, and cubed butter with a fork or fingers until crumbly. Sprinkle evenly over the batter.
- Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely. If using, whisk powdered sugar and lemon juice for glaze and drizzle over cooled cake before serving.
Notes
- Toss blueberries in a bit of flour before folding into the batter to prevent sinking.
- Can be made ahead and stored in the fridge for up to 3 days.
- Serve with whipped cream or a cup of coffee for a perfect pairing.
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 24g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg