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. A fun way to change up blueberry muffins. It makes a family-favorite breakfast or brunch recipe.

❤️ 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.

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 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.

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.

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. 

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Lemon Blueberry Coffee Cake

Prep Time10 mins

Cook Time45 mins

Total Time55 mins

Course: Breakfast

Servings: 12 Servings

Author: Barbara Schieving

Cook ModePrevent 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.