The Ultimate Blueberry Lemon Streusel Coffee Cake: Your Go-To Recipe for Moist, Zesty Brunch Perfection
Indulge in the delightful flavors of spring with this incredibly moist and fluffy Blueberry Lemon Streusel Coffee Cake. Crowned with a sweet cinnamon streusel and a bright, tangy lemon cream cheese glaze, this decadent breakfast or dessert cake is guaranteed to be a hit with everyone who tastes it. It’s the perfect centerpiece for any special occasion, from Mother’s Day brunch to a simple weekend treat.
There’s something truly special about starting the day with a touch of sweetness. For those of us with a serious sweet tooth, like myself, it’s not just a preference – it’s a cherished ritual. A freshly baked pastry or a generous slice of streusel coffee cake, enjoyed alongside a warm cup of coffee, has the power to instantly elevate any morning into a moment of pure bliss. It’s a simple pleasure that grounds the day and sets a wonderful tone.
The inspiration for this particular blueberry lemon streusel coffee cake struck me recently, thanks to a delightful memory pop-up on Facebook. It reminded me of an almond butter yogurt coffee cake I had created several years prior. Seeing that delicious creation again, I realized it had been far too long since I’d baked a truly exceptional coffee cake. The nostalgia, combined with the onset of spring and its abundance of fresh produce, sparked the idea for a new, equally delightful variation.
So, I took the fundamental principles of that beloved almond butter yogurt cake and meticulously adapted it to feature the bright, refreshing combination of blueberries and lemon. The secret ingredient that carries over from my original recipe is the use of yogurt in the cake base. In my experience, yogurt is a game-changer; it creates an incredibly moist, luscious, and tender batter that’s simply unparalleled. It not only contributes to the cake’s wonderfully fluffy texture but also ensures that melt-in-your-mouth quality that makes every bite a luxurious experience. The subtle tang from the yogurt also perfectly complements the sweet blueberries and vibrant lemon.
This coffee cake strikes a beautiful balance, being rich and satisfying without ever becoming overly sweet. This careful balance makes it the quintessential partner for your morning coffee, enhancing the experience without overwhelming your palate. It’s a sophisticated treat that feels both comforting and elegant.
I genuinely believe this recipe is a must-save. Whether you’re planning a special Mother’s Day celebration, hosting an elegant spring brunch, or simply craving an irresistible homemade treat, this blueberry lemon streusel coffee cake is the answer. It’s also surprisingly versatile, serving wonderfully as a light dessert after a meal. You’ll find yourself returning to this recipe time and time again.
And if you’re a true enthusiast of lemon and blueberry pairings, make sure to also explore this fantastic lemon blueberry cheesecake. It’s another delicious way to enjoy this classic flavor combination and should definitely be added to your baking bucket list!
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Other Yummy Sweet Breakfast Recipes You’ll Love: Raspberry Chocolate Croissant French Toast Bake | Strawberry Mascarpone Stuffed French Toast | Easy Lemon Sugar Buns
Essential Tools for Baking this Blueberry Lemon Streusel Coffee Cake
To ensure your Blueberry Lemon Streusel Coffee Cake turns out perfectly, having the right tools on hand can make all the difference. This recipe is designed to bake beautifully in a sturdy 9-inch springform pan. The removable sides of a springform pan are incredibly helpful for easily releasing the finished cake, ensuring its pristine presentation. For mixing the rich and fluffy batter, you’ll primarily need a reliable set of mixing bowls and your favorite whisk for combining the dry and wet ingredients effectively.
In addition, to create that luxurious, smooth lemon cream cheese glaze, an electric hand mixer will be your best friend. It whips the cream cheese and butter to an airy consistency, essential for a glaze that drizzles perfectly and tastes divine. And, as with any baking project, accurate measurements are key to success, so don’t forget your essential measuring spoons and measuring cups. These basic baking tools are often overlooked but are fundamental for achieving consistent and delicious results every time.
Let’s Make This Delicious Blueberry Lemon Streusel Coffee Cake!
Creating this stunning coffee cake is a straightforward process that yields truly impressive results. Follow these steps for a perfect bake every time.
Step 1: Prepare the Cake Batter
Begin by preheating your oven to the recommended temperature and preparing your baking pan. Line the bottom of your 9-inch springform pan with a circle of parchment paper; this simple step makes removal incredibly easy. Then, lightly spray the sides of the pan with cooking spray to prevent any sticking. In a large mixing bowl, combine all your wet ingredients – the oil, Greek yogurt, light brown sugar, eggs, vanilla extract, fresh lemon juice, and aromatic lemon zest. Whisk these together until the mixture is smooth and thoroughly combined. Next, gently fold in the dry ingredients: the flour, baking powder, baking soda, and salt. Mix until just combined, being careful not to overmix, as this can lead to a tough cake. Finally, toss your fresh blueberries with a tablespoon of flour before carefully folding them into the batter. This little trick helps prevent the blueberries from sinking to the bottom during baking, ensuring they are evenly distributed throughout the cake. Pour this luscious batter into your prepared springform pan and set it aside while you move on to the streusel topping.
Step 2: Craft the Irresistible Streusel Topping
The streusel topping adds a wonderful texture and a hint of cinnamon warmth to the coffee cake. In a separate, smaller bowl, combine the melted unsalted butter, all-purpose flour, light brown sugar, and ground cinnamon. Using a fork or even your fingertips, gently mix and rub these ingredients together until a beautiful, crumbly texture forms. You want distinct crumbs, not a smooth paste. Once your streusel is ready, generously sprinkle this delicious crumble evenly over the batter in the springform pan. This layer will bake into a golden, buttery crunch that perfectly complements the soft cake beneath.
Step 3: Bake to Perfection
With the batter and streusel prepared, it’s time for the oven. Bake your coffee cake at 350˚F (175˚C) for approximately 1 hour to 1 hour and 15 minutes. Baking times can vary depending on your oven, so it’s essential to check for doneness. The cake is ready when a wooden skewer or toothpick inserted into the center comes out clean, or with just a few moist crumbs clinging to it. Avoid overbaking, as this can dry out the cake. Once baked, remove the cake from the oven and allow it to cool on a wire rack for a bit. This cake is truly at its best when served at room temperature, allowing the flavors to fully meld and the cake’s moist texture to shine.
Step 4: Whip Up the Zesty Glaze
While your magnificent coffee cake cools, prepare the delightful lemon cream cheese glaze. In a medium bowl, use an electric mixer to beat together the softened cream cheese and butter until the mixture is wonderfully smooth and lump-free. Then, gradually add in the powdered sugar, vanilla extract, and fresh lemon juice, beating until the glaze is creamy and beautifully blended. If you find your glaze is a little too thick or dry, simply add milk one tablespoon at a time, beating after each addition, until you achieve your desired drizzling consistency. The perfect glaze should be thick enough to cling to the cake but still flow easily. Once the cake has cooled sufficiently, generously drizzle the vibrant lemon cream cheese glaze over the top, letting it cascade down the sides. Slice, serve, and savor!
Need some more inspiration for breakfast or brunch? Check out my dedicated breakfast recipes page!
Can I use frozen blueberries for this recipe?
Absolutely, you can! Frozen blueberries work wonderfully in this coffee cake, especially when fresh ones are out of season or harder to find. For best results, it’s highly recommended to thaw the berries first. Once thawed, make sure to drain them thoroughly to remove any excess liquid. This prevents the cake batter from becoming too watery and ensures the blueberries don’t release too much moisture during baking, which could affect the cake’s texture. You can even pat them dry gently with a paper towel. Just a heads up, using frozen blueberries might cause a slight bleed of color into the batter, giving the cake a lovely purple hue, but it won’t impact the delicious taste.
Is it possible to use a different type of berry?
Yes, certainly! While blueberries and lemon are a classic pairing, this recipe is quite flexible when it comes to fruit. If you’re looking to change things up or simply prefer a different berry, blackberries or raspberries are fantastic substitutions. Blackberries offer a slightly tarter and earthier flavor profile, while raspberries bring a bright, sweet-tart burst that pairs beautifully with the lemon. You could even consider a mixed berry coffee cake, combining blueberries with a handful of raspberries for a more complex flavor. Just ensure you prepare them similarly to the blueberries – washing and gently tossing with a tablespoon of flour if they are fresh, or thawing and draining if they are frozen.
Can I make this streusel coffee cake ahead of time?
Absolutely! This Blueberry Lemon Streusel Coffee Cake is an excellent candidate for making ahead, which makes it perfect for stress-free entertaining or a leisurely morning. Once baked and cooled, this cake will remain fresh and delicious at room temperature, provided it is properly stored in an airtight container. It will keep well for approximately 3-5 days. For the best flavor and texture, I recommend storing it in a cool, dry place. If you’re planning to serve it for breakfast or brunch the next day, simply bake it the evening before, let it cool completely, glaze it just before serving, and then store. You can even gently warm individual slices in the microwave for a few seconds if you prefer a warm cake. The streusel might lose a little crunch but the overall flavor remains fantastic. For longer storage, the cake can be frozen (unglazed is best) for up to 2-3 months; just wrap it tightly in plastic wrap and then foil. Thaw overnight at room temperature and then glaze before serving.
Finally, if you try this delightful blueberry coffee cake recipe, please be sure to give this recipe a star rating on the recipe card below and/or leave a comment! Your feedback is incredibly valuable, and I genuinely love hearing about your baking adventures and how my recipes come to life in your kitchens. I make it a point to read and respond to every single comment.
Also, don’t hesitate to drop any questions you might have in the comments section below – I’m always happy to help!
Oh, and be sure to tag me on Instagram, Facebook, or Pinterest if you make the recipe! It’s truly my favorite thing to see your photos and watch these recipes transform into delicious creations in your homes. It means the world to me and inspires me to keep creating!
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Blueberry Lemon Streusel Coffee Cake
Equipment
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7-Speed Hand Mixer
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Measuring Spoons
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Pyrex Prepware Measuring Cups
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French Wire Whisk
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Stainless Steel Mixing Bowls
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Nordic Ware 9-Inch Springform Pan
Ingredients
- 1/2 cup canola oil
- 1 cup plain Greek yogurt full-fat for best results
- 1 1/2 cups light brown sugar firmly packed
- 2 large eggs at room temperature
- 1 1/2 teaspoon vanilla extract
- 1 Tbsp + 1 tsp fresh lemon juice
- 2 tsp lemon zest from one large lemon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups + 1 Tbsp all-purpose flour divided: 2 cups for batter, 1 tbsp for blueberries
- 2 1/2 cups fresh blueberries or thawed frozen blueberries, drained well
- 1/2 cup unsalted butter melted
- 1 1/4 cup all-purpose flour
- 1 cup light brown sugar packed
- 1/2 tsp ground cinnamon
- 3 oz cream cheese softened
- 2 Tbsp unsalted butter softened
- 2/3 cups powdered sugar
- 1/4 tsp vanilla extract
- 1 tsp fresh lemon juice
- 1/4 cup milk adjust as needed for desired consistency
Instructions
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Preheat your oven to 350˚F (175˚C). Line the bottom of a 9-inch springform pan with parchment paper, then lightly grease the sides with cooking spray to ensure easy release.
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In a large mixing bowl, combine the canola oil, plain Greek yogurt, and light brown sugar. Whisk thoroughly until the mixture is smooth and well-incorporated. Next, whisk in the eggs, vanilla extract, 1 Tbsp + 1 tsp lemon juice, and lemon zest until smooth, ensuring no lumps remain.
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Add 2 cups of the all-purpose flour, baking powder, baking soda, and salt to the wet ingredients. Whisk gently until just combined. Be careful not to overmix the batter; a few small lumps are fine.
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In a small separate bowl, toss the fresh blueberries with the remaining 1 Tbsp of flour. This helps prevent them from sinking during baking. Gently fold the floured blueberries into the cake batter until evenly distributed.
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Spread the prepared batter evenly into the lined and greased springform pan. Set the pan aside while you prepare the streusel topping.
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To create the streusel topping, combine the melted butter, 1 1/4 cup flour, light brown sugar, and ground cinnamon in a small bowl. Stir them together until the mixture forms a crumbly texture. Sprinkle this delicious streusel evenly over the top of the batter in the pan.
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Bake the coffee cake for 1 hour to 1 hour and 15 minutes. The cake is done when a toothpick inserted into the center comes out clean, or with a few moist crumbs attached.
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Once baked, transfer the cake (still in its pan) to a wire rack to cool completely to room temperature. This is crucial for the cake’s structure and for the glaze application.
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While the cake is cooling, prepare the lemon cream cheese glaze. In a medium bowl, use an electric mixer to beat together the softened cream cheese and butter until smooth and creamy. Beat in the powdered sugar, vanilla extract, and 1 tsp fresh lemon juice. Gradually add the milk, 1 tablespoon at a time, beating until you achieve a smooth, drizzly consistency. Drizzle the glaze generously over the cooled cake and serve at room temperature.
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Store any leftover coffee cake in an airtight container in a cool place (or refrigerate if preferred, though room temperature is ideal for texture) for up to 5 days.