Last updated on September 13th, 2022
A blueberry lemon coffee cake that is light and fluffy. The sweet blueberries pair perfectly with the tart lemon glaze.
I’m always a fan of sweet and tart flavors combined. They compliment each other so well and lemon and blueberries are the perfect examples.
This coffee cake has a texture that’s so different from a regular cake I’ve ever tried before. It’s really thick before you bake it, but it bakes up so light and fluffy.
It has a little bit of a crunch on top that is just a perfect balance with the creamy glaze drizzled over the top. I’ve taken it to so many brunches and baby showers and am always asked for the recipe.
How to Make Lemon Blueberry Coffee Cake
Like any good coffee cake, there are 3 parts to this recipe: the cake, the crumb topping, and the glaze.
It’s tempting to save yourself some time and leave one of them off, but they all give something different to the recipe so take the extra 5 minutes and make every step. It’s so worth it!
Cake Ingredients:
You really need to use a stand mixer for this recipe, because it would be way too hard to get the right consistency trying to mix this batter by hand.
Using a stand mixer, beat the eggs with the sugars about 5-7 minutes. It should be thickened and about double in size. This is a really important part of this recipe, so don’t try to cut the time short.
Add the butter and vanilla and mix for about two more minutes. Stir in the flour until just combined. If you stir too much after the flour is added, your cake won’t be as light and fluffy.
Add the juicy blueberries and lemon zest and fold in till completely combined.
Spread batter into a greased 13×9 pan. It will be really thick, but I promise it will bake up perfectly!
Crumb Topping Ingredients:
- flour
- brown sugar
- butter
You want your butter to be really cold for this step. If it’s room temperature, you won’t be able to get the crumbs to form.
In a small bowl, combine the flour and brown sugar until well combined. Then cut the butter in with a fork until you get coarse crumbs.
Sprinkle evenly over the coffee cake batter.
Then bake at 350 degrees for about 40-50 minutes. It should be golden brown on top and a toothpick inserted in the center should test clean.
Lemon Glaze Ingredients:
- Powdered Sugar
- Juice from one Lemon
In a small bowl, combine powdered sugar and lemon juice. Then use the spoon to drizzle the glaze over the cooled coffee cake.
More Breakfast and Brunch Recipes:
- Sausage Cream Cheese Crescent Braid
- Ham and Veggie Egg Bake
- Apple Cinnamon Baked Oatmeal
- Sausage Cheese Strata
- English Muffin Bread
Can I Use Frozen Blueberries?
Yes! Frozen blueberries are great for baking, smoothies, and other recipes where fresh berries aren’t available. They’re also great when they’re out of season.
Can I Use Bottled Lemon Juice?
Yes! If you want to use bottled lemon juice instead of fresh-squeezed lemon juice, you can add 1/4 cup of bottled lemon juice into the batter. The taste will be slightly different from using freshly squeezed lemon juice, but it will still work.
In conclusion, this Blueberry Lemon Coffee Cake recipe is a delightful cake to serve for any occasion.
Furthermore, it’s easy to make and tastes great. Plus, this recipe serves eight people which will leave plenty of leftovers to enjoy later on. I hope you enjoyed this article, and I sincerely hope you give this recipe a try!
Lemon Blueberry Coffee Cake
Ingredients
Coffee Cake
- 3 Eggs
- 1.5 cups Granulated Sugar
- 1/2 cup Brown Sugar packed
- 3/4 cup Butter softened
- 1 tsp. Vanilla Extract
- 2 cups Flour
- 1 pint Blueberries
- 1 Tbsp. Lemon Zest
Crumb Topping
- 3/4 cup Flour
- 6 Tbsp. Brown Sugar packed
- 6 Tbsp. Butter cold
Glaze
- 1 cup Powdered Sugar
- 1-2 Tbsp. Lemon Juice
Instructions
Coffee Cake
- Preheat oven to 350 degrees. Grease a 13x9 pan and set aside.
- Using a stand mixer, beat the eggs with the sugars about 5-7 minutes. It should be thickened and about double in size.
- Add the butter and vanilla; mix about two more minutes.
- Stir in the flour until just combined.
- Add the blueberries and lemon zest and fold in till completely combined.
- Spread batter into the prepared pan.
Crumb Topping
- In a small bowl, combine flour and brown sugar until mixed. Cut in the butter with a fork until coarse crumbs form.
- Spread over batter. Bake for 40-50 minutes until a toothpick inserted in center tests done. It should be a golden brown. Cool completely
Glaze
- Combine powdered sugar and 1 tablespoon of lemon juice. Stir until drizzling consistency. You can add additional lemon juice if you need to thin it out.
- Drizzle over cooled coffee cake.
Nutrition
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