I still remember the first scent of Lemon Blueberry Coffee Cake wafting through my kitchen: bright lemon zing mingling with warm, jammy blueberries. After three batches, I found that stirring the batter gently preserved plump berries bursting with juice, and that subtle lemon notes deepened when I let the cake rest. This homemade treat feels like sunshine on a plate, especially when paired with my favorite Blueberry Bread Pudding for a double-berry morning. Whether it’s a weekend bake or a midweek pick-me-up, this recipe has become my go-to.

About Lemon Blueberry Coffee Cake

This coffee cake combines zesty lemon and juicy blueberries into a tender crumb, topped with a buttery streusel and bright glaze. I tested this over sunny weekends and quiet evenings, tweaking sugar levels and bake times until every slice shimmered with citrus aroma. It’s budget-friendly and brings a slice of spring to any table.

Quick prep – under 15 minutes hands-on
Family favorite – kids adore the sweet-tart balance
Versatile – perfect for brunch, dessert, or snack time
Ingredient insight – lemon zest releases essential oils for maximum flavor

Key Ingredients & Their Roles

All-purpose flour (2 cups): Builds structure; spoon and level for accurate measure.
Unsalted butter (½ cup + 4 tbsp): Adds richness & moisture; cold cubes in streusel for crisp topping.
Fresh blueberries (1 cup): Bursts with sweetness; toss in flour to prevent sinking.
Lemon zest & juice (1 tbsp + 2 tbsp): Brightens flavor; zest before juicing so you don’t strip oils.
Baking powder (1 tbsp): Leavens gently; check freshness for best rise.
Powdered sugar (1 cup): Glazes with smooth texture; adjust juice for drizzle consistency.

How to Make Lemon Blueberry Coffee Cake

Preheat oven to 350°F (175°C). Grease a 9×9-inch baking pan; set aside.
In a large bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 1 tbsp baking powder, and ½ tsp salt.
Stir in ½ cup melted butter until mixture resembles coarse crumbs.
In a separate bowl, whisk 2 large eggs, 1 cup milk, 1 tsp vanilla extract, 1 tbsp lemon zest, and 2 tbsp lemon juice until blended.
Pour wet ingredients into dry ingredients; stir until just combined.
Gently fold in 1 cup blueberries, taking care not to break them.
Make streusel: In a small bowl, combine ½ cup flour, ⅓ cup granulated sugar, ⅓ cup brown sugar, and ½ tsp cinnamon; cut in 4 tbsp cold butter until crumbly.
Spread batter into prepared pan; sprinkle streusel evenly over top.
Bake until golden and a toothpick inserted in center comes out clean, about 40 minutes.
Meanwhile, whisk together 1 cup powdered sugar and 1–2 tbsp lemon juice to make glaze.
Let cake cool 10 minutes, then drizzle glaze over warm coffee cake.
Slice and serve warm or at room temperature.

Pro Tips & Troubleshooting

I discovered chilling the streusel while the batter rests kept it crisp instead of melting in.
Avoid overmixing—if the crumb feels dense, whisk cake flour into the mix for extra lightness.
Swap brown butter for melted butter to add a nutty undertone.
This scales easily: double ingredients for a 9×13″ pan, halving yields a mini loaf.

Storage & Make-Ahead Guide

Store cooled coffee cake, wrapped tightly, in the fridge for up to 4 days—my last test batch stayed moist and tender through day four. Freeze slices in an airtight bag for up to 2 months. Reheat in a 325°F oven for 8–10 minutes or zap a slice in the microwave for 20 seconds.

Serving Suggestions

Pair with a dollop of whipped cream or vanilla yogurt and a cup of coffee. For a brunch spread, serve alongside Easy Hawaiian Roll French Toast or fresh Strawberry Shortcake.

Frequently Asked Questions

Can I use frozen blueberries? Yes—toss them in a little flour before folding in to prevent streaking the batter.
Is buttermilk a good substitute for milk? Absolutely—use the same amount for extra tenderness and a slight tang.
How do I avoid a soggy bottom? Ensure your pan is fully greased and preheated—and don’t underbake.
Can I make this ahead? Bake, cool, wrap tightly, and refrigerate up to one day before serving.
Why did my streusel sink? If streusel melts, chill it for 10 minutes before topping the batter.

Final Thoughts

Lemon Blueberry Coffee Cake is one of those recipes I come back to again and again—each slice feels like a sunny pause in the day. I hope your kitchen fills with that same bright aroma and that you’ll share your results below. Happy baking!

More Recipes You’ll Love

Blueberry Bread Pudding – both feature juicy blueberries in a comforting baked breakfast treat
Easy Blueberry Muffins – another simple, fruity bake perfect for morning or brunch
Lemon Meringue Pie – complements the bright lemon notes with a classic, tangy dessert