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Moist and tender lemon blueberry coffee cake made with fresh blueberries, bright lemon flavor, and a buttery crumb topping. The perfect sweet treat for breakfast, brunch, or dessert.
Why You’ll Love This Recipe
If you love the fresh, bright flavors of lemon and blueberry together, this lemon blueberry coffee cake is going to become a favorite. The combination of juicy blueberries and fresh lemon creates the perfect balance of sweet and tangy in every bite.
This coffee cake is incredibly soft and tender with a buttery crumb, and the sweet crumb topping adds just the right amount of crunch. The lemon drizzle is the finishing touch.
It’s easy enough to make for a weekend breakfast but pretty enough to serve at brunch, baby showers, or spring gatherings.
Ingredients Needed
- Lemon, juice and zest
- Blueberries, fresh or frozen
- All Purpose Flour
- Sugar, granulated sugar and powdered sugar
- Greek Yogurt, plain or use sour cream
- Butter, salted
- Eggs
- Baking Powder
- Baking Soda
- Extract, lemon and vanilla
- Salt
How to Make Lemon Blueberry Coffee Cake
- Preheat oven to 350 degrees 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
- I used a 10 Inch tube pan but you can also use a 9 x 13 inch pan, two 8 x 8 inch pans or a 10 cup bundt pan. Just be sure and adjust the baking time as needed.
- Make sure the bottom of your tube pan or angel food cake pan is removable so it is easier to get the cake out of the pan.
- Use fresh lemon juice and zest. Fresh lemon gives the coffee cake the brightest, most flavorful citrus taste.
- Toss blueberries in flour before adding them to the batter will help keep them from sinking to the bottom of the cake while baking.
- Don’t overmix the batter. Stir just until the ingredients are combined to keep the cake soft, tender, and fluffy.
- If using frozen blueberries, add them straight from the freezer without thawing to prevent excess moisture and color bleeding.
- Check for doneness early. Ovens vary, so start checking the cake a few minutes before the recommended bake time. A toothpick inserted in the center should come out clean or with a few moist crumbs.
- Allow the coffee cake to cool for at least 15–20 minutes so it sets up properly and slices more cleanly.
- Add a glaze if desired. For extra lemon flavor, drizzle the cooled cake with a simple lemon glaze made from powdered sugar and lemon juice.
Frequently Asked Questions
How do I store leftover lemon blueberry coffee cake?
Store the coffee cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Can I make this coffee cake ahead of time?
Absolutely. This coffee cake can be made a day in advance and stored covered at room temperature. It stays moist and delicious, making it perfect for brunch or entertaining.
Can I freeze lemon blueberry coffee cake?
Yes. Wrap the cooled coffee cake tightly in plastic wrap and then foil, or place in an airtight container, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Why did my blueberries sink to the bottom?
Tossing the blueberries in a little flour before folding them into the batter helps keep them evenly distributed throughout the cake
This lemon blueberry coffee cake is the perfect combination of bright citrus flavor, sweet juicy berries, and tender buttery cake. Whether you serve it for breakfast, brunch, dessert, or an afternoon treat with a cup of coffee, it’s one of those recipes that feels both comforting and special. With its fresh spring flavors and soft crumb, this is a recipe you’ll find yourself making again and again.
Check out more of my other favorite lemon and blueberry recipes:
Be sure and follow me over on YouTube for weekly cooking demos.
Lemon Blueberry Coffee Cake
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.
Tips & Notes:
- Pan size. I used a 10 Inch tube pan but you can also use a 9 x 13 inch pan, two 8 x 8 inch pans or a 10 cup bundt pan. Â Just be sure and adjust the baking time as needed.Â
- Make sure the bottom of your tube pan or angel food cake pan is removable so it is easier to get the cake out of the pan.
- Use fresh lemon juice and zest. Fresh lemon gives the coffee cake the brightest, most flavorful citrus taste and makes a big difference over bottled juice.
- Toss blueberries in flour before adding. Lightly coating the blueberries in a little flour helps keep them from sinking to the bottom of the batter while baking.
- Don’t overmix the batter. Stir just until the ingredients are combined to keep the cake soft, tender, and fluffy.
- Use fresh or frozen blueberries. If using frozen blueberries, add them straight from the freezer without thawing to prevent excess moisture and color bleeding.
- Check for doneness early. Ovens vary, so start checking the cake a few minutes before the recommended bake time. A toothpick inserted in the center should come out clean or with a few moist crumbs.
- Let it cool before slicing. Allow the coffee cake to cool for at least 15–20 minutes so it sets up properly and slices more cleanly.
- Add a glaze if desired. For extra lemon flavor, drizzle the cooled cake with a simple lemon glaze made from powdered sugar and lemon juice.
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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!