Description
A light and fluffy coffee cake bursting with juicy blueberries and a refreshing hint of lemon, topped with a sweet crumble for the perfect breakfast or dessert treat.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp lemon zest
- 1/4 cup sour cream
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cups fresh blueberries (or frozen, but thawed and drained)
- 1/4 cup brown sugar
- 1/4 cup all-purpose flour (for topping)
- 1/2 tsp ground cinnamon (for topping)
- 2 tbsp unsalted butter, cold and cut into small pieces (for topping)
- 1 tbsp lemon juice (optional, for glaze)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round or square baking pan.
- In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, and mix until fully incorporated. Stir in vanilla extract, lemon zest, and sour cream.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Gently fold in the blueberries until evenly distributed.
- Transfer the batter to the prepared pan and smooth the top with a spatula.
- For the topping, combine brown sugar, flour, and cinnamon in a small bowl. Add the cold butter pieces and use a fork or pastry cutter to mix until the mixture resembles coarse crumbs. Sprinkle the topping evenly over the batter.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- If desired, drizzle with a lemon glaze made by mixing powdered sugar and lemon juice.
Notes
- For extra moisture, you can add a tablespoon of milk or buttermilk to the batter.
- If using frozen blueberries, be sure to thaw and drain them well to prevent excess moisture in the cake.
- This coffee cake can be stored in an airtight container for up to 3 days or frozen for longer storage.
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 20g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
Keywords: lemon blueberry coffee cake, blueberry cake, coffee cake, lemon dessert, breakfast cake