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    Home » Recipes » Breakfast

    Lemon Blueberry Coffee Cake

    Published by Melissa on May 20, 2021 | Updated June 22, 2022 | 468 Comments

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    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. It makes a family-favorite breakfast or brunch recipe.

    a plated slice of lemon blueberry coffee cake

    ❤️ Why You’ll Love this Recipe: This simple but impressive coffee cake has the perfect balance of moist, cakey texture and sweet crumb topping. It’s a great make-ahead treat for brunch, breakfast, or an afternoon pick-me-up. 

    Update: This is one of the most popular recipes on the blog! So I’ve updated the post with new tips and a video to make it even easier for you to enjoy this lemon blueberry coffee cake ASAP.

    A Pinterest image collage of Easy Lemon Blueberry Coffee Cake with Streusel Topping and Lemon Glaze

    How to Make Lemon Blueberry Coffee Cake

    I first made this recipe as an alternative to my streusel blueberry muffins which everyone loves. It’s a fun twist that’s easy to transport if you’re bringing a baked treat for a crowd. To boost the flavor of this coffee cake, I added lemon zest to my traditional blueberry muffin recipe. 

    And since coffee cake is always better with a crumb topping, I had to add streusel. For the cherry on top, a sweet-tart lemon glaze. The glaze sits on top and drips down the sides for a beautiful presentation

    Lemon Blueberry Coffee Cake Collage

    Lemon Glaze for Coffee Cake

    Make a quick and easy lemon glaze with just two ingredients: powdered sugar and lemon juice. Whisk until you have a smooth, pourable texture. When the cake is cooled, you can drizzle the glaze on with a spoon if you like. However, I prefer to use a quart-sized Ziploc bag. 

    Put the bag in a tall drinking glass or mug and fold the edges over the top of the mug to make a wide opening. Then fill the bag with your glaze. Seal up the bag and snip off a bit of one corner with scissors. Then simply drizzle the glaze over the top of the coffee cake.

    If you want to get drips down the side of the cake, put a little puddle of glaze along the edge of the loaf. It will make a pretty little drip down the sides. If your glaze doesn’t drip nicely, you may need to thin it out a bit more.

    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.

    Storage

    You can store leftover coffee cake wrapped tightly in plastic wrap at room temperature for up to four days. For longer storage, keep the wrapped cake in the freezer for up to three months. You can defrost the cake overnight at room temperature to serve.

    Eating Lemon Blueberry Coffee Cake

    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.

    More Breakfast Baking Recipes

    If you love this lemon blueberry coffee cake, try these other tasty breakfast and brunch recipes next:

    • Cinnamon Creme Coffee Cake is my riff on the beloved cake from Corner Bakery.
    • Cinnamon Roll Coffee Cake is a beautiful coiled cake with cinnamon spice and classic glaze. 
    • Pumpkin Sour Cream Coffee Cake has a sweet glaze and a dense, pumpkin flavor.
    • Banana Bread Coffee Cake, Crazy for Crust
    • Banana Streusel Coffee Cake with Maple Glaze, Shugary Sweets
    • Marionberry Cherry Crumb Cake, filled with tart marionberries and dried cherries crowned with a sweet, crumbly topping and glaze. 
    a plated slice of lemon blueberry coffee cake
    Print Recipe Pin Recipe Rate this Recipe
    4.44 from 596 votes

    Lemon Blueberry Coffee Cake

    Prep Time10 mins
    Cook Time45 mins
    Total Time55 mins
    Course: Breakfast
    Servings: 12 Servings
    Author: Barbara Schieving
    Prevent your screen from going to sleep

    Equipment

    • Microplane Premium Classic Zester (baby blue)
    • Nordic Ware Leakproof Springform Pan, 10 Cup, 9 Inch
    • Breville BEM800XL Scraper Mixer Pro 5-Quart Die-Cast Stand Mixer

    Ingredients

    • 2 cups 284 grams all purpose flour
    • 1 ½ teaspoons baking powder
    • ½ teaspoon salt
    • ½ cup 1 stick unsalted butter, softened
    • 1 cup 198 grams granulated sugar
    • 2 large eggs
    • 2 teaspoons vanilla extract
    • ½ cup 4 ounces whole milk
    • 1 tablespoon lemon zest
    • 2 cups blueberries fresh or frozen

    Crumb Topping

    • ½ cup 99 grams granulated sugar
    • ¼ cup 35 grams all-purpose flour
    • 3 tablespoons butter melted

    Icing

    • 1 cup 60 grams powdered sugar
    • 1-2 tablespoons lemon juice

    Instructions

    • 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. About 210 degrees with an instant read thermometer.
    • 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, with a fork mix together sugar and flour. Add butter and mix until mixture is sandy and clumps together.*

    Icing

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

    Notes

    *If your crumb topping is not crumbly after adding the butter, add a little additional sugar and flour until you get a crumbly mixture.
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    about us

    About Melissa & Barbara

    As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

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      Recipe Rating




    1. Judy

      July 30, 2022 at 7:42 pm

      Hi, I’d love to make this, but I don’t have a springform pan. Would a bundt pan work?

      Reply
      • Melissa Griffiths

        August 01, 2022 at 12:35 pm

        Yes that should work great, just adjust the baking time as needed.

        Reply
    2. Stacey

      July 29, 2022 at 6:59 am

      5 stars
      Absolutely delicious!

      Reply
      • Melissa Griffiths

        July 29, 2022 at 1:47 pm

        Thank you Stacey!

        Reply
    3. Marion

      July 24, 2022 at 8:04 am

      Excellent, just more zest in cake and drizzle.

      Reply
      • Melissa Griffiths

        July 25, 2022 at 3:56 pm

        Thanks for sharing what you liked!

        Reply
    4. FoxyGrammy

      July 18, 2022 at 1:38 pm

      5 stars
      Excellent recipe!!! I added a few pinches of lemon zest to the glaze, it was pretty and added some zing to it.

      Reply
    5. Maribeth

      July 11, 2022 at 6:03 pm

      Hi,
      Do you have to cook the crumb topping separately?

      Reply
      • Melissa Griffiths

        July 12, 2022 at 3:41 pm

        It improves the texture but feel free to try it without.

        Reply
    6. Val

      July 06, 2022 at 8:47 pm

      I want to bake this in a 13″ x 9″ glass pan and I want it to be full. Should I increase the recipe? Any other suggestions? Do you recommend lining the pan with parchment paper? Will I need to adjust the time or temperature?

      Reply
      • Melissa Griffiths

        July 09, 2022 at 2:18 pm

        You’ll probably just need to play around with how it works for you. I’d try one recipe first, grease the pan well, the cooking time will probably be decreased… it’ll need some experimenting on your end as I haven’t made it like that yet.

        Reply
    7. Paul Desrosiers

      June 08, 2022 at 7:17 am

      This recipe sounds great. I’m going to make it this weekend.
      Here’s a tip for all your recipe makers out there that LOVE the flavor of lemon like I do. I bought a small bottle(3.4 oz.) of Boyajian Pure Lemon Oil on Amazon some time ago. I keep it in the refrigerator with a glass eyedropper attached to it with a rubber band. Whenever I want to intensify the flavor of lemon in my recipes, I add the lemon oil drop by drop until I get the the intensity of lemon flavor that I desire. The bottle of lemon oil is a little pricey, but a little goes a LONG way.
      Can’t wait to try this recipe !

      Reply
    8. Michael Vaticano

      June 07, 2022 at 1:42 pm

      Can I substitute almond milk for whole milk?

      Reply
      • Barbara Schieving

        June 07, 2022 at 1:43 pm

        Hi Michael – I haven’t tried it but almond milk should work fine in this recipe.

        Reply
    9. Jennifer

      May 21, 2022 at 10:56 am

      Is there any way I can make this into cupcakes? can’t wait to try this as is!!!

      Reply
      • Jennifer

        May 21, 2022 at 10:57 am

        I meant muffins, not cupcakes.

        Reply
        • Barbara Schieving

          May 21, 2022 at 7:24 pm

          Hi Jennifer – yes, here’s a muffin version without the lemon https://www.barbarabakes.com/best-blueberry-streusel-muffins/ you can use as a guide. Enjoy!

          Reply
    10. Cindy

      May 15, 2022 at 1:54 pm

      I made this wonderful cake yesterday, I didn’t change a thing other than using skim milk, and it was fabulous! I will definitely be making it again

      Reply
      • Barbara Schieving

        May 15, 2022 at 2:15 pm

        That’s great to hear – thanks Cindy!

        Reply
      • FoxyGrammy

        July 18, 2022 at 1:40 pm

        5 stars
        Excellent recipe!!! I added a few pinches of lemon zest to the glaze, it was pretty and added some zing to it.

        Reply
    11. Josephine Brown

      May 11, 2022 at 6:15 pm

      Hey I love this recipe and have made it many times, I was wondering if it was possible to substitute the blueberries for raspberries? Any adjustments or tips would be incredible!

      Reply
      • Barbara Schieving

        May 11, 2022 at 9:08 pm

        Thanks Josephine – raspberries tend to break apart when mixing, so be sure and gently fold them in or even push a few into each cup instead of mixing them in.

        Reply
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