This Lemon Blueberry Sourdough Coffee Cake is a delightful treat that brings together the bright freshness of lemon, the juicy burst of blueberries, and the tangy depth of sourdough. The cake has a soft, tender crumb with a subtle tang from the sourdough, balanced perfectly by sweet, juicy berries and zesty lemon flavor. It’s a true crowd-pleaser for breakfast, brunch, or any cozy snack time.
I love how the sourdough adds a little something extra to this classic coffee cake — it makes the texture light and airy while giving a mild tang that keeps things interesting. Whenever I make it, I’m amazed at how the blueberries pop through the cake, creating sweet pockets of juicy goodness that make every bite exciting. Plus, the lemon zest brightens everything up, so it never feels heavy or too rich.
My favorite way to enjoy this cake is fresh from the oven with a hot cup of coffee or tea, but it’s also great the next day when the flavors have had time to meld. I’ve found it slices beautifully for sharing or packing up as a sweet breakfast treat on busy mornings. If you’re looking for a cake that feels special but stays simple, this Lemon Blueberry Sourdough Coffee Cake is a perfect pick.
Key Ingredients & Substitutions
Sourdough starter: Using sourdough discard or active starter adds a gentle tang and keeps the cake tender. If you don’t have sourdough, you can swap in buttermilk or plain yogurt for a similar moisture and slight tang.
Blueberries: Fresh blueberries are best for juicy pops, but if you only have frozen, thaw and drain them to avoid extra moisture. I like to toss blueberries in a little flour before folding in to prevent sinking.
Lemon zest: Fresh lemon zest brightens the cake’s flavor with natural oils. Avoid lemon juice here, as zest provides aromatic brightness without adding extra liquid.
Butter: Use unsalted and softened for the cake base and cold butter for the streusel topping. Cold butter helps create crumbly textures, while softened butter blends smoothly in the batter.
How Do You Make the Perfect Streusel Topping?
The streusel adds a crunchy, cinnamon-scented layer that makes this coffee cake extra special. The key is to keep the butter cold and mix gently to create coarse crumbs.
- Combine sugar, flour, and cinnamon in a bowl.
- Add cold, cubed butter and use a fork or pastry cutter to cut it into the dry mix.
- Stop when the mixture looks like coarse crumbs—don’t overwork it.
- Sprinkle evenly over the cake batter before baking.
This process creates a crisp, buttery topping that contrasts delightfully with the soft cake underneath.
Equipment You’ll Need
- 9×9-inch square baking pan – I like it because it’s the right size for even baking and easy to serve slices.
- Mixing bowls – a few are helpful for combining ingredients and making the streusel topping.
- Whisk and spatula – these tools help mix the batter smoothly and fold in the blueberries gently.
- Fork or pastry cutter – perfect for cutting cold butter into the streusel ingredients to get a crumbly texture.
- Parchment paper or non-stick spray – to prevent sticking and make clean-up easier.
Flavor Variations & Add-Ins
- Use raspberries or blackberries instead of blueberries for a different berry flavor and color.
- Add a splash of orange or lemon juice to the batter for more citrus brightness.
- Mix chopped nuts like pecans, walnuts, or almonds into the streusel for extra crunch.
- Swirl in a teaspoon of cream cheese or add a cream cheese layer for a richer, tangy twist.
How to Make Lemon Blueberry Sourdough Coffee Cake
Ingredients You’ll Need:
For the Cake:
- 1 cup (240g) active sourdough starter (unfed or discard)
- 1 cup (200g) granulated sugar
- 1/2 cup (115g) unsalted butter, softened
- 2 large eggs
- 1/2 cup (120ml) milk (whole milk preferred)
- 1 teaspoon vanilla extract
- Zest of 1 large lemon
- 2 cups (260g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups fresh blueberries (can use frozen, thawed and drained)
For the Streusel Topping:
- 1/2 cup (100g) granulated sugar
- 1/3 cup (43g) all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 cup (57g) unsalted butter, cold and cubed
Optional: powdered sugar for dusting
Time Needed
This recipe takes about 15 minutes to prepare, then 40 to 50 minutes to bake. After baking, you’ll want to let the cake cool for at least 20 minutes before slicing and serving. So in total, plan for about 1 hour of your time.
Step-by-Step Instructions:
1. Preheat and Prepare Your Pan
Set your oven to 350°F (175°C). Grease a 9×9-inch square baking pan or line it with parchment paper to keep the cake from sticking.
2. Make the Streusel Topping
In a small bowl, mix sugar, flour, and cinnamon. Add the cold, cubed butter and use a fork or pastry cutter to cut the butter into the dry ingredients until it looks like coarse crumbs. Set this aside for later.
3. Mix Dry Ingredients
In another bowl, whisk together the flour, baking powder, baking soda, and salt. This keeps your dry ingredients well combined.
4. Cream Wet Ingredients
In a large mixing bowl, beat the softened butter and sugar together until nice and fluffy. Add the eggs one at a time, beating well after each. Stir in the sourdough starter, milk, vanilla extract, and lemon zest until everything is mixed well.
5. Combine Wet and Dry Mixtures
Slowly fold the dry ingredients into the wet, mixing gently just until combined. Be careful not to overmix—the batter should stay light and tender.
6. Add Blueberries
Gently fold in the blueberries, taking care not to burst them too much.
7. Assemble and Bake
Pour the batter evenly into your prepared pan. Sprinkle the streusel topping over the batter. Then bake in the oven for 40 to 50 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
8. Cooling and Serving
Allow the coffee cake to cool in the pan on a wire rack for at least 20 minutes. Optionally, dust the top with powdered sugar before slicing. Serve warm or at room temperature — perfect with your favorite cup of coffee or tea.
Can I Use Frozen Blueberries in This Coffee Cake?
Yes! Just make sure to thaw and drain them well to avoid excess moisture, which can make the cake soggy. Tossing the blueberries in a little flour before folding them into the batter also helps prevent sinking.
Can I Make This Cake Ahead of Time?
Absolutely! Bake the cake, then store it in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Reheat slices gently before serving to refresh the texture.
What Can I Substitute for Sourdough Starter?
If you don’t have sourdough starter, you can substitute an equal amount of buttermilk or plain yogurt. These will still add moisture and a mild tang, though the flavor will be slightly different.
How Should I Store Leftovers?
Keep any leftovers in an airtight container at room temperature for 1-2 days or in the refrigerator for up to 5 days. For longer storage, freeze tightly wrapped slices for up to 2 months, then thaw before enjoying.