Lemon Blueberry Sourdough Coffee Cake is a bright, fresh treat that combines the tangy flavor of sourdough with juicy blueberries and zesty lemon. Its crumbly, tender texture pairs perfectly with the sweet and slightly tart notes from the fruit and citrus. This cake is a lovely mix of old-fashioned comfort and a little twist of something special thanks to the sourdough starter.
I love making this coffee cake when I want something that feels homemade and a bit different from the usual. The sourdough adds a subtle depth that makes the lemon and blueberries pop even more, and it’s so satisfying to see those juicy berries hidden inside with every bite. I usually make sure the lemons are really fresh to get that nice zing that wakes the cake up.
One of my favorite ways to enjoy this cake is with a hot cup of coffee first thing in the morning or as an afternoon pick-me-up. It’s just sweet enough without being overwhelming, and the crumbly texture practically melts in your mouth. Plus, it’s great for sharing with friends or family because it feels like a little celebration in every slice. If you like fruity, fresh baked goods, this coffee cake is going to feel like a warm hug.
Key Ingredients & Substitutions
Sourdough Starter: This adds a gentle tang and moist texture. If you don’t have one, use 1 tsp baking powder plus 1/4 tsp baking soda as a substitute.
Blueberries: Fresh berries work best for burst of juicy flavor. Frozen blueberries are fine but toss them in flour first to keep them from sinking.
Lemon: Fresh lemon zest and juice brighten the cake. Bottled lemon juice won’t have the same fresh zing, so fresh is worth it here.
Buttermilk: Adds tenderness and a bit of tang. You can swap with whole milk mixed with 1 tsp vinegar or lemon juice if you don’t have buttermilk on hand.
Streusel Topping: The cold butter and cinnamon sugar crumble add a lovely crunch. Use chilled butter to get that perfect crumbly texture.
How Do You Fold Blueberries Into the Batter Without Crushing Them?
Blueberries are delicate and can easily break, turning your batter blue and muddy. Here’s how to keep them intact:
- Gently toss fresh blueberries with a tablespoon of flour before folding. This helps them stay suspended in the batter and protects their skin.
- Use a spatula to carefully fold the berries into the batter. Avoid stirring vigorously. Think of folding as slowly lifting and turning the batter over the berries.
- Stop mixing as soon as the berries are evenly distributed to avoid breaking them.
This technique keeps your cake looking beautiful with bright berry pockets in every bite.
Equipment You’ll Need
- 9×9 inch baking pan – I like it because it’s the right size for even baking and easy to cut into squares.
- Mixing bowls – useful for combining ingredients and preparing the streusel topping.
- Pastry cutter or fork – helps cut the cold butter into the streusel ingredients for a crumbly texture.
- Whisk – makes mixing the wet ingredients smooth and lump-free.
- Spatula – great for gently folding in berries and for spreading the batter evenly.
- Grater or zester – for fresh lemon zest to brighten the flavors.
- Wire rack – to cool the cake before glazing for the best finish.
Flavor Variations & Add-Ins
- Swap blueberries for raspberries or blackberries for a different berry twist that’s just as vibrant and juicy.
- Mix in chopped nuts like almonds or pecans in the streusel for extra crunch and flavor.
- Add a splash of vanilla or almond extract in the batter for more depth.
- Replace lemon with orange zest and juice for a sweeter, citrusy variation.
Lemon Blueberry Sourdough Coffee Cake
Ingredients You’ll Need:
For the Cake:
- 1 cup (240g) active sourdough starter, unfed (100% hydration)
- 2 cups (250g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- Zest of 2 lemons
- 1/4 cup (60ml) fresh lemon juice
- 1/2 cup (120ml) buttermilk or whole milk
- 1 1/2 cups fresh blueberries
For the Streusel Topping:
- 1/2 cup (100g) brown sugar, packed
- 1/3 cup (45g) all-purpose flour
- 1 tsp ground cinnamon
- 1/4 cup (55g) unsalted butter, cold and cubed
For the Glaze:
- 1 cup (120g) powdered sugar
- 2 tbsp fresh lemon juice
- 1 tbsp milk (optional, for consistency)
How Much Time Will You Need?
This coffee cake takes about 15 minutes to prepare, about 45-50 minutes to bake, and around 20 minutes to cool and glaze. In total, plan for roughly 1.5 hours from start to finish.
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Set your oven to 350°F (175°C). Grease and flour a 9×9 inch baking pan or use parchment paper to line it for easy cake removal.
2. Make the Streusel Topping:
In a small bowl, mix together brown sugar, flour, and cinnamon. Use a fork or pastry cutter to cut in the cold cubed butter until the mixture forms coarse crumbs. Set this aside to top later.
3. Mix the Dry Ingredients:
In a medium bowl, whisk the flour, baking powder, baking soda, and salt together. This ensures even distribution of the leavening agents.
4. Cream Butter and Sugar, Add Eggs and Flavor:
Using a large bowl, beat the softened butter and granulated sugar until light and fluffy (about 3-4 minutes). Add the eggs one at a time, beating well after each. Stir in vanilla extract, lemon zest, and lemon juice.
5. Add Sourdough Starter:
Mix the sourdough starter into the wet ingredients until fully combined.
6. Combine Wet and Dry Ingredients:
Alternate adding the dry flour mixture and buttermilk to the wet mixture, starting and ending with the flour. Mix gently and just until combined—overmixing can make the cake tough.
7. Fold in Blueberries:
Carefully fold fresh blueberries into the batter, being gentle to keep them from breaking and staining the batter.
8. Fill Pan and Add Streusel:
Pour the batter into your prepared pan and smooth the top with a spatula. Evenly sprinkle the streusel topping over the batter.
9. Bake the Cake:
Bake in preheated oven for 45-50 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
10. Cool the Cake:
Allow the cake to cool completely in the pan on a wire rack before glazing.
11. Prepare and Drizzle Glaze:
Whisk together powdered sugar with lemon juice until smooth. Add milk if necessary to get a nice drizzlable texture. Drizzle the glaze over the cooled cake.
12. Serve and Enjoy:
Cut the cake into squares and serve with your favorite cup of coffee or tea. Enjoy the fresh, zesty flavors and tender crumb made special with sourdough!
Can I Use Frozen Blueberries Instead of Fresh?
Yes! If using frozen blueberries, toss them in a little flour before folding them into the batter to prevent sinking and keep the batter from turning purple.
What If I Don’t Have a Sourdough Starter?
No worries! You can substitute the sourdough starter with 1 tsp baking powder plus 1/4 tsp baking soda. This will change the flavor slightly but still give a nice rise.
How Should I Store Leftover Coffee Cake?
Store leftovers in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days. Reheat gently before serving if desired.
Can I Prepare This Cake Ahead of Time?
Absolutely! You can assemble the batter and streusel topping, then refrigerate the unbaked cake overnight. Bring to room temperature before baking as directed.
