Blueberry Coffee Cake

5 from 2 votes

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Moist lemon cake laced with blueberries and topped with streusel, this is Lemon Blueberry Coffee Cake! It’s so good, seriously make it soon! Or if you’re looking for my traditional coffee cake recipe <– see here!

slices of lemon blueberry coffee cake among a bowl of blueberries and lemon slices

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.

This Lemon Blueberry Coffee Cake is another adaption, this time from the Pioneer Woman. Just a few days ago she posted a recipe for Blueberry Crumb Cake and I thought “It’s a sign! Something else to make to get rid of all these blueberries!” This recipe is delicious just on its own, but I just had to make a few changes and add in the 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. Or Lauren and Gordon! (Haha! Precious.) 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: 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.
pan of lemon blueberry coffee cake

How to Make Blueberry Coffee Cake

For full details on how to make Lemon Blueberry Coffee Cake, see the recipe card down below 🙂

Preheat Oven + Prep

Preheat oven. Grease a 9 x 13-inch baking pan and set it aside.

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 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.

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.

Bake + Serve!

Bake cake until golden brown. Sprinkle powdered sugar over the top, if desired. Cut into slices and serve.

slice of lemon blueberry coffee cake

Storing 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.

slice of lemon blueberry coffee cake on a plate with a fork

More Blueberry Recipes to Try!

If you loved this Blueberry Coffee Cake, let me know in the comments below! And while you’re at it check out all of my other blueberry recipes.

The printable recipe card is down below, enjoy 🙂

5 from 2 votes

Lemon Blueberry Coffee Cake

Moist lemon cake laced with blueberries and topped with streusel, this is Lemon Blueberry Coffee Cake! It's so good, seriously make it soon!
servings 12 servings
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr

Ingredients

for the topping:

Instructions

  • Preheat oven to 350 degrees F. Combine flour, baking powder, and a salt. Stir and set aside.
    dry ingredients mixed in a bowl
  • 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.
    mixing ingredients in a mixer for lemon blueberry cake
  • Grease a 9 x 13 inch baking pan. Pour in batter and smooth the top. Sprinkle fresh blueberries over the top of the cake.
    lemon cake batter with blueberries on top of it all in a baking dish
  • In a separate bowl, combine topping ingredients. Sprinkle over the top of the cake.
    bowl with oat crumb topping
  • 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.
    pan of lemon blueberry cake

Nutrition

Calories: 283kcal | Carbohydrates: 45g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 40mg | Sodium: 189mg | Potassium: 154mg | Fiber: 1g | Sugar: 22g | Vitamin A: 311IU | Calcium: 67mg | Iron: 2mg
Course: Dessert
Cuisine: American
Keyword: Blueberry Coffee Cake
 

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10 Responses
  1. Lauren's Latest » Lemon Crinkle Cookies

    […] 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 […]

  2. Paula

    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?

  3. Brenda

    5 stars
    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!

  4. Lemon Crinkle Cookies | Lauren's Latest

    […] 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 […]

  5. Modob

    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

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