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Lemon Blueberry Coffee Cake

Lemon Blueberry Coffee Cake

This lemon blueberry coffee cake proves that a genuinely impressive brunch bake needs nothing beyond fresh berries, cold butter, and a little candied lemon peel. This lemon blueberry coffee cake recipe delivers a tender, fruit-packed crumb topped with a proper streusel, all without requiring any advanced baking skill. Whether served at a lazy Sunday brunch or dressed up as a summer lemon blueberry cake for a potluck, this recipe earns a permanent spot in the regular rotation.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 24 servings
Course: Coffee Cake
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup (99g) granulated sugar
  • 1 cup (120g) King Arthur Unbleached All-Purpose Flour
  • pinch of table salt
  • 1/2 cup (74g) candied lemon peel
  • 6 tablespoons (85g) butter softened
  • 3 to 4 drops lemon oil or 1/8 teaspoon King Arthur Pure Lemon Extract
  • 8 tablespoons (113g) unsalted butter softened
  • 1 cup (198g) granulated sugar
  • 2 large eggs room temperature
  • 1 cup (227g) sour cream room temperature
  • 1 teaspoon King Arthur Pure Vanilla Extract
  • 2 cups (240g) King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon table salt
  • 2 cups (283g) blueberries fresh or frozen, rinsed, drained, and patted dry

Equipment

  • 9x13 baking pan
  • Mixing bowls
  • Whisk

Method
 

  1. Preheat your oven to 350°F. Lightly grease a 10" tube pan; a 9" x 13" baking pan, or two 8" x 2" round pans.
  2. To make the lemon streusel: In a medium-sized bowl whisk together the sugar, flour, and salt. Gently toss the candied peel until it is well coated. If you prefer smaller pieces of peel, you can pulse the mixture 10-12 times with a food processor at this point. For a bigger lemon "bite" leave as is.
  3. Work the softened butter into the flour/peel mixture until it resembles granola, some larger chunks, some smaller. Sprinkle on the lemon oil or extract and toss again to combine. Set the mixture aside.
  4. To make the cake: Beat the butter and sugar until light colored and fluffy. Add the eggs one at a time and beat after each addition. Be sure to scrape down the bowl well each time. Beat in the sour cream and vanilla.
  5. In a separate bowl, whisk together the flour, baking powder, baking soda and salt. Add to the batter, mixing until combined. Avoid over-beating or the cake will become tough.
  6. Gently fold in the blueberries until well distributed throughout the batter. Pour into the prepared pan(s); sprinkle the lemon streusel evenly on top.
  7. Bake the cake for about 40 minutes (in the tube pan), or 30 to 35 minutes in the 9" x 13" or cake pans, or until a toothpick inserted into the center of the cake comes out clean. Remove from the oven, and cool on a rack for 15 to 20 minutes before serving.

Recipe Notes

Blueberries: I only use fresh, never frozen, for this batter.
Lemon oil: I use this for the strongest flavor, or extract in a larger amount.
Streusel: I chill mine for 10 minutes before sprinkling on the batter.
Doneness: I check at 30 minutes since every oven runs differently.
Storage: I eat this within three days for the best texture.