Best Homemade Lemon Blueberry Coffee Cake Recipe – Bursting with Fresh Citrus and Berry Flavor

If you're looking for a coffee cake that perfectly balances sweet and tart flavors, look no further than this Lemon Blueberry Coffee Cake. Bursting with fresh blueberries and zesty lemon, this cake is a showstopper, topped with a buttery streusel crumble and drizzled with a tangy lemon glaze. Perfect for breakfast, brunch, or a delightful afternoon treat with coffee or tea, this cake is guaranteed to impress.

Photo byInsanely Good Recipes

This amazing recipe, inspired by the folks over at Insanely Good Recipes, combines classic coffee cake flavors with a fresh citrus twist. I couldn’t resist sharing it with you! You won’t believe how easy it is to make, and once you try it, I promise it’ll become a staple in your kitchen.

The Origins of Coffee Cake

Coffee cake has its roots in Europe, where sweet breads and cakes were often served with coffee. Over time, American bakers introduced streusel toppings, turning coffee cake into a versatile, comforting treat. The addition of lemon and blueberries in this recipe adds a modern, fruity twist to the classic, making it even more irresistible.

Ingredients You'll Need:

For the Streusel Topping:

• 1/2 cup granulated sugar
• 1 cup all-purpose flour
• 1/3 cup cold unsalted butter, cubed
• Zest of 1 lemon

For the Cake:

• 2 1/2 cups all-purpose flour
• 1 tablespoon cornstarch
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sour cream
• 1/4 cup buttermilk
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs + 1 egg yolk
• 2 teaspoons vanilla extract
• Zest of 2 lemons
• 1/4 cup lemon juice
• 2 cups fresh or frozen blueberries

For the Lemon Glaze:

• 2 cups powdered sugar
• 2-3 tablespoons fresh lemon juice
• 1/2 teaspoon vanilla extract

How to Make the Lemon Blueberry Coffee Cake

1. Preheat Your Oven

Start by preheating your oven to 350°F (175°C). Grease a 9×9-inch baking pan (or use a 9-inch springform pan for easier serving) and line it with parchment paper. This will make removing the cake later a breeze.

2. Prepare the Streusel Topping

To make the streusel, combine granulated sugar, flour, butter, and lemon zest in a bowl. Mix everything together until the mixture resembles coarse crumbs. Place this in the refrigerator while you prepare the cake.

3. Make the Cake Batter

In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. In a separate glass measuring cup, combine the sour cream and buttermilk until smooth. Set both aside.

Next, beat the softened butter and sugar with an electric mixer until light and fluffy. This step ensures that your cake will be tender and airy. Reduce the mixer speed to low and add the eggs and yolk one at a time, followed by vanilla extract, lemon zest, and lemon juice.

4. Combine the Ingredients

Alternate adding the flour mixture and the sour cream mixture to the butter mixture, starting and ending with the flour. When you reach the final addition of flour, fold in the fresh or frozen blueberries by hand. If you’re using frozen berries, do not thaw them before adding, to prevent the color from bleeding.

5. Bake the Cake

Spread the batter evenly into the prepared pan. Sprinkle the cold streusel topping over the top. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. If the top starts browning too quickly, reduce the oven temperature to 325°F and check every 10 minutes.

6. Make the Lemon Glaze

Once the cake has cooled, whisk together the powdered sugar, lemon juice, and vanilla extract to form a smooth glaze. Adjust the lemon juice as needed to reach your desired consistency. Drizzle this over the top of the cooled cake, and let it set for 15-20 minutes before serving.

Pro Tips for the Perfect Coffee Cake:

• Check for doneness: After 30 minutes of baking, check your cake. If it’s browning too quickly, lower the oven temperature to avoid overcooking the top while ensuring the center bakes fully.
• Frozen blueberries: If you’re using frozen blueberries, toss them in a bit of flour before adding them to the batter. This will help prevent them from sinking to the bottom.
• Serving suggestion: This cake pairs beautifully with a hot cup of coffee or tea, making it perfect for a cozy breakfast or brunch. For an extra touch, sprinkle the top with powdered sugar right before serving.

Final Thoughts

I absolutely love the combination of lemon and blueberry in this coffee cake recipe. The bright citrus flavor paired with the juicy berries and crunchy streusel topping creates a dessert that’s simply unforgettable. Whether you’re hosting brunch or just craving a sweet treat, this cake is a guaranteed hit.

If you enjoyed this recipe, don’t forget to check out more on Insanely Good Recipes where I found this gem. Make sure to follow for more recipes like this one, and don’t hesitate to share your experience in the comments!

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