Description
A moist and tender lemon blueberry coffee cake made with sour cream, fresh blueberries, and a buttery streusel topping. This easy, reliable recipe isn’t overly sweet and is perfect for brunch, snacking, or sharing with friends and family.
Ingredients
Scale
- 2 cups all-purpose flour + 1 tablespoon, (divided)
- 2 cups blueberries, (divided)
- 3 teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, (softened)
- ½ cup granulated sugar
- 1 large or x-large egg
- 1 teaspoon pure vanilla extract
- ½ cup sour cream
- ½ cup milk
- 2 tablespoons lemon zest
- ½ cup all-purpose flour
- ⅓ cup light brown sugar (packed)
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ cup unsalted butter (melted)
- ½ cup powdered sugar
- 2 tablespoons lemon juice
Instructions
- Preheat oven to 350 degrees F. Lightly grease the bottom and sides of a 9-inch round springform pan.
- In a small bowl, combine the flour, brown sugar, cinnamon, salt, and butter with a fork until a crumbly mixture forms. Set aside.
- In another small bowl, coat 1½ cups of blueberries with 1 tablespoon of flour. Set aside.
- In a large bowl, whisk together 2 cups of flour, baking powder, and salt.
- In a separate large bowl, beat the softened butter, sugar, and egg with an electric mixer on medium-high speed until light and fluffy (2–3 minutes). Add sour cream, lemon zest, milk, and vanilla; mix on medium-low until combined. Gradually add the flour mixture, mixing until smooth.
- Use a rubber spatula and gently fold the blueberries into the batter until evenly distributed. The batter will be thick. Be sure not to overmix, as this will break down the blueberries.
- Spread the batter into the prepared springform pan, smoothing it down using a rubber spatula. Add the remaining blueberries to the top of the batter, then evenly sprinkle the streusel mixture over the top.
- Bake for 45-55 minutes, until a toothpick or wooden skewer inserted in the middle comes out clean. Cool on a wire rack for 20 minutes, then remove the springform ring. Let the cake cool at least 1 hour before slicing or adding the glaze.
- Once cooled, mix the powdered sugar and lemon juice until smooth, then drizzle over the top, if desired.
Notes
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 383
- Sugar: 20 g
- Sodium: 210 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 40 mg
Keywords: Lemon Blueberry Coffee Cake