If you are crazy about blueberries, you are going to love this Blueberry Lemon Coffee Cake! The cake is full of juicy blueberries and lemon zest for a zing of citrus flavor. We didn’t stop there! A buttery streusel tops this beauty and then it’s drizzled with a sweet and slightly tart lemon glaze. This treat is sure to become a favorite for your weekend brunch or even as an everyday dessert!
For the Streusel:
5 Tbsp unsalted butter, melted
1/2 cup all-purpose flour
1/4 cup rolled oats
1/4 tsp sea salt
1 tsp ground cinnamon
1/4 cup granulated sugar
1/4 cup packed light brown sugar
For the Cake:
6 Tbsp unsalted butter, melted and cooled
3/4 cup granulated sugar
zest of 2 lemons
2 large eggs, at room temperature
3/4 cup full-fat sour cream, at room temperature
1 tsp vanilla extract
1/2 tsp almond extract, or more vanilla extract, if desired
1 and 1/4 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
3/4 cup fresh blueberries, divided
1 tsp all-purpose flour, for coating the blueberries
For the Glaze:
1 Tbsp unsalted butter, melted
1 cup powdered sugar
1 Tbsp lemon juice
pinch of sea salt
Preheat the oven to 350°.
Make the streusel first so that it will be cold and you can crumble it over the cake batter before baking. In a medium-size bowl, combine all the streusel ingredients using a fork. The streusel will be quite thick and paste-like. It’s supposed to look that way at this point — place bowl of streusel in the fridge to chill.
Grease and flour a 9-inch x 2-inch round metal cake pan.
Put the flour, baking powder, baking soda, and sea salt in a large bowl and stir well with a whisk. Set aside. Combine the granulated sugar and lemon zest in a bowl using a whisk. Add the 6 Tbsp melted butter and stir for about a minute. Add the eggs, one at a time, mixing until they are thoroughly combined, about 1 minute. Add the sour cream and extracts and stir well.
Pour the combined wet ingredients into the bowl containing the dry ingredients and stir with the whisk until combined. There will be a few small lumps in the batter. Toss 1/2 cup of the blueberries with 1 tsp all-purpose flour and stir into the mixture until evenly distributed.
Pour the batter into the prepared baking pan. Using an offset spatula, smooth the top so that the batter is in an even layer. Take the remaining 1/4 cup of blueberries and dot the mixture with them.
Remove the streusel from the refrigerator. Use a fork to break it up into small clumps and then use your fingertips to break it up even more. ( We don’t want huge lumps of streusel on the cake, or they will sink, and the cake won’t bake evenly.)Sprinkle the streusel over the batter in an even layer.
Place cake in oven and bake for 40-50 minutes. My cake baked for 42 minutes. To check for doneness, insert a toothpick into the center of the cake. Pull the toothpick out. If the toothpick is clean with just a few crumbs clinging to it, the cake is ready to be removed from the oven. Remove from oven and place on a wire cooling rack. Let cake cool completely in the pan before removing and drizzling with the glaze. To assist in the removal of the cake from the pan, you may need to run a flat-edged knife around the edge of the cake where it meets the pan.
To prepare the Glaze:
Combine all the glaze ingredients and whisk together until smooth. Drizzle glaze over the cooled coffee cake. Enjoy!
Stirring the granulated sugar and lemon zest with a whisk releases lemon oil from the zest and infuses the sugar with lovely lemon essence. I mix with the whisk for about 30 seconds.
I like my glaze a little on the thick side if you prefer a thinner consistency you can add another 1/2 Tbsp lemon juice. Keep in mind this will create a bit of a tart flavor and won’t be quite as sweet.
If you’d like to garnish the coffee cake with toasted sliced almonds, place them on a cookie sheet and bake at 325° for 10-15 minutes until light golden brown.
- Category: coffee cake, breakfast
- Method: baking
- Cuisine: american
Keywords: Blueberry Lemon Coffee Cake