Description
This moist and flavorful Blueberry Coffee Cake features a tender crumb infused with fresh lemon zest and juice, bursting with juicy blueberries and topped with a buttery cinnamon streusel. Finished with a tangy lemon glaze, it’s the perfect treat for breakfast or brunch that balances sweet and tart notes in every bite.
Ingredients
Cake Batter
- 2 cups all-purpose flour (spooned and leveled)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 6 tablespoons softened unsalted butter (plus more to grease pan)
- ¾ cup granulated sugar
- 1 teaspoon fresh lemon zest
- 2 large eggs
- 1 cup plain Greek yogurt
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
- 2 cups fresh or frozen blueberries (tossed with 1 tablespoon flour)
Streusel Topping
- ⅓ cup granulated sugar
- ⅓ cup light brown sugar
- ½ cup all-purpose flour
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- ½ cup cold unsalted butter (cut into small cubes)
Lemon Glaze
- ½ cup powdered sugar (plus more to taste)
- 1 ½ to 2 tablespoons fresh lemon juice (or as needed)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350 degrees F. Grease a locked 9-inch springform pan generously with butter to ensure the cake doesn’t stick.
- Make Streusel Topping: In a medium bowl, combine ⅓ cup granulated sugar, ⅓ cup brown sugar, ½ cup flour, ½ teaspoon cinnamon, and ¼ teaspoon kosher salt. Add cold butter cubes and rub them into the dry ingredients with your fingers until the mixture forms pea-sized crumbs. Chill the streusel in the refrigerator to keep it cold until ready to use.
- Mix Dry Ingredients: In a separate medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Set aside.
- Cream Butter and Sugar: Using a stand mixer or electric hand mixer on medium-high speed, cream 6 tablespoons softened butter with ¾ cup granulated sugar and 1 teaspoon lemon zest until light and fluffy. Then, at medium speed, add eggs one at a time, beating each until well incorporated.
- Add Wet Ingredients: Lower mixer speed to medium and blend in 1 cup Greek yogurt, 1 teaspoon vanilla extract, and 1 tablespoon fresh lemon juice until the mixture is smooth and homogenous.
- Combine Batter: Fold the dry ingredients gently into the wet mixture with a rubber spatula, mixing just until combined to avoid overmixing and developing gluten.
- Incorporate Blueberries: Toss 2 cups fresh or frozen blueberries with 1 tablespoon flour to prevent sinking, then gently fold them into the batter.
- Assemble Cake: Pour the batter into the prepared springform pan and smooth the top evenly with a spatula. Sprinkle the cold streusel topping evenly over the batter.
- Bake: Bake in the preheated oven for 50 to 55 minutes until a toothpick inserted into the center comes out clean or with a few moist crumbs. Allow cake to cool completely in the pan on a wire rack before glazing.
- Prepare Lemon Glaze: Whisk together ½ cup powdered sugar with 1 ½ to 2 tablespoons fresh lemon juice until a smooth, pourable glaze forms. Adjust lemon juice to achieve a thin but not watery consistency.
- Glaze and Serve: Drizzle the cooled cake with the lemon glaze. Once set, cut into 12 slices and serve. Enjoy your fresh, vibrant blueberry coffee cake!
Notes
- Using fresh lemon zest and juice brightens the flavor and complements the blueberries perfectly.
- Tossing blueberries with flour helps keep them evenly distributed in the batter without sinking.
- Make sure the butter for the streusel is very cold to create the desired crumbly texture.
- Allow the cake to cool fully before glazing to prevent the glaze from melting and running off.
- You can use frozen blueberries, but do not thaw to prevent coloring the batter purple.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
