Blueberry Lemon Coffee Cake

This lemon blueberry coffee cake is tender and moist, made from scratch with fresh lemon zest, juicy blueberries, and a sweet lemon crumb topping. Finished with a light dusting of powdered sugar, it’s an easy coffee cake recipe that’s perfect for breakfast, brunch, or serving with coffee.

Course Breakfast, brunch, Dessert

Cuisine American

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 351kcal

Author Anne Clark

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

Blueberries: Fresh blueberries work best, but frozen blueberries can be used straight from the freezer. Do not thaw before adding.

Lemon zest: Use only the bright yellow part of the peel. Avoid the white pith, which can taste bitter.

Butter: Use room-temperature butter for the cake batter and cool butter for the crumb topping for the best texture.

Mixing: Mix just until combined once the flour is added. Overmixing can result in a dense coffee cake.

Pan size: Bake in a pan similar in size to ensure even baking. Baking time may vary slightly with different pans.

Doneness: The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.

Serving: Let the cake cool slightly before dusting with powdered sugar so it doesn’t melt into the cake.

Storing: Store the baked and cooled coffee cake covered at room temperature for up to 2 days. Or in the fridge for up to 5 days.

Nutrition