An amazing coffee cake full of delicious blueberries and topped with a delicate lemon streusel.
This always the first thing requested by my oldest when I ask what I should bake. It tastes just as good the next day as it does straight out of the oven. The thick and fluffy batter helps to keep all the berries from sinking to the bottom of the cake.
And the delicate balance of the lemon in the streusel adds that something extra that takes this from just good to melt in your mouth amazing.
Just look at those delicious lemon zest morsels.
Go out and get yourself some blueberries and lemon. You won’t be disappointed.
Blueberry Lemon Coffee Cake
- 8 tablespoons butter, softened (one stick, 4 oz)
- 1 cup granulated sugar (7 oz)
- 2 large eggs, at room temperature
- 1 cup sour cream, room temperature (8 oz)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour (8.5 oz)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 cups blueberries (10 oz) fresh or frozen both work well
- ½ cup granulated sugar (3.5 oz)
- 1 cup all-purpose flour (4.25 oz)
- zest of one lemon (about 2-3 teaspoons)
- 6 tablespoons butter, softened (3 oz)
- ¼ teaspoon lemon extract
- Preheat your oven to 350 °F. Lightly grease a 9" x 13" baking pan.
- Whisk together the flour, baking powder, baking soda, and salt. Set aside.
- With an electric mixer, cream together the butter and sugar until it is light-colored and very fluffy. This will take 2-4 minutes depending on the mixer. Add the eggs one at a time, mix well and scrape down the bowl after each addition. Mix in the sour cream and vanilla.
- Add the dry ingredients from above into the batter, mixing until almost all the way combined. The batter will be very thick and we don't want to over mix it. Gently fold in the blueberries until they are spread evenly through the batter. Scrape the batter into the prepared pan and spread it evenly using an offset or silicone spatula. Set the pan aside.
- In a medium-sized bowl, whisk together the sugar, flour, salt, and lemon zest. Using a pastry cutter or two knives, work the butter into the flour mixture until it resembles small crumbs. A combination of small and larger crumbs is fine. Sprinkle in the lemon extract and mix briefly with a spoon.
- Sprinkle the lemon streusel evenly over the cake batter in the pan. Bake for 30-35 minutes until a toothpick cake tester comes out clean and the top is golden brown.
- Cool for 15-20 minutes before cutting and serving.