Lemon Blueberry Coffee Cake

This Lemon Blueberry Coffee Cake is the ultimate fusion of tangy lemon zest and juicy blueberries baked into a moist, tender crumb. Topped with a golden, buttery streusel and finished with a light lemon glaze, this coffee cake is perfect for breakfast, brunch, or a sweet snack.

Why You’ll Love This Recipe

• Bursting with fresh, vibrant flavor from lemon and blueberries
• Moist and fluffy cake thanks to the sour cream base
• Topped with a buttery streusel for extra texture and richness
• Easy to make and perfect for sharing
• Delicious served warm or at room temperature

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Unsalted butter
• Granulated sugar
• Eggs
• Vanilla extract
• Lemon zest
• Lemon juice
• Sour cream
• Fresh or frozen blueberries
• Powdered sugar (for glaze)

Directions

this recipe

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy.
4. Add the eggs one at a time, then mix in the vanilla extract, lemon zest, and lemon juice.
5. Alternate adding the dry ingredients and sour cream to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined.
6. Gently fold in the blueberries.
7. Pour the batter into the prepared baking dish and spread evenly.
8. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
9. Cool the cake in the pan for 15 minutes before adding the glaze.
10. For the glaze, mix powdered sugar with a small amount of lemon juice until pourable, then drizzle over the cooled cake.

Servings and Timing

• Servings: 12
• Prep Time: 20 minutes
• Cook Time: 45-50 minutes
• Total Time: 1 hour 10 minutes

Variations

• Swap blueberries for raspberries or blackberries for a different fruity twist.
• Add a handful of chopped walnuts or pecans to the streusel topping.
• Use orange zest and juice instead of lemon for a warmer citrus flavor.
• For a gluten-free version, substitute the flour with a 1:1 gluten-free flour blend.

Storage/Reheating

• Store any leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
• To freeze, wrap individual slices tightly in plastic wrap and store in a freezer-safe bag for up to 3 months.
• Reheat slices in the microwave for 20–30 seconds or warm in a 300°F oven for 10 minutes.

FAQs

Can I use frozen blueberries?

Yes, just add them straight from the freezer to avoid excess moisture bleeding into the batter.

How can I keep the blueberries from sinking?

Toss them in a tablespoon of flour before folding into the batter. This helps distribute them more evenly.

Can I make this cake a day ahead?

Absolutely, it stays moist and flavorful. Just glaze it before serving for best presentation.

What can I use instead of sour cream?

Greek yogurt is a great substitute and keeps the cake just as moist.

Can I skip the glaze?

Yes, it’s optional. The cake is delicious on its own or with a dusting of powdered sugar.

Is this cake overly sweet?

Not at all. The lemon provides a nice balance to the sweetness.

Can I bake this in a bundt pan?

Yes, but adjust the baking time and grease the pan well to prevent sticking.

Can I double the recipe?

You can, but use two pans or a larger one and extend the baking time as needed.

Should I thaw frozen blueberries before using?

No need to thaw them. Use them frozen and add them directly to the batter.

Can I use bottled lemon juice?

Fresh lemon juice is best for flavor, but bottled will work in a pinch.

Conclusion

Lemon Blueberry Coffee Cake is a bright, flavorful treat that’s as beautiful as it is delicious. Whether you’re serving it at brunch, with your morning coffee, or as an afternoon snack, this cake is sure to become a favorite. Moist, tangy, and bursting with juicy blueberries—it’s everything you want in a coffee cake.

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