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Easy Moist Lemon Blueberry Breakfast Cake with Crisp Streusel

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A moist and tender lemon blueberry breakfast cake topped with a crisp, buttery streusel. Perfect for busy mornings or casual brunches, this cake combines bright citrus flavor with juicy berries and a delightful crunch.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • ½ cup sour cream
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries
  • For streusel topping:
  • ½ cup all-purpose flour
  • ⅓ cup packed brown sugar
  • ½ teaspoon cinnamon (optional)
  • 4 tablespoons cold unsalted butter, cut into small cubes

Instructions

  1. Preheat the oven to 350°F (175°C). Grease an 8-inch cake pan and line with parchment paper.
  2. Make the streusel topping: In a small bowl, combine ½ cup flour, ⅓ cup brown sugar, and ½ teaspoon cinnamon. Cut in 4 tablespoons cold butter until mixture resembles coarse crumbs. Refrigerate.
  3. Mix dry ingredients: In a medium bowl, whisk together 1 ½ cups flour, baking powder, and salt.
  4. Cream butter and sugar: In a large bowl, beat ½ cup softened butter with 1 cup sugar until light and fluffy, about 3-4 minutes.
  5. Add eggs one at a time, beating well after each addition.
  6. Mix in sour cream, lemon juice, lemon zest, and vanilla extract until smooth.
  7. Fold dry ingredients into wet mixture gently until just combined.
  8. Fold in blueberries carefully to keep them whole.
  9. Spread batter evenly in prepared pan and sprinkle chilled streusel topping over the batter.
  10. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean and streusel is golden brown. Tent with foil if topping browns too fast.
  11. Cool cake in pan for 15 minutes, then transfer to a wire rack to cool completely to keep streusel crisp.

Notes

Do not overmix the batter to keep the cake tender. Use frozen blueberries straight from the freezer to prevent color bleeding. Chill the streusel topping before baking for a crisp texture. Cool the cake completely on a wire rack to avoid sogginess. You can prepare streusel the night before and refrigerate. Tent cake with foil if streusel browns too quickly.

Nutrition

Keywords: lemon blueberry cake, breakfast cake, streusel topping, easy brunch recipe, moist cake, lemon dessert

Find it online: https://bitefuljoy.com/easy-moist-lemon-blueberry-breakfast-cake-with-crisp-streusel-recipe/