The BEST Lemon Blueberry Coffee Cake Recipe!
The most amazing lemon coffee cake! Loaded with lemon flavor, and packed with blueberries, this Lemon Blueberry Coffee Cake is the perfect breakfast or brunch treat. Fantastic for Easter brunch, Mother’s Day brunch or anytime you’re in the mood for cake for breakfast!
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An AMAZING Lemon Coffee Cake Recipe!
Love coffee cake for breakfast or brunch? This Lemon Blueberry Coffee Cake is a must make for your next Sunday brunch get-together. Moist, tender lemon cake is studded with blueberries for the perfect springtime flavors.
This lemon coffee cake recipe is made extra moist with the addition of sour cream to the batter. It’s also topped with a crumbly streusel topping and a drizzle of icing for the perfect amount of sweetness.
Here’s how this delicious Lemon Blueberry Coffee Cake come together:
Mixing the batter of your lemon blueberry coffee cake:
Pro-Tip 1: The addition of sour cream will help add additional moisture to this coffee cake. There is quite a bit of batter to this cake and it will take a while to bake. Don’t worry – it will come out wonderfully moist!
Pro-Tip 2: Feel free to use fresh or frozen blueberries. Depending on the time of year, not everyone has access to fresh blueberries. However, you can find frozen blueberries in your freezer section all year long. These are a great option. Simply fold these into the batter.
What’s the secret to a moist cake?
I’ve discovered a few secrets to making your coffee cake super moist.
- When using butter, make sure the butter is at room temperature. Not cold and not melted.
- Fat from plain full-fat Greek yogurt or sour cream is a great way to add extra moisture to a cake.
- Don’t overmix the batter – this will add air bubbles to the batter, which will dry out the cake.
- Don’t overbake the cake – this will remove moisture. Test for cake doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean and crumb-free, the cake is done baking. Remove from the oven right away.
- Frosting or a glaze always help seal in moisture. If frosting your cake, make sure it cools completely to room temperature before frosting.
What makes a coffee cake a coffee cake?
Coffee cake is typically baked with a streusel topping. Streusel topping is typically made of fat, sugar and flour, and mixed together to a gravel-like crumble. This is baked on top of a coffee cake.
What is the difference between a cake and a coffee cake?
The primary difference between cake and coffee cake is the streusel topping that is included on a coffee cake. Traditional cake, that is served as a dessert, most often includes a frosting.
Why do they call it coffee cake?
Coffee cake is traditionally served with coffee or tea at breakfast or brunch, thus taking on the name “coffee cake.” Coffee cake typically does not have coffee in it or as an ingredient.
How long does this coffee cake need to bake?
You’ll note in the recipe that this coffee cake does take a rather long time to bake, approximately 1 hour 20 minutes, to 1 hour 30 minutes. This is because it is a rather thick cake with moist berries included in the batter.
If you would like to speed up the bake time on this coffee cake you can bake the cake in a 9 x 13″ pan. Bake for approximately 45-50 minutes. Make sure to test for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean and crumb-free the cake is done baking.
If you loved this lemon coffee cake, check out some of my other lemon treats:
Are blueberry treats more your thing? Check out some of my most popular blueberry recipes:
Here’s the recipe for my delicious Lemon Blueberry Coffee Cake:
- 2 1/2 c. flour, + 1 Tbsp.
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1 c. (2 sticks) butter, room temperature
- 1 c. light brown sugar
- 1 c. granulated sugar
- 4 large eggs
- 1 tsp. vanilla
- 1 c. sour cream
- Juice of 1 lemon, (about 1/4 c.)
- 2 c. blueberries (fresh or frozen)
- Zest of 1 lemon (about 1 - 2 Tbsp.)
- 1/3 c. light brown sugar
- 2/3 c. flour
- 1/3 c. butter, softened, not melted
- Juice of 1 lemon
- 1 - 1 1/4 c. powdered sugar
- Preheat oven to 350 degrees. Spray a 9" spring form pan with non-stick baking spray, and set aside.
- In a bowl, add flour, baking powder and salt. Whisk together and set aside.
- In large mixing bowl, cream the butter and sugars together until completely combined. Add the eggs one at a time while mixer is on low. Mix in vanilla and sour cream. With mixer still on low, gradually add the the dry ingredients and mix until batter is smooth. Lastly, add the lemon juice and beat on low until combined into the batter.
- In a separate bowl, add the blueberries and lemon zest. Stir in the last tablespoon of flour and thoroughly coat the blueberries and zest. Fold the fruit mixture into the batter. Pour the batter into the prepared pan.
- In another bowl, combined the slightly melted butter, flour and brown sugar. Mixture will be crumbly. Evenly sprinkle/crumble the streusel over the top of the batter.
- Bake at 350 for 1 hour, 20 minutes, to 1 hour 30 minutes. Ensure the cake is set and cooked through by lightly moving the pan. If the batter giggles, its not done. Batter needs to be set in the center, golden brown, and when inserting a toothpick, it should come out clean of crumbs.
- Take out of the oven, let cool for about 15 minutes before removing from the pan. To make the glaze, combine the lemon juice and powdered sugar. Stir until fully combined and drizzle over the cake.
Bake Time: Cake could take as long as 1 hour 30 minutes to bake in a 9" spring form pan.