There’s something magical about the pairing of tart lemon and sweet, juicy blueberries—especially when they’re baked into a soft, buttery coffee cake with a crumble topping that practically melts in your mouth. This isn’t just a treat for the taste buds; it’s a full-on cozy moment. Whether it’s a slow weekend morning with your favorite mug or an afternoon pick-me-up, this cake is here to brighten your day.
Disclosure: This post contains affiliate links.If you click and make a purchase, I may earn a small commission at no extra cost to you.
Trust me, you’re going to fall in love with every bite. It’s tender, it’s fruity, it’s citrusy, and it’s got just the right amount of sweet crumble to make you feel like you’ve seriously leveled up your coffee break. And don’t worry—it’s easy to make, even if baking isn’t usually your thing.
Why You’ll Love Lemon Blueberry Coffee Cake
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a casual family breakfast, hosting a brunch with friends, or simply indulging in something special for yourself, this cake fits the vibe. Here’s why it’s a favorite:
Versatile: This cake is just as at home on a brunch table as it is on your weekday desk. It’s got that perfect “anytime” feel—breakfast, dessert, or a little sweet bite in between.
Budget-Friendly: No fancy ingredients here. Just the basics—but somehow, when they come together, they feel anything but basic.
Quick and Easy: The steps are super straightforward, so don’t stress if you’re not a seasoned baker. This cake was made for easy wins in the kitchen.
Customizable: Feel like swapping the blueberries for raspberries? Want a glaze on top instead of a crumble? Go for it. This one’s flexible and forgiving.
Crowd-Pleasing: It’s hard not to love something that’s soft, moist, fruity, and citrusy all in one bite. Everyone—from picky eaters to foodies—comes back for seconds.
Ingredients in Lemon Blueberry Coffee Cake
Here’s the beauty of this cake—it tastes like it came straight from a bakery, but it’s made with simple ingredients you probably already have. Let’s break it down:
All-Purpose Flour: This is the base of the cake, giving it structure while still keeping it light and fluffy.
Granulated Sugar: For that perfect touch of sweetness that balances the tartness of the lemon.
Butter: Adds richness and that melt-in-your-mouth texture. Plus, it helps create that golden, buttery crumb topping.
Eggs: Essential for structure and moisture. They help bind everything together so each slice holds up beautifully.
Sour Cream or Greek Yogurt: The secret to an incredibly moist crumb and a slight tang that complements the lemon perfectly.
Fresh Lemons: You’ll use both zest and juice for bright, citrusy flavor that wakes up the whole cake.
Blueberries: Bursts of juicy sweetness in every bite. Fresh is best, but frozen works too—just don’t thaw them first.
Baking Powder & Baking Soda: These help the cake rise and stay nice and fluffy.
Salt: A little bit goes a long way in bringing out the other flavors.
Vanilla Extract: Adds warmth and depth to the flavor profile.
Crumble Topping: A simple mix of flour, sugar, and butter creates that irresistible bakery-style topping.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Oven: Set your oven to 350°F (175°C). Grease or line a square or round baking dish. Preheating ensures an even bake and that signature golden top.
Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, baking soda, and salt. This helps everything blend smoothly later on.
Cream the Butter and Sugar: In a separate large bowl, beat together the butter and sugar until light and fluffy. This is what gives the cake its tender, airy texture.
Add Eggs and Flavorings: Beat in the eggs one at a time, followed by the vanilla extract, lemon zest, and lemon juice. Smells amazing already, right?
Add Sour Cream and Dry Mix: Gently mix in the sour cream and the flour mixture, alternating between the two. Don’t overmix—just enough to combine.
Fold in Blueberries: Gently fold in the blueberries. Try not to burst them while mixing—they’re little juicy gems!
Make the Crumble Topping: In a small bowl, combine flour, sugar, and cold butter. Use your fingers or a fork to work it into coarse crumbs.
Assemble the Cake: Pour the batter into your prepared dish and sprinkle the crumble topping evenly over the surface.
Bake to Perfection: Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean. The top should be lightly golden and your kitchen will smell like heaven.
Cool and Serve: Let the cake cool slightly before slicing. It’s fantastic warm, but even better the next day when all the flavors have settled.
Nutrition Facts
Servings: 9–12 slices
Calories per serving: [To be filled in]
Preparation Time
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
How to Serve Lemon Blueberry Coffee Cake
This dreamy cake pairs beautifully with so many things. Here are a few ways to enjoy it:
With Coffee or Tea: It’s called coffee cake for a reason! A warm mug makes the perfect companion.
With Fresh Berries: Garnish your plate with extra blueberries or a few sliced strawberries for a pop of color.
With Whipped Cream or Yogurt: A dollop of whipped cream or Greek yogurt adds a creamy, tangy contrast.
As Dessert or Breakfast: It walks that delicious line between sweet treat and morning indulgence.
Dusted with Powdered Sugar: For a bakery-worthy finish.
Additional Tips
Use Room Temp Ingredients: This helps everything mix more evenly for a better texture.
Toss Berries in Flour: Lightly coating blueberries in flour before folding them in helps prevent sinking.
Don’t Overmix: Stir just until everything is combined to keep the cake light and tender.
Store Properly: Keep leftovers in an airtight container at room temp for up to 3 days or refrigerate for longer freshness.
Freeze Slices: Wrap individual slices and freeze for up to 2 months—perfect for a quick treat anytime.
FAQ Section
Q1: Can I use frozen blueberries?
A1: Yes! Just use them straight from the freezer—no need to thaw. This helps keep them from bleeding into the batter.
Q2: Can I substitute sour cream with yogurt?
A2: Absolutely. Greek yogurt works great and adds the same lovely moisture and tang.
Q3: How do I prevent the topping from sinking?
A3: Make sure the batter is thick enough, and sprinkle the topping gently and evenly across the surface.
Q4: Can I make this gluten-free?
A4: You can! Use a 1:1 gluten-free flour blend and double-check that your baking powder is GF too.
Q5: Can I add a glaze?
A5: Totally optional but delicious—a simple lemon glaze made with powdered sugar and lemon juice takes it over the top.
Q6: How do I store leftovers?
A6: Keep in an airtight container at room temp for up to 3 days, or refrigerate for longer freshness.
Q7: What’s the best way to reheat it?
A7: Pop a slice in the microwave for about 15–20 seconds. If you like it crispy, a toaster oven works great too.
Q8: Can I use other berries?
A8: For sure! Raspberries, blackberries, or chopped strawberries all work well.
Q9: Can I double the recipe?
A9: Yes—just use a 9×13 dish and watch the baking time (you might need a bit more).
Q10: Is this good for brunch?
A10: It’s perfect for brunch. It’s got the wow factor and it’s easy to prep ahead.
Conclusion
Whether you’re baking for a special occasion or just treating yourself to a moment of sweetness, this Lemon Blueberry Coffee Cake delivers comfort, flavor, and just the right amount of zing. It’s the kind of recipe you’ll want to pass on, bookmark, and bake on repeat. So go ahead—get the oven preheating, and let’s make something delicious together!
Print
Lemon Blueberry Coffee Cake
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 9 squares
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Lemon Blueberry Coffee Cake is a delightful treat filled with fresh blueberries and a zesty lemon flavor. Topped with a sweet crumb topping and a luscious lemon icing, it’s perfect for breakfast or dessert. #LemonBlueberryCake #CoffeeCake #LemonDesserts #BlueberryBaking #BakedGoods #EasyBakes #FruitDessert
Ingredients
- Crumb Topping: 1/2 cup granulated sugar, 1/2 cup flour, 1/4 teaspoon salt, 4 tablespoons butter (softened)
- Coffee Cake Batter:
- Wet Ingredients: 6 tablespoons butter (melted), 1 cup whole milk Greek yogurt, 2 teaspoons vanilla extract, 1 tablespoon lemon zest, 2 eggs, 2/3 cup granulated sugar
- Dry Ingredients: 2 cups all-purpose flour, 1/2 teaspoon salt, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 1/2 cups fresh blueberries (rinsed, drained, and dried)
- Lemon Icing: 3/4 cup confectioner’s sugar, 1 1/2 tablespoons fresh lemon juice, 1 teaspoon vanilla extract, 1/2 teaspoon lemon zest
Instructions
- Preheat your oven to 350°F and line an 8×8 baking dish with parchment paper.
- Make the Crumb Topping: In a small bowl, combine the softened butter, sugar, flour, and salt. Work the butter into the flour and sugar using your fingers until a crumble forms.
- Prepare the Dry Ingredients and Blueberries: In a bowl, whisk together flour, salt, baking powder, and baking soda. Toss the blueberries with a tablespoon of the flour mixture in a separate bowl to coat them.
- Make the Coffee Cake Batter: In a large bowl, combine melted butter, Greek yogurt, vanilla extract, lemon zest, eggs, and sugar. Whisk until smooth. Fold in the dry ingredients to form a thick batter. Gently fold in the flour-coated blueberries.
- Transfer the batter to the prepared baking dish and evenly sprinkle the crumb topping over the cake.
- Bake at 350°F for 55-60 minutes, or until a toothpick comes out clean. Tent with foil if the top starts to brown too quickly.
- Make the Icing: In a bowl, whisk together confectioner’s sugar, lemon juice, vanilla extract, and lemon zest until smooth.
- Let the cake cool for 15-20 minutes before drizzling the icing over it. Slice into 9 squares and enjoy!
Notes
- For best results, ensure that the blueberries are thoroughly dried before adding to the batter to prevent excess moisture.
- Store leftover coffee cake in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 square
- Calories: 320
- Sugar: 28g
- Sodium: 140mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg