Moist and Fluffy Lemon Berry Coffee Cake
A moist, tangy coffee cake loaded with fresh blueberries and bright lemon zest, topped with a sweet, buttery crumble. Easy to make, this cake is perfect for breakfast, brunch, or a satisfying dessert. Serve with a drizzle of lemon glaze or a dusting of powdered sugar for an extra touch of indulgence.
Equipment
- 9×13-inch baking dish
- Medium mixing bowl (1)
- Large mixing bowl (1)
- whisk
- Pastry cutter or fork
- Measuring cups and spoons
- Wire cooling rack
Ingredients
For the Cake:
- 3 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- ¼ teaspoon salt
- 1 ½ cups granulated sugar
- ¾ cup unsalted butter melted and cooled
- 1 tablespoon vanilla extract
- 3 large eggs
- 2 cups sour cream
- 2 cups fresh blueberries
- Zest of 1 lemon
For the Crumble:
- 2 cups granulated sugar
- 2 cups all-purpose flour
- Zest of 1 lemon
- ¾ cup cold unsalted butter diced or grated
For the Glaze:
- 3 cups powdered sugar
- 4 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
Instructions
- Prepare the Oven and Baking Dish: Preheat your oven to 350°F (175°C). This ensures the cake will bake evenly and rise perfectly.Lightly spray a 9×13-inch baking dish with baking spray or coat it with butter, then lightly dust with flour. This step prevents sticking and helps the cake release easily once baked. Set the dish aside while you prepare the batter.
- Mix Dry Ingredients for Cake: In a medium-sized mixing bowl, whisk together 3 cups all-purpose flour, 1 ½ teaspoons baking powder, 1 ½ teaspoons baking soda, and ¼ teaspoon salt. Mixing the dry ingredients first ensures that the leavening agents are evenly distributed, which helps the cake rise consistently. Once combined, set the bowl aside.
- Combine Wet Ingredients: In a large mixing bowl, whisk together 1 ½ cups granulated sugar, ¾ cup melted and cooled unsalted butter, 1 tablespoon vanilla extract, and 3 large eggs. Whisk until the mixture is smooth, glossy, and slightly thickened. This creates a creamy base that will hold the cake together and provide richness. Ensure the butter has cooled slightly so it doesn’t cook the eggs.
- Alternate Flour and Sour Cream: Add half of the dry flour mixture to the wet ingredients and gently fold until there are no visible streaks of flour. Then stir in half of the sour cream (1 cup), blending until fully incorporated. Repeat with the remaining flour and sour cream. This alternating method helps maintain a tender, moist texture while preventing the batter from overmixing, which could make the cake dense.
- Fold in Blueberries and Lemon Zest: Gently fold in 2 cups fresh blueberries and the zest of 1 lemon. Be careful not to overmix—folding gently prevents the berries from breaking and releasing too much juice, which could make the batter too wet. The lemon zest adds a bright, fresh flavor that complements the sweetness of the blueberries perfectly.
- Prepare the Crumble Topping: In a large bowl, combine 2 cups granulated sugar, 2 cups flour, and the zest of 1 lemon. Add ¾ cup cold unsalted butter, diced or grated, and use a pastry cutter or your fingers to cut the butter into the flour mixture. Continue until the mixture resembles wet sand with a few pea-sized chunks of butter remaining. This creates a crumbly, buttery topping that will bake into a crunchy, sweet layer.
- Assemble the Cake – First Layer: Spread half of the prepared cake batter evenly in the bottom of the prepared baking dish. Smooth the surface with a spatula to ensure an even layer. Sprinkle half of the crumble mixture evenly over the cake. This layering technique ensures each bite contains a balanced ratio of soft cake and sweet, crunchy crumble.
- Assemble the Cake – Second Layer: Carefully spread the remaining cake batter over the first crumble layer, smoothing it out gently with a spatula. Top the cake with the remaining crumble mixture, distributing it evenly. This top layer will create a golden, textured finish after baking.
- Bake the Cake: Place the baking dish in the preheated oven and bake for 55–65 minutes.Check for doneness by inserting a toothpick into the center of the cake—it should come out clean or with a few moist crumbs, but no wet batter. Baking time may vary depending on your oven, so start checking around 50 minutes to prevent overbaking.
- Cool the Cake: Remove the cake from the oven and allow it to cool on a wire rack for at least 20–30 minutes.Cooling slightly allows the cake to set and makes it easier to cut without crumbling. While the cake is cooling, you can prepare the glaze.
- Make the Lemon Glaze: In a medium bowl, whisk together 3 cups powdered sugar, 4 tablespoons fresh lemon juice, and 1 teaspoon vanilla extract until smooth and pourable. Adjust the consistency with a little more powdered sugar if it’s too thin or a teaspoon of lemon juice if it’s too thick. The glaze will add a shiny, citrusy finish and extra sweetness to the cake.
- Serve and Enjoy: Drizzle the glaze over the cake while it is slightly warm or at room temperature. Slice into squares and serve. For a lighter touch, you can omit the glaze or dust with powdered sugar instead. This cake pairs beautifully with coffee, tea, or a fresh fruit side for a satisfying breakfast, brunch, or dessert.
Notes
- Use fresh or frozen blueberries; if frozen, thaw and drain to avoid excess moisture.
- The crumble layer is optional; you can reduce it by half or omit for a simpler cake.
- Melted butter in the batter should be cooled to prevent cooking the eggs.
- Lemon zest enhances brightness—don’t skip it for maximum flavor.
- The glaze is optional; powdered sugar alone works if you prefer a lighter topping.
- For even baking, check the cake with a toothpick starting at 50 minutes.
- Make ahead tip: the cake can be baked a day in advance and stored in an airtight container.
