Blueberry Lemon Coffee Cake

This Blueberry Lemon Coffee Cake is tender & plush, and is bursting with blueberry flavor in every bite! A ripple of blueberry jam runs through the center, fresh blueberries dot the top of the cake, surrounded by cinnamon brown sugar streusel. A dusting of powdered sugar finishes things beautifully!

Course Brunch, Dessert

Cuisine Dessert

Keyword Crumb Cake, Blueberry Cake

Prep Time 20

Cook Time 35

Servings slices

Calories 347kcal

Author Stephanie Simmons

Ingredients

For the Crumb Topping

2 tbsp salted butter, melted 28 grams
1/4 cup all-purpose flour, spooned & leveled 33 grams
1/4 cup light brown sugar, packed 53 grams
1/4 tsp cinnamon

For the Cake

1 and 1/2 cups all-purpose flour, spooned & leveled 195 grams
2 tsp baking powder
1/4 tsp salt
1/4 tsp cinnamon
1/2 cup granulated sugar 106 grams
1/4 cup light brown sugar, packed 53 grams
1/4 cup salted butter, softened at room temperature 4 tbsp or 57 grams
1/3 cup milk 85 mL
1 large egg, at room temperature
zest of 1/2 a lemon
3 tbsp lemon juice 38 grams
1 tbsp full fat sour cream, at room temperature or greek yogurt, 30 grams
1 tsp vanilla extract

For the Blueberries & Jam

1 cup fresh or frozen blueberries If using frozen, do not thaw
1/3 cup blueberry preserves or jam 106 grams

For Serving

dusting of powdered sugar

Instructions

Prep: Preheat your oven to 350° F. Spray a 9-inch cake pan with cooking spray and line with parchment paper. (A 9-inch square pan works, too.)
Make the Crumb Topping: Melt the butter in a small bowl. Stir the flour, brown sugar, and cinnamon until a crumbly mixture forms. Set aside.
Make the Cake Batter: Whisk together the flour, baking powder, salt, cinnamon, and both sugars in a medium bowl. Cube the softened butter and add it, mixing on high speed until completely combined - you'll have a sandy mixture. In a 2-cup glass measuring cup, measure the milk, then whisk in the remaining wet ingredients. Stream this into the bowl while your mixer runs on low, mixing just until the last bits are combined. Don't over mix!
See note below if you don't want to reverse cream.
Assemble the Cake: Spread half the cake batter into your prepared pan, then dollop on the jam, and spread it evenly with an offset spatula. Dollop on the remaining batter, and spread it evenly. Sprinkle the blueberries on top, then the crumble topping.
Bake: Bake the cake for 32-37 minutes. A toothpick inserted into the center should have moist crumbs or come out clean. It shouldn't have wet batter. Let the cake cool in the pan for 15-20 minutes, then use the parchment to lift the cake out onto a cooling rack.
Serve + Store: Let the cake cool as long as you can wait before digging in. (As long as it's not going to burn your hands, dig in!) Dust with powdered sugar and enjoy! This is best fresh from the oven, but cooled leftovers can be stored in an airtight container at room temp for 1 day, or in the fridge for 2-3 days. Let come back to room temperature before serving.

Notes

Note: If you want to mix the batter up in the traditional way, feel free. Make the cake batter like this instead -

Make the Cake Batter: Cream the butter in a medium mixing bowl with an electric mixer on high speed. Add the sugars and mix until well creamed with the butter, 1-2 minutes. Add the egg, and mix on medium high until well combined & smooth, 30 seconds to 1 minute. Add the milk, lemon zest and juice, vanilla, and sour cream and mix until combined. Add the flour, baking powder, salt, and cinnamon and mix just until everything is combined and the last streaks of flour disappear.

Nutrition