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You are here: Home / Breakfast / Lemon Blueberry Coffee Cake

Lemon Blueberry Coffee Cake

March 10, 2022 By Dawn 4 Comments

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Lemon Blueberry Coffee Cake is a moist tender coffee cake filled with fresh blueberries, topped with a crunchy topping,  and drizzled with a lemony powdered sugar icing. Perfect for breakfast or any meal of the day.

Side angle view of a slice of coffee cake on a white plate with a napking by the side.

I love eating something a little sweet with my breakfast, especially on Sunday mornings when I have time to enjoy a relaxing breakfast. Coffee cakes are one of the simplest ways in my book to enjoy a sweet treat. They are easy to make and they don’t take a lot of time to bake.

Looking down at a piece of coffee cake on a white plate.

I enjoy baking with lemon, it is great to combine other fruits with it. There are so many different combinations, but one of my favorites is lemon and blueberry.

Help Tips:

  • When grating the zest from the lemon I would suggest a microplane or a box grater using the fine holes. There are other ways to grate the zest from the lemon, but with this recipe, you will want the zest to be fine.
  • Also, I need to mention when grating the lemon makes sure to remove just the yellow peel of the lemon. The white part called the pith is bitter and you will not want that in your coffee cake.
  • Make the crumble first. You can set it aside as you make the coffee cake. I like to make the crumble first because when the batter is ready it is easy to sprinkle the topping over the cake and you can put it right into the oven.
  • To tell when the coffee cake is done. Use a wooden pick and insert it in the center of the coffee cake. If the wooden pick comes out with a few moist crumbs it is ready to take out of the oven.
  • The coffee cake does not have to be stored in the refrigerator, it can be set on the counter.
  • If you have leftovers you can freeze them for a later time. You can keep it in the freezer for up to a month.
Side view of lemon blueberry coffee cake on a white plate.

Steps for making Lemon Blueberry Coffee Cake

Step one

Preheat the oven to 350 degrees F. Grease an 8 X 8-inch baking pan.

Two smail bowls with melted butter and flour and sugar.
Crumble topping in a small glass bowl.

Step two

Make the crumble. In a small bowl combine 1/2 cup flour and 3/4 cup sugar, add the 1/4 cup melted butter, and mix until well combined. Set aside.

Step three

In a large bowl combine 1/4 cup butter, 3/4 cup sugar, and zest from one lemon. With an electric mixer beat until well combined. Add the egg and mix in.

Sugar, butter, and lemon zest in a glass bowl.
Cake batter mixture in a glass mixing bowl.
An egg is added to the batter.

Step four

In another bowl combine 1 cup of flour, baking powder, baking soda, and salt.

Step five

Add 1/3 of the flour mixture to the batter. Next, you will add 1/2 of the milk to the batter and mix in. Continue these steps until all the flour and milk are added.

Add a small amount of flour to the batter.
Adding milk to the batter.
Add the blueberries to the batter.

Step six

Fold in the blueberries. Spread the batter into the prepared baking pan. Sprinkle the crumble over the top of the batter evenly.

Step seven

Place in the preheated oven for 35 to 40 minutes or until a wooden pick comes out with a few moist crumbs.

The lemon blueberry batter is spread in the baking pan.
The crumble is added to the top of the batter.
Baked lemon blueberry coffee cake in a baking pan.
Icing is drizzled over top of the coffee cake.

Step eight

Remove from the oven and place on a cooling rack until completely cooled. Make the icing and drizzle over top of the coffee cake.

Looking for additional breakfast recipes? Check these recipes out:

  • Blueberry Honey Oat Breakfast Cake
  • Lemon Strawberry Scones
  • Mini Donut Muffins
  • Carrot Muffins with Crumb Topping
Side angle view of coffee cake on a plate with a fork on the side.

If you make this coffee cake I would love to hear about them! Please leave me a comment and a rating.

Side view of lemon blueberry coffee cake on a white plate.

Lemon Blueberry Coffee Cake

Lemon Blueberry Coffee Cake a moist tender coffee cake filled with fresh blueberries, topped with a crunchy topping,  and drizzled with a lemony powdered sugar icing. Perfect for breakfast or any meal of the day.
5 from 1 vote
Print Pin Rate
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Lemon blueberry coffee cake, lemon coffee cake, easy lemon blueberry coffee cake
Prep Time: 12 minutes minutes
Cook Time: 35 minutes minutes
Servings: 12 slices
Calories: 280kcal
Author: Dawn

Ingredients

Topping

  • 1/2 cup flour
  • 3/4 cup sugar
  • 1/4 cup melted butter

Coffee Cake

  • 1/4 cup butter room temperature
  • 3/4 cup sugar
  • 1 zest from lemon
  • 1 large egg
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1 1/2 cup blueberries

Lemon icing

  • 1 cup powdered sugar
  • 1 1/2 – 2 tablespoons lemon juice

Instructions

  • Preheat the oven to 350 degrees F. Grease an 8 x 8-inch baking pan.
  • For the crumble, combine the flour and the sugar, add the melted butter, and mix until well blended. Set aside
  • In a large bowl combine the 1/4 cup butter, 3/4 cup sugar, and lemon zest, with an electric mixer, mix until well blended. Add the egg and mix in.
  • In another bowl mix the 1 cup flour, baking powder, baking soda, and salt together.
  • Add 1/3 of the flour mixture to the batter and mix in. Add 1/2 of the milk and mix in. Repeat the steps ending with the last 1/3 cup.
  • Fold in the blueberries. Spread the batter in the prepared baking pan. Sprinkle the crumble over the top of the batter evenly.
  • Place in the preheated oven and bake for 35 to 40 minutes or until a wooden pick comes out with a few moist crumbs.
  • Remove from the oven and place on the cooling rack until completely cooled.
  • Add the powdered sugar to a small bowl and add enough lemon juice to make a thin icing. Drizzle over the cooled coffee cake.

Notes

  1. When removing the zest from the lemon use a  microplane or box grater (fine holes) for easy removal of the zest.
  2. For the zest only use the lemon peel and not the white pith. The pith has a bitter taste that you will not want.
  3. Use a wooden pick to test to see if the coffee cake is done. If the wooden pick comes out with a few moist crumbs the cake is done.
  4. The coffee cake does not need to refrigerate, it can be stored on the counter. Also, you can freeze this cake for up to a month.
 
 
Nutrition information is an estimate and may vary with the brands of ingredients used.

Nutrition

Calories: 280kcal | Carbohydrates: 50.3g | Protein: 2.7g | Fat: 8.5g | Saturated Fat: 5.2g | Cholesterol: 37mg | Sodium: 191mg | Potassium: 89mg | Fiber: 0.9g | Sugar: 37.2g | Calcium: 38mg | Iron: 1mg

Filed Under: Breakfast

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Reader Interactions

Comments

  1. angiesrecipes

    March 11, 2022 at 12:26 am

    Time for tea 🙂 The streusel looks absolutely irresistible.

    Reply
  2. Karen (Back Road Journal)

    March 13, 2022 at 9:43 am

    Your coffeecake sounds so good, there would be no freezing it for later…we love lemony blueberries.

    Reply
  3. Fernando Alerts

    March 14, 2022 at 7:47 am

    5 stars
    Perfect cake for a coffee break. So yummy looking. Thanks for sharing.

    Reply
  4. John / Kitchen Riffs

    March 15, 2022 at 5:21 pm

    You’re such a great baker! Love the combo of lemon and blueberry, and this coffeecake looks wonderful. Thanks!

    Reply

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Dawn

Welcome to Words of Deliciousness!
My name is Dawn! I am a wife, mom, grandma and the blogger behind Words of Deliciousness! I love sharing my favorite recipes and I hope some of these become your favorites too.
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Updated on August 23, 2023