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.
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.
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.
- 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.
Steps for making Lemon Blueberry Coffee Cake
Preheat the oven to 350 degrees F. Grease an 8 X 8-inch baking pan.
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.
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.
In another bowl combine 1 cup of flour, baking powder, baking soda, and salt.
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.
Fold in the blueberries. Spread the batter into the prepared baking pan. Sprinkle the crumble over the top of the batter evenly.
Place in the preheated oven for 35 to 40 minutes or until a wooden pick comes out with a few moist crumbs.
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
If you make this coffee cake I would love to hear about them! Please leave me a comment and a rating.
- 1/2 cup flour
- 3/4 cup sugar
- 1/4 cup melted butter
- 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
- 1 cup powdered sugar
- 1 1/2 – 2 tablespoons lemon juice
- 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.
- When removing the zest from the lemon use a microplane or box grater (fine holes) for easy removal of the zest.
- For the zest only use the lemon peel and not the white pith. The pith has a bitter taste that you will not want.
- 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.
- 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.
Time for tea 🙂 The streusel looks absolutely irresistible.
Karen (Back Road Journal)
Your coffeecake sounds so good, there would be no freezing it for later…we love lemony blueberries.
Perfect cake for a coffee break. So yummy looking. Thanks for sharing.
John / Kitchen Riffs
You’re such a great baker! Love the combo of lemon and blueberry, and this coffeecake looks wonderful. Thanks!