Lemon Blueberry Coffee Cake

This Lemon Blueberry Coffee Cake is packed with fresh blueberries, has a hint of lemon throughout, and is topped with a cinnamon streusel and lemon glaze. You won’t believe how easy it is!

it’s literally a piece of cake.

This Lemon Blueberry Coffee Cake is, literally, a piece of cake. From the looks of it, it can be pretty intimidating. But this coffee cake is seriously a breeze to make. It’s SO simple. Not only is it easy to throw together, it looks insanely impressive. This would be a great breakfast to impress, or to have for a special occasion. There is nothing better than enjoying a slice of warm coffee cake with a nice fresh cup of coffee for your birthday!

why i love this lemon blueberry coffee cake

I absolutely love the flavor combination of blueberry and lemon. It’s just SO perfect. Blueberries give a nice sweet pop throughout, while the hint of lemon gives a bright tang that makes this coffee cake have the perfect balance. Top that flavor combo off with some cinnamon streusel and it’s basically unstoppable. The cake itself is super fluffy, so the melt-in-your-mouth streusel on top adds a some what creamy texture, which makes for an addictive breakfast treat!

ingredients you’ll need

For the coffee cake

• AP Flour
• Baking Powder
• Salt
• Sugar
• Butter
• Egg
• Vanilla Extract
• Milk
• Blueberries
• Lemon Zest

For the streusel

• AP Flour
• Sugar
• Butter
• Cinnamon
• Salt

For the glaze

• Fresh Lemon Juice
• Powdered Sugar

how to make lemon blueberry coffee cake

Make the streusel. Combine the flour, sugar, cinnamon, and salt. Using your fingers, mix in softened butter until well combined and crumbly. Set aside.

Make the coffee cake. Preheat the oven to 375°F and grease an 8×8 or 9×9 baking pan. In a medium bowl, mix flour, baking powder and salt. In the bowl of an electric mixer, or large bowl if using a hand mixer, add sugar and butter and beat until light and fluffy. Add egg, vanilla, and lemon zest and fully combine. Next, add milk and flour mixture BUT alternate adding them in. So add a little of each back and forth until they are all mixed in. Mix in berries carefully in with a spatula.

Prepare and bake. Transfer to your prepared baking pan and top with the already made streusel. Bake for 40-45 minutes, or until a knife or toothpick inserted comes out clean. Let cool in the pan sitting on a cooling rack for 20 minutes.

Make the glaze. While the cake is baking, mix powdered sugar, lemon juice, and milk together until you reach the consistency and flavor you desire. Drizzle on top of cooled coffee cake and serve warm!

Tips for making lemon blueberry coffee cake

Using an electric mixer is always easiest if you have one, but if you don’t you can definitely use a hand mixer!

You can use frozen blueberries for this coffee cake, but leave them frozen when you add them in.

Store in an air tight container for up to a week! You can also freeze this cake, probably best done in pieces.

Other breakfast recipes you’ll love!

• Lemon Biscotti
• Spinach and Gruyère Breakfast Rolls
• Baked Grapefruit

Print Pin

5 from 5 votes

Lemon Blueberry Coffee Cake

This Lemon Blueberry Coffee Cake is packed with fresh blueberries, has a hint of lemon throughout, and is topped with a cinnamon streusel and lemon glaze. You won't believe how easy it is!

Course Breakfast

Cuisine American

Keyword blueberry coffee cake, breakfast, cheesecake, coffee cake, lemon blueberry coffee cake

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

cooling time 20 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 9 pieces

Cost $5

Equipment

• electric or hand mixer
• 8×8 or 9×9 baking pan

Ingredients

For the streusel

• 1/2 cup AP flour
• 6 tablespoons sugar
• 4 tablespoons butter divided, softened
• 1 teaspoon cinnamon
• 1/8 teaspoon salt

For the coffee cake

• 2 cups AP flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup sugar
• 4 tablespoons butter softened
• 1 large egg
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest
• 1/2 cup milk
• 2 cups blueberries

For the glaze

• 1/2 cup powdered sugar
• 2-4 teaspoons fresh lemon juice *see notes
• 1 teaspoon milk

Instructions

• Make the streusel. Combine the flour, sugar, cinnamon, and salt. Using your fingers, mix in softened butter until well combined and crumbly. Set aside.
• Make the coffee cake. Preheat the oven to 375°F and grease a 8×8 or 9×9 baking pan. In a medium bowl, mix flour, baking powder and salt. In the bowl of an electric mixer, or large bowl if using a hand mixer, add sugar and butter and beat until light and fluffy. Add egg, vanilla, and lemon zest and fully combine. Next, add milk and flour mixture BUT alternate adding them in. So add a little of each back and forth until they are all mixed in. Mix in berries carefully in with a spatula.
• Prepare and bake. Transfer to your prepared baking pan and top with the streusel. Bake for 40-45 minutes, or until a knife or toothpick inserted comes out clean. Let cool in the pan sitting on a cooling rack for 20 minutes.
• Make the glaze. While the coffee cake is baking, mix powdered sugar, lemon juice, and milk together until you reach the consistency you desire. Drizzle on top of cooled coffee cake and serve warm!

Notes

*Start with 2 teaspoons of lemon juice and add more to get desired consistency and flavor! Same with the milk. 

You can use frozen blueberries for this coffee cake, but leave them frozen when you add them in!

Store in an air tight container for up to a week! You can also freeze this cake, probably best done in pieces.