Lemon Blueberry Coffee Cake

Lemon blueberry cake topped with a delicious coffee cake streusel.

Course Brunch

Cuisine American

Prep Time 20

Cook Time 45

Total Time 1 5

Servings servings

Calories 405kcal

Preheat oven to 350 degress F.
Grease a 10" tube pan (with removeable bottom), 9 x 13" baking pan or two 8" x 2" 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 yogurt, 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 9 x 13 or ckae 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.

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

Pan size. I used a 10 Inch tube pan but you can also use a 9 x 13 inch pan, two 8 x 8 inch pans or a 10 cup bundt pan. Just be sure and adjust the baking time as needed.
Make sure the bottom of your tube pan or angel food cake pan is removable so it is easier to get the cake out of the pan.
Use fresh lemon juice and zest. Fresh lemon gives the coffee cake the brightest, most flavorful citrus taste and makes a big difference over bottled juice.
Toss blueberries in flour before adding. Lightly coating the blueberries in a little flour helps keep them from sinking to the bottom of the batter while baking.
Don’t overmix the batter. Stir just until the ingredients are combined to keep the cake soft, tender, and fluffy.
Use fresh or frozen blueberries. If using frozen blueberries, add them straight from the freezer without thawing to prevent excess moisture and color bleeding.
Check for doneness early. Ovens vary, so start checking the cake a few minutes before the recommended bake time. A toothpick inserted in the center should come out clean or with a few moist crumbs.
Let it cool before slicing. Allow the coffee cake to cool for at least 15–20 minutes so it sets up properly and slices more cleanly.
Add a glaze if desired. For extra lemon flavor, drizzle the cooled cake with a simple lemon glaze made from powdered sugar and lemon juice.