Go Back
+ servings
a plated slice of lemon blueberry coffee cake
Print Recipe Pin Recipe
4.46 from 615 votes

Lemon Blueberry Coffee Cake

Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Breakfast
Servings: 12 Servings
Author: Barbara Schieving


  • 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


  • 1 cup 60 grams 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. 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.*


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


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