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With a delicious citrus and berry flavor, filled and topped with streusel, this Lemon Blueberry Coffee Cake is the perfect summertime breakfast or dessert recipe.

Slice of Lemon Blueberry Coffee cake on white plate topped with lemon, blueberries and mint

Lemon and blueberry together is one of my all-time favorite flavor combinations in the world. They go together just like peanut butter and jelly, they are meant to be together.

I love it in all desserts but this Coffee Cake made with fresh blueberries is one of my favorite things. I love coffee cakes because they are versatile, they can be for breakfast or dessert.

Top this cake with a tasty glaze and it really puts it over the top. I’m a huge glaze fan so you will see that any of my favorite breakfast cakes or other breakfasts have a glaze on them.

I just think that is the extra icing on the cake (pun intended) and it makes the whole thing come together and just works all around with the flavors.

This Lemon Blueberry Coffee Cake is one that we make a lot during the summertime, I also make it all year long because I love it that much but it is one of our family’s favorites.

So when we have company come over like my parents or my husbands, this cake usually graces the table at some point and we have never gotten any complaints!

Some of my other favorite sweet breakfast recipes include Sour Cream Coffee Cake, Apple Cinnamon Coffee Cake and Lemon Berry Sweet Rolls.

Slice missing out of finished cake

WHY THIS RECIPE WORKS:

  1. With easy pantry staple ingredients, this comes together in no time.
  2. With two layers of crumble, you get that crunch and flavor throughout each bite.
  3. The glaze really takes this cake over the top and gives it just a punch of extra lemon flavor.

INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):

  • All-purpose flour
  • Baking powder
  • Baking soda
  • Sea salt
  • Granulated sugar
  • Unsalted butter
  • Vanilla extract
  • Eggs
  • Sour cream
  • Blueberries
  • Lemon zest
  • Powdered sugar
  • Lemon juice
Ingredients needed to make a Lemon Blueberry Cake

HOW TO MAKE LEMON BLUEBERRY COFFEE CAKE:

  1. Preheat the oven to 350°F. Spray a 9×13 baking dish with baking spray, set aside. 
  2. In a medium bowl whisk together the flour, baking powder, baking soda, and salt, set aside.
  3. In a large bowl, whisk together the sugar, butter, vanilla, and eggs until smooth. Add half of the dry ingredients to the wet ingredients and stir it in until there are no more dry patches. 
  4. Stir in half of the sour cream until there are no more streaks of white.
  5.  Repeat with the remaining flour mixture and sour cream. 
  6. Fold in the blueberries and lemon zest, set aside.
  7. In a large bowl make the streusel topping, whisk together the sugar, flour, and lemon zest. Add the butter to the bowl and cut it in with a pastry cutter or rub the butter pieces with the flour through your fingers until the mixture resembles wet sand with a few larger chunks the size of peas mixed in.
  8. Add half of the cake batter to the bottom of the prepared pan and smooth it out. 
  9. Next, half of the crumb topping evenly. 
  10. Spread out the remaining cake batter on top. Sprinkle the remaining crumble on top of the batter. Bake for 55-65 minutes until a toothpick inserted into the center comes out clean. Let the cake cool on a wire rack.
  11. While the cake is cooling, make the glaze by whisking together the powdered sugar, lemon juice, and vanilla until smooth. 
  12. Serve the cake warm or room temperature with a drizzle of the glaze on top of the cake for serving. 
Step by step photos on how to make a Lemon Blueberry Coffee Cake

Just look at this golden brown blueberry lemon cake with fresh berries, it just makes me drool wanting to make it again soon! The crumble in the center of the cake and on top really gives it a nice and tasty crunch throughout the cake itself.

Then you add on that glaze and oh boy do you get one delicious moist lemon Coffee Cake that you won’t be able to resist. I love the glaze as it is lemon and really just gives that nice zing it needs.

FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:

CAN I USE FROZEN BLUEBERRIES?

Yes, you can. If you want to use frozen blueberries you can put them in the cake frozen as they will cook through but we usually like to defrost and drain them before adding.

This reduces any extra moisture from the blueberries that might make the cake a little watery which we don’t want. 

DO I NEED TO PUT CRUMBLE IN THE MIDDLE?

No, this is a personal choice and we love it! A lot of coffee or crumb cakes use this method but you do not have to do it. You will just want to make half of the crumble topping.

Glaze being drizzled over slice of cake on white plate

CAN I GLAZE THE WHOLE CAKE?

You can glaze the whole cake, we like to glaze each piece but if you know everyone wants glaze on their slices then you can glaze the cake while it is still slightly warm.

Warm cake to me is heaven so this is why we love adding it to each slice, we don’t have to wait for it to cool too much to add it at all. 

Since I mentioned that I adore lemon and blueberry before some of my other favorite lemon blueberry flavored desserts include:

  1. Lemon Blueberry Cake
  2. Blueberry Lemon Brownies
  3. Mini Lemon Blueberry Cheesecakes
  4. Blueberry Lemon Heaven Dessert
  5. Lemon Blueberry Dump Cake

I could literally go on all day on my favorite Lemon Blueberry desserts but these are just some of our favorite ones that we love to make when we aren’t making this delicious coffee cake!

Overhead photo of slice of Lemon Blueberry Cake on white plate

HOW TO STORE:

This cake can be stored at room temperature in an airtight container or covered tightly with plastic wrap or foil and should last up to 3 days.

You can also store it in the refrigerator in an airtight container or again with plastic wrap and foil and it should be good for up to a week.

This can also be frozen. To freeze this Lemon Blueberry Coffee Cake Recipe, bake and cool as directed, do not make the glaze. Tightly wrap in plastic wrap and then a layer of foil for extra protection.

Place in the freezer and this should keep for up to three months. To defrost let it come to room temperature then slice and place in microwave to heat up if desired. You can then make your glaze and drizzle it on top.

DANA’S TIPS AND TRICKS:

  • For the crumble we like to grate our butter, we well that it incorporates better.
  • This can be frozen, see my tips above.
  • You can use frozen blueberries if desired.
  • This can be served warm or cooled.
  • Pour the glaze over the whole cake or you can pour over each slice like we do.
Fork holding up a bite out of cake

If you want a delicious citrus and berry frilled breakfast or dessert recipe then you have to make this Lemon Blueberry Coffee Cake!

If you like this recipe, you might also like:

If you’ve tried this LEMON BLUEBERRY COFFEE CAKE let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!

This Silly Girls Kitchen Logo
4.77 from 13 votes

Lemon Blueberry Coffee Cake

Author Dana at ThisSillyGirlsKitchen.com
Prep: 15 minutes
Cook: 1 hour 5 minutes
Total: 1 hour 20 minutes
With a delicious citrus and berry flavor, filled and topped with streusel this Lemon Blueberry Coffee Cake is the perfect summertime breakfast or dessert recipe.
Servings 15

Ingredients
  

For the crumble:

For the glaze:

Instructions

  • Preheat the oven to 350°F. Spray a 9×13 baking dish with baking spray, set aside.
  • In a medium bowl whisk together the flour, baking powder, baking soda, and salt, set aside.
  • In a large bowl, whisk together the sugar, butter, vanilla, and eggs until smooth. Add half of the dry ingredients to the wet ingredients and stir it in until there are no more dry patches.
  • Stir in half of the sour cream until there are no more streaks of white.
  • Repeat with the remaining flour mixture and sour cream.
  • Fold in the blueberries and lemon zest, set aside.
  • In a large bowl make the streusel topping, whisk together the sugar, flour, and lemon zest. Add the butter to the bowl and cut it in with a pastry cutter or rub the butter pieces with the flour through your fingers until the mixture resembles wet sand with a few larger chunks the size of peas mixed in.
  • Add half of the cake batter to the bottom of the prepared pan and smooth it out.
  • Next, half of the crumb topping evenly.
  • Spread out the remaining cake batter on top. Sprinkle the remaining crumble on top of the batter. Bake for 55-65 minutes until a toothpick inserted into the center comes out clean. Let the cake cool on a wire rack.
  • While the cake is cooling, make the glaze by whisking together the powdered sugar, lemon juice, and vanilla until smooth.
  • Serve the cake warm or room temperature with a drizzle of the glaze on top of the cake for serving.

Notes

  1. For the crumble we like to grate our butter, we well that it incorporates better.
  2. This can be frozen, see my tips above.
  3. You can use frozen blueberries if desired.
  4. This can be served warm or cooled.
  5. Pour the glaze over the whole cake or you can pour over each slice like we do.

Nutrition

Calories: 676kcal | Carbohydrates: 107g | Protein: 6g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 231mg | Potassium: 168mg | Fiber: 2g | Sugar: 73g | Vitamin A: 817IU | Vitamin C: 4mg | Calcium: 70mg | Iron: 2mg
Nutrition Disclaimer
Course Baked Good, Breakfast, Dessert
Cuisine American

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4.77 from 13 votes (12 ratings without comment)

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One Comment

  1. 5 stars
    Can u make this as cupcakes and if so how long to bake

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