If you’ve ever wished your morning routine could taste like pure sunshine, let me introduce you to Lemon Blueberry Coffee Cake. This bakery-worthy treat combines the bright zestiness of lemons with juicy blueberries in a super-moist, tender crumb—topped with a golden, buttery streusel and a sweet, zingy glaze. It’s the kind of cake that turns simple moments into special memories, whether you serve it for Sunday brunch or as a sweet afternoon pick-me-up.
Ingredients You’ll Need
Making this Lemon Blueberry Coffee Cake is all about building those vibrant flavors and that irresistible texture with a handful of pantry staples. Here’s why every ingredient deserves its spot in the spotlight.
- All-purpose flour: The backbone of the cake, giving it structure without heaviness.
- Baking powder & baking soda: Work together to create a beautiful lift and fluffy crumb every time.
- Salt: Just enough to balance sweetness and deepen the flavors.
- Unsalted butter (softened): Adds rich flavor and that melt-in-your-mouth quality.
- Granulated sugar: Sweetens the cake and helps with a tender, moist texture.
- Large eggs: Bind everything together and provide moisture and structure.
- Vanilla extract: Infuses the cake with a warm, cozy aroma.
- Lemon zest & juice: The signature bright kick of this Lemon Blueberry Coffee Cake—don’t skip these!
- Sour cream or Greek yogurt: Adds creaminess and keeps the cake incredibly soft and moist.
- Fresh or frozen blueberries: Sweet-tart flavor bursts in every bite; use them straight from the freezer if you’re opting for frozen.
- Streusel topping (sugar, flour, cold butter, cinnamon): Crumbly, aromatic, and pleasantly sweet—this is the crowning glory.
- Optional lemon glaze (powdered sugar + lemon juice): For an extra touch of zesty sweetness and a picture-perfect finish.
How to Make Lemon Blueberry Coffee Cake
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F. Give a 9-inch springform pan or 8×8-inch square baking dish a thorough greasing—this ensures an easy release and no cake left behind. Lining the bottom with parchment is always a good move for extra insurance.
Step 2: Mix Your Dry Ingredients
Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Balancing these ingredients early on guarantees that the cake will bake up light, fluffy, and well seasoned all the way through.
Step 3: Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar until the mixture is light, fluffy, and a pale yellow. This shouldn’t be rushed—creaming well adds air that translates to a tender, moist crumb.
Step 4: Add the Wet Ingredients
Add eggs one at a time to the creamed mixture, beating well after each. Stir in the vanilla extract, lemon zest, and lemon juice. Then, blend in the sour cream or Greek yogurt just until smooth. Your kitchen will start smelling incredible at this stage!
Step 5: Combine Everything
Gradually add the dry ingredients to the wet mixture, mixing gently until everything is just incorporated. Careful not to overmix—this keeps the cake delicate and soft.
Step 6: Fold in the Blueberries
Gently fold in the blueberries, taking care so they don’t burst and turn your batter purple. Spread the batter evenly in your prepared pan, smoothing the top for even baking.
Step 7: Make and Add the Streusel
In a small bowl, mix together the streusel topping ingredients: sugar, flour, cinnamon, and cold, cubed butter. Use a fork or your fingers to blend until crumbly, then sprinkle evenly over the cake batter for that crave-worthy golden topping.
Step 8: Bake to Perfection
Place your pan in the oven and bake for 45–55 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean and the top looks gorgeously golden. Allow the cake to cool in the pan for 15–20 minutes before removing.
Step 9: Add the Glaze (Optional but Worth It)
For a sweet and tangy finishing touch, whisk together powdered sugar and lemon juice until smooth, then drizzle it generously over the completely cooled cake. It’s optional but highly recommended for true lemon lovers!
How to Serve Lemon Blueberry Coffee Cake
Garnishes
A flourish of fresh blueberries, a sprinkle of lemon zest, or a few edible flowers turns each slice into a masterpiece. If you’re feeling extra, a dollop of whipped cream or a light dusting of powdered sugar looks lovely and tastes divine.
Side Dishes
Let this Lemon Blueberry Coffee Cake shine alongside a pot of freshly brewed coffee or herbal tea. It also pairs beautifully with Greek yogurt, crispy bacon, or a fruit salad for a more substantial brunch or special breakfast spread.
Creative Ways to Present
Show off your cake by baking it in a springform pan and removing the sides before serving—so impressive on a cake stand! For brunches or parties, cut into bite-sized squares for a sweet finger food, or package individual slices in parchment and twine for an adorable edible gift.
Make Ahead and Storage
Storing Leftovers
This cake stays perfectly moist at room temperature for up to two days when tightly covered, and up to five days in the fridge. Just be sure to cover it well to lock in all that luscious flavor and tenderness.
Freezing
Wrap individual slices (or the whole cake) in plastic wrap and foil, then freeze for up to three months. When you’re ready for a slice, simply let it thaw at room temperature—perfect for quick breakfasts or unexpected guests.
Reheating
To refresh your Lemon Blueberry Coffee Cake, pop a slice in the microwave for 10–15 seconds or in a low oven until just warmed through. The streusel topping regains its wonderful texture, and the aroma is heavenly!
FAQs
Can I use frozen blueberries?
Absolutely! You can use fresh or frozen blueberries in this recipe, but if you opt for frozen, don’t thaw them first—just add straight to the batter to prevent bleeding and sogginess.
Can this cake be made gluten-free?
Yes, simply substitute your favorite gluten-free all-purpose flour blend for the regular flour. Make sure your blend contains xanthan gum or another binder for the best texture.
What’s the best pan to use?
A 9-inch springform pan ensures easy release and a beautiful, tall cake, but an 8×8-inch square pan works just as well. Either will result in a gorgeous, sliceable coffee cake.
How do I know when it’s done baking?
Insert a toothpick into the center—if it comes out clean (a few moist crumbs are okay), the Lemon Blueberry Coffee Cake is ready. The edges will be golden and the center should spring back when lightly pressed.
Is the glaze necessary?
The cake is absolutely delicious on its own, thanks to the bright lemon and juicy blueberries. The glaze is an extra layer of citrusy sweetness—optional, but highly recommended for true lemon fans!
Final Thoughts
If you’re craving something stunningly simple but seriously delicious, you just can’t beat this Lemon Blueberry Coffee Cake. It’s the kind of bake that always surprises with how easy it is and how crowd-pleasing the results are. Gather your ingredients and get ready to wow everyone around your table!
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Lemon Blueberry Coffee Cake Recipe
- Total Time: 1 hour 10 minutes
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of tangy lemon and sweet blueberries with this moist and flavorful Lemon Blueberry Coffee Cake. Perfect for breakfast or dessert, this cake is topped with a buttery streusel and a zesty lemon glaze.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 cup sour cream or Greek yogurt
- 1½ cups fresh or frozen blueberries (if using frozen, do not thaw)
For the Streusel Topping:
- ⅓ cup granulated sugar
- ⅓ cup all-purpose flour
- ¼ cup cold unsalted butter, cubed
- ½ teaspoon cinnamon
For the Glaze (optional):
- ½ cup powdered sugar
- 1–2 tablespoons lemon juice
Instructions
- Preheat oven to 350°F and grease a 9-inch springform pan or 8×8-inch square baking dish.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla, lemon zest, and lemon juice. Stir in sour cream until combined.
- Gradually mix in the dry ingredients until just incorporated. Gently fold in the blueberries. Spread the batter evenly into the prepared pan.
- To make the streusel, combine sugar, flour, cinnamon, and cold butter in a small bowl. Use your fingers or a fork to mix until crumbly. Sprinkle evenly over the batter.
- Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 15–20 minutes before removing from the pan.
- If using glaze, whisk together powdered sugar and lemon juice until smooth, then drizzle over the cooled cake.
Notes
- This cake stays moist for several days and tastes even better the next day. Store covered at room temperature for 2 days or refrigerate for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 22g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg
