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
- ½ c granulated sugar
- 1 c all purpose flour
- 3 tbsp lemon zest
- 6 tbsp butter softened
- ¼ tsp lemon extract
- pinch of salt
- 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
- 1 c powdered sugar
- 1-2 tbsp lemon juice
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.
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.
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