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A Lemon Blueberry Coffee Cake is the perfect guest at any breakfast or brunch.
This lemon blueberry coffee cake is moist and full of flavor. And it topped with a delicious streusel. Delicious enough for an Easter brunch, but easy enough to bake and enjoy any day of the week.
Lemon and blueberry is a perfect flavor combination and the colors go so lovely together too.
Ingredients
- Lemon, juice and zest
- Blueberries, fresh or frozen
- All Purpose Flour
- Sugar, granulated sugar and powdered sugar
- Greek Yogurt, plain
- Butter
- Eggs
- Baking Powder
- Baking Soda
- Extract, lemon and vanilla
- Salt
How to Make Lemon Blueberry Coffee Cake
- Preheat oven to 350 degress F.
- Combine sugar, flour and salt in a medium bowl to make lemon streusel. Add in lemon zest and stir to combine.
- Add in butter and using a pastry blender, work the mixture until it resembles small pebbles.
- Add in lemon extract and stir to combine. Set mixture aside.
- Mix together butter and sugar in a bowl until light and fluffy.
- Add in eggs, one at a time. Scrape down bowl.
- Mix in yogurt, lemon juice and vanilla.
- Add in flour, baking powder, baking soda and salt.
- Beat to combine, do not over mix.
- Toss blueberries in 1 Tbls flour and then fold into batter.
- Pour batter into prepared pan and spread evenly.
- Cover the top with the streusel mixture.
- Bake for 40-50 minutes at 350 degree F or until toothpick comes out clean.
- Remove from oven and allow to cook on a rack, then remove from pan and allow to cool completely.
- Combine powdered sugar and enough lemon juice to make a good drizzling consistency.
- Drizzle over top of cooled coffee cake.
Tips
- For this coffee cake, I used a round tube, but you can also bake it in any 9 x 13 pan or bundt pan. Â Just be sure and adjust the baking time as needed.Â
- Make sure the bottom of your tube ban or angel food cake pan is removable so it is easier to get the cake out of the pan.
- This recipe works well with both frozen blueberries and fresh blueberries. But make sure to thaw the frozen berries first.
Check out more of my other favorite lemon and blueberry recipes:
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Lemon Blueberry Coffee Cake
Lemon blueberry cake topped with a delicious coffee cake streusel.
Prep:20 minutes
Cook:45 minutes
0 minutes
Total:1 hour 5 minutes
Ingredients
Streusel Toppoing
- 1/2 cup granulated sugar
- 1 cup all purpose flour
- 3 Tbsp lemon zest
- 6 Tbsp butter softened
- 1/4 tsp lemon extract
- pinch of salt
Cake
- 1/2 cup butter softened
- 1 cup granulated sugar
- 2 eggs
- 1 cup plain Greek yogurt
- 1 tsp vanilla extract
- 2 Tbsp lemon juice
- 2 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 cups fresh or frozen blueberres thawed and well drained
Glaze:
- 1 cup powdered sugar
- 1-2 Tbsp lemon juice
Instructions
- Preheat oven to 350 degress F.
- Grease a 10″ tube pan (with removeable bottom), 9 x 13″ baking pan or two 8″ x 2″ round pans.
- Make lemon streusel by combining sugar, flour and salt in a medium bowl. Add in lemon zest and stir to combine.
- Add in butter and using a pastry blender, work the mixture until it resembles small pebbles.
- Add in lemon extract and stir to combine. Set aside mixture.
Cake
- Mix together butter and sugar until light and fluffy.
- Add in eggs, one at a time. Scrape down bowl.
- Add in yogurt, lemon juice and vanilla.
- Add in flour (minus a tablespoon), baking powder, baking soda and salt.
- Mix to combine, do not over beat.
- Sprinkle blueberries with remaining 1 Tablespoon flour and stir to coat the berries.
- Gently fold berries into the batter.
- Pour batter into prepared pan and spread evenly.
- Cover the top with the streusel mixture.
- Bake for 40-50 minutes in the tube pan, 30-35 minutes in a 9 x 13 or ckae pan.
- Insert a toothpick to see if cake is done, should come out clean.
- Remove from oven and allow to cook on a rack.
- Remove from pan after it has cooled.
Glaze
- Combine powdered sugar and enough lemon juice to make a good drizzling consistency.
- Drizzle over top of cooled coffee cake.
Nutrition Facts:
Calories: 405kcal (20%) Carbohydrates: 64g (21%) Protein: 6g (12%) Fat: 15g (23%) Saturated Fat: 9g (56%) Polyunsaturated Fat: 1g Monounsaturated Fat: 4g Trans Fat: 1g Cholesterol: 63mg (21%) Sodium: 278mg (12%) Potassium: 131mg (4%) Fiber: 2g (8%) Sugar: 38g (42%) Vitamin A: 466IU (9%) Vitamin C: 6mg (7%) Calcium: 50mg (5%) Iron: 2mg (11%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Sharon Ann says
Thank you, Leigh Anne. My daughter is sure to love this cake. I look forward to purchasing your cookbook! Have a great day!