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You are here: Home / Holidays / Lemon Blueberry Streusel Coffee Cake

Lemon Blueberry Streusel Coffee Cake

All Archives, Breakfast, Easter, Holidays, Recipes    ·    February 18, 2019

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A Lemon Blueberry Coffee Cake is the perfect guest at your upcoming Easter Brunch or any breakfast or brunch.

Lemon Blueberry Coffee Cake with Streusel - a light and delicious cake!
This post was originally shared by Leigh Anne from Your Homebased Mom.

Blueberry Coffee Cake

This lemon blueberry streusel coffee cake definitely says spring.  Nothing says or smells more like spring than fresh lemons. You will love it and want to make it over and over again! 

Lemon Blueberry Coffee Cake with Streusel - a light and delicious cake! from Your Homebased Mom

I think lemon and blueberry is a perfect flavor combination and the colors go so lovely together too.  I look for any excuse to use my blue and white dishes and this coffee cake was the perfect thing.

Lemon Blueberry Coffee Cake with Streusel - a light and delicious cake! from Your Homebased Mom via www.thirtyhandmadedays.com

I used a round tube pan to make this coffee cake but you can also do it in a 9 x 13.  Just be sure and adjust the baking time (details in the recipe.)  If you use a tube pan or an angel food cake pan make sure the bottom is removable as it makes it much easier to get the coffee cake out of the pan. Trust me on this one. A bundt pan will also work.

Lemon Blueberry Coffee Cake with Streusel - a light and delicious cake! from Your Homebased Mom via thirtyhandmadedays.com

This recipe works well with both frozen blueberries (thawed) and fresh blueberries.  Coat the berries in some of the flour first before adding them to the batter so they don’t all sink to the bottom of the cake, although many of them will anyway! But that’s o.k., it’s still going to be tender and lemony!

A drizzle of lemon glaze over the top adds an extra lemon punch and makes it look prettier too.

Other Lemon and Blueberry Posts

If you like this recipe, you’ll like these too:

  • Lemon Blueberry Bundt Cake
  • Frosted Lemon Sugar Cookies
  • Lemon Scones
  • Orange Blueberry Bread

Blueberry Coffee Cake Recipe

Lemon Blueberry Streusel Coffee Cake
Print Recipe
4.64 from 11 votes

Lemon Blueberry Streusel Coffee Cake

A Lemon Blueberry Streusel Coffee Cake is the perfect guest at your upcoming Easter Brunch or any breakfast or brunch and is light and delicious!
Prep Time30 mins
Cook Time50 mins
Total Time1 hr 20 mins
Course: Breakfast
Cuisine: American
Keyword: Lemon Blueberry Streusel Coffee Cake
Servings: 12
Calories: 405kcal
Author: Leigh Anne

Ingredients

Streusel Topping

  • ½ c granulated sugar
  • 1 c all purpose flour
  • 3 tbsp lemon zest
  • 6 tbsp butter softened
  • ¼ tsp lemon extract
  • pinch of salt

Cake

  • ½ c butter softened
  • 1 c granulated sugar
  • 2 eggs
  • 1 c plain Greek yogurt
  • 1 tsp vanilla extract
  • 2 tbsp lemon juice
  • 2 c all purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 c fresh or frozen blueberries thawed and well drained

Glaze

  • 1 c powdered sugar
  • 1-2 tbsp lemon juice

Instructions

  • Preheat oven to 350 degrees F.
  • Grease a 10" tube pan (with removable bottom), 9x13 baking pan or two 8x2 round pans.
  • Make lemon streusel by combining sugar, flour and salt in a medium bowl. Add in lemon zest and stir to combine.
  • Add in butter and using a pastry blender, work the mixture until it resembles small pebbles.
  • Add in lemon extract and stir to combine. Set aside mixture.

Cake

  • Mix together butter and sugar until light and fluffy.
  • Add in eggs, one at a time. Scrape down bowl.
  • Add in sour cream, lemon juice and vanilla.
  • Add in flour (minus a tablespoon), baking powder, baking soda and salt.
  • Mix to combine, do not over beat.
  • Sprinkle blueberries with remaining 1 tablespoon flour and stir to coat the berries.
  • Gently fold berries into the batter.
  • Pour batter into prepared pan and spread evenly.
  • Cover the top with the streusel mixture.
  • Bake for 40-50 minutes in the tube pan, 30-35 minutes in a 9x13 or cake pan.
  • Insert a toothpick to see if cake is done, should come out clean.
  • Remove from oven and allow to cook on a rack.
  • Remove from pan after it has cooled.

Glaze

  • Combine powdered sugar and enough lemon juice to make a good drizzling consistency.
  • Drizzle over top of cooled coffee cake.

Notes

Recipe adapted from King Arthur Flour.

Nutrition

Calories: 405kcal | Carbohydrates: 63g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 63mg | Sodium: 285mg | Potassium: 128mg | Fiber: 1g | Sugar: 38g | Vitamin A: 465IU | Vitamin C: 5.8mg | Calcium: 53mg | Iron: 1.7mg

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Mique

(Like Mickey!) I started 30days several years ago as my idea file. After 9 years and thousands of ideas, I realize I’ll never be able to check them all off my list.

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