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.
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 Lemon Blueberry Coffee Cake 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.
WHY THIS RECIPE WORKS:
- With easy pantry staple ingredients this comes together in no time.
- With two layers of crumble, you get that crunch and flavor throughout each bite.
- The glaze really takes this cake over the top and gives it just a punch of extra flavor.
INGREDIENTS NEEDED (FULL RECIPE BELOW):
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
HOW TO MAKE A LEMON BLUEBERRY COFFEE CAKE:
- Preheat the oven to 350°F. Spray a 9×13 baking dish with baking spray, set aside.
- In a medium-sized 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 flour to the wet mixture 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 and sour cream.
- Fold in the blueberries and lemon zest, set aside.
- In a large bowl, 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 baking dish and smooth it out.
- Next half of the crumble mixture evenly.
- Spread out the remaining cake batter on top. Sprinkle the remaining crumble on top. Bake for 55-65 minutes until a toothpick inserted into the center comes out clean. Let 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 for serving.
Just look at this cake, it just makes me drool wanting to make it again soon! The crumble in the center 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 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.
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.
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:
- Lemon Blueberry Cake
- Blueberry Lemon Brownies
- Mini Lemon Blueberry Cheesecakes
- Blueberry Lemon Heaven Dessert
- Lemon Blueberry Dumb 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 Lemon Blueberry Coffee Cake!
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.
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.
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!
Lemon Blueberry Coffee Cake
Ingredients
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoon baking soda
- pinch of fine sea salt
- 1 1/2 cups granulated sugar
- 3/4 cup unsalted butter melted and cooled
- 1 tablespoon vanilla extract
- 3 large eggs
- 2 cups sour cream
- 2 cups blueberries
- Zest of 1 lemon
For the crumble:
- 2 cups granulated sugar
- 2 cups all-purpose flour
- zest of 1 lemon
- 3/4 cup cold unsalted butter small dice, or grated
For the glaze:
- 3 cups powdered sugar
- 4 tablespoons lemon juice fresh squeezed
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Spray a 9x13 baking dish with baking spray, set aside. In a medium-sized 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 flour to the wet mixture 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 and sour cream. Fold in the blueberries and lemon zest, set aside.
- In a large bowl, 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 baking dish and smooth it out. Add half of the crumble mixture evenly. Spread out the remaining cake batter on top. Sprinkle the remaining crumble on top. Bake for 55-65 minutes until a toothpick inserted into the center comes out clean. Let 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 for serving.
Notes
- 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.
Nutrition
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