Lemon Blueberry Coffee Cake Crumble (Printable)
Moist, tangy cake with fresh blueberries and lemon, finished with a buttery crumble topping for perfect sweetness and texture.
# What You'll Need:
→ Crumble Topping
01 - 1/2 cup all-purpose flour
02 - 1/3 cup granulated sugar
03 - 1/4 cup unsalted butter, chilled and cubed
04 - 1/4 teaspoon salt
05 - Zest of 1/2 lemon
→ Cake Batter
06 - 1 1/2 cups all-purpose flour
07 - 1 1/2 teaspoons baking powder
08 - 1/2 teaspoon baking soda
09 - 1/4 teaspoon salt
10 - 1/2 cup unsalted butter, at room temperature
11 - 3/4 cup granulated sugar
12 - 2 large eggs, at room temperature
13 - Zest of 1 lemon
14 - 1/4 cup fresh lemon juice
15 - 1 teaspoon vanilla extract
16 - 1/2 cup sour cream or plain Greek yogurt
17 - 1 cup fresh blueberries, tossed with 1 teaspoon flour
→ Glaze
18 - 1/2 cup powdered sugar
19 - 1 to 2 tablespoons fresh lemon juice
# How-To Steps:
01 - Preheat oven to 350°F. Grease and flour a 9-inch round or square baking pan.
02 - In a bowl, combine flour, sugar, salt, and lemon zest. Add cold butter and rub with fingers or pastry cutter until mixture resembles coarse crumbs. Refrigerate until needed.
03 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
04 - In a large bowl, cream together butter and sugar until light and fluffy, approximately 2-3 minutes.
05 - Beat in eggs one at a time, then add lemon zest, lemon juice, and vanilla extract. Mix until well combined.
06 - Mix in half of the flour mixture, followed by the sour cream, then the remaining flour mixture. Stir until just combined, avoiding overmixing.
07 - Gently fold in blueberries using a spatula, being careful not to overmix or crush the berries.
08 - Spread batter evenly into the prepared pan. Sprinkle the crumble topping evenly over the batter.
09 - Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
10 - Cool the cake in the pan for at least 20 minutes. Whisk powdered sugar and lemon juice until smooth, then drizzle glaze over the cooled cake if desired.
11 - Slice and serve at room temperature or slightly warm.
# Expert Suggestions:
01 -
- The crumbly topping creates this magical textural contrast that makes each bite both tender and crunchy in a way that store-bought cakes never achieve.
- The burst of blueberries against the bright lemon background transforms an ordinary morning into something worth lingering over with a second cup of coffee.
02 -
- Tossing frozen blueberries in flour before folding them into the batter prevents them from sinking to the bottom and turning your cake purple.
- The cake actually tastes better on day two after the flavors have had time to meld, so dont hesitate to bake it ahead for company.
03 -
- Reserve a few blueberries to press into the top of the batter just before adding the crumble—these create beautiful bursts of color and juice that peek through the topping.
- For the most intense lemon flavor, rub the zest into the sugar with your fingertips before adding it to the batter, which releases the essential oils.