There’s something magical about the combination of tart lemon and sweet blueberries in a soft, buttery coffee cake. I first made this Lemon Blueberry Coffee Cake for a lazy Sunday brunch with friends, and it was an instant hit—vanishing before the coffee pot was empty! What makes this recipe special is how effortlessly it comes together, perfect for busy mornings or last-minute gatherings.
The bright citrus aroma fills your kitchen, and every bite is a burst of juicy berries and tender crumb. Whether it’s a cozy weekend treat or a centerpiece for your next holiday spread, this cake is sure to become a cherished favorite. Let’s bake some memories!
Table of Contents
Why You’ll Love This Lemon Blueberry Coffee Cake
This Lemon Blueberry Coffee Cake is more than just a dessert—it’s a crowd-pleaser that’s perfect for any occasion. Here’s why you’ll fall in love with it:
- Easy to Make: With simple ingredients and straightforward steps, this Lemon Blueberry Coffee Cake is beginner-friendly and stress-free.
- Perfect Balance of Flavors: The tangy lemon and sweet blueberries create a harmonious flavor profile that’s both refreshing and indulgent.
- Versatile: Serve it for breakfast, brunch, dessert, or even as an afternoon snack with tea or coffee.
- Crowd-Pleasing: Its vibrant flavors and moist texture make it a hit with both kids and adults.
- Make-Ahead Friendly: You can prepare the cake in advance and store it for later, making it ideal for busy schedules.
Ingredients
For the Cake:
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113g) unsalted butter, room temperature
- ¾ cup (150g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup (120ml) sour cream, room temperature
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1 ½ cups (210g) fresh or frozen blueberries (if frozen, do not thaw)
For the Streusel Topping:
- ½ cup (100g) granulated sugar
- ⅓ cup (42g) all-purpose flour
- ¼ cup (57g) unsalted butter, cold and cubed
- ½ teaspoon ground cinnamon
For the Glaze:
- ½ cup (60g) powdered sugar
- 1 tablespoon fresh lemon juice
- 1-2 teaspoons milk (as needed for consistency)
Step-by-Step Instructions
1. Prepare the Streusel Topping:
- In a small bowl, combine ½ cup granulated sugar, ⅓ cup flour, and ½ teaspoon cinnamon.
- Add ¼ cup cold, cubed butter and use a fork or your fingers to mix until the mixture resembles coarse crumbs. Set aside.
2. Make the Cake Batter:
- Preheat the oven to 350°F (175°C). Grease a 9-inch round or square baking pan and line it with parchment paper.
- In a medium bowl, whisk together 2 cups flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Set aside.
- In a large mixing bowl, beat ½ cup room-temperature butter and ¾ cup granulated sugar until light and fluffy (about 2-3 minutes).
- Add 2 eggs, one at a time, mixing well after each addition. Stir in 1 teaspoon vanilla extract, the zest of 1 lemon, and 2 tablespoons lemon juice.
- Alternate adding the dry ingredients and ½ cup sour cream to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in 1 ½ cups blueberries, being careful not to overmix.
3. Assemble and Bake:
- Spread the batter evenly into the prepared pan.
- Sprinkle the streusel topping evenly over the batter.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
4. Make the Glaze:
- In a small bowl, whisk together ½ cup powdered sugar, 1 tablespoon lemon juice, and 1-2 teaspoons milk until smooth. Add more milk if needed to reach a drizzleable consistency.
- Drizzle the glaze over the cooled cake.
Ingredient Insights and Substitutions
1. All-Purpose Flour:
- Tip: Use a kitchen scale to measure flour for accuracy (125g per cup). If measuring by volume, fluff the flour with a spoon, then lightly spoon it into the measuring cup and level it off.
- Substitution: For a gluten-free option, use a 1:1 gluten-free flour blend (like Bob’s Red Mill).
2. Unsalted Butter:
- Tip: Ensure the butter is at room temperature for easy creaming. To test, press it with your finger—it should leave a slight indentation without being greasy.
- Substitution: For a dairy-free version, use vegan butter or coconut oil (solid state).
3. Granulated Sugar:
- Tip: Use fine granulated sugar for a smoother batter.
- Substitution: Replace with coconut sugar or a sugar-free alternative like monk fruit sweetener for a lower-carb option.
4. Eggs:
- Tip: Room-temperature eggs blend more easily into the batter. To quickly bring eggs to room temperature, place them in a bowl of warm water for 5-10 minutes.
- Substitution: For an egg-free version, use flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoons water per egg).
5. Sour Cream:
- Tip: Full-fat sour cream adds richness and moisture. Ensure it’s at room temperature to prevent curdling.
- Substitution: Use plain Greek yogurt or a dairy-free alternative like coconut yogurt.
6. Lemons:
- Tip: Choose firm, bright yellow lemons with smooth skin for the best zest and juice. Roll the lemon on the counter before juicing to maximize yield.
- Substitution: Use bottled lemon juice in a pinch, but fresh lemon zest is irreplaceable for flavor.
7. Blueberries:
- Tip: Fresh blueberries are ideal, but frozen work well too (do not thaw to prevent bleeding). Toss frozen berries in 1 tablespoon of flour before folding into the batter to prevent sinking.
- Substitution: Swap blueberries with raspberries, blackberries, or diced strawberries for a different twist.
8. Cinnamon (for Streusel):
- Tip: Use freshly ground cinnamon for the best flavor.
- Substitution: Replace with nutmeg or cardamom for a unique flavor profile.
9. Powdered Sugar (for Glaze):
- Tip: Sift the powdered sugar to avoid lumps in the glaze.
- Substitution: Use a powdered sugar alternative like Swerve for a sugar-free glaze.
Expert Tips for Perfect Lemon Blueberry Coffee Cake
- Use Room-Temperature Ingredients: Ensure butter, eggs, and sour cream are at room temperature for a smooth, evenly mixed batter.
- Toss Blueberries in Flour: Coat fresh or frozen blueberries in 1 tablespoon of flour to prevent them from sinking to the bottom.
- Don’t Overmix: Gently fold in the blueberries to avoid overmixing, which can lead to a dense cake.
- Zest Before Juicing: Always zest your lemon before juicing it—it’s much easier!
- Check for Doneness: Insert a toothpick into the center of the cake; it should come out clean or with a few crumbs (not wet batter).
- Cool Before Glazing: Let the cake cool completely before drizzling the glaze to prevent it from melting and soaking into the cake.
- Use Fresh Lemons: Fresh lemon juice and zest provide the best flavor compared to bottled juice.
- Adjust Glaze Consistency: Add milk to the glaze one teaspoon at a time until it reaches a drizzleable consistency.
- Store Properly: Keep the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Freeze for Later: Wrap the cooled, unglazed cake in plastic wrap and freeze for up to 3 months. Thaw and add glaze before serving.
Frequently Asked Questions
1. Can I use frozen blueberries?
Yes! Use frozen blueberries without thawing, and toss them in flour to prevent bleeding and sinking.
2. Can I make this Lemon Blueberry Coffee Cake gluten-free?
Absolutely! Substitute all-purpose flour with a 1:1 gluten-free flour blend.
3. Can I use yogurt instead of sour cream?
Yes, plain Greek yogurt works as a great substitute for sour cream.
4. How do I prevent the cake from being dry?
Avoid overbaking and measure ingredients accurately. Room-temperature ingredients also help create a moist texture.
5. Can I make this Lemon Blueberry Coffee Cake vegan?
Yes! Use vegan butter, flax eggs, and dairy-free sour cream or yogurt.
6. Can I omit the streusel topping?
You can skip the streusel, but it adds a delicious crunch and sweetness.
7. How do I store leftovers?
Store in an airtight container at room temperature for 2 days or in the fridge for up to 5 days.
8. Can I freeze this Lemon Blueberry Coffee Cake?
Yes! Freeze the unglazed cake wrapped in plastic wrap for up to 3 months. Add glaze after thawing.
9. Why did my blueberries sink to the bottom?
This happens if the batter is too thin or the berries aren’t coated in flour. Toss them in flour before folding into the batter.
10. Can I use a different fruit?
Yes! Raspberries, blackberries, or diced strawberries work well as substitutes for blueberries.
Storage Tips for Lemon Blueberry Coffee Cake
To keep your Lemon Blueberry Coffee Cake fresh and delicious:
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keep in the fridge for up to 5 days. Let it come to room temperature before serving.
- Freezer: Wrap the unglazed cake in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge and add glaze before serving.
Why This Recipe Stands Out
What sets this Lemon Blueberry Coffee Cake apart is its perfect balance of flavors and textures. The tangy lemon zest and juice cut through the sweetness of the blueberries, creating a refreshing yet indulgent treat. The buttery crumb is soft and moist, while the streusel topping adds a delightful crunch that keeps you coming back for more. Plus, the optional glaze drizzle not only enhances the flavor but also gives the cake a beautiful, bakery-worthy finish. Whether you’re a seasoned baker or a beginner, this Lemon Blueberry Coffee Cake is designed to deliver consistent, delicious results every time.
A Cake for All Seasons
One of the best things about this Lemon Blueberry Coffee Cake is its versatility across seasons. In the spring and summer, the bright citrus and juicy berries make it a refreshing treat that pairs perfectly with iced tea or lemonade. During fall and winter, it brings a burst of sunshine to cozy mornings and holiday gatherings. It’s also a fantastic way to use up fresh blueberries when they’re in season or enjoy frozen berries year-round. No matter the time of year, this Lemon Blueberry Coffee Cake is a timeless classic that never goes out of style.
Perfect for Any Occasion
This Lemon Blueberry Coffee Cake is incredibly versatile and fits seamlessly into any event:
- Brunch: Pair it with coffee or tea for a delightful morning treat.
- Holidays: Serve it as a festive dessert during Easter, Mother’s Day, or Christmas.
- Potlucks: Its easy portability makes it a great option for sharing.
- Weekend Baking: Whip it up for a relaxing weekend activity with family.
A Crowd-Pleasing Dessert That’s Easy to Customize
One of the best things about this Lemon Blueberry Coffee Cake is how easy it is to customize to suit your taste or dietary needs. Whether you’re baking for someone gluten-free, vegan, or just looking to switch things up, this Lemon Blueberry Coffee Cake is incredibly adaptable. Swap the blueberries for raspberries or blackberries, add a handful of nuts to the streusel for extra crunch, or even drizzle with a vanilla glaze instead of lemon for a different twist. Its versatility makes it a go-to recipe for any occasion, and its crowd-pleasing flavors ensure it’s always a hit. Plus, it’s a great way to get creative in the kitchen while keeping things simple and stress-free!
You Might Enjoy With
- Easy Blueberry Sour Cream Coffee Cake
- Easy Cream Cheese Coffee Cake Recipe
- Perfect Chocolate Coffee Cake
Share Your Creations
There you have it—the ultimate Lemon Blueberry Coffee Cake that’s bursting with bright citrus flavor, juicy berries, and a buttery crumb that’s impossible to resist! Whether you’re baking it for a cozy weekend brunch or a special occasion, this cake is sure to impress. We’d love to hear how your creation turns out! Leave a comment below to share your experience, rate the recipe, or tag us on social media with your photos. Don’t forget to use #LemonBlueberryCoffeeCake so we can see your delicious results. Happy baking!
PrintLemon Blueberry Coffee Cake
- Total Time: 55 minutes
Description
Whip up this easy Lemon Blueberry Coffee Cake in no time! Moist, tangy, and bursting with flavor—perfect for breakfast or dessert. Try it today!
Ingredients
For the Cake:
- 2 cups 250g all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup 113g unsalted butter, room temperature
- ¾ cup 150g granulated sugar
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- ½ cup 120ml sour cream, room temperature
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1 ½ cups 210g fresh or frozen blueberries (if frozen, do not thaw)
- For the Streusel Topping:
- ½ cup 100g granulated sugar
- ⅓ cup 42g all-purpose flour
- ¼ cup 57g unsalted butter, cold and cubed
- ½ teaspoon ground cinnamon
For the Glaze:
- ½ cup 60g powdered sugar
- 1 tablespoon fresh lemon juice
- 1-2 teaspoons milk (as needed for consistency)
Instructions
Prepare the Streusel Topping:
- In a small bowl, combine ½ cup granulated sugar, ⅓ cup flour, and ½ teaspoon cinnamon.
- Add ¼ cup cold, cubed butter and use a fork or your fingers to mix until the mixture resembles coarse crumbs. Set aside.
Make the Cake Batter:
- Preheat the oven to 350°F (175°C). Grease a 9-inch round or square baking pan and line it with parchment paper.
- In a medium bowl, whisk together 2 cups flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Set aside.
- In a large mixing bowl, beat ½ cup room-temperature butter and ¾ cup granulated sugar until light and fluffy (about 2-3 minutes).
- Add 2 eggs, one at a time, mixing well after each addition. Stir in 1 teaspoon vanilla extract, the zest of 1 lemon, and 2 tablespoons lemon juice.
- Alternate adding the dry ingredients and ½ cup sour cream to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in 1 ½ cups blueberries, being careful not to overmix.
Assemble and Bake:
- Spread the batter evenly into the prepared pan.
- Sprinkle the streusel topping evenly over the batter.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Make the Glaze:
- In a small bowl, whisk together ½ cup powdered sugar, 1 tablespoon lemon juice, and 1-2 teaspoons milk until smooth. Add more milk if needed to reach a drizzleable consistency.
- Drizzle the glaze over the cooled cake.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: cake, Dessert
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