Imagine waking up to the most irresistible aroma filling your kitchen - a perfect blend of tangy lemon, sweet blueberries, and a crumbly streusel topping that will make your taste buds dance with joy! This Blueberry Lemon Streusel Coffee Cake is not just a recipe; it's a morning miracle that transforms an ordinary breakfast into an extraordinary culinary experience. Whether you're looking to impress weekend guests or treat yourself to a luxurious morning treat, this cake promises to be the star of your breakfast table.
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter
- 1 cup blueberries
- 1/2 cup sour cream
- 2 large eggs
- 1 teaspoon baking powder
- 1 teaspoon lemon zest
- 1/2 teaspoon salt
- 1/2 cup brown sugar
- 1/4 cup oats for streusel
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch square baking pan with butter or cooking spray, ensuring complete coverage.
- In a medium bowl, prepare the streusel topping by combining brown sugar, oats, and 1/4 cup of flour. Cut in cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Set aside.
- In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy, using an electric mixer on medium speed for about 3 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in sour cream and lemon zest until fully incorporated.
- In a separate bowl, whisk together remaining flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix.
- Gently fold fresh blueberries into the batter, taking care not to crush the berries.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula. Sprinkle the prepared streusel topping evenly over the batter.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Remove from oven and let the coffee cake cool in the pan for 15 minutes before slicing. This allows the cake to set and makes cutting easier.
- Optional: Dust with powdered sugar or drizzle with a simple lemon glaze before serving. Serve warm or at room temperature.
Tips
- Use fresh, plump blueberries for the best flavor and texture. If using frozen berries, do not thaw them before adding to the batter to prevent color bleeding.
- For the fluffiest cake, ensure all ingredients are at room temperature before mixing. This helps create a more uniform batter and better rise.
- When folding blueberries into the batter, use a gentle hand to prevent crushing the berries. Toss them lightly in a bit of flour first to help prevent sinking.
- Don't overmix the batter - mix just until the ingredients are combined. Overmixing can lead to a tough, dense cake.
- For an extra burst of lemon flavor, you can add a teaspoon of lemon extract to the batter or create a simple lemon glaze to drizzle on top.
- To check if the cake is done, insert a toothpick into the center. It should come out clean with just a few moist crumbs.
- Let the cake cool in the pan for at least 15 minutes before cutting to help it set and make slicing easier.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 52g
Protein: 5g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 85mg
