This Lemon Blueberry Sourdough Coffee Cake is a bright and cheerful treat that combines tangy, fresh lemon with sweet, juicy blueberries, all baked into a soft sourdough-flavored cake. The crumb is tender and moist with just the right amount of crumbly topping to add a little crunch. It’s a perfect blend of fruity and tangy that wakes up your taste buds in the best way.
I love making this cake when I want something special but not too complicated. The sourdough adds a subtle depth that makes the flavors pop without being too sour. It’s the kind of cake that feels homemade and a little nostalgic, like a warm hug from the oven. Plus, the blueberries burst in your mouth with each bite, making it feel fresh and lively.
My favorite way to enjoy this coffee cake is with a cup of hot tea or coffee in the morning or as a midday snack. It’s also great for sharing with friends or family because it always disappears fast! If you have extra blueberries, adding a few on top just before baking makes it even prettier and tastier. Trust me, this cake will quickly become your go-to for cozy mornings or casual get-togethers.
Key Ingredients & Substitutions
Sourdough Starter: This adds a subtle tang and lovely texture. If you don’t have one, try using 1/2 teaspoon baking powder plus 1/4 teaspoon baking soda as a simple substitute.
Blueberries: Fresh is best for bursting flavor and texture. Frozen can work but toss them in flour first to prevent sinking.
Lemon: The zest and juice brighten the cake nicely. Meyer lemons add a softer, sweeter note if available.
Buttermilk or Yogurt: These keep the cake moist and tender. If unavailable, use milk with a teaspoon of vinegar or lemon juice to mimic buttermilk.
Crumb Topping Ingredients: Cold butter is key to a crunchy, crumbly topping. For a dairy-free option, use solid coconut oil instead.
How Do I Keep Blueberries from Sinking in the Cake?
Blueberries are delicious but can sink to the bottom during baking. Here’s how to keep them evenly spread:
- Pat berries dry; excess moisture makes them heavy and sticky.
- Lightly toss blueberries in a tablespoon of flour. This coats them and helps suspend them in the batter.
- Gently fold them in last, so the batter isn’t overmixed and they stay intact.
- Pour the batter quickly into the pan and add topping so berries don’t settle too long.
These simple tips help you get beautiful berry distribution in every slice!
Equipment You’ll Need
- 8-inch square baking pan – I recommend this size for even baking and a cozy size.
- Mixing bowls – you’ll need one large for wet ingredients and one medium for dry ingredients; they’re essential for easy mixing.
- Whisk and spatula – great for blending ingredients smoothly and folding in berries without smashing them.
- Parchment paper or cooking spray – helps prevent sticking and makes cleanup easier.
- Measuring cups and spoons – for accuracy, especially with liquids and small spice amounts.
- Pastry blender or forks – needed to make the crumb topping nice and crumbly.
Flavor Variations & Add-Ins
- Swap blueberries for raspberries or blackberries for a different berry flavor and color.
- Add a teaspoon of grated fresh ginger or a pinch of cinnamon to the batter for extra warmth and spice.
- Mix in chopped nuts like walnuts or pecans on top or in the batter for crunch and richness.
- Use lemon extract instead of vanilla for a more intense citrus flavor that pairs beautifully with blueberries.
How to Make Lemon Blueberry Sourdough Coffee Cake
Ingredients You’ll Need:
For the Cake:
- 1 cup (240g) active sourdough starter (fed and bubbly)
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1/2 cup (120ml) vegetable oil or melted butter
- 1 teaspoon vanilla extract
- Zest of 1 large lemon
- 2 tablespoons fresh lemon juice
- 2 cups (240g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (120ml) buttermilk or plain yogurt
- 1 1/2 cups fresh blueberries (washed and dried)
For the Crumb Topping:
- 1/2 cup (100g) granulated sugar
- 1/3 cup (40g) all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup (56g) cold unsalted butter, cut into small cubes
For Garnish (optional):
- Fresh blueberries
- Powdered sugar, for dusting
- Lemon slices
Time Needed
This recipe takes about 20 minutes to prepare, plus 45 to 55 minutes of baking time. Allow an additional 20 minutes for the cake to cool before slicing. So, plan for roughly 1 hour and 35 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Grease and flour an 8-inch square baking pan, or line it with parchment paper. This keeps the cake from sticking and makes clean-up a breeze.
2. Mix the Wet Ingredients
In a large bowl, whisk together the sourdough starter, sugar, eggs, oil or melted butter, lemon zest, lemon juice, and vanilla extract. Keep mixing until everything looks smooth and well combined.
3. Combine the Dry Ingredients
In another bowl, sift together the flour, baking powder, baking soda, and salt. Sifting helps keep the cake light and fluffy.
4. Mix Dry and Wet Ingredients
Add the dry ingredients and buttermilk to the wet mixture alternately, starting and ending with the dry ingredients. Stir gently until just combined — be careful not to overmix, so your cake stays tender.
5. Fold in the Blueberries
Gently fold your fresh blueberries into the batter. Be careful not to break them up, so the batter stays pretty and doesn’t turn purple.
6. Pour Batter and Make the Crumb Topping
Pour the batter evenly into your prepared pan, smoothing the top with a spatula.
For the crumb topping, mix sugar, flour, cinnamon, and salt in a small bowl. Then add the cold butter cubes. Use your fingers or a pastry blender to rub the butter into the dry ingredients until the topping looks like coarse crumbs.
7. Add the Crumb Topping and Bake
Sprinkle the crumb topping evenly over the cake batter. Bake the cake in your preheated oven for 45-55 minutes. It’s done when a toothpick inserted in the center comes out clean and the top is golden brown.
8. Cool and Serve
Take your cake out of the oven and let it cool in the pan on a wire rack for at least 20 minutes. When ready to serve, dust the top with powdered sugar and garnish with fresh blueberries and lemon slices if you like.
Slice the cake and enjoy it with your favorite cup of coffee or tea!
Storage Tips
Keep leftover cake covered at room temperature for up to 2 days, or store it in the fridge for up to 4 days. This cake tastes delicious even after a day or two!
Can I Use Frozen Blueberries Instead of Fresh?
Yes, you can! Just make sure to thaw and drain them well, then toss them lightly in flour before folding into the batter to prevent sinking.
What Can I Substitute for Sourdough Starter?
If you don’t have sourdough starter, try using 1 teaspoon baking powder plus 1/4 teaspoon baking soda instead to help the cake rise and keep it tender.
How Should I Store Leftovers?
Store the coffee cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Warm slices gently before serving for best flavor.
Can I Make This Cake Ahead of Time?
Absolutely! Bake the cake, then cool completely before wrapping well. It can be stored in the fridge for a few days or frozen for up to 2 months. Thaw overnight in the fridge before enjoying.