Lemon Blueberry Coffee Cake
This coffee cake combines zesty lemon and juicy blueberries into a tender crumb, topped with a buttery streusel and bright lemon glaze.
Ingredients
Cake Batter
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tbsp baking powder
- 0.5 tsp salt
- 0.5 cup butter, melted
- 2 eggs large
- 1 cup milk
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1 cup blueberries fresh
Streusel
- 0.5 cup all-purpose flour
- 0.33 cup granulated sugar
- 0.33 cup brown sugar
- 0.5 tsp ground cinnamon
- 4 tbsp butter, cold cut into pieces
Lemon Glaze
- 1 cup powdered sugar
- 1 tbsp lemon juice add more for desired consistency
Instructions
Cake Batter
- Preheat oven to 350°F (175°C). Grease a 9×9-inch baking pan; set aside.
- In a large bowl, whisk together 2 cups flour, 1 cup sugar, 1 tbsp baking powder, and ½ tsp salt.
- Stir in ½ cup melted butter until mixture resembles coarse crumbs.
- In another bowl, whisk 2 eggs, 1 cup milk, 1 tsp vanilla extract, 1 tbsp lemon zest, and 2 tbsp lemon juice.
- Pour wet ingredients into dry ingredients; stir until just combined.
- Fold in 1 cup blueberries gently.
Streusel
- Combine ½ cup flour, ⅓ cup granulated sugar, ⅓ cup brown sugar, and ½ tsp cinnamon; cut in 4 tbsp cold butter until crumbly.
- Spread batter in prepared pan; sprinkle streusel evenly over top.
Bake & Glaze
- Bake until golden and a toothpick comes out clean, about 40 minutes.
- Meanwhile, whisk 1 cup powdered sugar and 1–2 tbsp lemon juice to make glaze.
- Let cake cool 10 minutes, then drizzle glaze over warm cake. Slice and serve.
Notes
I discovered chilling the streusel while the batter rests kept it crisp instead of melting in.
My last test batch stayed moist and tender through day four when refrigerated.
Tossing the blueberries in a bit of flour prevented them from sinking to the bottom.