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Moist lemon cake laced with blueberries and topped with streusel, this is Lemon Blueberry Coffee Cake! It’s seriously so good. Brew a nice strong pot of coffee and make these soon for your loved ones.
Lemon Blueberry Coffee Cake | With a Crumb Topping
A few days ago, my mother-in-law purchased a rather large pack of fresh blueberries and didn’t know what to do with them. She asked me if I’d like some and I happily took them off her hands! What did I make with them? Of course a bazillion batches of my favorite blueberry muffins and then two lemon blueberry coffee cakes. And I still have some blueberries left! Into the freezer for them.
Why lemon? I don’t know why I have this uncontrollable urge to add lemon to blueberry recipes I just do! It’s really a match made in heaven…lemon and blueberries. Similar to peas and carrots. Or rice and beans. So, if you happen to run into some blueberries, snatch them up and make some of these yummy treats! They are sure to please!
Love coffee cake? Me too! Check these out, friends: Graham Streusel Coffee Cake, Apple Coffee Cake, Cinnamon Streusel Coffee Cake, and Lemon Cranberry Coffee Cake.
Main Ingredients Needed
I know this list looks long but trust me everything here are simple pantry staples. Here’s everything you need to make this Lemon Blueberry Coffee Cake:
- Butter – used for flavor and for moisture.
- Sugar – to sweeten the
- Cinnamon – warm and comforting spice to flavor the cake.
- Egg – used for structure and texture.
- Vanilla – for simple flavor.
- Flour – this fills out the cake.
- Baking Powder – this is our leavening agent.
- Salt – to balance out the sweet.
- Milk – used for moisture.
- Lemon Juice + Zest – I used both lemon juice and zest to bring all of that zing!
- Blueberries – I had fresh blueberries to use but feel free to use thawed frozen blueberries.
For the Topping
And for the oat topping you’re going to need a lot of the same ingredients as the cake, plus a couple more. Easy!
- Butter – melted! This holds the crumb topping together.
- Brown Sugar – to sweeten.
- Flour – this coats everything to help hold it together along with the butter.
- Oats – this brings some great texture.
- Lemon Zest – even more lemony goodness.
- Cinnamon – and even more comforting cinnamon spice.
How to Make Lemon Blueberry Coffee Cake
For full details on how to make Lemon Blueberry Coffee Cake, see the recipe card down below 🙂
1. Preheat Oven + Prep
Preheat oven to 350° F. Grease a 9 x 13-inch baking pan and set it aside.
2. Make Cake Batter
Combine flour, baking powder, and salt. Stir and set aside.
Cream butter with cinnamon and sugar. Add egg and mix until combined. Add vanilla extract and mix. In a small bowl or liquid measuring cup, stir milk together with lemon juice and zest. Add flour mixture and milk alternately until totally incorporated. Do not overbeat.
3. Top with Blueberries + Crumb Topping
Pour the batter into the prepared baking pan and smooth the top. Sprinkle fresh blueberries over the top of the cake.
In a separate bowl, combine topping ingredients. Sprinkle over the top of the cake.
4. Bake + Serve!
Bake cake until golden brown. Sprinkle powdered sugar over the top, if desired. Cut into slices and serve.
Storing Lemon Blueberry Coffee Cake
Blueberry Coffee Cake can be stored at room temperature or in the fridge, covered, for up to 3 days! This makes a great dessert or sweet breakfast which means you can enjoy it for a couple of days, if it lasts that long. I like to warm it up for a couple of seconds in the microwave to imitate that fresh-out-of-the-oven feel but this cake is equally as good cold.
More Lemon Cake Recipes to Try!
- Lemon Cake
- Lemon Poppy Seed Cake
- Lemon Raspberry Cake
- Lemon Pound Cake
- Lemon Crumb Cake
- Lemon Icebox Cake
More Blueberry Recipes to Try!
- Bakery-Style Blueberry Muffins
- Blueberry Oatmeal Cookies
- Lemon Blueberry Cheesecake
- Lemon Blueberry Bars
- Blueberry Scones with Almonds
- Lemon Blueberry Cinnamon Rolls
- Blueberry Hand Pies
The printable recipe card is down below, enjoy 🙂
If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.
Lemon Blueberry Coffee Cake
Ingredients
- 5 tablespoons butter
- 3/4 cups granulated sugar
- 1/2 teaspoons cinnamon
- 1 large egg
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 1/4 teaspoons baking powder
- 1/2 teaspoons salt
- 3/4 cups whole milk
- zest and juice of 1 lemon
- 2 cups fresh blueberries
for the topping:
- 1/4 cup butter melted
- 1/2 cup brown sugar
- 1/2 cup all purpose flour
- 1/2 cup oats
- zest of 1/2 lemon
- dash cinnamon
Instructions
- Preheat oven to 350 degrees F. Combine flour, baking powder, and a salt. Stir and set aside.
- Cream butter with cinnamon and sugar. Add egg and mix until combined. Add vanilla and mix. In a small bowl or liquid measuring cup, stir milk together with lemon juice and zest. Add flour mixture and milk alternately until totally incorporated. Do not over beat.
- Grease a 9 x 13 inch baking pan. Pour in batter and smooth the top. Sprinkle fresh blueberries over the top of the cake.
- In a separate bowl, combine topping ingredients. Sprinkle over the top of the cake.
- Bake cake for 40 to 45 minutes, or until golden brown. (Mine was done after 45 at 325 degrees in my oven). Sprinkle powdered sugar over the top, if desired. Cut into slices and serve.
Just made this and it was delicious! Baked perfectly in my oven for 40 minutes at 350. I didn’t have oats and the topping was still wonderful without them. Next time I might try it with even more topping (it’s sooo good!). We cut smaller squares and could get 24 pieces but everybody ate 2+ so you might as well just go with the 12 big pieces!
Can I use frozen blueberries?
Hello
I love your recipes bit here with the blueberry cale I am confused. I add the two cups of blueberry on the top of the batter? None into the dough?
Greetings from Germany
Laya
Just sprinkle them over the top!
Have not tried it yet but it is similar to others which afre fantastic. the only thing is could you also include metric mesures i have2 measing cup sets but when i weigh them out to metric they both differ. It would really help . Thankyou
this recipe looks promising! can you share at which step to add the lemon juice and zest?
Sorry, just added that in!! Hope you love this Lemon Blueberry Cake as much as we did!
I do not see where in the recipe it said to add the lemon juice and zest into the batter?
[…] to desserts– my thighs can prove it. I recently made a Lemon Cream Pie–to die for. Blueberry Lemon Coffee Cake Muffins? Oh mama. But these cookies……ohmygoodgravy–they caught me at a moment of weakness […]
So I just made the Blueberry Lemon Streusel. Cake and it was AMAZING!!!! Even my picky husband wanted seconds!
For those out there that are wanting to make this egg free and dairy free…. I used 1 flax “egg” (1 TB ground flax and 3 TB warm water), cashew milk instead of dairy milk and subbed coconut sugar for the white sugar and brown sugar in the Streusel topping! And it was so delicious!
Thank YOU for a great recipe!
So I made these for my daughter’s first holy Communion. They tasted awesome but they crumbled and fell apart. I had made them into mini muffins but ended up having to use it as a crumble on top of yogurt. I follow the recipe to the letter, I’m not sure what could’ve happened?
[…] to desserts– my thighs can prove it. I recently made a Lemon Cream Pie–to die for. Blueberry Lemon Coffee Cake Muffins? Oh mama. But these cookies……ohmygoodgravy–they caught me at a moment of weakness […]
These both look amazing! How would you adjust for using frozen blueberries? What would 2 half-pints equal?
1 half pint= 1 cup and there is no adjustment in baking when using the frozen blueberries!