Description
This moist lemon blueberry coffee cake is bursting with flavor, perfect for summer brunch or a sweet treat anytime.
Ingredients
For the Cake:
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
1/2 cup sour cream or Greek yogurt
1/4 cup milk
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups fresh blueberries
Optional Crumb Topping:
1/3 cup all-purpose flour
1/3 cup brown sugar
1/2 teaspoon cinnamon
3 tablespoons melted butter
Optional Lemon Glaze:
1/2 cup powdered sugar
1–2 tablespoons lemon juice
Instructions
Preheat oven to 350°F (175°C). Grease or line a 9-inch springform or square baking pan.
In a large bowl, cream butter and sugar until light and fluffy.
Add eggs one at a time, then mix in lemon zest, juice, sour cream, and milk.
In a separate bowl, combine flour, baking powder, baking soda, and salt. Gradually add to the wet mixture.
Gently fold in blueberries (tossed in a bit of flour).
Spread batter into pan. If using, mix crumb topping ingredients and sprinkle over the batter.
Bake for 40–45 minutes or until a toothpick inserted comes out clean. Cool for 15 minutes.
If desired, whisk glaze ingredients and drizzle over the cooled cake.
Notes
Frozen blueberries can be used (no need to thaw).
Can be made a day ahead and served chilled.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Cuisine: American with an Italian twist
Nutrition
- Calories: 290
- Sugar: 22g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
Keywords: lemon blueberry coffee cake, lemon coffee cake, blueberry coffee cake, summer brunch recipe