If you’re searching for a delightful treat that bursts with sunny flavors and juicy bursts of fruit, this Lemon Blueberry Coffee Cake Recipe is just the thing to brighten any morning or afternoon gathering. It has a tender crumb loaded with fresh blueberries, the perfect zing of lemon zest, and a sweet cinnamon streusel topping that adds the most wonderful crunchy contrast. Whether you’re making this for a casual coffee break or an elegant brunch, it’s bound to become a fast favorite thanks to its balance of sweet, tart, and buttery flavors that feel like a warm hug in cake form.

Lemon Blueberry Coffee Cake Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are simple staples that come together to create a harmonious blend of textures and flavors — from the moist and tender cake to the crunchy topping and the optional tangy glaze. Each one plays a specific role to give this coffee cake its characteristic taste and appearance.

2 cups all-purpose flour: The foundation for a soft but sturdy cake structure.
2 teaspoons baking powder: Helps the cake rise and become fluffy.
½ teaspoon baking soda: Works alongside baking powder to perfect the crumb.
¼ teaspoon salt: Enhances the sweetness and balances flavors.
½ cup unsalted butter, softened: Adds richness and moistness.
¾ cup granulated sugar: Sweetens the cake without overpowering the fruit.
2 large eggs: Provide structure and moisture.
1 tablespoon lemon zest: Zesty brightness that brings the cake alive.
1 teaspoon vanilla extract: Adds warmth and depth of flavor.
¾ cup sour cream or plain Greek yogurt: Keeps the cake tender and adds subtle tang.
1½ cups fresh or frozen blueberries: Juicy pops of sweetness throughout the cake.
½ cup all-purpose flour (for streusel): Gives the topping structure and crunch.
¼ cup granulated sugar (for streusel): Balances the cinnamon-spiced topping.
¼ cup brown sugar: Adds chewiness and a caramel tone to streusel.
½ teaspoon cinnamon: Warm spice that complements blueberries perfectly.
¼ cup cold unsalted butter, cubed: Creates crumbly streusel texture.
½ cup powdered sugar (for glaze, optional): Sweet, snow-like finish for extra decadence.
1–2 tablespoons fresh lemon juice (for glaze, optional): Sharpens the lemon flavor with a fresh tang.

How to Make Lemon Blueberry Coffee Cake Recipe

Step 1: Prepare Your Oven and Pan

First things first, preheat your oven to 350°F (175°C) and grease and flour a 9-inch round or square baking pan. This prep ensures your coffee cake will bake evenly without sticking, setting the stage for a perfect release later.

Step 2: Make the Streusel Topping

In a small bowl, combine flour, granulated sugar, brown sugar, and cinnamon. Use a fork or your fingers to cut in the cold butter cubes until the mixture resembles coarse crumbs. Pop this mixture into the fridge to chill until you’re ready to use it, so the butter stays cold and creates that irresistible crumbly texture as it bakes.

Step 3: Mix Dry Ingredients for the Cake

Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Mixing these first distributes the leaveners evenly, helping your cake rise perfectly with a tender crumb.

Step 4: Cream Butter and Sugar

In a large bowl, beat the softened butter and granulated sugar until light and fluffy. This process traps air that helps give your coffee cake a lovely lift and softness.

Step 5: Add Eggs, Lemon Zest, and Vanilla

Add the eggs one at a time to the butter-sugar mixture, beating well after each addition so everything combines smoothly. Stir in the fragrant lemon zest and vanilla extract to infuse your batter with bright, inviting aromas.

Step 6: Incorporate Sour Cream and Dry Ingredients

Mix in the sour cream or Greek yogurt for extra moisture and subtle tang. Then, gradually add the dry flour mixture, stirring gently until just combined. Over-mixing can make the cake tough, so be gentle here. Lastly, fold in the blueberries carefully so they’re evenly spread but not mashed.

Step 7: Assemble and Bake

Pour the batter into your prepared pan and use a spatula to spread it evenly. Sprinkle the chilled streusel topping generously over the batter. Bake for 45–50 minutes until a toothpick inserted in the center comes out clean and the top is golden with a crunchy topping. Allow the cake to cool in the pan for 10–15 minutes before moving on.

Step 8: Add the Optional Lemon Glaze

Whisk powdered sugar with fresh lemon juice until smooth and drizzle over the cooled cake to add a glossy, tangy touch that really makes the lemon flavor shine. This last touch is optional but makes this Lemon Blueberry Coffee Cake Recipe extra special.

How to Serve Lemon Blueberry Coffee Cake Recipe

Garnishes

Simple garnishes like a dusting of powdered sugar or a few fresh lemon zest curls can highlight the cake’s fresh flavors and add a beautiful finishing touch that invites you to dig in. Sometimes less is more, especially when your cake already looks so irresistible.

Side Dishes

This coffee cake pairs beautifully with a hot cup of coffee or tea. For a fuller breakfast or brunch, consider serving it alongside fresh fruit or creamy yogurt. The subtle tanginess of the cake complements these fresh and light sides perfectly.

Creative Ways to Present

Cut your cake into charming individual squares or wedges and place them on a rustic wooden board with fresh blueberries and lemon slices scattered around for a stunning presentation. You can also serve it in small ramekins for single portions, perfect for brunch parties or special occasions.

Make Ahead and Storage

Storing Leftovers

This coffee cake stays delicious covered at room temperature for up to 2 days, making it a great option to bake ahead. For longer freshness, store it in an airtight container in the fridge for up to 4 days — just bring it back to room temperature before serving for best results.

Freezing

If you want to keep the cake even longer, freeze it tightly wrapped in plastic wrap and aluminum foil. It will keep well for up to 2 months. When ready, thaw overnight in the refrigerator and warm gently before serving to enjoy that fresh-baked taste again.

Reheating

To revive its tender texture and fresh flavors, reheat slices in the microwave for about 15 seconds or in a warm oven at 325°F for 10 minutes. Avoid overheating, as it can dry out the cake. A quick warm-up brings back the buttery softness and highlights the juicy bursts of blueberry.

FAQs

Can I use frozen blueberries in this Lemon Blueberry Coffee Cake Recipe?

Absolutely! Using frozen blueberries works perfectly and adds lovely bursts of flavor. Just be sure not to thaw them before folding into the batter to prevent the batter from turning blue and becoming too watery.

What can I substitute for the sour cream?

You can use plain Greek yogurt as a one-to-one substitute for sour cream. It provides the same tangy moisture that keeps the cake tender without affecting the flavor negatively.

Is it possible to make this gluten-free?

Yes, by swapping all-purpose flour for a gluten-free flour blend designed for baking, you can enjoy a gluten-free version. Just be sure your baking powder is gluten-free as well, and you might want to add a little xanthan gum for structure.

Can I make this coffee cake dairy-free?

You can substitute the butter with a dairy-free margarine or coconut oil and use dairy-free yogurt or sour cream alternatives. Keep in mind the texture might vary slightly, but it will still be delicious.

How do I know when the coffee cake is done?

The best test is to insert a toothpick or skewer into the center of the cake. If it comes out clean or with just a few moist crumbs clinging to it, your coffee cake is ready to come out of the oven and cool.

Final Thoughts

Making this Lemon Blueberry Coffee Cake Recipe is like inviting a bit of sunshine right into your kitchen, with every bite bursting with fresh fruit and citrusy brightness. It’s easy to whip up, fun to share, and so satisfying to enjoy alongside your favorite morning drink. Give it a go — your next breakfast or coffee break just found its new star!