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a plated slice of lemon blueberry coffee cake
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4.48 from 711 votes

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.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Breakfast
Keyword: baking, Breakfast, fruit
Servings: 12 Servings
Calories: 324kcal
Author: Melissa Griffiths


Crumb Topping

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

Cake Batter

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


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


  • Preheat oven to 350º F. Spray a 9-inch springform pan with non-stick cooking spray with flour.
  • Prepare crumb topping by mixing the sugar, flour, and butter together in a small bowl well with a fork and set aside. The mixture should be sandy and then start to form small clumps.
  • 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 45-55 minutes or until a toothpick inserted into the center comes out clean. The center should be 210 degrees F. with an instant read thermometer.
  • Whisk together powdered sugar and lemon juice to create a thin glaze.
  • Cool the cake 10 minutes in the pan, 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.)


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


Calories: 324kcal | Carbohydrates: 57g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 49mg | Sodium: 170mg | Potassium: 81mg | Fiber: 1g | Sugar: 38g | Vitamin A: 312IU | Vitamin C: 4mg | Calcium: 59mg | Iron: 1mg