Lemon Blueberry Coffee Cake

Last summer my neighbor brought over a basket of blueberries from her garden, and I stood in my kitchen wondering what to make with them all. The smell of lemons on my counter caught my attention, and suddenly I remembered my grandmother talking about coffee cake being the ultimate breakfast comfort. I ended up baking this on a whim, and the way the lemon zest perfumed the whole house made it feel like a celebration before anyone even took a bite.

I brought this to a Sunday brunch with friends once, and honestly, I was nervous because coffee cake can be so hit or miss. But when I took it out of the oven and saw that golden brown streusel glistening under the kitchen lights, I knew it was special. My friend Sarah actually asked for the recipe before she even finished her first slice, saying it tasted like something from a bakery but better.

Ingredients

• All-purpose flour: The structure builder for both cake and streusel, and I learned the hard way that spooning and leveling gives more consistent results than scooping directly
• Unsalted butter: You need both cold cubed butter for that crumbly streusel magic and softened butter to cream into the cake base for tenderness
• Granulated sugar: Sweetens and helps create that lovely golden crust while creaming with butter creates air pockets for a lighter texture
• Lemon zest and juice: The zest packs all the fragrant essential oils while the juice adds bright acidity, and grating right into your sugar releases even more flavor
• Sour cream or Greek yogurt: This is the secret ingredient that makes the cake incredibly moist and gives it a subtle tang that complements the lemon
• Fresh blueberries: Burst with juicy sweetness and create little pockets of fruit throughout, though frozen works in a pinch
• Ground cinnamon: Just a hint in the streusel adds warmth that plays so nicely against the bright lemon notes
• Powdered sugar: For the optional glaze that adds a finishing touch of sweetness and makes it look extra special

Instructions

Preheat your oven and prep the pan:

Set your oven to 350°F and generously grease a 9-inch pan, then dust with flour, tapping out any excess. This step is worth doing carefully because nothing ruins a morning like cake sticking to the pan.

Make the streusel topping:

Whisk flour, sugar, cinnamon, and salt in a small bowl, then cut in cold butter until it looks like coarse crumbs. Pop this in the fridge to keep the butter cold, which is crucial for that crumbly texture.

Whisk the dry ingredients:

In a medium bowl, combine flour, baking powder, baking soda, and salt. Setting this aside beforehand prevents overmixing later, which keeps your cake tender.

Cream the butter and sugar:

Beat softened butter and sugar for 2 to 3 minutes until it is pale and fluffy. This creates tiny air bubbles that help the cake rise, so do not rush this step.

Add the eggs and flavorings:

Beat in eggs one at a time, then mix in lemon zest, juice, and vanilla. The batter might look curdled, but that is completely normal and will smooth out.

Combine wet and dry ingredients:

Gently mix in half the flour mixture, then the sour cream, then remaining flour just until combined. Overmixing here makes tough cake, so stop as soon as you see no dry flour.

Fold in the blueberries:

Gently fold in berries with a spatula, and if using frozen, toss them in a teaspoon of flour first to prevent them from sinking to the bottom.

Assemble and bake:

Spread batter in your prepared pan and sprinkle streusel evenly across the top. Bake for 40 to 45 minutes until a toothpick comes out clean.

Cool and glaze:

Let the cake cool in the pan for 15 minutes before moving it to a wire rack. Whisk powdered sugar with lemon juice until smooth and drizzle over the cooled cake if you want that extra finishing touch.

Save

My daughter now requests this for her birthday instead of regular cake, which I never saw coming. Something about the combination of tangy lemon and sweet blueberries just makes people happy, and watching family members go back for that second slice has become one of my favorite kitchen moments.

Making It Ahead

I often bake this the night before a brunch or gathering, and it actually tastes even better after sitting overnight. The flavors have time to meld together, and that streusel stays wonderfully crispy. Just wrap it tightly once it is completely cooled, and it is ready to serve the next morning.

Serving Suggestions

While this is perfect on its own with a cup of coffee, I love serving it warm with a dollop of Greek yogurt on the side for extra creaminess. The slight tang of the yogurt plays beautifully with the lemon, and it makes the dish feel a bit more substantial for breakfast.

Storage and Freezing

This cake keeps well at room temperature for about two days, or in the fridge for up to five days when stored in an airtight container. If you want to freeze it, wrap the cooled cake tightly in plastic wrap and then foil, and it will stay fresh for up to three months.

• Thaw frozen cake overnight in the refrigerator
• Warm individual slices in the microwave for 15 to 20 seconds
• Add the glaze after thawing if you froze the cake unglazed

Save

There is something so comforting about having a cake like this in your repertoire, ready for lazy mornings or unexpected guests. I hope it brings as many warm moments to your kitchen as it has to mine.

Recipe FAQs

→ How can I keep blueberries from sinking to the bottom?

Coating blueberries lightly with flour before folding them into the batter helps keep them suspended evenly during baking.

→ What can I use instead of sour cream?

Plain Greek yogurt or crème fraîche are excellent substitutes, providing moisture and a slight tang to the cake.

→ How do I make the streusel topping?

Combine flour, sugar, cinnamon, and salt, then cut in cold butter until the mixture resembles coarse crumbs. Chill until ready to use.

→ Can I add a glaze to the cake?

Yes, mixing powdered sugar with fresh lemon juice creates a simple glaze that enhances the lemon flavor when drizzled on cooled cake.

→ What baking pan should I use?

A 9-inch round or square baking pan works well to ensure even baking and proper thickness.