This blueberry lemon coffee cake is made with a tender cake, filled with blueberries, topped with crumble topping, and a simple glaze.
This delish lemon blueberry coffee cake has sweet-tart flavors of fresh blueberries and tangy lemon for a delicious breakfast or brunch treat.
The moist, buttery cake is loaded with juicy blueberries and infused with the bright, citrusy notes of lemon zest and juice.
A buttery crunchy streusel topping adds the perfect textural contrast. Serve this coffee cake warm, perhaps with a dollop of whipped cream or a dusting of powdered sugar, for a truly indulgent experience.
The balance of flavors and textures makes this coffee cake a crowd-pleasing favorite that's sure to start your day off right.
For more blueberry desserts, check out my blueberry banana muffins, lemon blueberry cookies, moist blueberry cake, and blueberry biscuits.
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Why this recipe works
- Blueberry flavor- this cake is loaded with juicy blueberries that add a burst of vibrant color and fruity sweetness to the delicious cake.
- Texture- the texture of this cake is light and tender with a buttery crumb that will simply melt in your mouth with a crunchy layer of crumble topping!
- Crumb topping- it is topped with a crunchy and buttery crumble topping that adds a delicious texture.
- Perfect for any occasion- this cake is perfect for brunch, dessert, holiday, snack, or breakfast!
- Simple- this recipe is made with a few simple ingredients you can find in any supermarket and is perfect for cherry season.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Butter- Use unsalted butter for this recipe. Only butter will work; no margarine or coconut oil. Margarine has an undesirable taste and can ruin the flavor of this dessert.
Flour– we used all-purpose flour for this recipe, self-rising flour, and cake flour will work great as well.
Blueberries- I used fresh blueberries for this cake, but frozen blueberries will work great as well. Do not thaw the frozen blueberries.
Lemon zest- you will need 1 tablespoon of fresh lemon zest.
Lemon juice- use fresh lemon juice for this recipe. Fresh lemon will give you the best result. We don't recommend using store-bought lemon juice. This will make the flavor pop!
Baking powder and baking soda – to allow the cake to rise. Make sure that your baking powder and baking soda are not expired.
Greek yogurt- get your Greek yogurt to room temperature. Any percent of fat will work for this recipe.
Buttermilk– gives the cake extra moisture. You can make your own buttermilk if you don’t have one on hand. Simply mix a cup of milk with a tablespoon of vinegar or lemon juice and let it sit for at least 10 minutes.
Sugar- we used granulated sugar for this recipe. You can use caster sugar as well.
Eggs- you will need 2 large eggs for this recipe. Make sure that you use room-temperature eggs in this recipe.
Vanilla extract- vanilla extract adds extra flavor. For extra vanilla flavor, use vanilla bean extract or an actual vanilla bean!
Kosher salt- you will need about ½ teaspoon of kosher salt for this recipe.
For the crumble topping
Flour– we used all-purpose flour for this recipe, cake flour will work great as well.
Brown sugar- we used light brown sugar for this recipe, but you can use dark brown sugar as well.
Pinch of salt- we used kosher salt.
Melted butter- use unsalted butter for this recipe. melt your butter in the microwave or on the stovetop. Melted butter adds to this cake with lots of moisture.
Instructions
Start by preheating an oven to 180c (350f) and prepare a 9-inch springform pan with parchment paper.
Make the crumble topping: In a medium mixing bowl, add the flour, kosher salt, and brown sugar. Mix with a spoon until the mixture is well combined.
Add the melted butter and mix until well combined. Place in the fridge while you make the cake.
Into a large mixing bowl, add the cooled melted butter, eggs, granulated sugar, vanilla extract, lemon zest, lemon juice, buttermilk, kosher salt, and Greek yogurt, and mix with a whisk until well combined.
Add the flour, baking powder, and baking soda, and mix until almost combined.
Add the frozen or fresh blueberries into the cake batter, and fold it lightly with a rubber spatula until combined.
Pour the cake batter into a 9 inch springform pan lined with parchment paper and smooth it out using an offset spatula.
Top the cake with the streusel topping and press the streusel topping onto the cake batter so it sticks and does not fall off while baking. Top it with more blueberries and press them into the cake batter as well.
Bake in a 180c (350f) preheated oven for about 60-70 minutes or until a toothpick inserted into the cake comes out clean, usually with a few moist crumbs.
Remove the cake from the oven and let it cool for 30 minutes before you release it from the pan so it will not crumble up and stay stable.
Make a simple glaze: In a small mixing bowl, add the powder sugar, milk, and vanilla. Mix with a spoon until the mixture is well combined and until the glaze is smooth and silky.
Drizzle as much glaze as you like on to of the cake, serve, and enjoy.
Expert Tips
- Push the streusel topping onto the cake lightly so it would stick to the top of the cake while baking and not fall off.
- Use fresh, ripe blueberries. Opt for plump, juicy blueberries that are in season for maximum flavor.
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and milk. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cake and not dense and dry cake.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Add some of your favorite add-ins! Make this recipe your own and add your favorite cake add-ins: chocolate chips, chopped walnuts, chopped pecans, chocolate chunks, banana slices, chopped fruit, and more! Be creative!
- Be patient! I know it's extremely tempting to eat this cake as it is pulled out of the oven, but let this cake cool for at least 1 hour so it will be firmer and won't crumble up.
Faq's
Yes. We used fresh blueberries for this cake, but frozen blueberries will work great as well. Do not thaw the blueberries before adding them to the mixture.
We use all-purpose flour for this cake. Self-rising flour and cake flour will work great as well.
A buckle is a cake made with fruit and is topped with a crumble topping. A coffee cake is the same but is made with a layer of cinnamon sugar in the middle of the cake.
Storing
It’s okay to store this cake at room temperature for up to 2 days. Then, store the cake in the fridge for another 2 days. Make sure that you store the cake in an airtight container so it won’t dry out.
Freezing
After baking, let the cake cool to room temperature, transfer it into a freezer-friendly Ziploc bag, or wrap it tightly with plastic wrap. Freeze for up to 3 months.
You can freeze this cake as individual slices or as a whole cake.
To thaw: place the cake in the refrigerator overnight or place it a room temperature for a few hours.
Substitutions
Gluten-free - if you want to make this recipe gluten-free, simply replace the flour with gluten-free flour.
Dairy-free- you can make this cake dairy-free by replacing the butter with vegan butter and the buttermilk with vegan milk or buttermilk, and the yogurt with vegan yogurt.
Variations
Add-ins- make this recipe your own and add your favorite add-ins: chocolate chips, chopped walnuts, chopped pecans, mini chocolate chips, chocolate chunks, banana slices, chopped fruit, etc.
Fruit- If you don't like blueberries or are allergic to them, you can simply replace them with your favorite fruit like raspberries, strawberries, blackberries, etc.
Cream cheese middle- take this coffee cake to the next level by adding a luscious layer of tangy cream cheese in the middle. (⅔ cup cream cheese and ¼ cup of sugar) The contrast of the creamy filling and fruity cake is divine.
Double the blueberries- for more blueberry flavor and more blueberries in your cake, you can use double the blueberries!
Cream cheese glaze- top this cake with cream cheese glaze instead of topping it with a simple glaze. You can use the recipe from my cinnamon roll cheesecake recipe.
Serving Tips
Whipped Cream- Add a dollop of whipped cream on a slice of the cake to create a light and creamy texture that complements the fruity flavors.
Blueberry compote topping- Drizzle a homemade or store bought blueberry compote over the top of the cake for an added burst of flavor and visual appeal.
Toasted Almond Crunch- Sprinkle toasted almond slices on top of the cake to add a crunchy texture contrast to the soft cake and juicy blueberries.
Vanilla ice cream- add a large scoop of ice cream next to a slice of this cake.
Equipment
- Mixing bowl (set of 3)
- Whisk Set (pack of 3) to whisk the ingredients together
- 9 inch springform pan
- Rubber spatula
More coffee cake recipes
Cherry Coffee Cake- This cherry coffee cake is made with fresh or frozen cherries, and lemon zest, and topped with a buttery crumble topping.
Blueberry Sour Cream Coffee Cake- This blueberry coffee cake is made with a moist and soft cake filled with blueberries, and cinnamon filling, and topped with a buttery and crunchy crumble topping.
Banana Coffee Cake- This banana coffee cake is made with soft cinnamon banana cake, filled with a cinnamon swirl filling, cinnamon crumble topping, and a delicious glaze.
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If you liked this recipe
📖 Recipe
Blueberry Lemon Coffee Cake
Ingredients
For the crumble topping
- 3.1 oz Butter melted
- 1 cup Flour
- ⅓ cup Brown sugar
- ½ teaspoon Kosher salt
For the cake
- ½ cup Butter melted, unsalted
- 1 teaspoon Vanilla extract
- 2 Eggs
- ½ cup Buttermilk
- 2 tablespoon Lemon juice
- 1 tablespoon Lemon zest
- ½ teaspoon Kosher salt
- 1 cup Granulated sugar
- ⅔ cup Greek yogurt
- 2 ½ cups Flour
- 2 teaspoon Baking powder
- ½ teaspoon Baking soda
- 2 cups Blueberries
Instructions
- Start by preheating an oven to 180c (350f) and prepare a 9-inch springform pan with parchment paper.
- Make the crumble topping: In a medium mixing bowl, add the flour, kosher salt, and brown sugar. Mix with a spoon until the mixture is well combined.
- Add the melted butter and mix until well combined. Place in the fridge while you make the cake.
- Into a large mixing bowl, add the cooled melted butter, eggs, granulated sugar, vanilla extract, lemon zest, lemon juice, buttermilk, kosher salt, and Greek yogurt, and mix with a whisk until well combined.
- Add the flour, baking powder, and baking soda, and mix until almost combined.
- Add the frozen or fresh blueberries into the cake batter, and fold it lightly with a rubber spatula until combined.
- Pour the cake batter into a 9 inch springform pan lined with parchment paper and smooth it out using an offset spatula.
- Top the cake with the streusel topping and press the streusel topping onto the cake batter so it sticks and does not fall off while baking. Top it with more blueberries and press them into the cake batter as well.
- Bake in a 180c (350f) preheated oven for about 60-70 minutes or until a toothpick inserted into the cake comes out clean, usually with a few moist crumbs.
- Remove the cake from the oven and let it cool for 30 minutes before you release it from the pan so it will not crumble up and stay stable.
- Make a simple glaze: In a small mixing bowl, add the powder sugar, milk, and vanilla. Mix with a spoon until the mixture is well combined and until the glaze is smooth and silky.
- Drizzle as much glaze as you like on to of the cake, serve, and enjoy.
Notes
- Push the streusel topping onto the cake lightly so it would stick to the top of the cake while baking and not fall off.
- Use fresh, ripe blueberries. Opt for plump, juicy blueberries that are in season for maximum flavor.
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and milk. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cake and not dense and dry cake.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Add some of your favorite add-ins! Make this recipe your own and add your favorite cake add-ins: chocolate chips, chopped walnuts, chopped pecans, chocolate chunks, banana slices, chopped fruit, and more! Be creative!
- Be patient! I know it's extremely tempting to eat this cake as it is pulled out of the oven, but let this cake cool for at least 1 hour so it will be firmer and won't crumble up.
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