Lemon Blueberry Coffee Cake: A Burst of Sunshine in Every Bite
Lemon blueberry coffee cake: the burst of sunshine your breakfast routine is craving! Tired of the same old lemon blueberry muffins and pastries? Get ready to elevate your mornings with a slice of pure bliss! This homemade lemon blueberry coffee cake is the easiest, most delicious recipe you'll ever bake. A tender crumb infused with zesty lemon, bursting with juicy blueberries, and crowned with a buttery lemon blueberry streusel topping, this isn't just any lemon blueberry crumb cake – it's a symphony of sweet and tangy flavors that will transport your taste buds to a sun-drenched orchard.
Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup whole milk
- 1 tablespoon lemon zest
- 2 cups blueberries fresh or frozen
- 1 cup all-purpose flour for streusel
- 1 cup granulated sugar for streusel
- ½ cup cold unsalted butter for streusel
- 1 tablespoon lemon zest for streusel
- 1 cup powdered sugar for optional glaze
- 2-3 tablespoons fresh lemon juice for optional glaze
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- Prepare Cake Batter: In a large bowl, cream together softened butter and sugar until light and fluffy. Gradually beat in the eggs one at a time, then stir in vanilla extract. Add lemon zest and lemon juice to the batter.
- Dry Ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Combine Ingredients: Alternately add the dry ingredients and whole milk to the wet ingredients, beginning and ending with the dry ingredients. Mix gently until just combined.
- Add Blueberries: Gently fold in the blueberries.
- Prepare Streusel: In a bowl, combine flour, sugar, and lemon zest. Cut in cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Assemble the Cake: Pour half of the batter into the prepared pan. Sprinkle with half of the streusel mixture. Repeat with the remaining batter and streusel.
- Bake: Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Optional Glaze: While the coffee cake cools, whisk together powdered sugar and lemon juice until smooth. Drizzle over the warm cake.
Notes
- Serve warm or at room temperature.
- Store at room temperature for up to 2-3 days, in the refrigerator for up to 5-7 days, or freeze for up to 3 months.
- Feel free to experiment with different variations such as adding almond extract or lavender-infused glaze.