Lemon Blueberry Coffee Cake

The morning sun was barely up when my grandmother walked into the kitchen, the scent of lemon zest already clinging to her fingertips. She taught me that a good coffee cake should feel like a hug, something that makes people pause their rushing morning routine. This lemon blueberry version became my go-to because it balances that buttery comfort with something bright and awakening. Now whenever lemons go on sale, I find myself reaching for the blueberries.

Last spring my neighbor brought over a basket of blueberries from her garden, and I knew exactly what they were destined for. We sat on her porch with steaming mugs and slices of this cake, watching the fog lift off the valley. She told me her secret was always room temperature ingredients, something I had been rushing for years. That afternoon changed how I approach baking entirely.

Ingredients

• 1/2 cup all-purpose flour: The foundation of your streusel, creating those irresistible buttery crumbs that everyone fights over
• 1/3 cup granulated sugar: Sweetens the topping just enough without overpowering the tangy lemon below
• 1/4 cup unsalted butter: Keep this cold and you will achieve that perfect crumbly texture that makes streusel so magical
• 1/4 tsp ground cinnamon: Just a whisper of warmth that bridges the gap between the bright lemon and cozy blueberries
• 1 1/2 cups all-purpose flour: The structure of your cake, sifted to prevent any clumps in your tender crumb
• 1 tsp baking powder: This gives your cake its lift, working with the baking soda for the perfect rise
• 1/2 tsp baking soda: Balances the acidity from the lemon and sour cream for an even bake
• 1/2 cup unsalted butter: Room temperature is crucial here, it creates the tender crumb structure we want
• 3/4 cup granulated sugar: Sweetens the cake while letting the blueberry and lemon flavors shine through
• 2 large eggs: These bind everything together and add richness to every bite
• 2 tsp lemon zest: This is where all that bright lemon flavor lives, so zest generously
• 2 tbsp lemon juice: Adds just the right amount of tang to balance the sweet blueberries
• 1/2 cup sour cream: The secret weapon for moisture and tenderness, Greek yogurt works beautifully too
• 1 1/4 cups fresh blueberries: Bursting with juice and flavor, toss them gently to keep them whole

Instructions

Prepare your oven and pan:

Preheat to 350°F and generously grease a 9 inch pan, getting into all the corners so nothing sticks

Make the streusel topping:

Combine flour, sugar, cinnamon and salt in a small bowl, then work in that cold butter with a fork until you have coarse crumbs

Whisk your dry ingredients:

In a medium bowl, combine the flour, baking powder, baking soda and salt so they are evenly distributed

Cream butter and sugar:

Beat them together for 2 to 3 minutes until the mixture turns pale and fluffy, incorporating plenty of air

Add eggs and flavorings:

Beat in eggs one at a time, then mix in the lemon zest, juice and vanilla until everything is fragrant

Combine wet and dry:

Add half the flour mixture, then the sour cream, then remaining flour, mixing gently to keep things tender

Fold in the blueberries:

Gently incorporate them with a spatula so they stay whole and distributed throughout the batter

Assemble and bake:

Spread batter evenly, sprinkle streusel over the top, and bake for 40 to 45 minutes until golden

Make the glaze if using:

Whisk powdered sugar with just enough lemon juice to reach a drizzling consistency

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My sister in law requested this cake for every family gathering after trying it once at Easter brunch. Now it has become this unspoken tradition that someone always shows up with blueberries and lemons in hand. There is something about the smell of it baking that makes people drift into the kitchen, asking what time we are eating.

Making It Ahead

The streusel can be made up to a week ahead and stored in the freezer, which has saved me countless mornings. The cake itself actually tastes better on day two when the flavors have had time to settle and mingle. I often bake it the night before and let it cool completely, covered with a clean kitchen towel.

Serving Suggestions

Warm slices are absolute perfection, especially with a pat of butter melting into all those nooks and crannies. For brunch, I like serving it alongside a fruit salad to balance the richness. Afternoon coffee breaks become something special when you pair this with a hot cup of your favorite roast.

Storage And Keeping

Keep it covered at room temperature for the first two days when that streusel is still perfectly crisp. After that, the refrigerator will keep it fresh for up to five days though the topping will soften. You can also freeze individual slices wrapped in plastic and foil for those emergency cake cravings.

• Bring refrigerated cake to room temperature before serving for the best texture
• If freezing, wait to add the glaze until after thawing
• The cake can be rewarmed gently in the microwave for about 15 seconds

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There is nothing quite like watching someone take that first bite, their eyes closing at the perfect balance of tart and sweet. This cake has become more than a recipe, it is the way I welcome people into my home and my life.

Recipe FAQs

→ How do I keep blueberries from sinking in the batter?

Toss frozen blueberries in a little flour before folding them gently into the batter to prevent sinking during baking.

→ Can I substitute sour cream in this cake?

Yes, plain Greek yogurt is an excellent substitute that keeps the cake moist and tender.

→ What is the purpose of the streusel topping?

The streusel adds a sweet, crumbly texture contrast that complements the soft cake beneath.

→ Is it better to use fresh or frozen blueberries?

Fresh blueberries offer the best texture and flavor, but frozen can be used if unthawed and tossed in flour before mixing in.

→ How should the cake be stored after baking?

Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate up to 5 days to maintain freshness.