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 complement each other so well and lemon and blueberries are the perfect example.
This coffee cake has a texture that’s so different from any recipe 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 perfect and balanced by 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, 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!
- granulated sugar
- brown sugar
- vanilla extract
- lemon zest
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 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:
- brown sugar
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
Lemon Blueberry 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
- 3/4 cup Flour
- 6 Tbsp. Brown Sugar packed
- 6 Tbsp. Butter cold
- 1 cup Powdered Sugar
- 1-2 Tbsp. Lemon Juice
- 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.
- 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
- 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.
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