If you’re on the hunt for a sweet treat that feels like a warm hug on a plate, this Lemon Blueberry Coffee Cake Recipe is your new best friend. Bursting with juicy blueberries and bright lemon notes, this coffee cake strikes the perfect balance between tangy and sweet, all topped with a buttery, crunchy streusel. It’s ideal for anything from a casual breakfast at home to a special weekend brunch with friends. Once you try this recipe, it’ll become your go-to when you want that comforting, fresh-baked goodness that pairs perfectly with your morning coffee or afternoon tea.
Ingredients You’ll Need
The beauty of this Lemon Blueberry Coffee Cake Recipe lies in its simple, kitchen-staple ingredients. Each one plays a vital role, whether it’s creating tender crumb, adding citrusy brightness, or packing in juicy bursts of blueberry flavor. From the tangy lemon juice to the cinnamon-spiced streusel, these ingredients come together like a dream to make something truly special.
- All-purpose flour (2 cups + ½ cup): The foundation that gives the cake structure and texture.
- Baking powder (1 ½ teaspoons): Helps the cake rise to a light, fluffy perfection.
- Baking soda (½ teaspoon): Reacts with lemon juice for added lift and tenderness.
- Salt (½ teaspoon): Balances flavors and enhances sweetness.
- Unsalted butter (½ cup softened + ¼ cup cold cubed): Adds richness and moisture, with cold butter essential for a crumbly streusel topping.
- Granulated sugar (1 cup): Sweetens the cake and contributes to its golden color.
- Large eggs (2): Bind everything together, adding structure and moisture.
- Vanilla extract (1 teaspoon): Deepens the flavor with warm, aromatic notes.
- Lemon zest (1 tablespoon): Packs a fragrant, bright citrus punch.
- Fresh lemon juice (1 tablespoon, plus 1-2 teaspoons for glaze): Brings lively acidity and fresh flavor.
- Sour cream (½ cup): Keeps the cake tender and moist with a subtle tang.
- Fresh blueberries (1 ½ cups): Juicy bursts of sweetness that are the star of the show.
- Brown sugar (½ cup, packed): Adds deep molasses flavor and crunch to the streusel topping.
- Ground cinnamon (¼ teaspoon): Provides a warm spice note in the streusel.
- Powdered sugar (½ cup): For the optional lemon glaze—sweet and smooth finish.
How to Make Lemon Blueberry Coffee Cake Recipe
Step 1: Preheat and Prep Your Pan
Start things off by preheating your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or use parchment paper to line it—this little step ensures your coffee cake comes out flawlessly without sticking. Simple but essential for a perfect bake.
Step 2: Prepare the Streusel Topping
In a small bowl, mix flour, brown sugar, and ground cinnamon to bring in that irresistible sweetness and spice. Cut in the cold, cubed butter using a pastry cutter or your fingers until you have coarse crumbs. This topping will give your coffee cake that irresistible crunchy texture on every bite.
Step 3: Whisk Together the Dry Ingredients
In a medium bowl, combine the dry ingredients: all-purpose flour, baking powder, baking soda, and salt. Mixing these well now ensures even distribution so your cake rises evenly and tastes balanced.
Step 4: Make the Batter
In a large bowl, beat the softened butter and granulated sugar together until light and fluffy—this usually takes about 2 to 3 minutes and is key for a tender crumb. Add in the eggs one at a time, beating well after each to incorporate air and build structure. Stir in vanilla extract, lemon zest, and fresh lemon juice to infuse that signature brightness. Now alternate adding the dry ingredients with sour cream into the wet mixture, starting and ending with the dry components. Be gentle and mix just until combined—you want moist, tender cake, not dense. Finally, carefully fold in the blueberries so they stay juicy and whole.
Step 5: Assemble and Bake
Pour your luscious batter into the prepared pan and smooth it out with a spatula. Sprinkle the streusel topping evenly across the surface for that glistening, crunchy crown. Bake in your preheated oven for 45 to 55 minutes. Keep an eye on it after 45 minutes by testing with a toothpick—it should come out clean or with a few moist crumbs attached.
Step 6: Cool Your Cake
Once baked, let the cake rest in its pan for about 10 minutes. This short cooling period helps the cake firm up a bit for easier removal. Then transfer it to a wire rack to cool completely so your glaze won’t melt.
Step 7: Add the Optional Lemon Glaze
While your cake cools, mix powdered sugar with freshly squeezed lemon juice for a sweet-tart glaze. Adjust the lemon juice to reach the consistency you prefer—a drizzle that adds an extra burst of citrus magic, brightening each bite.
Step 8: Slice, Serve, and Savor
Cut into generous slices and enjoy with a cup of coffee or tea. This Lemon Blueberry Coffee Cake Recipe truly shines when shared with good company and cozy conversations.
How to Serve Lemon Blueberry Coffee Cake Recipe
Garnishes
A light dusting of powdered sugar or a few fresh lemon zest sprinkles instantly elevate the look and flavor. You can also add a few extra fresh blueberries on top for that jewel-like pop of color that makes the cake so inviting.
Side Dishes
Serve alongside creamy Greek yogurt or a scoop of vanilla ice cream for a luscious contrast of temperatures and textures. Fresh fruit salad or even a simple green salad with citrus dressing adds refreshing balance to the richness of the cake.
Creative Ways to Present
Try layering slices in a clear glass trifle bowl with lemon curd and whipped cream for a stunning, layered dessert. Or cut the cake into small squares and serve as elegant bite-sized treats at a brunch or afternoon tea party.
Make Ahead and Storage
Storing Leftovers
Store your leftover coffee cake tightly wrapped or in an airtight container at room temperature for up to 2 days to keep it moist. Beyond that, pop it in the fridge to extend freshness for up to 5 days.
Freezing
If you want to keep this Lemon Blueberry Coffee Cake Recipe longer, freeze fully cooled slices individually wrapped in plastic wrap, then placed in a freezer bag for up to 3 months. Thaw in the fridge overnight for best results.
Reheating
Warm slices gently in the microwave for 15-20 seconds or in a low oven for 5 to 10 minutes. This will bring back that fresh-out-of-the-oven taste and texture, especially delicious combined with a cup of coffee.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Frozen blueberries work well and make this Lemon Blueberry Coffee Cake Recipe easy year-round. Just toss them in a little flour before folding into the batter to prevent sinking.
Is sour cream necessary?
Sour cream adds moisture and a slight tang that balances the lemon. If you prefer, you can substitute with Greek yogurt, but keep the quantity the same for best results.
Can I make this cake dairy-free?
Yes, try swapping the butter for a plant-based alternative and using a dairy-free yogurt or sour cream substitute. The flavor will still be delicious, though the texture might be slightly different.
What’s the best way to zest a lemon?
Use a microplane zester for fine, fragrant zest that blends beautifully into your batter. Avoid the white pith beneath, as it can be bitter.
Can I double this recipe?
Definitely! Just double all ingredients and bake in a larger pan or divide into two pans. Adjust baking time accordingly, often a little longer for larger pans.
Final Thoughts
This Lemon Blueberry Coffee Cake Recipe is a delightful treat that brings together simple ingredients with exceptional results. Whether you’re baking for yourself or sharing with loved ones, it offers layers of flavor and texture that never fail to impress. Trust me—it’s a recipe you’ll want to keep close, turning ordinary moments into delicious memories with every bite.
Print
Lemon Blueberry Coffee Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Lemon Blueberry Coffee Cake is a delightful, moist cake bursting with fresh blueberries and a zesty lemon flavor. Topped with a buttery cinnamon streusel and a optional tangy lemon glaze, it’s the perfect companion for your morning coffee or afternoon tea. Easy to make and wonderfully flavorful, this coffee cake offers a balance of sweet, tart, and crumbly textures that will please any crowd.
Ingredients
Cake Batter
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 tablespoon fresh lemon juice
- ½ cup sour cream
- 1 ½ cups fresh blueberries (or frozen, but fresh is preferred)
Streusel Topping
- ½ cup all-purpose flour
- ½ cup brown sugar, packed
- ¼ teaspoon ground cinnamon
- ¼ cup unsalted butter, cold and cubed
Lemon Glaze (Optional)
- ½ cup powdered sugar
- 1–2 teaspoons lemon juice (adjust for desired consistency)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper to ensure easy cake removal after baking.
- Prepare the streusel topping: In a small bowl, combine the flour, brown sugar, and ground cinnamon. Cut in the cold, cubed butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Set the streusel aside.
- Make the cake batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate large bowl, beat the softened butter and granulated sugar together for about 2-3 minutes until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, lemon zest, and fresh lemon juice. Gradually add the dry flour mixture to the wet ingredients, alternating with sour cream, beginning and ending with the dry ingredients. Mix until just combined to avoid overmixing. Finally, gently fold in the fresh blueberries to evenly distribute them throughout the batter.
- Assemble the cake: Pour the prepared batter into the greased cake pan and smooth the top with a spatula. Evenly sprinkle the streusel topping over the batter to create a crumbly, sweet crust.
- Bake the cake: Place the pan in the preheated oven and bake for 45-55 minutes. Check for doneness by inserting a toothpick into the center—if it comes out clean or with a few moist crumbs, the cake is done. Oven times may vary, so start checking at 45 minutes.
- Cool the cake: Allow the cake to cool in the pan for 10 minutes to set before transferring it to a wire rack to cool completely. This prevents the cake from breaking apart and helps maintain its structure.
- Prepare the glaze (optional): While the cake cools, mix the powdered sugar and lemon juice in a small bowl until smooth and pourable. Adjust lemon juice quantity to achieve your desired glaze consistency. Once the cake is fully cooled, drizzle the glaze over the top for an extra burst of lemon flavor and sweetness.
- Serve and enjoy: Slice the cake and serve it alongside your favorite cup of coffee or tea for a perfect, flavorful treat any time of day.
Notes
- For best results, use fresh blueberries but frozen blueberries can be used if thawed and drained well.
- Be careful not to overmix the batter to keep the cake light and tender.
- The lemon glaze is optional but adds a lovely brightness to the cake’s flavor.
- If you prefer, walnuts or pecans can be added to the streusel topping for added texture and flavor.
- Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- This cake can be made a day ahead and kept covered to enhance the flavor and moisture.
