slices of lemon blueberry coffee cake on a cutting board with blueberries scattered around
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Lemon Blueberry Coffee Cake

A blueberry lemon coffee cake that is light and fluffy. The sweet blueberries pair perfectly with the tart lemon glaze.
Prep Time15 mins
Cook Time45 mins
Course: Breakfast
Cuisine: American
Keyword: lemon blueberry coffee cake
Servings: 16
Calories: 373kcal
Author: The Endless Appetite

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

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

Calories: 373kcal | Carbohydrates: 59g | Protein: 4g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 65mg | Sodium: 132mg | Potassium: 76mg | Fiber: 1g | Sugar: 41g | Vitamin A: 465IU | Vitamin C: 4mg | Calcium: 25mg | Iron: 1mg