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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
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Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Lemon blueberry coffee cake, lemon coffee cake, easy lemon blueberry coffee cake
Prep Time: 12 minutes
Cook Time: 35 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