Name: Blueberry Lemon Coffee Cake
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 2 c flour ((250 g)); 2 tsp baking powder; ½ tsp salt; 1 c white sugar; ½ c butter, room temperature ((1 stick)); 2 large eggs (at room temperature); 1 tsp vanilla; 1 c sour cream (room temperature); 2 T fresh lemon juice; 2 T lemon zest; 2 c blueberries; 1 T flour; ½ c flour; ½ c light brown sugar; Pinch of salt; 5 T unsalted butter, cubed (cold); 1 c powdered sugar; 2 T lemon juice, milk or cream; ¼ tsp vanilla

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This refreshing Blueberry Lemon Coffee Cake is the perfect moist and delicious treat to wake up to in the morning! Bursting with juicy blueberries, vibrant lemon flavors, a streusel topping and icing glaze–this coffee cake has it all! Only about 15 minutes to prep–grab a cup of coffee and enjoy!

Slice of blueberry lemon coffee cake propped on its side to show texture of cake layer.

Why You Will Love This Blueberry Lemon Coffee Cake:
Recipe Ingredients:
Step-By-Step Instructions:
Recipe Tips
Storage:
Other Breakfast Recipes:
Blueberry Lemon Coffee Cake Recipe
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Bright flavors make this Blueberry Lemon Coffee Cake a winner for all of your spring and summer brunch gatherings and beyond. The pop of citrus paired with fresh blueberries makes for a perfect addition to any breakfast!

I made a few tweaks to this warm and cozy pumpkin coffee cake to bring you a cake at the complete opposite end of the spectrum. Both are delicious but perfectly seasonal!

If you are a fan of all things lemon blueberry, check out this lemon blueberry dump cake, or this mug cake and definitely try these blueberry lemon overnight oats!

Why You Will Love This Blueberry Lemon Coffee Cake:

Simple ingredients and simple prep. A lot of pantry and kitchen staples in this recipe make it one that I can usually put together in a pinch if needed. We always have lemons on hand and blueberries in the freezer so it’s a good one beyond just for special occasions.
So refreshing. There’s always room for coffee cakes with warm and cozy spices and flavors, but a coffee cake recipe with vibrant lemon flavor and fresh berries is great when the weather is warm and the sun is shining.
The perfect brunch dish for a special gathering. This is a favorite for special gatherings. Easter brunch, baby showers, and more. Blueberry and lemon are always a favorite flavor combination and this one is the hit at the party!
Freezer friendly! While coffee cake is always served fresh, it doesn’t keep very well for too long. We like to freeze half and find that it still has great flavor and texture after freezing!

Recipe Ingredients:

flour: all purpose flour, measured by weight for best results.
baking powder: make sure it is FRESH–you do not want to make this dish with expired or baking powder that is not at its freshest.
salt: sea salt is what we use but table salt is fine as well
sugar: white sugar–you can lessen the amount used if you don’t want your coffee cake to be too sweet.
butter: unsalted butter is the preference in this cake, but if that is all you have, you can use it and then half the amount of salt later in the recipe.
eggs: large eggs, brought to room temperature
vanilla: use vanilla extract versus the imitation vanilla in this recipe if possible. I don’t find that lemon extract is also needed in this coffee cake as the lemon flavor is already pretty strong, but you can add a drop or two on top of the vanilla if desired.
sour cream: for best results, use full fat sour cream and make sure it is at room temperature.
lemon juice: freshly squeezed lemon juice is a must in this tender coffee cake–do not use the bottled lemon juice. It will not produce the same level of flavor.
lemon zest: fresh, once again!
blueberries: fresh blueberries are my personal favorite, however you can use frozen blueberries, just do not thaw them before adding to the recipe

Top of slice of lemon blueberry coffee cake with crumb topping and icing.

Streusel:

flour: all purpose flour will work best
brown sugar: light brown sugar will keep the color of this buttery crumble layer nice and light. Dark brown sugar may be too bold in flavor.
salt: just a pinch in this part to round out the flavor.
butter: use cold butter for best results in this part–room temperature butter is best in the cake but NOT for the crumb topping!

Icing:

powdered sugar: make sure you have some extra on hand in case you need it to thicken up the glaze
lemon juice, milk or cream: this part is a choose your own adventure. I initially thought I would love the use of lemon juice in this icing, but it made the recipe too lemony for my liking. I typically use cream or milk instead, but I have family members that love the extra pop of lemon.
vanilla: just a touch of vanilla to add a light flavor

Step-By-Step Instructions:

Start by preheating the oven to 350°F.
Whisk together the flour, baking powder and salt to combine. Set aside.

Creamed butter and sugar in glass mixing bowl

Sour cream and lemon zest added to blueberry lemon coffee cake batter.

Using an electric hand mixer or stand mixer, cream butter and sugar until smooth, light and fluffy in a large mixing bowl. Add in the eggs and vanilla and beat to fully incorporate into the mixture.
Add the room temperature sour cream, lemon juice and lemon zest and beat just until incorporated.
Slowly add the flour mixture into the wet ingredients and beat only until mixed in.

Blueberries dusted in flour in glass mixing bowl.

Flour dusted blueberries added to mixing bowl with coffee cake batter.

Toss the blueberries with about 1 tablespoon of flour to coat (this will help keep them from sinking to the bottom of the cake).
Gently fold the berries into the lemon cake batter.

Parchment lined baking pan with lemon blueberry cake batter.

Cubed butter in glass bowl with flour and brown sugar mixture.

Line a 9×9 inch baking pan with parchment paper and very lightly grease. Transfer the batter to the pan and spread evenly. It will be thick, but that is what you want it to be!
In a small bowl, prepare the streusel topping. Whisk the flour, sea salt and brown sugar together. Add in the cubed cold butter and use a fork or pastry cutter to break down the butter and coat with the flour. You can also use your fingers for this but that is risky for sure!
When the buttery crumble mixture is ready, sprinkle it evenly over top of the coffee cake batter.

Baked blueberry lemon coffee cake in pan.

Icing drizzled over top of coffee cake in parchment lined pan.

Bake the coffee cake for about 40-50 minutes or until a toothpick comes up clean in the center of the cake and the top of the buttery crumble is golden brown. Make sure when testing to see if the cake is done, not to confuse blueberry juice for the cake still being uncooked. Find a spot where there aren’t many berries to poke!
Allow the coffee cake to cool for about 10-15 minutes and while it cools, whisk together the icing ingredients to desired thickness. Drizzle over top of the cake and serve immediately!
Store leftovers in an airtight container.

Recipe Tips

Use room temperature ingredients. For the cake batter in this lemon blueberry coffee cake recipe, you want room temperature butter, sour cream, and eggs for best results. This will allow the batter to be extra smooth and bonded together in a creamy mixture versus lumpy.
Don’t over mix the batter. Over mixing cake batter, especially once the dry ingredients are added can make for a tough textured cake, and no one wants that!
This batter is pretty thick, and that is ok! Don’t be worried if the batter seems to be pretty thick. That is the way it is and will produce a dense, tender coffee cake!

Forkful of lemon blueberry coffee cake on plate with slice of cake.

Storage:

For best results, store your blueberry lemon coffee cake at room temperature in an airtight container. It will keep for about 2-3 days and have optimal moisture.

You can refrigerate your coffee cake for about 5-7 days. I find it is not as moist when stored in the fridge, but microwaving it for about 15 seconds helps.

You can freeze leftovers for up to 3 months. Allow the cake to cool completely. Double wrap the cake with plastic wrap and then foil or a freezer safe bag or container. Allow to thaw at room temperature before eating.