This post may contain affiliate links.
This Lemon Blueberry Coffee Cake is everything I want with my morning coffee, a tender, lemony crumb packed with juicy blueberries, a buttery streusel, and a sweet lemon glaze on top. I bake it for slow weekend mornings when the girls want something special and the kitchen smells like a bakery. It has the same bright lemon and berry magic as our layered lemon blueberry trifle.
Made in one 9 by 13 pan with pantry staples and fresh blueberries, this lemon blueberry coffee cake is easy enough for a weekday and pretty enough for brunch.
Lemon Blueberry Coffee Cake Quick Look
- 🕒 Prep Time: 15 minutes
- 🌡️ Cook Time: 1 hour 5 minutes
- ⏳ Total Time: 1 hour 20 minutes
- 🍽️ Serving: 15 servings
- ⚡ Calories: 677kcal
- 🌶️ Flavor Profile: Tender lemony cake and juicy blueberries under a buttery streusel and sweet glaze
- ✋ Difficulty: Easy, on par with our lemon blueberry trifle
Quick Answer
Whisk together a lemony sour cream batter, fold in fresh blueberries and lemon zest, then layer it in a 9 by 13 pan with a buttery streusel crumb. Bake at 350 degrees for 55 to 65 minutes until a toothpick comes out clean, cool, and finish with a sweet lemon glaze. The result is a tender, bakery style Lemon Blueberry Coffee Cake perfect for brunch.
Jump to:
- Lemon Blueberry Coffee Cake Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Lemon Blueberry Coffee Cake
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Lemon Blueberry Coffee Cake FAQs
- Other Recommended Lemon Dessert Recipes
- Lemon Blueberry Coffee Cake
Why This Recipe Works
Click to see the technique science
- Sour cream keeps it moist. Two cups of sour cream make the crumb incredibly tender and rich, so the cake stays soft for days.
- Lemon two ways. Zest in the batter and the streusel plus lemon juice in the glaze layer bright citrus flavor through every bite.
- Double streusel layers. A crumb layer in the middle and on top means buttery, sandy streusel in every slice, not just the surface.
- Fresh blueberries burst. Whole berries folded into the batter pop as they bake, leaving juicy pockets of jammy fruit.
- Melted butter, no mixer. Whisking melted butter into the batter means no creaming and no stand mixer, just one bowl and a whisk.
- The glaze seals the deal. A simple lemon glaze adds a sweet, glossy finish and one more hit of citrus to balance the rich cake.
Why You’ll Love This Recipe
- Bakery quality at home with a tender lemon crumb, double streusel, and sweet glaze that looks as good as it tastes.
- It feeds a crowd from one 9 by 13 pan, perfect for brunch or a potluck. For another lemon berry treat, try our lemon raspberry cake balls.
- No mixer required, just whisk, fold, layer, and bake, which makes it an easy weekend bake even with kids helping.
Key Ingredients
Simple baking staples plus fresh lemon and blueberries come together for this cozy coffee cake. Here is what each one does.
- Blueberries: Fresh berries fold right into the batter and burst into juicy pockets as the cake bakes. Frozen work too, just do not thaw them.
- Lemon: Zest in the batter and streusel plus juice in the glaze give the cake its bright, fresh citrus flavor.
- Sour cream: The secret to a moist, tender crumb that stays soft for days. Do not swap it for milk.
- Butter: Melted in the batter for richness and cut cold into the streusel for those craveable buttery crumbs.
- All purpose flour: The structure for both the cake and the streusel topping.
See recipe card for exact quantities.
Variations and Substitutions
This coffee cake is easy to adapt. Here are a few ideas.
- Different berries: Swap in raspberries, blackberries, or diced strawberries for the blueberries.
- Add nuts: Stir chopped pecans or sliced almonds into the streusel for extra crunch.
- Make muffins: Portion the batter and streusel into a muffin tin, like our blueberry muffins, and shorten the bake time.
- Extra lemony: Add a teaspoon of lemon extract to the batter for an even bolder citrus punch.
- Skip the glaze: Dust the cooled cake with powdered sugar instead for a simpler finish.
How to Make Lemon Blueberry Coffee Cake
- Preheat the oven to 350 degrees and grease a 9 by 13 baking dish. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, whisk the sugar, melted butter, vanilla, and eggs until smooth, then stir in the dry mix and sour cream in alternating batches until just combined.
- Fold in the blueberries and lemon zest until they are evenly distributed through the batter.
- Make the streusel by whisking the sugar, flour, and lemon zest, then cutting in the cold butter until it looks like wet sand with pea sized chunks.
- Spread half the batter in the pan, sprinkle on half the streusel, add the remaining batter, and top with the rest of the streusel.
- Bake for 55 to 65 minutes until a toothpick inserted in the center comes out clean. Cool the cake, then drizzle with the lemon glaze before serving.
Recipe Tips & Tricks
- Do not overmix the batter. Stir just until the streaks disappear so the cake stays tender, not tough.
- Toss berries in a little flour if you want to keep them from sinking to the bottom.
- Keep the streusel butter cold. Cold butter is what gives you sandy, crumbly streusel instead of a paste.
- Check early. Ovens vary, so start testing with a toothpick at 55 minutes to avoid overbaking.
- Cool before glazing. A warm cake melts the glaze right off, so let it cool so the glaze sets.
- Use full fat sour cream for the richest, most tender crumb.
- Store covered at room temperature for two days or in the fridge for up to five.
Serving Ideas and Suggestions
This coffee cake is made for brunch. Serve thick slices warm with coffee or tea, alongside a fruit salad and our pistachio muffins for a pretty spread the whole table will love.
It also doubles as dessert. Warm a slice and add a scoop of vanilla ice cream or a spoonful of our easy homemade frozen yogurt for a cozy treat, or pair it with our lemon blueberry trifle for a full lemon berry dessert table.
Leftovers travel well, so wrap up squares for lunchboxes or a morning snack. If you love lemon desserts, our lemon lime angel food cupcakes are another bright, sunny bake.
Lemon Blueberry Coffee Cake FAQs
Yes. Use them straight from the freezer without thawing so they do not bleed into the batter. Toss them in a teaspoon of flour first to help keep them suspended in the cake.
This usually means it was underbaked or the oven door was opened too early. Bake until a toothpick comes out clean and avoid peeking before 55 minutes.
Cover it tightly and keep it at room temperature for up to two days or refrigerate for up to five. Bring slices to room temperature or warm briefly before serving.
Absolutely. Bake it a day ahead, cool completely, and store it covered. Add the glaze the day you serve it so it looks fresh and glossy.
Yes. Freeze the unglazed cake, well wrapped, for up to three months. Thaw at room temperature and add the lemon glaze just before serving.
A 9 by 13 inch baking dish is ideal for this recipe and gives you 15 generous squares. You can also use two 8 inch pans, just watch the bake time.
Craving more lemon berry goodness? Make our layered lemon blueberry trifle next for an easy, no bake showstopper.
For more cozy blueberry flavor, try our soft oatmeal blueberry cookies.
Pair this coffee cake with a platter of our mini fruit tartlets for brunch.
For another bright citrus treat, bake our homemade lemon bundt cake.
Craving chocolate for breakfast? Do not miss our stuffed Nutella muffins.
For a cozy holiday bake, try our creamy sweet potato pie with a shortcut crust.
For another lemon bake, try our lemon cupcakes with fluffy strawberry buttercream.
Craving more lemon? Our lemon brownies bake up fudgy with a glossy lemon glaze.
Add a slice of coffee cake to a holiday spread built around an overnight breakfast casserole.
If you enjoy this coffee cake, you will love a warm slice of pumpkin bread.
Love an easy one pan cake? Our carrot bundt cake is packed with fresh carrots and warm spices.
In a breakfast-baking mood? Our sheet pan pancakes skip the griddle and feed everyone at once.
Swirl our homemade fig jam into coffee cake batter for a fruity twist.
Round out breakfast with our popovers, perfect with butter and jam.
This easy sweet potato cake is a spiced sheet cake that feeds a crowd.
Our baked oats taste like cake but start your day with wholesome ingredients.
Spread our strawberry freezer jam on toast, muffins, and coffee cake for a fresh, fruity treat.
Baking for a spring brunch? Our carrot cake is a showstopping make ahead centerpiece.
Building a brunch spread? Add a batch of our rich chocolate muffins to the table.
Our peach jam is wonderful spooned over coffee cake or spread on toast.
For another berry-packed treat, do not miss these bakery-style blueberry muffins with a hidden cream cheese center.
For another cozy cinnamon cake, try this easy snickerdoodle cake with a cinnamon sugar swirl.
Serve this coffee cake alongside our copycat Starbucks pumpkin spice latte for a cozy treat.
Another cozy bake to try is our Yellow Cake.
Love this sweet-tart combo? Our easy lemon blueberry muffins bake up tender in one bowl.
If you love all things lemon, our lemon cake is bursting with fresh juice, zest, and curd.
Love a cozy brunch bake? Try our buttery strawberry scones next.
For a sweet breakfast spread, make our cream cheese danish.
Building a tea party spread? Add our strawberry tea sandwiches.
Pair a slice of this coffee cake with a chewy air fryer bagel and coffee.
Serve a slice of this coffee cake with a warm spoonful of our Cracker Barrel fried apples.
Love a cozy morning? Our French toast recipe comes together in one skillet in about 20 minutes.
Love a fast morning meal? Our avocado toast recipe comes together in one skillet in about 10 minutes.
In the mood to bake? Our king cake tastes like a giant, shareable cinnamon roll, perfect for a party.
easy pumpkin spice latte
cinnamon apple crumble
easy french toast casserole
easy banana nut muffins
easy banana nut muffins
easy french toast casserole
For a special-occasion morning, make our Strawberry Cheesecake Stuffed French Toast piped full of strawberry cream cheese.
Add our fluffy Apple Pancakes to your brunch table for a cozy, crowd-pleasing breakfast.
For a sunny spring bake, try our Lemon Poppy Seed Cake bursting with fresh lemon and poppy seeds.
Add a slice of our Lemon Bread to your brunch spread for a sweet, tangy treat.
Craving a cozy bake? Try our chocolate chip banana bread.
Round out a brunch spread with this coffee cake and a pan of our pull apart monkey bread.
Round out a brunch of this coffee cake with our savory avocado toast.
For another easy crowd-pleasing cake, bake our chocolate bundt cake with ganache glaze.
For another easy cake, bake our pumpkin sheet cake with a pumpkin spice caramel.
Serve a slice with a side of our homemade granola over yogurt for a cozy breakfast.
For a grab-and-go option, try our creamy strawberry overnight oats.
For a cozy weekend bake, make our soft homemade cinnamon rolls with cream cheese frosting.
Round out brunch with a slice of our chocolate chip zucchini bread.
For an extra special touch, pour our easy caramel sauce over a warm slice of this coffee cake.
If you love a tender crumb, try our moist chocolate chip bundt cake with cookie dough frosting.
Round out brunch with our 10-minute air fryer turkey bacon.
Add these mini pumpkin bundt cakes to your fall baking lineup.
Craving a bakery worthy bake? This braided Nutella bread is a stunning sweet treat. Swirl chocolate hazelnut spread into a soft dough with our easy Nutella bread. Our Nutella bread looks impressive but comes together with one simple twist. For a showstopping brunch, bake a wreath of this Nutella bread. This Nutella bread is soft, buttery, and full of chocolate hazelnut swirls. Impress your guests with a braided loaf of our Nutella bread. Our easy Nutella bread turns a simple dough into a gorgeous centerpiece.
Love a cozy breakfast bake? This tender sour cream coffee cake has a buttery cinnamon crumble in every bite.
Round out your fall baking with our flaky apple turnovers.
Building a brunch spread? Add a pan of our croissant french toast.
More breakfast ideas: our peanut butter overnight oats are a fast, filling start to the day.
If you love an easy from scratch cake, try our cozy lemon blueberry coffee cake next.
If you love a cozy from scratch bake, our lemon blueberry coffee cake is another easy favorite.
Spread it on a slice of our lemon blueberry coffee cake for an extra special breakfast.
For a cozy lemon bake, try our lemon blueberry coffee cake next.
For a cozy lemon bake, try our lemon blueberry coffee cake next.
These pair perfectly with a slice of lemon blueberry coffee cake at brunch.
Pair these with a slice of lemon blueberry coffee cake for a brunch spread.
For a cozy crumb, try our lemon blueberry coffee cake next.
Craving more sandwiched treats? Our s’mores whoopie pies are soft and fun.
For a citrusy brunch spread, serve Easter Cookie Bars alongside our lemon blueberry coffee cake.
Craving more? Our lemon blueberry coffee cake is a bright, tender crumb cake for spring.
Our tender lemon blueberry coffee cake is a bakery style breakfast bake.
Our tender lemon blueberry coffee cake is a bakery style brunch bake.
For a brunch-ready bake, try our lemon blueberry coffee cake.
For a lemony brunch bake, try our lemon blueberry coffee cake.
For a lemony brunch bake, try our lemon blueberry coffee cake.
For a fruity brunch bake, try our lemon blueberry coffee cake.
Love a lemon bake? Our lemon blueberry coffee cake is another bright, citrusy favorite.
For the cookie version of this exact craving, our coffee cake cookies deliver it handheld.
If a slice of cake with your coffee is your idea of heaven, my coffee walnut cake is the grown up cousin of this coffee cake.
For another sunny lemon bake, my lemon poppyseed bars share a shelf with this cozy lemon blueberry coffee cake.
For a lazy weekend brunch, my caramel apple donuts pair beautifully with a slice of this lemon blueberry coffee cake.
Love a cake with your coffee, my spiced bundt cake is right at home beside this lemon blueberry coffee cake.
Round out your weekend brunch with a warm pan of pumpkin cinnamon rolls topped with marshmallow cream cheese frosting.
Keep the cozy baking going with this caramel apple cake, part cake, part cheesecake, all caramel apple.
For a cozy breakfast treat, this pumpkin monkey bread is gooey, sticky, and so easy to make.
For a quick fall snack, whip up these pumpkin donut holes with a shiny chocolate glaze.
Add these cranberry cheesecake bars to your holiday dessert lineup for a sweet tart favorite.
For a winter twist on coffee cake, try this tart and sweet cranberry coffee cake.
When chocolate wins the brunch vote, our Chocolate Chip Coffee Cake delivers.
Keep the citrus baking streak alive with my easy glazed lemon lime cake.
Take that same lemon berry magic into yeast dough with my lemon sweet rolls.
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 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.3 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1 1/2 teaspoon baking soda, pinch of fine sea salt
- 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.1 1/2 cups granulated sugar, 3/4 cup unsalted butter, 1 tablespoon vanilla extract, 3 large eggs
- Stir in half of the sour cream until there are no more streaks of white.2 cups sour cream
- Repeat with the remaining flour mixture and sour cream.
- Fold in the blueberries and lemon zest, set aside.2 cups blueberries, Zest of 1 lemon
- 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.2 cups granulated sugar, 2 cups all-purpose flour, zest of 1 lemon, 3/4 cup cold unsalted butter
- 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.3 cups powdered sugar, 4 tablespoons lemon juice, 1 teaspoon vanilla extract
- Serve the cake warm or room temperature with a drizzle of the glaze on top of the cake 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
Love This Recipe?
Follow @ThisSillyGirlsKitchen on Instagram and @danadevolk on Pinterest for more!
Can u make this as cupcakes and if so how long to bake