Go Back
Lemon Blueberry Coffee Cake

Lemon Blueberry Coffee Cake Recipe

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 10 servings
Calories: 330
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour, spooned and leveled, plus 1 tbsp for blueberries
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 2 tsp lemon zest
  • 1/4 cup fresh lemon juice
  • 1 cup sour cream, room temperature
  • 1 1/2 cups fresh blueberries
  • 1/2 cup all-purpose flour (for crumb topping)
  • 1/2 cup packed light brown sugar
  • 1/4 cup unsalted butter, cold and cubed
  • 1/2 tsp ground cinnamon
  • Pinch of salt

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line bottom with parchment. In a small bowl, mix 1/2 cup flour, brown sugar, cinnamon, and pinch of salt. Cut in cold butter until crumbly. Refrigerate.
  2. In a medium bowl, whisk together 2 cups flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat softened butter and sugar until light and fluffy, about 2-3 minutes. Beat in eggs one at a time, then lemon zest and juice.
  4. Alternate adding dry ingredients and sour cream in thirds, starting and ending with dry. Toss blueberries with 1 tbsp flour, then fold into batter.
  5. Spread batter into prepared pan. Scatter crumb topping evenly, squeezing some into clumps. Bake 45-50 minutes until golden and a toothpick comes out with moist crumbs.
  6. Cool in pan on a rack 15 minutes, then remove springform ring. Dust with powdered sugar and slice.

Notes

The cake needs to cool at least 15 minutes in the pan before you remove it, and another hour at room temp for clean slices. If you like, serve warm from the oven with a spoonful of plain yogurt on the side.