Welcome to the ultimate guide for baking an exquisite Blueberry Coffee Cake. This isn’t just any coffee cake; it’s a culinary masterpiece featuring a profoundly soft and moist crumb, bursting with the sweet-tart goodness of wild blueberries. Crowned with a rich cinnamon streusel and finished with a zesty lemon glaze, this recipe promises a delightful balance of textures and flavors that will elevate your breakfast or brunch experience from ordinary to extraordinary. Forget your average blueberry muffin; this lemon blueberry coffee cake is a truly special treat, perfect for any occasion or simply to indulge yourself.
Our carefully crafted lemon blueberry coffee cake recipe stands out with its harmonious blend of juicy blueberries, bright lemon, and warm cinnamon. This comforting bake is the perfect companion to your morning coffee, offering a sophisticated start to your day. Whether you’re hosting a special gathering or simply craving a homemade treat, this recipe provides an elevated twist on the classic coffee cake that you’ll want to revisit again and again.
Why This Blueberry Coffee Cake Recipe Shines
This isn’t just another coffee cake recipe; it’s designed for perfection. Here’s what makes our Blueberry Coffee Cake truly exceptional:
- Unrivaled Soft and Moist Texture: We’ve perfected the balance of ingredients to ensure every bite is incredibly tender and moist, making it a true melt-in-your-mouth experience. The secret lies in using a combination of butter, eggs, and sour cream at room temperature, which contribute to a finer crumb and superior moisture retention.
- Irresistible Cinnamon Streusel Topping: A generous layer of crunchy, buttery cinnamon streusel crowns this coffee cake, providing a delightful textural contrast to the soft cake below. The aromatic blend of cinnamon, brown sugar, and butter creates an enticing fragrance as it bakes, promising a satisfying crunch with every forkful.
- Bright and Zesty Lemon Glaze: A simple yet vibrant lemon glaze drizzles over the cooled cake, adding a refreshing burst of tartness that perfectly complements the sweetness of the blueberries and the warmth of the cinnamon. This finishing touch brightens the overall flavor profile, creating a truly balanced dessert.
- Perfectly Balanced Flavors: Extensive testing has gone into ensuring that the distinct flavors of blueberry, cinnamon, and lemon shine through without overpowering each other. The wild blueberries offer a sweet and tangy burst, the cinnamon crumble adds a comforting spice, and the lemon glaze provides a refreshing lift, resulting in a perfectly harmonious bite every time.
- An Elevated Classic: While staying true to the beloved coffee cake tradition, this recipe incorporates enhancements like wild blueberries and a lemon glaze, transforming a simple bake into a gourmet delight. It’s a noticeable upgrade from standard coffee cakes and a far cry from basic blueberry muffins.
Essential Ingredients for Your Blueberry Coffee Cake
Understanding the role of each ingredient is key to baking success. Here are some detailed notes on what you’ll need for this delicious blueberry coffee cake.
- Unsalted Butter: For both the streusel and the cake batter, unsalted butter is crucial. Ensure the butter for the streusel is melted and cooled to avoid a greasy texture, allowing it to properly bind with the dry ingredients for a crumbly consistency. For the cake, room temperature butter creams better with sugar, creating air pockets for a light and fluffy cake.
- Brown Sugar: Light brown sugar is used in the streusel for its molasses content, which contributes to a deeper flavor and helps create a moist, chewy crumble. Its subtle caramel notes beautifully complement the cinnamon.
- Large Eggs: Always use large eggs at room temperature. Room temperature eggs emulsify better with the butter and sugar, resulting in a smoother, more uniform batter and a more tender crumb. Pull them out of the refrigerator at least two hours before you plan to bake.
- Sour Cream (or Plain Greek Yogurt): This ingredient is a game-changer for moisture and tenderness. Sour cream adds a slight tang that enhances the cake’s flavor while its fat content ensures a incredibly moist texture. If sour cream isn’t available, full-fat plain Greek yogurt makes an excellent substitute. Like eggs, it should be at room temperature.
- Frozen Wild Blueberries: While fresh blueberries can be used, frozen wild blueberries are highly recommended. Their smaller size allows for more even distribution throughout the batter, ensuring every slice gets plenty of blueberry goodness without sinking to the bottom. Coating them lightly in flour before adding to the batter is another trick to prevent sinking. Do not thaw them before adding to the batter.
- Powdered Sugar: Essential for the smooth, lump-free lemon glaze. Sifting the powdered sugar is a critical step to remove any clumps, guaranteeing a silky and professional-looking finish.
- Milk: Any type of milk (dairy or non-dairy) can be used for both the cake batter and the glaze. It helps achieve the right consistency in the batter and thins the glaze to a perfect drizzling consistency.
Step-by-Step Guide to Baking the Perfect Blueberry Coffee Cake
Follow these detailed instructions to create your homemade blueberry coffee cake. An electric mixer, whether a stand mixer with a paddle attachment or a hand mixer, will make the process much easier.
Preparing the Irresistible Cinnamon Crumb Topping
- Prepare Your Baking Pan and Preheat Oven: Begin by preheating your oven to 350°F (175°C). Prepare an 8×8 inch (20×20 cm) square baking pan by spraying it generously with baking nonstick spray. To ensure easy removal, line the bottom and two opposite sides of the pan with parchment paper, leaving an overhang to use as “handles.” Spray the parchment paper again.
- Mix Dry Ingredients for Topping: In a medium-sized mixing bowl, combine the brown sugar, granulated sugar, salt, ground cinnamon, and all-purpose flour. Whisk these dry ingredients together thoroughly until well combined.
- Incorporate Butter and Chill: Pour the melted and cooled unsalted butter into the dry streusel mixture. Use a fork to mix the ingredients until a crumbly texture forms. The mixture should resemble wet sand. Once mixed, place the bowl of streusel in the refrigerator while you prepare the coffee cake batter. Chilling the streusel helps it maintain its crumbly structure during baking.
Crafting the Tender Blueberry Coffee Cake Batter
- Combine Dry Ingredients: In a separate large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Ensure these leavening agents and flavor enhancers are evenly distributed.
- Prepare Blueberries: In a small separate bowl, gently toss the frozen wild blueberries with 1 tablespoon of all-purpose flour. This step helps to prevent the blueberries from sinking to the bottom of the cake during baking and helps them distribute more evenly. Set aside.
- Cream Butter and Sugar: In the bowl of your stand mixer (or using a hand mixer), beat the room temperature unsalted butter and granulated sugar together on high speed for about 2 minutes. The mixture should become light, pale, and fluffy, indicating that air has been incorporated.
- Add Wet Ingredients: Reduce the mixer speed to medium. Add the room temperature eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed. Then, add the pure vanilla extract, room temperature sour cream, and milk, mixing until just combined. Be careful not to overmix at this stage.
- Combine Wet and Dry & Fold in Blueberries: With the mixer on low speed, gradually add the dry flour mixture to the wet ingredients, mixing only until just combined. Overmixing will develop the gluten too much, resulting in a tough cake. Remove the bowl from the mixer. Gently fold in the floured blueberries using a rubber spatula until they are evenly distributed throughout the batter.
- Assemble and Bake: Pour the prepared coffee cake batter into the greased and parchment-lined 8×8 inch pan, spreading it into an even layer with your spatula. Retrieve the chilled cinnamon streusel topping from the fridge and evenly sprinkle it over the top of the batter, ensuring good coverage.
- Bake to Perfection: Place the pan in the preheated oven and bake for approximately 55-60 minutes. The cake is done when a wooden skewer or toothpick inserted into the center comes out clean, or with only a few moist crumbs attached.
- Cooling Process: Once baked, remove the pan from the oven. Let the coffee cake cool in the pan for about 10 minutes to allow it to set and finish cooking. After 10 minutes, carefully lift the cake out of the pan using the parchment paper overhangs and transfer it to a wire rack to cool completely. This step is crucial before adding the glaze.
The Zesty Lemon Glaze Finish
- Prepare the Glaze: Ensure the coffee cake is completely cool before proceeding with the glaze. In a small mixing bowl, whisk together the sifted powdered sugar, fresh lemon juice, and milk until smooth and lump-free. Adjust the milk quantity if needed to achieve a thick, drizzly consistency.
- Drizzle and Serve: Once the glaze is ready and the cake is cool, artfully drizzle the lemon glaze over the top of the coffee cake. Allow the glaze to set for a few minutes before slicing and serving.
Expert Baking Tips for Blueberry Coffee Cake Success
Achieve bakery-quality results with these invaluable baking tips:
- Master Flour Measurement: Incorrect flour measurement is a common pitfall. Always spoon your flour into the measuring cup and then level it off with a straight edge. Scooping directly from the bag compacts the flour, leading to an excess amount and potentially a dry, dense cake. For ultimate precision, use a kitchen scale.
- Ensure Room Temperature Ingredients: Ingredients like eggs, butter, and sour cream should be at room temperature. This allows them to emulsify properly, creating a smoother, more uniform batter that traps air efficiently, resulting in a lighter and more tender crumb. Plan ahead and take them out of the refrigerator 1-2 hours before baking.
- Prevent Blueberries from Sinking: The trick to keeping blueberries evenly suspended in the batter is to toss them with 1 tablespoon of flour before folding them in. This thin coating creates a barrier, helping them cling to the batter and preventing them from sinking to the bottom during baking.
- Chill the Streusel: Placing the cinnamon streusel in the fridge while preparing the batter helps firm up the butter. This ensures the topping remains crumbly and creates that coveted crunchy texture when baked, rather than melting into the cake.
- Achieving Easy Cake Removal: To effortlessly remove your baked coffee cake from the pan, always spray the pan with nonstick baking spray, then line the bottom and two sides with parchment paper, leaving an overhang. This parchment paper acts as a sling, allowing you to easily lift the cooled cake out without sticking or breaking.
- Adjusting for High Altitude Baking: If you’re baking at high altitudes, you may need to make slight adjustments. Adding an extra 2 tablespoons of all-purpose flour to the coffee cake batter can help absorb additional moisture and strengthen the cake’s structure, preventing it from collapsing.
- Patience with the Glaze: Always wait until the coffee cake is completely cool before drizzling on the lemon glaze. Applying glaze to a warm cake will cause it to melt and absorb into the cake, creating a soggy top instead of a distinct, visually appealing, and flavorful layer.
Frequently Asked Questions (FAQ) about Blueberry Coffee Cake
Can this recipe be adapted for different pan sizes?
Yes, you can certainly adapt this recipe. If you prefer a thinner coffee cake, use a 9×9 inch (23×23 cm) square pan, keeping an eye on the baking time as it may be slightly reduced. For a larger crowd, you can double the entire recipe and bake it in a 9×13 inch (23×33 cm) rectangular pan. Adjust baking time accordingly; it may take a bit longer.
What distinguishes a coffee cake from other cakes?
Traditionally, a coffee cake is a single-layer cake, often flavored with cinnamon or other spices, and typically topped with a streusel (or crumb) topping. It’s designed to be enjoyed alongside a cup of coffee or tea, usually for breakfast or brunch. Our recipe enhances this classic by adding vibrant blueberries and a refreshing lemon glaze, while still maintaining the essential characteristics of a true coffee cake.
Can I bake these into muffins instead?
Absolutely! This versatile recipe can easily be converted into muffins. Simply divide the batter and streusel evenly among 24 muffin cups lined with paper liners. Bake the muffins for a shorter duration, typically 16-20 minutes, or until a toothpick inserted into the center comes out clean. Drizzle with the lemon glaze once completely cooled.
Storage & Freezing Instructions
Proper storage ensures your delicious blueberry coffee cake stays fresh and enjoyable for longer.
Store any leftover blueberry coffee cake slices in an airtight container at room temperature for up to 5 days. For optimal freshness and to prevent it from drying out, you can also cover it tightly with plastic wrap.
Freezing Your Blueberry Coffee Cake
This coffee cake freezes beautifully! For best results, allow the cake to cool completely, then wrap individual slices tightly in plastic wrap, followed by a layer of aluminum foil, or place them in an airtight freezer-safe container. Frozen slices can be stored for up to 30 days. To enjoy, thaw individual slices on the counter for 1-2 hours before eating. You can also gently warm them in the microwave for a few seconds for a freshly baked taste.
Explore More Breakfast & Blueberry Recipes
If you’re a fan of blueberries and delightful breakfast treats, be sure to explore our other popular recipes:
- Blueberry Chocolate Chip Muffins
- Blueberry Strawberry Pies
- Easy Blueberry Danish
The Ultimate Blueberry Coffee Cake Recipe
Experience the perfect blend of soft cake, crunchy streusel, sweet blueberries, and tangy lemon with this irresistible homemade coffee cake. A truly delightful treat for any time of day!
Author: Stephanie Rutherford
Prep Time: 30 mins
Cook Time: 1 hour
Total Time: 1 hour 30 mins
Servings: 12 slices
Ingredients for Cinnamon Crumb Topping
- 1/4 cup Brown sugar, packed light or dark
- 1/4 cup White granulated sugar
- 1/4 tsp Salt
- 1/2 tsp Ground cinnamon
- 3/4 cup All-purpose flour
- 5 TBSP Unsalted butter, melted and cooled
Ingredients for Coffee Cake
- 2 cups All-purpose flour
- 2 tsp Baking powder
- 1/4 tsp Baking soda
- 1/4 tsp Salt
- 1/2 cup Unsalted butter, room temperature
- 1 1/4 cup White granulated sugar
- 2 Large eggs, room temperature
- 2 tsp Pure vanilla extract
- 1/2 cup Sour cream, room temperature
- 2 TBSP Milk
- 1 cup Heaping cup of wild blueberries, frozen (can also use fresh blueberries)
- 1 TBSP All-purpose flour, to coat the blueberries
Ingredients for Lemon Icing
- 1 cup Powdered sugar, sifted
- 1 TBSP Lemon juice
- 1 TBSP Milk
Instructions for Cinnamon Crumb Topping
- Preheat the oven to 350°F (175°C). Spray an 8×8 inch square pan with baking nonstick spray. Line the bottom and 2 sides with parchment paper, allowing it to overhang for easy lifting, and spray again.
- In a medium bowl, combine the brown sugar, granulated sugar, salt, cinnamon, and 3/4 cup flour. Add in the 5 tablespoons of melted and cooled butter and mix with a fork until a crumbly topping forms. Place the topping in the fridge while you prepare the cake batter.
Instructions for Coffee Cake
- In a medium bowl, whisk together 2 cups of all-purpose flour, baking powder, baking soda, and 1/4 tsp salt. In a small separate bowl, gently combine 1 cup of blueberries with 1 tablespoon of flour. Set aside.
- Using an electric mixer (stand or hand mixer), beat the 1/2 cup room temperature unsalted butter and 1 1/4 cup granulated sugar on high speed for 2 minutes until light and fluffy. Then, add the 2 large room temperature eggs, 2 tsp pure vanilla extract, 1/2 cup room temperature sour cream, and 2 tablespoons milk. Mix on medium speed until completely combined, scraping down the bowl as needed.
- Add the dry flour mixture to the wet ingredients. Mix on low speed until just combined, being careful not to overmix. Remove the bowl from the mixer. Gently fold in the floured blueberries using a rubber spatula until evenly distributed.
- Spread the batter into the prepared 8×8 inch pan. Take the chilled crumb topping out of the fridge and sprinkle it evenly over the top of the batter.
- Bake for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake sit in the hot pan for 10 minutes to cool slightly before carefully transferring it to a wire rack. Allow it to cool completely on the rack before adding the glaze.
Instructions for Lemon Glaze
- In a small bowl, whisk together the 1 cup sifted powdered sugar, 1 tablespoon lemon juice, and 1 tablespoon milk until smooth and drizzly.
- Once the coffee cake is completely cool, drizzle the lemon glaze evenly over the top. Allow the glaze to set before slicing and serving.
Recipe Notes
Flour: For accurate measurements, always spoon flour into your measuring cup and level it off. Compacted flour can lead to a dry cake.
High altitude baking: If baking at high altitude, add an extra 2 tablespoons of all-purpose flour to the coffee cake batter to improve structure.
Room Temperature Ingredients: Remember to pull out dairy ingredients (butter, eggs, sour cream, milk) from the refrigerator at least 2 hours before you plan to bake for best results.
Nutrition Information (per serving)
Calories: 354kcal, Carbohydrates: 63g, Protein: 4g, Fat: 15g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 39mg, Sodium: 199mg, Potassium: 62mg, Fiber: 1g, Sugar: 30g, Vitamin A: 448IU, Vitamin C: 1mg, Calcium: 67mg, Iron: 1mg
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