Lemon Blueberry Coffee Cake Recipe

With a delicious citrus and berry flavor, filled and topped with streusel, this Lemon Blueberry Coffee Cake is the perfect summertime breakfast or dessert recipe.

Course Baked Good, Breakfast, Dessert

Cuisine American

Keyword coffee cake, Coffee Cake Recipe, Lemon Blueberry Coffee Cake, Lemon Blueberry Coffee Cake Recipe

Prep Time 15

Cook Time 1 5

Total Time 1 20

Servings servings

Calories 677kcal

Author Dana DeVolk

Ingredients

3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoon baking soda
pinch of fine sea salt
1 1/2 cups granulated sugar
3/4 cup unsalted butter melted and cooled
1 tablespoon vanilla extract
3 large eggs
2 cups sour cream
2 cups blueberries
Zest of 1 lemon

For the crumble:

2 cups granulated sugar
2 cups all-purpose flour
zest of 1 lemon
3/4 cup cold unsalted butter small dice, or grated

For the glaze:

3 cups powdered sugar
4 tablespoons lemon juice fresh squeezed
1 teaspoon vanilla extract

Instructions

Preheat the oven to 350°F. Spray a 9×13 baking dish with baking spray, set aside.
In a medium bowl whisk together the flour, baking powder, baking soda, and salt, set aside.
3 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1 1/2 teaspoon baking soda, pinch of fine sea salt
In a large bowl, whisk together the sugar, butter, vanilla, and eggs until smooth. Add half of the dry ingredients to the wet ingredients and stir it in until there are no more dry patches.
1 1/2 cups granulated sugar, 3/4 cup unsalted butter, 1 tablespoon vanilla extract, 3 large eggs
Stir in half of the sour cream until there are no more streaks of white.
2 cups sour cream
Repeat with the remaining flour mixture and sour cream.
Fold in the blueberries and lemon zest, set aside.
2 cups blueberries, Zest of 1 lemon
In a large bowl make the streusel topping, whisk together the sugar, flour, and lemon zest. Add the butter to the bowl and cut it in with a pastry cutter or rub the butter pieces with the flour through your fingers until the mixture resembles wet sand with a few larger chunks the size of peas mixed in.
2 cups granulated sugar, 2 cups all-purpose flour, zest of 1 lemon, 3/4 cup cold unsalted butter
Add half of the cake batter to the bottom of the prepared pan and smooth it out.
Next, half of the crumb topping evenly.
Spread out the remaining cake batter on top. Sprinkle the remaining crumble on top of the batter. Bake for 55-65 minutes until a toothpick inserted into the center comes out clean. Let the cake cool on a wire rack.
While the cake is cooling, make the glaze by whisking together the powdered sugar, lemon juice, and vanilla until smooth.
3 cups powdered sugar, 4 tablespoons lemon juice, 1 teaspoon vanilla extract
Serve the cake warm or room temperature with a drizzle of the glaze on top of the cake for serving.

Notes

For the crumble we like to grate our butter, we well that it incorporates better.
This can be frozen, see my tips above.
You can use frozen blueberries if desired.
This can be served warm or cooled.
Pour the glaze over the whole cake or you can pour over each slice like we do.

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