Oh, this Lemon Blueberry Coffee Cake. Just the thought of it makes my kitchen feel instantly warmer and brighter, even on the dreariest of days. It’s one of those recipes that feels like a hug from a loved one, something I pull out when I need a little comfort or when friends pop over unexpectedly. I remember the first time I made it; it was after a particularly long and chaotic week, and I just needed something sweet and simple to lift my spirits. The scent of lemon and warm blueberries baking filled the house, and honestly, it felt like a little bit of magic. It’s not a fussy cake, not at all, but it has this incredible way of making any morning feel special. Think of it as the perfect weekend treat, but one that’s also surprisingly easy to whip up on a weekday when you’re craving something truly delightful. It’s definitely earned its place as my go-to, right up there with my famous chocolate chip cookies!
What is lemon blueberry coffee cake?
So, what exactly is this glorious creation? At its heart, a coffee cake isn’t necessarily made *with* coffee, though it certainly pairs beautifully with it! Traditionally, it’s a single-layer cake, often with a streusel topping or a swirl of cinnamon sugar running through it, designed to be enjoyed with a cup of coffee (hence the name). My version takes that lovely idea and gives it a vibrant, fruity twist with bright lemon zest and plump, juicy blueberries. It’s got a tender crumb, a hint of tang from the lemon, and those delightful pops of sweet-tart blueberries scattered throughout. There’s also a simple, sweet glaze that drizzle over the top, adding just the right amount of sweetness without being overwhelming. It’s essentially sunshine and happiness baked into a cake, and I can’t get enough of it!
Why you’ll love this recipe?
Honestly, there are so many reasons why this Lemon Blueberry Coffee Cake has become a staple in my baking rotation, and I just know you’re going to adore it too. First off, let’s talk about the flavor because, wow, it’s a winner. The lemon zest gives it this incredible bright, fresh aroma and a subtle tang that perfectly balances the sweetness of the cake and the blueberries. And those blueberries? They burst with flavor as they bake, creating little pockets of fruity goodness in every single bite. It’s the kind of cake that makes you close your eyes and savor each mouthful. Then there’s the simplicity of it all. I’m all about recipes that deliver big on flavor without requiring a whole afternoon in the kitchen. This one is genuinely easy to put together. Even if you’re not a seasoned baker, you’ll find yourself breezing through the steps. And let’s not forget about cost-efficiency! The ingredients are all pretty standard pantry staples, making it an affordable way to treat yourself and your loved ones. What I truly love most, though, is its versatility. It’s perfect for a lazy Sunday breakfast, a delightful afternoon pick-me-up with tea, or even as a lighter dessert option after dinner. It feels a bit fancy, but it’s truly humble at heart. If you’ve ever enjoyed my Moist Banana Bread: What are some examples?What is the difference between a tender and a sweet cake?
How to Make Lemon Blueberry Coffee Cake
Quick Overview
Making this delightful Lemon Blueberry coffee cake is a breeze, and I promise, you’ll be amazed at how quickly it comes together! We’ll start by mixing up our dry ingredients, then our wet ingredients, and then combine them into a beautiful, tender batter. We’ll gently fold in fresh blueberries and then bake it until it’s golden and fragrant. Finally, a simple lemon glaze ties it all together. It’s a straightforward process that yields a stunning result, perfect for any occasion that calls for a little homemade sweetness.
Ingredients
For the Main Batter:
2 ½ cups all-purpose flour (I always use unbleached, it seems to give a better texture)
1 ½ teaspoons baking powder (make sure it’s fresh, this is key for lift!)
½ teaspoon baking soda (this works with the acid from the lemon)
½ teaspoon salt
1 cup (2 sticks) unsalted butter, softened (crucial for a tender crumb; leave it out for at least an hour)
1 ¾ cups granulated sugar
2 large eggs, at room temperature (they incorporate better)
1 teaspoon vanilla extract
Zest of 2 medium lemons (don’t skip this, it’s where the magic happens!)
1 cup buttermilk, at room temperature (if you don’t have buttermilk, you can make your own by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and letting it sit for 5-10 minutes)
For the Filling:
1 ½ cups fresh blueberries (or frozen, but make sure they’re not thawed completely before using, or they might bleed too much)
For the Glaze:
1 ½ cups powdered sugar (sifted if you’re feeling fancy, but I usually just give it a whisk)
2-3 tablespoons fresh lemon juice (start with 2 and add more until you reach your desired consistency)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, get your oven preheating to 350°F (175°C). You’ll also want to grease and flour a 9×13 inch baking pan. I find that greasing it well with butter or non-stick spray and then dusting it with a little flour helps ensure your beautiful cake comes out in one piece, no sticking disasters here! You can also line the bottom with parchment paper for extra insurance, which is something I always do when I’m feeling a bit nervous about a cake!
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Give it a good whisk to make sure everything is evenly distributed. This is important for getting an even rise and texture throughout your cake. I always do this step first so everything is ready to go when we start combining the wet ingredients.
Step 3: Mix Wet Ingredients
In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This usually takes a good few minutes with an electric mixer. Then, beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract and the lemon zest. The scent at this stage is already divine!
Step 4: Combine
Now, we’re going to alternate adding the dry ingredients and the buttermilk to the wet ingredients. Start by adding about one-third of the dry ingredients and mix until just combined. Then, add half of the buttermilk and mix again until just combined. Repeat this process, ending with the dry ingredients. Be careful not to overmix at this stage! Overmixing can lead to a tough cake, and we want tender, fluffy goodness. A few small lumps are perfectly fine.
Step 5: Prepare Filling
Gently rinse your fresh blueberries. If you’re using frozen, give them a quick rinse and pat them dry. You want them to be cold and mostly dry so they don’t bleed too much color into the batter during baking. I like to toss them with just a tablespoon of the flour from the batter mixture. This helps them suspend in the cake rather than sinking to the bottom.
Step 6: Layer & Swirl
Pour about half of the cake batter into your prepared baking pan and spread it evenly. Sprinkle about half of your prepared blueberries over this layer. Then, dollop the remaining batter over the blueberries and spread it as best you can. It might not be perfectly even, and that’s okay! Finally, sprinkle the rest of the blueberries over the top. If you wanted to add a cinnamon-sugar swirl, this is where you’d do it, but with the blueberries, I find it’s wonderfully flavorful as is.
Step 7: Bake
Pop the pan into your preheated oven. Bake for 35-45 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean or with just a few moist crumbs attached. The top should be golden brown, and the cake should smell absolutely heavenly. Every oven is a little different, so keep an eye on it after the 35-minute mark.
Step 8: Cool & Glaze
Once the cake is baked, let it cool in the pan on a wire rack for about 15-20 minutes. This allows it to set up a bit. While it’s cooling, whisk together the powdered sugar and lemon juice for the glaze. Start with 2 tablespoons of lemon juice and add more, a teaspoon at a time, until you get a smooth, drizzle-able consistency. Once the cake has cooled slightly, drizzle the glaze generously over the top. The warmth of the cake will help the glaze spread beautifully.
Step 9: Slice & Serve
Let the glaze set for a few more minutes before slicing. I love to serve this coffee cake warm, so the blueberries are still a bit gooey. Cut it into squares and enjoy! The aroma alone is enough to make your day better. It’s perfect for a leisurely breakfast, a mid-afternoon snack, or even a light dessert with a scoop of vanilla Ice Cream.
What to Serve It With
This Lemon Blueberry Coffee Cake is such a crowd-pleaser, and it pairs wonderfully with so many things, making it a versatile treat for any time of day. For a truly classic start to your morning, a simple cup of good quality coffee is practically mandatory. The slight bitterness of the coffee really cuts through the sweetness of the cake beautifully. For a more elaborate brunch spread, I love serving it alongside a fresh fruit salad or a platter of scrambled eggs and crispy bacon. A glass of chilled sparkling water with a twist of lemon is also wonderfully refreshing. If you’re looking for a slightly more elegant dessert, a small scoop of good vanilla bean ice cream or a dollop of lightly sweetened whipped cream is divine. And for those cozy, quiet moments when you just need a little something sweet with your afternoon tea, it’s absolutely perfect on its own. My family tradition is to have a slice with Hot Chocolate on Saturday mornings, especially if it’s raining!
Top Tips for Perfecting Your Lemon Blueberry Coffee Cake
I’ve made this Lemon Blueberry Coffee Cake more times than I can count, and over the years, I’ve picked up a few tricks that I think really make a difference. First, about those blueberries: if you’re using frozen, don’t thaw them completely. Just give them a quick rinse and pat them as dry as you can. Then, toss them with about a tablespoon of the flour from your dry ingredients. This little step is a game-changer for preventing them from sinking to the bottom of the cake. It helps them suspend better in the batter. When it comes to mixing the batter, remember the golden rule: don’t overmix! Once you add the flour, just mix until everything is *just* combined. A few small lumps are way better than a tough, dense cake. Overmixing develops the gluten too much, which is the enemy of a tender crumb. For the lemon flavor, don’t be shy with the zest! It’s what gives this cake its signature brightness and amazing aroma. Make sure you’re just zesting the yellow part of the peel, as the white pith underneath can be bitter. If you want a really vibrant yellow hue and an even stronger lemon punch, you can add a drop of yellow food coloring to the batter, but I usually find the zest is enough. When it comes to the glaze, consistency is key. Start with 2 tablespoons of lemon juice and whisk it into the powdered sugar. If it’s too thick, add more lemon juice, just a teaspoon at a time. You want it thick enough to coat the cake but thin enough to drizzle easily. Too thin and it’ll all run off! I’ve experimented with using milk instead of lemon juice for a less tangy glaze, and it’s still delicious, just a different vibe. And finally, baking time can vary. My oven is usually pretty spot-on, but yours might run a little hotter or cooler. Always test for doneness with a toothpick. If it comes out with wet batter, it needs more time. If it comes out clean, it’s ready to go. A few moist crumbs are okay – that means it’s perfectly baked!
Storing and Reheating Tips
One of the best things about this Lemon Blueberry Coffee Cake is that it stays wonderfully moist and delicious for several days, making it perfect for making ahead. If you’re planning to enjoy it within a day or two, you can simply cover the cake pan tightly with plastic wrap or transfer the cooled cake to an airtight container and leave it right on the counter at room temperature. It stays wonderfully fresh this way. If you think you might want to keep it longer, or if your kitchen tends to be on the warmer side, storing it in the refrigerator is a great option. Just make sure it’s well-covered in an airtight container. It will keep its best quality in the fridge for up to 4-5 days. When you’re ready to enjoy a slice from the fridge, you can eat it cold, or for a delightful treat, warm it up gently. A few seconds in the microwave (about 10-15 seconds per slice) is usually enough to bring back that lovely soft texture and warm the blueberries. If you want to freeze portions for later, that’s absolutely doable! I like to slice the cake first, then wrap each slice individually and tightly in plastic wrap, followed by a layer of aluminum foil or placing them in a freezer-safe bag. It will keep well in the freezer for about 2-3 months. Thaw slices overnight in the refrigerator before enjoying them at room temperature or gently reheating.
Frequently Asked Questions
Final Thoughts
This Lemon Blueberry Coffee Cake is more than just a recipe to me; it’s a little bundle of joy that’s always a hit. It’s that perfect balance of sweet and tart, soft and bursting with fruit, and honestly, it makes my whole house smell like a dream. It’s the kind of dessert that brings people together, whether it’s for a casual breakfast, a special brunch, or just because. If you’re a fan of bright, fresh flavors and comforting baked goods, you absolutely have to give this one a try. It’s proof that sometimes, the simplest recipes are the most rewarding. I’ve tried so many variations, but this combination of lemon and blueberry always wins. I hope you love it as much as my family and I do! If you end up making it, I’d be absolutely thrilled to hear all about it in the comments below. Don’t forget to share your favorite way to enjoy a slice, or any fun twists you’ve tried! Happy baking!
Lemon Blueberry Coffee Cake
Ingredients
For the Cake:
- 2.5 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 2 large eggs
- 1 cup milk
- 0.5 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1.5 cups fresh blueberries
For the Streusel Topping:
- 0.75 cup all-purpose flour
- 0.5 cup packed brown sugar
- 0.25 cup granulated sugar
- 0.5 cup cold unsalted butter, cubed
- 1 teaspoon cinnamon
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 0.5 teaspoon lemon zest
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.2.5 cups all-purpose flour
- In a separate medium bowl, whisk together the eggs, milk, vegetable oil, vanilla extract, and lemon zest until well combined.2.5 cups all-purpose flour
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Gently fold in the fresh blueberries.2.5 cups all-purpose flour
- To make the streusel topping, combine flour, brown sugar, granulated sugar, and cinnamon in a small bowl. Cut in the cold butter with your fingers or a pastry blender until the mixture resembles coarse crumbs.2.5 cups all-purpose flour
- Pour the batter into the prepared baking pan and sprinkle the streusel topping evenly over the batter.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the lemon glaze. Whisk together powdered sugar, lemon juice, and lemon zest until smooth.2.5 cups all-purpose flour
- Let the cake cool in the pan for about 10 minutes before inverting it onto a wire rack to cool completely. Drizzle the lemon glaze over the cooled cake.
