If you love a soft, buttery coffee cake packed with juicy blueberries and a hint of bright citrus, this Lemon Blueberry Coffee Cake is about to become your new favorite treat! It is perfect for breakfast, brunch, or as a sweet snack with your afternoon coffee. The golden streusel topping adds the perfect crunch, while the tangy lemon glaze ties everything together. Plus, it is super easy to make and stays moist for days. Let us get baking!
Why You’ll Love This Lemon Blueberry Coffee Cake
- Moist and Buttery, thanks to sour cream and butter
- Bursting with Blueberries that offer sweet, fruity bursts
- Bright and Citrusy with fresh lemon zest and juice
- Crispy Streusel Topping for a delightful crunch
- Easy to Make with simple ingredients and minimal prep
- Great for Any Occasion, be it a cozy breakfast or a special brunch
Ingredients You’ll Need
To make this delicious Lemon Blueberry Coffee Cake, you will need simple pantry staples plus a few fresh ingredients.
Essential Ingredients
- All-Purpose Flour, which provides structure to the cake
- Baking Powder and Baking Soda to help the cake rise and stay fluffy
- Granulated Sugar to sweeten the cake and keep it soft
- Unsalted Butter that adds richness and a buttery flavor
- Eggs which give structure and moisture
- Sour Cream or Greek Yogurt to keep the cake extra moist
- Vanilla Extract to enhance the overall flavor
- Fresh Lemon Zest and Juice, the star ingredients for bright citrus flavor
- Fresh or Frozen Blueberries that add juicy bursts of sweetness
- For the Streusel Topping: Flour, brown sugar, cinnamon, and butter for a crunchy finish
Note: You can find the printable recipe with exact measurements below.
Variations and Substitutions
Gluten-Free Options
Want to make this cake gluten-free? Simply swap the all-purpose flour for a 1:1 gluten-free baking flour blend. Make sure it contains xanthan gum for the best texture. Almond flour can also work, but the cake will be denser. Always check your baking powder for hidden gluten.
Lower Sugar Alternatives
To reduce sugar, replace granulated sugar with coconut sugar or a sugar substitute like monk fruit sweetener. You can also cut the sugar by 25 to 30 percent without affecting texture. For natural sweetness, try adding an extra handful of ripe mashed bananas or a drizzle of honey instead.
Ingredient Swaps for Dietary Needs
- Dairy-Free: Use coconut oil or vegan butter instead of butter, and swap sour cream for coconut yogurt
- Egg-Free: Replace eggs with flax eggs (1 tablespoon ground flax plus 3 tablespoons water per egg) or unsweetened applesauce
- Vegan-Friendly: Use both dairy-free and egg-free swaps for a fully plant-based version
How to Make Lemon Blueberry Coffee Cake
Step-by-Step Guide
1. Prepare the Streusel Topping:
In a small bowl, combine flour, brown sugar, granulated sugar, and cinnamon. Cut in the cold butter using a pastry cutter or your hands until the mixture resembles coarse crumbs. Refrigerate until ready to use. This buttery, crunchy topping adds the perfect contrast to the soft cake!
2. Make the Cake Batter:
In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each. Stir in vanilla extract, lemon zest, and lemon juice. In a separate bowl, whisk flour, baking powder, baking soda, and salt, then gradually mix into the wet ingredients, alternating with sour cream.
3. Fold in the Blueberries:
Gently toss the blueberries with a tablespoon of flour to prevent them from sinking. Carefully fold them into the batter using a spatula, being careful not to crush them. This step ensures even blueberry distribution for bursts of fruity flavor in every bite.
4. Assemble the Cake:
Pour the cake batter into a greased 9 by 13 inch baking pan (or a round cake pan for a thicker slice). Smooth the top with a spatula, then evenly sprinkle the streusel topping over the batter. The crumbly topping will bake into a crispy, golden layer!
5. Bake to Perfection:
Bake at 350°F (175°C) for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. Let it cool in the pan for 15 minutes, then transfer to a wire rack. If desired, drizzle with a simple lemon glaze before serving for extra citrusy goodness!
Alternative Methods
Using a Bundt Pan:
For a more elegant presentation, bake this coffee cake in a bundt pan! Grease the pan well to prevent sticking, then pour in the batter and sprinkle the streusel on top. Bake at 350°F (175°C) for 50 to 55 minutes. Once cooled, drizzle with a lemon glaze for a bakery style finish.
Making Muffins Instead:
Want individual portions? Turn this coffee cake into muffins! Line a muffin tin with cupcake liners and fill each cup three quarter full with batter. Sprinkle streusel on top and bake at 375°F (190°C) for 18 to 22 minutes, or until golden brown. Perfect for grab and go breakfasts or lunchbox treats!
Helpful Tips and Tricks
How to Get the Perfect Texture
For a light, fluffy cake, make sure all your ingredients are at room temperature before mixing, as this helps them blend smoothly. Do not overmix the batter; stir just until combined to avoid a dense cake. Using sour cream or Greek yogurt adds extra moisture, keeping the cake soft for days. Also, bake the cake in the center of the oven for even heat distribution to achieve a perfectly golden, tender crumb every time.
Common Baking Mistakes to Avoid
- Overmixing the batter can make the cake tough, so stir gently until just combined.
- Skipping the flour coating on blueberries causes them to sink; toss them in flour first.
- Baking at the wrong temperature can dry out the cake, so use an oven thermometer for accuracy.
- Not testing for doneness by inserting a toothpick in the center may lead to underbaking.
- Cutting while too hot will affect texture; let the cake cool slightly first.
How to Serve Lemon Blueberry Coffee Cake
What to Serve with Lemon Blueberry Coffee Cake
This lemon blueberry coffee cake is perfect on its own, but pairing it with the right accompaniments makes it even better! Enjoy it with a steaming cup of coffee, chai tea, or a refreshing iced latte for a cozy breakfast or afternoon treat. For a nutty crunch, serve it alongside a bowl of Greek yogurt and our Homemade Granola Recipe Easy, the contrast of textures is amazing!
Serving Pairings & Tips
- For a brunch spread, serve with a side of fresh fruit, scrambled eggs, and crispy bacon for a balanced meal.
- For a dessert twist, drizzle with warm lemon glaze and add a scoop of vanilla ice cream for an indulgent finish.
- For an extra burst of flavor, serve with a dollop of whipped cream or lemon curd to enhance the citrusy goodness.
- Make it ahead, as this cake tastes even better the next day; just warm up a slice in the microwave for a few seconds before serving!
Lemon Blueberry Coffee Cake Nutrition Facts
Caloric Breakdown and Key Nutrients
Each slice of this lemon blueberry coffee cake is packed with flavor and balanced sweetness. On average, one serving contains 280 to 320 calories, with 12 grams of fat, 40 grams of carbohydrates, and 4 grams of protein. The blueberries provide antioxidants, while the lemon adds a boost of vitamin C, making this treat both delicious and mildly nutritious.
Healthier Ingredient Swaps
Want to lighten it up? Swap all-purpose flour for whole wheat flour to add fiber. Replace sugar with coconut sugar or a sugar substitute for lower carbs. Use Greek yogurt instead of sour cream for extra protein, and try unsweetened applesauce instead of butter for a lower fat version. These simple swaps make for a healthier, yet still incredibly delicious, cake!
How to Store & Reheat For Later
The Best Way to Store It
To keep your lemon blueberry coffee cake fresh, store it in an airtight container at room temperature for up to 3 days. If you need it to last longer, refrigerate it for up to 5 days. For even longer storage, wrap individual slices in plastic wrap and place them in a freezer safe bag so they stay fresh for up to 3 months. Just thaw overnight in the fridge or at room temperature before enjoying.
Reheating Tips for the Best Taste
For a fresh-out-of-the-oven taste, microwave individual slices for 10 to 15 seconds to restore their soft texture. If reheating multiple slices, place them on a baking sheet and warm them in a 300°F (150°C) oven for 5 to 10 minutes. For extra moisture, cover the cake with a damp paper towel before microwaving. If you froze your cake, let it thaw overnight, then reheat as usual for the best results!
Frequently Asked Questions
Can I use frozen blueberries instead of fresh?
Yes, frozen blueberries work just as well as fresh ones. To prevent them from bleeding into the batter, do not thaw them before adding. Instead, toss them in a tablespoon of flour before folding them in. This helps distribute them evenly without turning the batter purple.
How do I keep my coffee cake from drying out?
The key to a moist coffee cake is using sour cream or Greek yogurt for richness. Be sure not to overbake; check for doneness with a toothpick at 45 minutes. Storing it in an airtight container and reheating slices in the microwave for a few seconds also helps retain moisture.
Can I make this coffee cake gluten-free?
Absolutely, you can swap the all-purpose flour for a 1 to 1 gluten-free baking flour blend that contains xanthan gum for the best texture. If using almond flour, expect a denser cake. Also, check that your baking powder is gluten free, as some brands may contain additives.
What is the best way to add extra lemon flavor?
For a stronger lemon flavor, add extra lemon zest to the batter and glaze. A teaspoon of lemon extract can enhance the citrus taste. You can also brush the warm cake with freshly squeezed lemon juice before drizzling the glaze for an extra tangy kick.
Can I prepare this coffee cake ahead of time?
Yes, you can bake it one day in advance and store it at room temperature in an airtight container. If needed, prepare the streusel and batter separately, refrigerate overnight, and bake fresh the next morning. Just bring the batter to room temperature before baking for best results.
How do I prevent my streusel topping from sinking?
For a crispy, golden streusel that stays on top, make sure the topping is cold before adding. Chill it in the fridge for at least 10 minutes. Also, avoid overmixing the batter, as a denser batter helps hold the streusel in place during baking.
More Easy Breakfast Recipes
If you love this Lemon Blueberry Coffee Cake, you will definitely enjoy these other delicious breakfast treats. Whether you are in the mood for a fruity bread, a classic favorite, or bite sized pancakes, these recipes will make your mornings extra special. Try one of these next:
- Easy Mini Pancakes Recipe: Quick, fluffy, and fun sized pancakes that are great for busy mornings or brunch spreads
- Blueberry Bread Recipe Easy Moist: A moist and flavorful bread bursting with fresh blueberries, perfect with a cup of coffee
- Classic French Toast Recipe: A timeless breakfast staple with crispy edges and a soft, custardy center
Lemon Blueberry Coffee Cake
Equipment
- Baking Pan
- Mixing Bowls
- Oven
Ingredients
Cake Batter
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup granulated sugar
- ½ cup unsalted butter softened
- 2 eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- 1 tbsp fresh lemon zest
- 2 tbsp fresh lemon juice
- 1 cup fresh blueberries
Streusel Topping
- ¾ cup all-purpose flour for topping
- ½ cup brown sugar
- ¼ cup granulated sugar for topping
- 1 tsp cinnamon
- ¼ cup cold unsalted butter cut into cubes
Lemon Glaze
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
Instructions
- Combine the flour, brown sugar, granulated sugar, cinnamon, and cold butter for the streusel topping in a bowl. Mix until crumbly and refrigerate.
- Cream the butter and granulated sugar in a large bowl until light and fluffy. Add the eggs one at a time, then mix in the vanilla extract, fresh lemon zest, and lemon juice.
- Alternately add the dry ingredients (all-purpose flour, baking powder, baking soda, and salt) and the sour cream to the butter mixture, stirring until just combined.
- Gently fold the fresh blueberries, previously tossed in a little flour, into the batter.
- Pour the batter into a greased baking pan and spread it evenly. Sprinkle the prepared streusel topping evenly over the top.
- Bake in a preheated oven at 350°F for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 15 minutes.
- Drizzle the lemon glaze, made by mixing powdered sugar with fresh lemon juice, over the cooled cake before serving.