Lemon Blueberry Coffee Cake - Sweet Easy Recipes Delight
A tender lemon-scented cake layered with fresh blueberries and a buttery crumb topping.
Servings: 12 slices
Ingredients
For the Crumb Topping
- 1/2 cup granulated sugar
- 1/3 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 1/4 cups all-purpose flour
For the Cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 2 teaspoons lemon zest
- 1 1/2 cups fresh blueberries (or frozen, not thawed)
For the Glaze
- 1 cup powdered sugar
- 1–2 tablespoons lemon juice
Instructions
- Preheat oven to 350°F. Grease and flour a 9-inch springform pan.
- Prepare the crumb topping by mixing sugars, cinnamon, salt, melted butter, and flour. Set aside.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt for the cake.
- Cream butter and sugar in a large bowl until light and fluffy. Beat in eggs one at a time.
- Mix in sour cream, lemon juice, vanilla extract, and lemon zest until combined.
- Gradually add the dry ingredients to the wet mixture until just combined.
- Gently fold in blueberries.
- Spread the batter evenly into the prepared pan. Sprinkle crumb topping over the batter.
- Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
- Cool completely in the pan. Mix powdered sugar and lemon juice for the glaze and drizzle over the cooled cake.