Blueberry Lemon Coffee Cake Recipe

Side view of a slice of blueberry coffee cake with the cake in back of it.

5 from 1 vote

Blueberry Lemon Coffee Cake Recipe

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.

Course Bread

Cuisine American

Keyword blueberry lemon coffee cake, homemade coffee cake

Prep Time 25

Cook Time 50

Total Time 1 15

Servings slices

Calories 341kcal

Author Sue Ringsdorf

Ingredients

Coffee cake wet ingredients:

1 large egg - at room temperature
1/2 cup canola oil
1/2 cup buttermilk
2 teaspoons vanilla extract
1 large lemon - zested

Coffee cake dry ingredients:

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, vanilla, and lemon zest. Use a whisk to combine.
1 large egg, 1/2 cup canola oil, 1/2 cup buttermilk, 2 teaspoons vanilla extract, 1 large lemon - zested
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.
1 cup brown sugar, 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon kosher salt, 1 ½ cups frozen blueberries
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.
1/2 cup all-purpose flour, 1/2 cup brown sugar, 1/2 teaspoon cinnamon, 1/2 teaspoon kosher salt, 1/4 cup unsalted butter
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 8x8 or 9x9 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.

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