This blueberry lemon coffee cake is a tender, moist breakfast or brunch cake made from scratch with fresh or frozen blueberries, bright lemon zest, and simple pantry ingredients.
It's topped with a buttery, crunchy lemon crumb topping and finished with a light sprinkling of powdered sugar, making it an easy coffee cake recipe that's perfect for serving with coffee or tea.
Quick Look: Blueberry Lemon Coffee Cake
- ⏲️Ready in: ~ 45 minutes
- 👪Serves: 4-6
- 🥘Key Ingredients: Flour, sugar, blueberries, lemon zest, lemon juice
- 🍳Method: Oven
- ⭐Difficulty: Easy
- 👩🍳 Flavor Profile: homemade breakfast or brunch cake that combines fresh lemon flavor with juicy blueberries in a soft, buttery crumb.
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Why You'll Love It
- Uses real lemon juice + zest for bright, fresh flavor
- Whole milk + butter keep the crumb soft and moist
- Blueberries are folded in gently so they don't sink or burst
- The lemon crumb topping adds sweetness and texture without being heavy
- No glaze needed - a simple dusting of powdered sugar keeps it brunch-perfect
Ingredient Photos with Notes
Lemon Crumb Topping
- Sugar: Regular granulated sugar keeps the crumb topping light and crisp without weighing it down.
- Flour: All-purpose flour helps create that classic crumbly texture. Measure carefully so the topping stays tender, not dry.
- Lemon zest: Fresh lemon zest adds bright citrus flavor to the crumb topping. Organic lemons are best since you're using the peel.
- Butter: Use cold or cool butter cut into small chunks. This helps the topping stay crumbly and bake up slightly crisp instead of melting into the cake.
Blueberry Lemon Coffee Cake
- Flour: Measure flour by spooning it into the cup and leveling it off to avoid a dense cake.
- Baking powder: Make sure it's fresh (check the exp date) - this is what gives the cake its lift.
- Butter: Room-temperature butter creams more easily with the sugar, creating a soft, tender crumb.
- Egg: A room-temperature egg blends smoothly into the batter and helps with structure.
- Milk: Whole milk adds richness and keeps the coffee cake moist.
- Lemon juice & zest: Fresh lemon juice and zest give the cake its bright lemon flavor. Zest the lemons before juicing.
- Blueberries: Fresh blueberries work beautifully, but frozen blueberries can be used straight from the freezer. Gently fold them in to prevent bursting and color bleeding.
- Mixing tip: Once the flour is added, mix just until combined. Overmixing can make the cake tough.
See the recipe card for full information on ingredients and quantities.
Recipe Variations
- Instead of powdered sugar, drizzle the cooled cake with a simple lemon glaze made from powdered sugar and fresh lemon juice.
- Replace the lemon zest and juice with orange zest and orange juice for a sweeter citrus twist.
- Swap the blueberries for fresh or frozen raspberries for a slightly more tart, bakery-style flavor.
How to Make Blueberry Lemon Coffee Cake
This coffee cake comes together by mixing a simple lemon batter, gently folding in blueberries, adding a crumb topping, and baking until perfectly golden.
Step 1: Make the lemon crumb topping by combining the sugar, flour, lemon zest, and unsalted butter in a mixing bowl.
Step 2: For the batter, combine the flour, baking powder, and salt in a separate bowl.
Step 3: In a separate large mixing bowl, cream together the sugar and butter.
Step 4: Add the egg, milk, and lemon juice and continue blending until thoroughly combined.
Step 5: Gradually add the dry ingredients into the wet ingrediens.
Step 6: Fold in the blueberries and lemon zest.
Step 7: Spread the batter into a baking dish. Evenly sprinkle the lemon crumb mixture on top of the batter.
Step 8: Bake in a preheated oven for 25-30 minutes.
Anne's Expert Tips
- Be sure to pat the blueberries dry with a paper towel if they're wet or have condensation on them to help prevent sinking.
- Don't overmix the batter once the flour is added - this keeps the cake tender.
- Spread the batter evenly before adding the crumb topping so it bakes evenly. Let the coffee cake cool completely before dusting with powdered sugar so it doesn't melt away.
How to Keep it Fresh
- Store at room temperature, tightly covered, for up to 2 days.
- Refrigerate for up to 5 days for longer freshness.
- Bring to room temperature before serving for the best texture.
Blueberry Lemon Coffee Cake FAQs
Yes, frozen blueberries work well in this lemon blueberry coffee cake. Add them directly to the batter without thawing and gently fold them in to prevent excess color bleeding.
Yes, this coffee cake freezes well. Wrap slices or the whole cake tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator or at room temperature.
If the crumb topping melts into the cake, the butter may have been too warm or overmixed. Use cool butter cut into small pieces and mix just until crumbly.
Blueberries can sink if the batter is overmixed or too thin. Make sure to gently fold in the blueberries at the end and spread the batter evenly before adding the crumb topping.
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Recipe
Blueberry Lemon Coffee Cake
Equipment
- Assorted mixin bowls
- measuring cup(s)
- measuring spoons
- 8" x 8" baking pan
Ingredients
Lemon Crumb Topping
- ½ cup sugar
- ⅓ cup all-purpose flour
- 1 teaspoon lemon zest, preferably organic
- ¼ cup unsalted butter, cut into chunks
Coffee Cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup sugar
- ¼ cup unsalted butter, room temperature, cut into chunks
- 1 large egg, room temperature
- ½ cup whole milk
- 2 Tablespoons lemon juice
- 2 cups fresh blueberries
- 2 teaspoons fresh lemon zest, preferably organic
- Optional: Powdered sugar, for dusting
Instructions
- Place top oven rack in the center position and pre-heat oven to 375°F. Spray an 8"x8" baking pan with non-stick cooking spray and set aside.
- To make the lemon crumb topping, add the sugar, all-purpose flour, lemon zest, and unsalted butter to a mixing bowl. Use a fork to work the butter into the dry ingredients until small crumbs form, as shown. Set aside.Tip: You can also use clean fingers to break up the butter and incorporate it into the mixture.½ cup sugar, ⅓ cup all-purpose flour, 1 teaspoon lemon zest, preferably organic, ¼ cup unsalted butter, cut into chunks
- For the batter, combine the flour, baking powder, and salt in a large mixing bowl and stir to combine. Set aside.2 cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon salt
- Cream the white sugar with the unsalted butter in another large mixing bowl.¾ cup sugar, ¼ cup unsalted butter, room temperature, cut into chunks
- Add the egg and beat until blended, then add the milk and lemon juice. Mix until smooth, stopping to scrape the sides of the bowl as needed.1 large egg, room temperature, ½ cup whole milk, 2 Tablespoons lemon juice
- Gradually beat the dry ingredients into the wet ingredients until completely incorporated into the batter.
- Gently fold in the blueberries and lemon zest with a spatula until evenly distributed. Pour the batter into the prepared baking dish and spread it into an even layer.2 cups fresh blueberries, 2 teaspoons fresh lemon zest, preferably organic
- Add the lemon crumb mixture on top and spread into an even layer, as well.
- Place the baking dish in the pre-heated oven and bake for 25-30 minutes, or until golden brown on top and a toothpick inserted in the center of the cake comes out clean. Do not overbake.Note: Check at 20 minutes. If the top browns too quickly, loosely tent with foil and continue baking until done.
- Remove from oven and cool completely. If desired, sprinkle with some powdered sugar, as shown, right before serving.Optional: Powdered sugar, for dusting
- There are 9 servings if you cut the cake into 9 square pieces. Nutritonal information does not include the powdered sugar sprinkling.
Notes
Nutrition
Nutritional information is provided as a courtesy to my readers. I'm not a nutritionist and I don't guarantee the accuracy of this data. The data may differ according to the brands I used versus the brands you use. To calculate the data yourself using your brands, try using an online nutrition calculator or app.
Steve says
I may be biased, but this Blueberry Lemon Coffee Cake might just be the best breakfast treat Anne has made yet. The blueberries were perfectly juicy, the bright lemon flavor balanced the sweetness beautifully, and the crumb topping was seriously addictive. This one will definitely be in our regular rotation.