Lemon Blueberry Coffee Cake

Lemon Blueberry Coffee Cake Recipe

Tender, moist lemon coffee cake loaded with blueberries crowned with a crunchy, sweet crumb topping and drizzled with a tart lemon glaze. A fun way to change up blueberry muffins.

I was microwaving a bowl of Trader Joe’s Instant Multigrain Triple Berry Instant Hot Cereal for breakfast one day last week, and my son came up stairs and asked if I was making blueberry muffins. My family loves my streusel blueberry muffins and apparently just the smell of blueberries cooking draws them in to the kitchen in hopes of finding blueberry muffins.

Lemon Blueberry Coffee Cake - Tender, moist lemon coffee cake loaded with blueberries crowned with a crunchy, sweet crumb topping and drizzled with a tart lemon glaze.

So when the weekend rolled around, I decided I’d better make some blueberry muffins for my son, but I also wanted to make something new to share on the blog, so my lemon blueberry coffee cake was born.

I used my blueberry muffin recipe as the base for the cake, but change it up by adding lemon zest to the batter. Coffee cake is always better with a crumb topping, and to give it another pop of lemon, I drizzled a tart lemon glaze on top and let it flow down the sides.

Lemon Blueberry Coffee Cake Collage

You can drizzle the glaze on with a spoon, but I like to use a quart size Ziploc bag. Put the bag in a tall drinking glass or mug, fold the edges over the top of the mug, then fill the bag with your glaze. Seal up the bag and snip off a tiny bit of the corner of the baggie with scissors. Then just drizzle the glaze over the top of the coffee cake.

If you want to get drips down the side of the cake, just put a little puddle of glaze along the edge and it will make a pretty little drip down the side of the cake. If your glaze is too thin the glaze just runs down the side. If it’s too thick, it won’t drip down. You can do a test drip before you put the glaze in the baggie if you’re unsure if you’ve got the consistency just right. 

Lemon Blueberry Coffee Cake - Tender, moist lemon coffee cake loaded with blueberries crowned with a crunchy, sweet crumb topping and drizzled with a tart lemon glaze.

If your family loves blueberry muffins as much as my family does, they’ll love this coffee cake too. It takes blueberries to a whole new level.

Lemon Blueberry Coffee Cake

Yield: 12 Servings

Lemon Blueberry Coffee Cake


  • 2 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup whole milk
  • 1 tablespoon lemon zest
  • 2 cups blueberries, fresh or frozen
  • Crumb Topping
  • 1/2 cup sugar
  • 1/4 cup all-purpose flour
  • 3 tablespoons butter, melted
  • Icing
  • 1 cup powdered sugar
  • 1 - 2 tablespoons lemon juice


Preheat oven to 350º. Spray a 9-inch springform pan with non-stick cooking spray with flour.

Prepare crumb topping and set aside.

In a small bowl, whisk together flour, baking powder and salt and set aside.

In a large bowl, beat butter and sugar until light and fluffy. Add eggs, vanilla and milk. Mix in lemon zest. Add flour mixture and mix just until combine. Stir in blueberries.

Spread batter evenly into prepared pan. Sprinkle with crumb topping.

Bake at 350º for 45 minutes or until a toothpick inserted into the center comes out clean.

Cool 10 minutes, then run a knife around the edge and remove ring. Drizzle icing on cake. Cool completely before serving. (Unless you're like us and would rather eat it hot even though the cake doesn't cut as well.)

Crumb Topping

In a small bowl, combine sugar, flour, and butter. Mix until mixture is crumbly.


Whisk together powdered sugar and lemon juice to create a thin glaze.


More Coffee Cake recipes you might like:

Marionberry Cherry Crumb Cake, Barbara Bakes
Cinnamon Coffee Cake, Barbara Bakes
Orange and Almond Coffee Cake, Diethood
Banana Bread Coffee Cake, Crazy for Crust
Banana Streusel Coffee Cake with Maple Glaze, Shugary Sweets

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    Leave a Comment:

  1. says

    This lemon blueberry coffee cake was delicious! Baked w fresh picked Maine blueberries for family visiting Southport island Maine from Florida. I am still receiving best baker compliments thanks to your recipe!☺ will be making this for years to come!

  2. Cindy says

    This was one of the most amazing things I’ve ever eaten and one of the prettiest things I’ve ever made. I made it for a brunch and everyone raved about it and not a crumb was left.

  3. Beth says

    Thank you for sharing this recipe. I made it as instructed and it came out perfect. My kids loved it too!

  4. Donna says

    The topping was not streusel, at least not as written in the recipe. It made a buttery sugary topping that melted into the top of the cake. Should this have been 1/2 cup flour and 1/4 cup of sugar instead of the other way around? I’m sure it will taste fine but just not as pictured or what I think of as a streusel.

    • says

      Hi Donna – no the ingredients are correct as written. I’ve made this recipe numerous times and never had a problem. I’m wondering if you forgot to add the flour or added too much butter or sugar. Hope you enjoyed the cake despite the troubles with the topping.

      • Donna says

        No, I did the ingredients correctly. I will try it next time with softened butter instead of melted and hope that works better. I had rave reviews anyway! Thanks for your response and delicious recipe.

  5. Jayne Combs says

    I made this today for church. I used frozen blueberries and tossed them in some flour before folding them in so they wouldn’t sink. I also didn’t have any lemons for zest and used lemon oil which worked very well. The only other change was using half sugar and half brown sugar in the crumble. It was awesome and I’ve been asked to make it again. It did take longer to cook then you stated but it could be because I used frozen berries. So allow for some extra time in your schedule when baking this. I highly recommend this dessert!

  6. Celicia says

    Hi Barbara! Your Lemon Blueberry Coffee Cake is, by far, my favorite recipe I’ve ever baked! It’s always a hit when I bake it for others and especially this year. Last night was Christmas Eve, and my family opens gifts at midnight. I am struggling financially right now so was unable to purchase gifts but wanted to still give everyone something special. This recipe immediately jumped into my mind, as I love how tart, buttery & sweet the cake is. It’s simply the best of every world! I baked it up and packed it for 20 people and it’s really made my day having a gradual wave of people contact me raving about the cake and asking for the recipe. It warms my heart knowing I was still able to participate in Christmas and offer your tasty recipe to my loved ones. Thank you for sharing your recipes with me and the world. Happy Holidays! :)

    • says

      Thanks Celicia! What a sweet, special comment. I’m so glad I could help in a small way to make your Christmas special. It’s so nice of you to bake the coffee cake for those you love. Truly a gift from the heart. Happy holidays!

  7. Anette Habel says

    Best blueberry coffee cake ever! Mine took one hr and 15 min to get done. Could it be because I used frozen berries? The batter seemed to thicken very quickly when I mixed the berries in. I also added some walnuts to the topping. Delicious !! Thanks!

  8. Lee says

    This tasted amazing! Thank You. I just wanted to ask, maybe you know why my cake was very moist and flat. I was hoping for it to be like yours – light and spongy.

    • says

      Hi Lee – so glad your cake tasted amazing. It’s hard to know for sure what caused your cake to be extra moist and flat. If you didn’t make any changes, it could be because your berries were extra large and juicy. It could be because your baking powder was old and didn’t leaven the cake enough. It could be because your oven temperature is off a bit, either too high or too low – can you check it with an oven thermometer? Perhaps the eggs and sugar weren’t beaten together longer enough. Baking really is science in action and one to two little changes can make a big difference. Thanks for the question.

  9. Yolanda Russo says

    This is a fabulous cake. You can put it together quickly. I have made it several times and it always gets rave reviews. The streusel and glaze make it special. I am taking it to a family picnic tomorrow and I have
    printed 10 copies because I know it will be a hit.

    Thanks a lot. Yolanda

  10. Kristina says

    This was DELICIOUS! I love the combo of streusel and glaze. It came out perfectly but I did have to bake it almost an hour. I seemed to have a lot of glaze but who doesn’t love extra?? Thanks for a good recipe.

    • says

      Hi Kristina, glad you love the cake. Bake time really can very depending on your oven and the pan you bake it in. If you use a disposable shiny pan the cake will take a lot longer to cook. Thanks for sharing your cook time.

  11. Juliet says

    This was delicious!!!!! One of the best blueberry cakes I have ever made. I doubled the crumb topping and did not use all the of the glaze.

  12. Carla says

    This cake is delish! I found it by Googling after my girlfriend dropped some incredible freshly picked NH blueberries off at my door. The only change I made was to add 1/2 tspn of cinnamon to the cake batter; 1/4 tsnp cinnamon to the crumb topping and split the topping sugar into 1/4 c brown sugar and 1/4c white sugar. (I love cinnamon with blueberries and always add it)

    Glad to have found you and my family thanks you for this recipe. (not much cake left!)

  13. Mariane says

    Just made one today and it tasted soooo good! I didn’t do the icing because the crumbs were already sweet. Thanks for sharing your recipe!