Lemon Blueberry Coffee Cake Recipe

This moist Lemon Blueberry Coffee Cake is a delightful treat that combines tangy lemon, juicy blueberries, and a rich, buttery streusel topping.

With a tender, flavorful crumb and a sweet-tart lemon glaze, this moist lemon coffee cake with blueberries is perfect for breakfast, brunch, or dessert.

This easy recipe, ready in about an hour, is designed to impress with its vibrant flavors and generous crumb topping.

Whether you’re baking for a spring gathering or a cozy morning at home, this coffee cake will become a go-to favorite for Easy Blueberry Desserts or Breakfast Recipes.

Table of Contents

• Why You’ll Love This Lemon Blueberry Coffee Cake
• Key Ingredient Notes and Substitutions
• How To Make Lemon Blueberry Coffee Cake (Step-by-Step Instructions)
• Recipe Tips For Success
• Variations
• FAQs
• Storage
• Serving Suggestions
• More Recipes Like This
• Recipe
• Reviews

Why You’ll Love This Lemon Blueberry Coffee Cake

• Vibrant Flavors: Fresh lemon zest and juice pair perfectly with sweet blueberries for a bright, refreshing taste.
• Moist and Tender: Greek Yogurt ensures a soft, plush texture that stays delicious for days.
• Generous Streusel: A thick, buttery crumb topping adds irresistible crunch to every bite.
• Quick and Easy: Simple ingredients and straightforward steps make it ideal for busy bakers.
• Perfect for Any Occasion: Ideal for breakfast, brunch, dessert, or as a gift to friends and family.

Key Ingredient Notes and Substitutions

For the Cake

• All-Purpose Flour: Provides structure. Spoon and level to avoid a dense cake. Substitution: Cake flour for a softer crumb or a 1:1 gluten-free flour blend for a gluten-free version.
• Plain Greek Yogurt: Adds moisture and a slight tang, resulting in a tender texture. Use full-fat for best results. Substitution: Sour cream, buttermilk (reduce to ¾ cup), or non-dairy yogurt for a dairy-free option.
• Fresh Blueberries: Fresh berries offer the best texture, but frozen work if unthawed and tossed with flour. Substitution: Raspberries, blackberries, or diced strawberries.
• Lemon Zest and Juice: Fresh lemons are essential for bold flavor. Zest before juicing. Substitution: Orange zest and juice for a citrus twist.
• Unsalted Butter: Controls salt content and adds richness. Substitution: Salted butter (reduce salt to ⅛ tsp).
• Granulated Sugar: Sweetens the cake. Rubbing zest into sugar enhances lemon flavor. Substitution: Coconut sugar for a caramel-like note.
• Eggs: Use large, room-temperature eggs for a smooth batter. Substitution: Flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water per egg) for a vegan option (untested).
• Baking Powder and Baking Soda: Ensure proper rise. Check freshness to avoid a flat cake.

For the Streusel Topping

• Brown Sugar: Adds warm, caramel-like sweetness. Substitution: Granulated sugar, but the flavor will be less complex.
• Cold Butter: Creates a crumbly texture. Keep cold until use. Substitution: Vegan butter, but the texture may vary.
• Cinnamon: Adds subtle warmth. Substitution: Nutmeg or cardamom for a unique twist.

For the Lemon Glaze

• Powdered Sugar: Creates a smooth glaze. Substitution: None recommended.
• Lemon Juice: Freshly squeezed for bright flavor. Substitution: Milk for a less tangy glaze.

See the printable recipe card at the bottom of the blog post for the full, complete, printable recipe with all ingredients and quantities.

How To Make Lemon Blueberry Coffee Cake (Step-by-Step Instructions)

Instructions

Preheat and Prep: Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish or line it with parchment paper for easy removal.

Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Cream Butter and Sugar: In a large bowl, use a hand mixer to cream the softened butter, granulated sugar, and lemon zest until light and fluffy, about 2–3 minutes. Rubbing the zest into the sugar enhances the lemon flavor.

Add Wet Ingredients: Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract, lemon juice, and Greek yogurt, and mix until smooth. The mixture may look slightly curdled—this is normal.

Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture in three additions, mixing on low speed until just combined. Avoid overmixing to maintain the cake’s tenderness.

Fold in Blueberries: Toss the blueberries with 1 tbsp flour to prevent sinking. Gently fold them into the batter with a spatula, being careful not to crush them.

Make the Streusel Topping: In a medium bowl, combine the flour, brown sugar, granulated sugar, and cinnamon. Cut in the cold butter cubes using a pastry cutter or fork until the mixture forms coarse crumbs with some pea-sized pieces.

Assemble the Cake: Pour the batter into the prepared baking dish and smooth the top with a spatula.

Top with Streusel: Sprinkle evenly over the batter, covering the surface generously.

Bake: Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs if the streusel browns too quickly, tent with foil after 30 minutes.

Make Lemon Syrup (Optional): While the cake is still warm, mix 1 tablespoon of lemon juice with 1 tablespoon of sugar until the sugar is dissolved.

Drizzle Lemon Glaze: Poke small holes in the cake with a toothpick and brush or drizzle the syrup over the top for extra lemony flavor. Let cool for 15 minutes.

Cool: Allow the cake to cool in the pan for at least 15 minutes. Transfer to a wire rack or leave in the pan for serving.

Serve: Slice into 10–12 squares and serve with coffee, tea, or a scoop of whipped cream for a special touch.

See the printable recipe card at the bottom of this blog post (just above the comments) for the complete recipe with ingredients and quantities.

Recipe Tips For Success

• Use Room-Temperature Ingredients: Eggs, butter, and Greek yogurt at room temperature ensure a smooth batter and even baking.
• Don’t Overmix: Mix just until the ingredients are combined to avoid a dense or tough cake.
• Zest First, Juice Second: Zest whole lemons before juicing for ease and maximum flavor.
• Prevent Blueberry Sinking: Tossing berries with flour keeps them evenly distributed.
• Keep Streusel Crumbly: Use cold butter and avoid overworking the mixture to maintain a crunchy topping.
• Cool Before Glazing: Allow the cake to cool completely to prevent the glaze from melting or soaking in unevenly.
• Boost Lemon Flavor: The optional lemony glaze adds a bright, tangy kick that sets this recipe apart.

Variations

• Lemon Raspberry Coffee Cake: Swap blueberries for raspberries for a tart twist.
• Mixed Berry Coffee Cake: Use a mix of blueberries, raspberries, and blackberries for vibrant flavor.
• Gluten-Free Lemon Blueberry Coffee Cake: Use a 1:1 gluten-free flour blend instead of all-purpose flour.
• Vegan Lemon Blueberry Coffee Cake: Substitute vegan butter, flax eggs, and non-dairy sour cream or yogurt.
• Lemon Almond Coffee Cake: Add ½ tsp almond extract to the batter and sprinkle sliced almonds into the streusel.
• Cinnamon-Free Streusel: Omit cinnamon and add a pinch of cardamom for a unique flavor.

FAQs

Can I use frozen blueberries?

Yes, you can use frozen blueberries without thawing them. Toss with flour to prevent sinking or excess moisture.

Why is my cake dense?

Overmixing or packing flour into the measuring cup can cause a dense texture. Spoon and level the flour, then mix gently.

Can I make this coffee cake ahead?

Yes! Bake up to 1 day ahead, store tightly wrapped at room temperature, and glaze before serving. Or freeze unglazed for up to 3 months.

How do I keep the streusel crunchy?

Use cold butter for a crumbly texture and store the cake at room temperature to maintain crispness.

Can I use a different pan?

A 9×9-inch pan is ideal, but an 8×8-inch pan works for a thicker cake (add 5–10 minutes to baking time). A 9-inch round or springform pan is also suitable.

Storage

• Room Temperature: Store in an airtight container at room temperature for up to 2 days.
• Refrigerator: Refrigerate for up to 5 days, especially if glazed. Serve chilled or at room temperature for the best texture.
• Freezer: Wrap the unglazed cake tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator and glaze before serving.

Serving Suggestions

• Breakfast or Brunch: Pair with a cup of coffee, tea, or a fresh fruit smoothie for a delightful morning treat.
• Dessert: Serve with vanilla ice cream or whipped cream for a decadent finish.
• Gifting: Slice into squares, wrap in parchment, and place in a decorative tin for a thoughtful gift.
• Seasonal Touch: Garnish with fresh blueberries, lemon zest curls, or edible flowers for a stunning presentation.

More Recipes Like This

• Lemon Blueberry Cookies: These cookies feature chewy centers bursting with juicy fresh blueberries, a zesty kick of lemon zest, and a delightful sugary crunch on the outside.
• Blueberry Hand Pies – Perfect miniature little blueberry pies that family and guests will love!
• Blueberry Crumb Bars: Buttery bars with a juicy blueberry filling and a crumb topping.
• Cinnamon Roll Cake: This coffee cake is like a cinnamon roll in a gooey delicious cake form with swirls of buttery cinnamon sugar.
• Lemon Blueberry Glazed Pound Cake: This Lemon Blueberry Pound Cake is a moist lemon pound cake with fresh blueberries and a sweet, tangy lemon icing.
• Easy Blueberry Pie: An easy Blueberry Pie with canned pie filling.
• Sour Cream Lemon Pie: This pie blends a tart lemon flavor with creamy sour cream in a delicious no-bake filling in a deep dish frozen pie crust.
• Blueberry Crumb Pie: A Blueberry Pie with a streusel crumb topping.
• Lightened Up Streusel-Filled Coffee Cake: A lightened-up coffee cake with layers of delicious cinnamon streusel!
• Blueberry Dump Cake: This 3-ingredient dessert has sweet blueberries and a cake mix cobbler topping.

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