Blueberry Lemon Coffee Cake
A tender, buttery lemon pound cake layered with a jammy ribbon of blueberries, then piled high with a sweet lemon crumb that bakes up golden and craveable. It's bright, it's a little indulgent, and it's exactly the kind of thing you'll want to make with your coffee still warm on the counter.
Ingredients
For the blueberry jam:
- 2 cups blueberries
- 1/3 cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp lemon zest
- 1 tsp cornstarch
- 1/2 tsp salt
For the lemon pound cake:
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 cup granulated sugar
- 1 tbsp lemon zest
- 3/4 cup unsalted butter softened
- 3 tbsp lemon juice
- 4 large eggs
- 1/2 cup sour cream
- 1 tsp vanilla extract
For the lemon crumble:
- 3/4 cup all-purpose flour
- 1/3 cup granulated sugar
- 1 tsp lemon zest
- 5 tbsp salted butter melted
For the glaze:
- 1/2 cups powdered sugar
- 1 tbsp lemon juice
Instructions
- In a small saucepan, combine 2 cups blueberries, 1/3 cup granulated sugar, 1 tbsp lemon juice, 1 tbsp lemon zest, 1 tsp cornstarch, and 1/2 tsp salt. Cook over medium heat, stirring and mashing the berries with a spatula, until the mixture thickens to a spreadable jam that mounds on the spoon, about 8–10 minutes. Transfer to a bowl and cool completely.2 cups blueberries, 1/3 cup granulated sugar, 1 tbsp lemon juice, 1 tbsp lemon zest, 1 tsp cornstarch, 1/2 tsp salt
- Preheat the oven to 350°F. Grease a 9-inch square baking pan and line it with parchment paper.
- In a bowl, stir together 3/4 cup all-purpose flour, 1/3 cup granulated sugar, and 1 tsp lemon zest. Pour in 5 tbsp salted butter, melted and toss with a fork until the mixture forms damp, clumpy crumbs. Set aside.3/4 cup all-purpose flour, 1/3 cup granulated sugar, 1 tsp lemon zest, 5 tbsp salted butter
- Beat 3/4 cup unsalted butter, 1 cup granulated sugar, and 1 tbsp lemon zest on medium-high until pale and fluffy, about 3 minutes.1 cup granulated sugar, 3/4 cup unsalted butter, 1 tbsp lemon zest
- Add 4 large eggs one at a time, beating well after each. Mix in 1/2 cup sour cream,1 tsp vanilla extract, and 3 tbsp lemon juice until smooth.3 tbsp lemon juice, 4 large eggs, 1/2 cup sour cream, 1 tsp vanilla extract
- In a separate bowl, whisk 2 cups all-purpose flour, 1 1/2 tsp baking powder, 1/4 tsp baking soda, and 1/2 tsp salt. Add to the wet ingredients and mix on low just until no dry streaks remain. The batter will be thick, like a pound cake batter.2 cups all-purpose flour, 1 1/2 tsp baking powder, 1/4 tsp baking soda
- Spread a little over half the batter evenly across the bottom of the pan. Spoon the cooled blueberry jam over the batter and spread it into an even layer, leaving a 1/2-inch border around the edges so it doesn't leak or burn. Dollop the remaining batter over the jam and gently spread to cover. Scatter the lemon crumb evenly over the top.
- Bake for 45–55 minutes, until the crumb is golden and a toothpick inserted into the cake portion comes out clean. Let the cake cool in the pan for at least 30 minutes before lifting it out by the parchment. Cool further on a rack.
- Whisk 1/2 cups powdered sugar with 1 tbsp lemon juice until smooth, adding a few drops more juice if needed. Drizzle over the cooled cake.1/2 cups powdered sugar, 1 tbsp lemon juice