Blueberry Lemon Coffee Cake
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Enjoy our tender Blueberry Lemon Coffee Cake, blending the tanginess of lemon with the sweetness of blueberries. Moist and topped with a buttery crumb layer, it’s a perfect addition to your everyday coffee break.
Best Blueberry Coffee Cake
Being the coffee-crazed lady I am, it makes perfect sense that another coffee cake recipe would appear. Our Banana Coffee Cake with Streusel Topping is a family favorite too. Which one will you try first?
Why This Recipe Works:
- SIMPLE TO MAKE – This blueberry lemon cake can be made using just two bowls – one for the batter and one for the streusel.
- TENDER AND DELICIOUS – We love this moist cake with plump blueberries and a zesty lemon flavor.
- BAKERY STYLE COFFEE CAKE – This coffee cake is impressive and your guests will truly believe that it came from a local bakery!
- BREAKFAST MEAL PREP – Try wrapping individual slices in plastic wrap and freezing them for later. Take one out, thaw it, and take for breakfast on the go (along with a cup of coffee)!
Ingredients Used:
These simple ingredients are baking staples at our home and easily be found in your local grocery store.
- One Large Egg
- Canola Oil
- Buttermilk
- Vanilla Extract
- Lemon Zest
- Brown Sugar
- All-Purpose Flour
- Baking Soda
- Baking Powder
- Kosher Salt
- Frozen Blueberries – You can also use fresh juicy blueberries in place of frozen ones.
For the crumb topping, you’ll need flour, brown sugar, cinnamon, salt, and unsalted butter.
How to make Blueberry Lemon Coffee Cake:
Step 1
Prep. Preheat oven to 350 degrees. Spray a springform pan with baking spray.
NOTE: If you don’t have a springform pan, use an 8×8 or 9×9 pan and add parchment paper for easy removal.
Step 2
Zest one lemon. Use a microplane to zest one large lemon. Make sure you rinse off the lemon before zesting it.
Step 3
Combine wet ingredients. In a large bowl, combine the egg, canola oil, buttermilk, and lemon zest. Use a whisk to combine well.
Step 4
Add dry ingredients. Add the brown sugar, flour, baking powder, baking soda, and salt. Stir with a spoon. Add blueberries (dusted with flour) and stir again.
NOTE: If you toss blueberries with a little flour (about two teaspoons), this will prevent them from sinking to the bottom of the cake.
Step 5
Add to a pan. Use a rubber spatula to scoop the cake batter into the greased pan, smoothing evenly to all sides.
Step 6
Make streusel topping. Combine the flour, brown sugar, cinnamon, salt, and cubed butter in a small bowl. Use your hands (or a pastry cutter) to combine the ingredients, squeezing the butter into the mixture.
Step 7
Add topping to cake. Then add the streusel to the top of the batter, spreading evenly to all sides. Add a few extra blueberries to the top for best results.
Step 8
Bake. Bake the coffee cake in the preheated oven for approximately 50 minutes or until just done in the center. Test the center of the cake with a toothpick for doneness.
Step 9
Cool. Let the pan sit for about 10 minutes and then release the sides.
Step 10
Serve. Serve the coffee cake warm out of the oven or serve at room temperature.
Storing and Freezing
- Store the coffee cake in an airtight container for a day or two. After a day or two, I recommend storing the coffee cake in the refrigerator.
- Freeze blueberry coffee cake wrapped tightly in plastic wrap and in a large freezer bag for up to three months.
What to serve with Blueberry Coffee Cake:
Other Blueberry Recipes:
Recipe FAQs:
Yes, either fresh berries or frozen work just fine in this lemon blueberry crumb cake recipe.
While lemon juice can add flavor, lemon zest provides a more intense and aromatic lemony taste.
The crumb topping adds a buttery and slightly crunchy texture to the cake, complementing the softness of the interior. It also enhances the overall flavor.
It’s best to bake the batter immediately after mixing to ensure the leavening agents are effective. However, you can prepare the dry and wet ingredients separately and combine them just before baking.
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Blueberry Lemon Coffee Cake Recipe
Ingredients
- 1 large egg – at room temperature
- 1/2 cup canola oil
- 1/2 cup buttermilk
- 2 teaspoons vanilla extract
- 1 large lemon – zested
- 1 cup brown sugar
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 ½ cups frozen blueberries
For the streusel topping:
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cinnamon
- 1/4 cup unsalted butter – cut into cubes
Instructions
- Prep. Preheat oven to 350 degrees. Spray a springform pan with baking spray.
- Zest one lemon. Use a microplane to zest one large lemon.
- Combine wet ingredients. In a large bowl, combine the egg, canola oil, buttermilk, and lemon zest. Use a whisk to combine.
- Add dry ingredients. Add the brown sugar, flour, baking powder, baking soda, and salt. Stir with a spoon. Add blueberries (dusted with flour) and stir again.NOTE: If you toss blueberries with a little flour (two teaspoons), this will prevent them from sinking to the bottom of the cake.
- Add to a pan. Use a rubber spatula to scoop the cake batter into the greased pan, smoothing evenly to all sides.
- Make streusel topping. Combine the flour, brown sugar, cinnamon, salt, and cubed butter in a small bowl. Use your hands (or a pastry cutter) to combine the ingredients, squeezing the butter into the mixture.
- Add topping to cake. Then add the streusel to the top of the batter, spreading evenly to all sides. Add a few extra blueberries to the top for best results.
- Bake. Bake the coffee cake in the preheated oven for approximately 50 minutes or until just done in the center. Test the center of the cake with a toothpick for doneness.
- Cool. Let the pan sit for about 10 minutes and then release the sides.
- Serve. Serve the coffee cake warm out of the oven or serve at room temperature.
Notes
-
- If you don’t have a springform pan, use an 8×8 or 9×9 pan and add parchment paper for easy removal.
- Store the coffee cake in an airtight container for a day or two. After a day or two, I recommend storing the coffee cake in the refrigerator.
- Freeze blueberry coffee cake wrapped tightly in plastic wrap and in a large freezer bag for up to three months.
Moist and goes great with coffee for the morning!
Amen!