Blueberry Lemon Coffee Cake

A delicious dessert with blueberries that will entice everyone to have a bite.

  • Servings: 12
  • Cook Time: 55 min
  • Main Ingredient: Blueberries


  • 1 can Baker's Joy® Original Non-Stick Baking Spray with Flour
  • 2 cups all purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 cup unsalted butter (softened)
  • 1 cup sugar
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 1 8 oz. container sour cream
  • 2 cups blueberries ((fresh or frozen, thawed))
  • 1 1/2 cups all-purpose flour
  • 1/2 cup brown sugar
  • 1/2 tsp. cinnamon


Preheat oven to 350°. Spray a 9-inch spring form pan with Baker's Joy® spray. Combine flour, baking powder, baking soda, and salt; set aside. Beat butter and sugar in large bowl with electric mixer until light and fluffy. Add eggs, beating well after each addition. Beat in vanilla and lemon zest. Alternately beat in flour mixture and sour cream beginning and ending with flour mixture. Pour batter into prepared pan; evenly sprinkle with blueberries; lightly press blueberries into batter. Combine flour, brown sugar, cinnamon and salt. Cut butter in using pastry cutter until mixture resembles coarse crumbs. Sprinkle crumb mixture over blueberries. Bake 55 minutes or until top is golden brown and a tester inserted into the center comes out clean. Cool completely in pan on wire rack.