Lemon Blueberry Coffee Cake

Lemon Blueberry Coffee Cake by ©BakingdomSummer cake! That’s what this is. I’m declaring it the Official Cake of Summer.

Or the Official Breakfast of Summer works, too.

Because it’s summer. You can have cake for breakfast. And also, it’s coffee cake. I don’t know anyone who doesn’t gladly consider coffee cake a breakfast food.

For real.

Blueberry Lemon Coffee Cake by ©BakingdomBack when I made my Chocolate-Swirl Cinnamon Streusel Coffeecake, an obsession was born. I said in that post that it was one of my favorite recipes I’d ever made, and I wasn’t exaggerating. I’m truly obsessed with that cake. I think about it all the time, and it has spawned a desire to try it with any of a kajillion flavor combinations.

This is the first of what will probably be many, many recipes using the same base recipe, and experimenting with various additions and flavors. I hope you don’t mind.

Delicious Lemon Blueberry Coffee Cake by ©BakingdomNow, let’s talk about these blueberries, shall we? You’re probably thinking right now, “Way to drop the ball, Darla. Nice. All the blueberries sank.”

Listen, I understand how you’re feeling here, but allow me to explain.

I’m not terribly fond of cooked blueberries. Spare me the judgment. It’s not my fault. They taste metallic to me, for some reason. Who wants to eat a cake that tastes like metal? Not me.

I schemed when I made this, so that I could still enjoy the cake, without being forced to deal with the blueberries, so I set them up to sink. How? Well, normally, you’d toss the berries with a bit of flour before stirring them in. I skipped that step, and voila! Sunken berries.

I don’t even care. It was a GOOD cake.

Yeah, so. I ate the lemony top part of the cake, and the zesty lemon streusel, and left a layer of blueberries on my plate. I didn’t hear any complaining when the Hubster and the kiddo split the leftovers. ;)

Seriously, if you want your berries more evenly distributed throughout the cake, just follow the recipe as directed. If you want to have a pretty blueberry layer across the bottom, just omit the flour-the-blueberries step.

Easy Lemon Blueberry Coffee Cake by ©BakingdomThis cake is incredibly easy, and takes no time at all. It’s seriously about a one hour process, and the majority of that is baking time.

Enjoy!

Lemon Blueberry Cake
Makes 1 10-inch round or 1 9×13-inch cake

Ingredients

FOR THE STREUSEL
1/2 cup granulated sugar
1/3 cup all-purpose flour
1 tablespoon finely grated lemon zest (about one lemon)
3 tablespoons cold unsalted butter, cut into 1/2-inch chunks

FOR THE CAKE
1 1/2 cups blueberries, preferably fresh
2 tablespoons all-purpose flour

2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, softened and cut into 1 tablespoon pieces
1 1/2 cups sour cream (I used low fat and it worked great)
3 eggs, at room temperature
1 1/2 teaspoons vanilla extract
1 tablespoon finely grated lemon zest (about one lemon)

To make the streusel: In a large bowl, combine the sugar, flour, and zest. Mix the cold butter into the mixture by hand, squeezing the pieces in to mix it.

Cover and freeze while you prepare the cake.

To make the cake: Preheat oven to 350 degrees (180 C). Lightly grease and flour a 10-inch round springform pan, or a 9×13-inch cake pan; set aside. (I used Pam with Flour, and it was perfect.)

In a small bowl, toss the blueberries with the 2 tablespoons of flour; set aside.

In a large bowl, or the bowl of a standing mixer, combine the flour, sugar, baking powder, baking soda, and salt. Add the butter, a few pieces at a time, until incorporated. Next add about half of the sour cream, and mix until the dough comes together. Add the remaining sour cream, eggs, vanilla, and zest and beat on medium speed until smooth, light in color, and fluffy. Scrape the bowl, making sure there are no streaks of flour or other ingredients remaining. Gently stir in the blueberries until just incorporated (do not over-mix).

Spread the cake batter in the prepared pan. Cover the top of the cake evenly with the chilled streusel.

Bake for 30 to 35 minutes, until the cake springs back to your touch, and a toothpick inserted in the center comes out clean.

Allow to cool for at least an hour before serving.

Recipe by Darla

Simple Blueberry Lemon Coffee Cake by ©Bakingdom

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Comments

  1. PeggyFin says

    This looks delicious!! When I worked at Starbucks years ago, there was a blueberry coffee cake with streusel topping that was super yummy – this cake reminds me of that, but better bc it’s homemade! I love the idea of the lemon in it – I will definitely try this! The photos look awesome. I immediately thought of your post on Instagram of you taking them while up on a ladder. Great job!! :)

  2. Min says

    I got a question, although it’s more of a pet peeve – why is it called a coffee cake when there’s no coffee in the ingredients? You can have cake with any beverage anyway.

  3. says

    oh, i love this cake so much! gorgeous food styling and photography {as usual} and the recipe itself… incredible. i will most certainly be baking this as soon as possible! :)

  4. Becca from Cookie Jar Treats says

    I love the smell of baked goods with blueberries (blueberry muffins especially) but for sme reason I don’t like the taste. It’s so sad because I know I’m missing out :(

    This is a wonderful looking cake, Darla! :)

  5. says

    Amazing!!!! Wow! This cake is screaming ‘Eat me’! I love the combination of lemon cake and blueberries. So delicious and so cute too! Btw, I’m in love with that plate!!!!
    xoxo

  6. Rennie says

    Hi,

    This looks amazing! I see that there is a blue marble looking layer at the bottom but I can’t tell from all the top-shots. Is that something special? I think that is would present nicely if I can replicate it.

    Thank you,

    Rennie

  7. says

    Darla, I love your blog and mark all kinds of recipes to try…but this is the first one I actually made! It was my gift to my dad for Father’s Day and it was a huge hit! Thank you so much!

  8. Barbara says

    Soooo good! I’ve had many compliments having made this cake for our guests on a number of occasions. My only problem with it is the topping. Soon after its been in the oven, the steusel is taken over by the rising batter. One of the best parts of this cake is the crunchy streusel so I give the best parts to my guests. Any suggestions?

    Thanks!
    Barbara

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