Lemon Blueberry Coffee Cake

Makes 1 (9-inch) cake

Makes 1 (9-inch) cake

I was looking for something lemon and blueberry and found a recipe on Bake From Scratch that was close to what I was going for so I decided to play with it. I added the lemon zest and lemon yogurt instead of sour cream. I also reduced the sugar from the original recipe to balance out the added sugar from the lemon yogurt and then did a mix of granulated and brown. I kept the streusel topping as is because it is perfect.

The original recipe called for whole milk but who has whole milk these days so I used 2% and it was great. I’ve also used almond milk and I’m sure whole milk is even better but use what you have. As for the ground almonds, they definitely add something and prefer it with them but have also made it without and added a little more flour and it was still really good.

I have also made this cake with plain yogurt, lemon juice, reduced sugar and it was really good but I think the lemon yogurt really added something and prefer it that way. If you do use plain yogurt I would add a ¼ cup of sugar to the batter.

Bottom line this is a really adaptable cake, perfect for pandemic times when you just don’t want to run to the store for that one thing. I anticipate I will continue to tweak this one and sub other fruits.


  • ⅓ cup all-purpose flour
  • ¼ cup granulated sugar
  • ¼ teaspoon kosher salt
  • 3 tablespoons unsalted butter, softened
  • ⅓ cup sliced almonds
  • ½ cup unsalted butter, softened
  • 3/4 cup sugar (½ cup granulated and ¼ cup brown)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • Zest from one lemon
  • 1¼ cups all-purpose flour
  • ¼ cup ground almonds
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • ¼ cup 2% milk (sub: whole, almond, skim, whatever you have)
  • ½ cup Noosa Lemon yogurt (sub: sour cream or plain yogurt will work 2% fat or higher)
  • 1½ cups fresh blueberries, divided
  • 2 teaspoons coarse sugar like turbinado (granulated sugar will do)


  1. Preheat oven to 350°F. Butter and flour your pan.
  2. Make the streusel: In a medium bowl whisk together flour, sugar, and salt. Stir in butter. Use your fingers or a fork if you are dainty until mixture is crumbly. Don’t get it too fine you want some lumps. Stir in almonds. Set aside.
  3. Make the cake: In a large bowl beat butter and sugar at medium-high speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. For reals 3 -4 minutes. Don’t just do this for 1 minute and say it’s mixed.
  4. Reduce mixer speed to low. Add eggs, one at a time, beating well after each addition. Stir in extracts and zest from one lemon.
  5. In a medium bowl, whisk together flours, baking powder, and salt. Alternate adding flour mixture to butter mixture with milk, beginning and ending with flour mixture, beating just until combined after each addition. Stir in yogurt.
  6. Pour half of batter into prepared pan. Sprinkle with 1¼ cups blueberries, and top with remaining batter, smoothing top of the cake with a spatula. Top with remaining ¼ cup blueberries, and sprinkle with streusel and coarse sugar.
  7. Bake until a wooden pick inserted in center comes out clean, 50 to 55 minutes. Let cool in pan for 15 minutes. Run a sharp knife around edges of cake to loosen sides. Invert onto a plate, and then invert again onto a wire rack. This seems silly but it’s still cooking in that hot pan. Pop it out and let it cool a bit.