Hello Friends! How are you? Did you have a great Memorial Day weekend? I finally got my garden planted in spite of all the rain we’ve been having! Very happy about that! Something else that makes me happy is this Blueberry Lemon Coffee Cake! It’s a creamy lemon zest cake batter filled with juicy blueberries and topped with a rich and buttery streusel. We didn’t stop there! I’m a sucker for any glaze/frosting so I couldn’t help myself from drizzling a thick, not too tart, not too sweet lemon glaze on this baby!
I could eat the glaze with a spoon. It’s not too sweet, and it’s not too tart. Perfection! She’s a beautiful coffee cake even if you like a treat without the drizzle of glaze. I won’t judge!
Tips for making the best Blueberry Lemon Coffee Cake you’ve ever had
- Measure the sour cream and leave it at room temperature for at least an hour before making the cake batter. This step helps the sour cream blend into the mixture and creates a light cake.
- Put the eggs in a bowl and cover with hot (not scalding) tap water to bring them to room temperature. Doing this helps the eggs blend into the batter evenly.
- Make the streusel and refrigerate it while you measure and mix the cake batter. That way, it will be chilled enough to form clumps that can be broken up and sprinkled over the cake batter.
- I used a 9″ x 2″ round Wilton cake pan for baking the cake. ( I do not receive any compensation if you purchase the pan through the link provided. I like their pans, for what it’s worth.)
- Be sure to whisk the lemon zest and granulated sugar well. About a minute of whisking does the trick. You’ll see the sugar take on a slight yellow hue. The oil from the lemon zest infuses the sugar with a lively lemon essence from the whisking. Don’t skip this step!
- If you don’t like almond extract, you can substitute it with 1/2 teaspoon of additional vanilla extract, instead.
- You can certainly make the cake batter with a handheld or stand mixer. I was just feeling lazy and didn’t want to drag mine out. Just remember to gently hand stir the blueberries into the batter or they may break up and create a completely blue batter!
This coffee cake is ideal for your weekend brunch menu or even for dessert! I hope you make it and love it as much as Jeff & I. If you are looking for another dessert idea try our Chocolate Chip & Toasted Oatmeal Cookies! That’s it for today. Can’t wait to visit with you again soon! Would love to hear from you! Leave a comment below and tell me what your favorite coffee cake is!Print
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