Lemon Blueberry Sourdough Coffee Cake is a bright and tangy treat that combines the fresh zing of lemon with bursts of juicy blueberries, all nestled in a tender, slightly tangy sourdough crumb. The cake has a lovely crumbly streusel topping that adds just the right amount of crunch to each bite, making it perfect for breakfast or anytime you want a little sweet pick-me-up.
I love making this cake when I have some sourdough starter ready to use because it adds a subtle depth of flavor that you just don’t get in regular coffee cakes. The blueberries get nice and juicy as they bake, mixing perfectly with the lemon zest. Every time I bake it, the kitchen fills with the fresh, inviting smells of lemon and baked fruit, which always makes me excited to slice a piece and enjoy it with a cup of coffee.
My favorite way to serve this cake is warm, right out of the oven, with a little butter melting on top or alongside a hot latte. It’s one of those easy recipes that always disappears quickly at brunch or as a sweet snack during the day. If you like a cake that’s flavorful without being too sweet, this lemon blueberry twist is a winner every time!
Key Ingredients & Substitutions
Sourdough Starter: This adds a mild tang and moist texture to the cake. If you don’t have starter, you can use 1 cup yogurt or buttermilk plus 1 tsp baking powder to help leaven.
Blueberries: Fresh ones work best for juicy bursts. Frozen can be used—just thaw and drain well so they don’t make the batter soggy.
Lemon Zest & Juice: Fresh lemon zest gives bright flavor. Using bottled lemon juice won’t be as fresh tasting, but can work in a pinch, especially in the glaze.
Butter & Buttermilk: Butter adds richness while buttermilk keeps the crumb tender. You can swap buttermilk for plain yogurt if needed.
Streusel Topping: Cold butter is key here so you get those crunchy, crumbly bits on top that contrast nicely with the soft cake.
How Do You Make Perfect Streusel Topping?
The streusel adds texture and sweetness, so making it right is important. Here’s how to do it:
- Use cold butter straight from the fridge. Cut it into small cubes so it mixes evenly.
- Combine flour, sugar, and cinnamon first.
- Use a pastry cutter, two forks, or your fingers to rub the butter into the dry mix until you get pea-sized crumbs.
- Avoid overworking it—some larger crumbs create a nice crunchy texture.
- Sprinkle evenly over the batter before baking so it cooks into a golden, crumbly topping.
Equipment You’ll Need
- 8-inch square baking pan – I like this size because it bakes evenly and makes slicing easy.
- Mixing bowls – for mixing the batter and streusel; a sturdy set helps keep things organized.
- Whisk and spatula – whisk smoothly incorporates ingredients, and spatula helps fold in blueberries gently.
- Pastry cutter or forks – to cut in cold butter for the streusel topping; I find it easiest with a pastry cutter.
- Measuring cups and spoons – for precise ingredient measurement, which is key in baking.
- Grater – to zest the lemon easily and add fresh flavor to the cake.
- Cooling rack – to let the cake cool completely before glazing, preventing sogginess.
Flavor Variations & Add-Ins
- Swap blueberries for raspberries or blackberries for a different berry twist—each adds a unique tartness.
- Add chopped nuts like pecans or walnuts to the streusel for extra crunch and flavor.
- Mix in a teaspoon of ground ginger or cinnamon into the batter for a warm spiced note.
- Use different citrus—orange or lime zest instead of lemon for a fun, citrusy twist that pairs well with berries.
Lemon Blueberry Sourdough Coffee Cake
Ingredients You’ll Need:
For the Cake:
- 1 cup (240g) active sourdough starter (fed or discard, unflavored)
- 1 1/2 cups (190g) all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (100g) granulated sugar
- 1/4 cup (56g) unsalted butter, softened
- 1 large egg
- 1/2 cup (120ml) buttermilk
- Zest of 1 lemon
- 1 tsp vanilla extract
- 1 1/2 cups fresh blueberries (or frozen, thawed and drained)
For the Streusel Topping:
- 1/2 cup (60g) all-purpose flour
- 1/3 cup (65g) brown sugar, packed
- 1/2 tsp ground cinnamon
- 1/4 cup (56g) unsalted butter, cold and cubed
For the Lemon Glaze:
- 1/2 cup (60g) powdered sugar
- 1-2 tbsp fresh lemon juice
How Much Time Will You Need?
This delicious coffee cake takes about 15 minutes to prepare and around 40-45 minutes to bake. Then, allow about 15 minutes for cooling before adding the lemon glaze. In total, plan for about 1 hour from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch square baking pan, or line it with parchment paper to prevent sticking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
3. Cream Butter and Sugar:
In a large bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy. Then add the egg and mix until fully combined.
4. Add Wet Ingredients:
Stir in the sourdough starter, buttermilk, lemon zest, and vanilla extract until the batter is smooth and well blended.
5. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients to the wet mixture, stirring gently just until combined. Try not to overmix to keep the cake tender and soft.
6. Fold in Blueberries:
Carefully fold the blueberries into the batter so they’re evenly distributed without breaking.
7. Pour Batter Into Pan:
Transfer the batter to your prepared pan and spread it out evenly with a spatula.
8. Make the Streusel Topping:
In a small bowl, combine the flour, brown sugar, and cinnamon. Add the cold, cubed butter. Use a pastry cutter, two forks, or your fingers to mix until the mixture looks like large crumbs.
9. Add Streusel to Cake:
Sprinkle the streusel topping evenly over the cake batter in the pan.
10. Bake:
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
11. Cool and Glaze:
Remove the cake from the oven and let it cool in the pan for about 15 minutes. While it cools, whisk together the powdered sugar and lemon juice to create a smooth glaze. Drizzle the glaze over the warm cake.
12. Serve:
Allow the cake to cool completely before slicing. Serve warm or at room temperature with a cup of your favorite coffee or tea. Enjoy!
Can I Use Frozen Blueberries Instead of Fresh?
Yes! Just make sure to thaw them completely and drain any excess liquid before folding them into the batter to prevent the cake from becoming soggy.
How Should I Store Leftover Coffee Cake?
Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat gently in the microwave or oven before serving.
Can I Make This Cake Without a Sourdough Starter?
Absolutely! You can substitute the starter with 1 cup of plain yogurt or buttermilk and add an extra teaspoon of baking powder to help with leavening.
Is It Okay to Prepare the Streusel Topping Ahead of Time?
Yes, you can make the streusel topping a day ahead. Just keep it refrigerated in an airtight container and sprinkle it on the batter right before baking.