Irresistible Lemon Blueberry Coffee Cake

The first time I made this Lemon Blueberry Coffee Cake, it was for my best friend’s birthday. I wanted something different from the usual chocolate or vanilla cakes—something fresh, fruity, and bursting with flavor. As I mixed the batter, the scent of lemon zest filled my kitchen, and when I gently folded in the juicy blueberries, I had a feeling this cake would be special.

When the cake came out of the oven, golden and fragrant, I drizzled a light lemon glaze over the top. The first bite was heavenly—soft, buttery, and filled with the perfect balance of sweet blueberries and zesty lemon. My friend took one bite and immediately asked for the recipe. By the end of the party, there wasn’t a single crumb left on the plate! That was the moment I knew: this Lemon Blueberry Coffee Cake was a keeper.

Now, I’m sharing this delightful recipe with you so you can enjoy the same love-at-first-bite experience!

Health Benefits and Nutritional Information

This Lemon Blueberry Coffee Cake is a delicious treat with some nutritional benefits. While it’s best enjoyed in moderation, key ingredients like blueberries, lemons, and Greek yogurt provide essential vitamins, antioxidants, and protein. Here’s a breakdown of the nutrients per serving and the benefits of key ingredients.

Nutritional Information (Per Slice – Approximate Values)

Health Benefits of Key Ingredients

While this cake is a sweet indulgence, these ingredients add a nutritious touch. Enjoy it as part of a balanced diet!

Ingredients Breakdown: The Key to a Perfect Lemon Blueberry Coffee Cake

Each ingredient in this Lemon Blueberry Coffee Cake plays an important role in creating a moist, flavorful, and perfectly textured cake.

Essential Components of the Cake

• ✔ Flour (2 cups, all-purpose): Provides structure while keeping the cake soft and tender.
• ✔ Baking Powder (1 teaspoon) & Baking Soda (½ teaspoon): Helps the cake rise and stay light and fluffy.
• ✔ Salt (¼ teaspoon): Enhances the flavors and balances the sweetness.
• ✔ Butter (½ cup, unsalted, softened): Adds richness and creates a soft, buttery crumb.
• ✔ Sugar (¾ cup, granulated): Sweetens the cake and helps retain moisture.
• ✔ Eggs (2 large): Bind the ingredients together, add structure, and provide moisture.
• ✔ Vanilla Extract (1 teaspoon): Enhances the overall flavor profile and complements the lemon and blueberry.
• ✔ Lemon Zest (Zest of 1 lemon) & Lemon Juice (2 tablespoons): Adds a bright, tangy citrus flavor that balances the sweetness.
• ✔ Sour cream or Greek yogurt (½ cup): Keeps the cake moist, tender, and slightly tangy.
• ✔ Blueberries (1 cup, fresh or frozen): Brings natural sweetness and bursts of juicy flavor in every bite.

The Role of Each Ingredient

• Flour: provides the cake with structure while ensuring a soft, tender crumb.
• Baking Powder & Baking Soda: Help the cake rise, making it light and airy.
• Salt: Balances the sweetness and enhances the natural flavors.
• Butter & Sugar: Cream together to create a light, fluffy texture while adding moisture and sweetness.
• Eggs: Give structure and stability while adding richness.
• Vanilla Extract: Rounds out the flavors and enhances the citrus and berry notes.
• Lemon Zest & Juice: adds freshness and a zesty kick, bringing out the cake’s bright flavors.
• Sour Cream or Yogurt: Keeps the cake incredibly moist and tender while adding a slight tang.
• Blueberries: Provide bursts of natural sweetness and enhance the overall texture and flavor.

Selecting the Best Blueberries and Lemons

Choosing the Best Blueberries:

✔ Fresh vs. Frozen: Fresh blueberries are best, but frozen can be used—just don’t thaw them before adding to the batter.
✔ Look for firmness: Choose plump, firm, deep-blue berries for the best flavor.
✔ Avoid mushy berries: Overripe or soft blueberries can release too much juice, affecting the cake’s texture.

Choosing the Best Lemons:

• Bright yellow color: A deep, vibrant yellow indicates ripeness and strong citrus flavor.
• Thin, smooth skin: These lemons are juicers and have less bitter pith.
• A strong citrus scent: The more fragrant the lemon, the more flavorful your cake will be.

By selecting the best ingredients and understanding their roles, you’ll be on your way to baking the most delicious Lemon Blueberry Coffee Cake every time!

Step-by-Step Guide for Lemon Blueberry Coffee Cake

Follow these steps to create a perfectly moist and flavorful Lemon Blueberry Coffee Cake with a crunchy strawberry topping.

1. Preparing the Batter

1. Preheat the oven. Set your oven to 350°F (175°C). Coat a 9-inch round or square baking pan with butter or non-stick spray. Line with parchment paper for easy removal.
2. Mix the dry ingredients. In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt. Set aside.
3. Cream the butter and sugar. In a large mixing bowl, beat ½ cup softened unsalted butter and ¾ cup granulated sugar until light and fluffy (2–3 minutes) using a hand or stand mixer.
4. Add the eggs. Add the eggs one at a time, beating well after each addition to fully incorporate them.
5. Mix in flavor enhancers. Add 1 teaspoon vanilla extract, zest of 1 lemon, and 2 tablespoons fresh lemon juice. Mix until combined.
6. Incorporate the sour cream. Add ½ cup sour cream or Greek yogurt, mixing until smooth.
7. Combine wet and dry ingredients. Slowly add the dry ingredients to the wet ingredients, stirring gently until just combined.
8. Prepare the blueberries. Toss 1 cup fresh or frozen blueberries with 1 tablespoon flour to prevent them from sinking in the batter. Gently fold them into the batter.

2. Crafting the Perfect Streusel Topping

1. Mix the dry ingredients. In a small bowl, combine ½ cup all-purpose flour, ¼ cup brown sugar, and ¼ teaspoon cinnamon.
2. Add the butter. Pour in 3 tablespoons melted unsalted butter and mix with a fork until crumbly.

3. Baking Instructions and Tips

1. Pour the batter. Spread the cake batter evenly into the greased baking pan.
2. Add the streusel topping. Sprinkle the prepared crumble mixture evenly over the top of the batter.
3. Bake the cake. Place the pan in the oven and bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
4. Cool the cake. Allow the cake to cool in the pan for 10–15 minutes, then move it to a wire rack to cool completely.

4. Adding the Final Touch: Lemon Glaze (Optional)

1. Make the glaze. In a small bowl, whisk together ½ cup powdered sugar and 1 tablespoon fresh lemon juice until smooth.
2. Drizzle over the cake. Once the cake has cooled, drizzle the glaze over the top for extra sweetness and tang.
3. Slice and enjoy. Serve with coffee or tea and enjoy your delicious Lemon Blueberry Coffee Cake!

By following these steps, you’ll create a beautifully moist and flavorful cake every time!

If you love the sweet and tangy flavors of this Lemon Blueberry Coffee Cake, you might enjoy trying other delicious baked treats. For a warm, cinnamon-infused breakfast option, check out these Sweet Cinnamon Sugar French Toast Muffins. If you’re in the mood for something rich and flaky, this Cream Cheese Puff Pastry is a must-try! Both are easy to make and perfect for any occasion. 🥐

Fun Ways to Customize and Serve Your Lemon Blueberry Coffee Cake

Want to make your Lemon Blueberry Coffee Cake even more special? Try these easy variations and serving ideas!

Tasty Ingredient Swaps & Additions

• Swap blueberries for raspberries, blackberries, or chopped strawberries for a fruity twist.
• Mix in some orange or lime zest with the lemon for an extra zesty kick.
• Add chopped almonds, pecans, or walnuts for a little crunch.
• Use coconut oil instead of butter and swap in dairy-free yogurt or plant-based milk for a dairy-free version.
• Stir in a pinch of cinnamon or nutmeg for a warm, cozy flavor.
• Swirl in sweetened cream cheese before baking for a rich, tangy surprise.

Easy & Beautiful Ways to Serve

• Sprinkle powdered sugar over the top for a timeless and elegant finish.
• Drizzle extra lemon glaze over the cake for added sweetness and shine.
• Garnish with fresh blueberries and lemon slices for a pop of color.
• Serve warm with a scoop of vanilla ice cream or a spoonful of whipped cream.
• Pair with coffee or tea for a perfect breakfast or afternoon snack.
• Arrange slices on a pretty cake stand or wooden board for a bakery-style presentation.

No matter how you serve it, this Lemon Blueberry Coffee Cake is guaranteed to be a hit!

(FAQs) About: Lemon Blueberry Coffee Cake

Do blueberries and lemon go together?

Yes! Blueberries and lemon are a perfect match. The tartness of lemon enhances the natural sweetness of blueberries, creating a bright, refreshing flavor balance. The citrus also adds a fresh, zesty kick that makes the cake even more delicious.

What makes coffee cake different from regular cake?

Coffee cake is typically a soft, moist cake with a crumbly strawberry topping, often flavored with cinnamon, nuts, or fruit. Unlike traditional cakes, it doesn’t usually have frosting. Despite the name, it doesn’t contain coffee but is meant to be enjoyed with a cup of coffee or tea.

Can I mix blueberries into cake mix?

Yes! Frozen blueberries work well in cake batter. To prevent them from sinking or bleeding into the batter, toss them in a little flour before folding them in. Don’t thaw them before baking, as this can make the batter too watery.

What does lemon juice do to a cake?

Lemon juice adds a bright, tangy flavor and enhances the overall taste. It also reacts with baking soda or baking powder, helping the cake rise and creating a light, fluffy texture. Additionally, lemon juice can tenderize the cake by breaking down gluten slightly, making it softer.

Give it a try! Baking Made Easy!

Baking this Lemon Blueberry Coffee Cake is easier than you think! With simple ingredients and straightforward steps, you can create a moist, flavorful cake that’s perfect for breakfast, brunch, or a sweet afternoon treat. The combination of tangy lemon and juicy blueberries makes every bite refreshing and delicious.

Don’t worry if you’re not an experienced baker. This recipe is beginner-friendly and practically foolproof. Whether you use fresh or frozen blueberries, add a crunchy streusel topping, or drizzle on a lemon glaze, this cake will turn out amazing every time.

So why not give it a try? Your kitchen will smell incredible, and your family and friends will love it. Pair it with a cup of coffee or tea, and enjoy a homemade treat that’s both comforting and delightful. Happy baking!

Irresistible Lemon Blueberry Coffee Cake

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• Author: Chef- Emily
• Total Time: 55 minutes
• Yield: 8–10 servings 1x

Print Recipe

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Description

This Irresistible Lemon Blueberry Coffee Cake is soft, moist, and bursting with fresh blueberries and zesty lemon flavor. Topped with a buttery streusel and optional lemon glaze, it’s perfect for breakfast, brunch, or an afternoon treat. Easy to make and absolutely delicious, this cake pairs beautifully with coffee or tea!

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Ingredients

Scale 1x2x3x

• For the Cake:
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda ¼ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• 2 tablespoons fresh lemon juice
• ½ cup sour cream or Greek yogurt
• 1 cup fresh or frozen blueberries (tossed in 1 tablespoon flour)
• For the Streusel Topping:
• ½ cup all-purpose flour
• ¼ cup brown sugar
• ¼ teaspoon cinnamon
• 3 tablespoons unsalted butter, melted
• For the Lemon Glaze (Optional):
• ½ cup powdered sugar
• 1 tablespoon fresh lemon juice

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Instructions

• Preheat the oven. Set your oven to 350°F (175°C). Grease a 9-inch round or square baking pan with butter or non-stick spray.
• Prepare the dry ingredients. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
• Cream the butter and sugar. In a large mixing bowl, beat butter and sugar until light and fluffy (2–3 minutes) using a hand or stand mixer.
• Add the eggs. Beat in eggs one at a time, ensuring each is fully incorporated before adding the next.
• Mix in lemon and vanilla. Stir in vanilla extract, lemon zest, and lemon juice until well combined.
• Incorporate the sour cream. Add sour cream or Greek yogurt, mixing until smooth.
• Combine wet and dry ingredients. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
• Fold in the blueberries. Toss blueberries with flour and gently fold them into the batter.
• Prepare the streusel topping. In a small bowl, mix flour, brown sugar, and cinnamon. Stir in melted butter until crumbs form.
• Assemble the cake. Pour the batter into the prepared pan and sprinkle the streusel topping evenly over the top.
• Bake the cake. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
• Cool the cake. Let the cake cool in the pan for 10–15 minutes, then transfer it to a wire rack to cool completely.
• Make the lemon glaze (optional). In a small bowl, whisk together powdered sugar and lemon juice until smooth.
• Drizzle and serve. Once the cake has cooled, drizzle the glaze over the top, slice, and enjoy!

Notes

• If using frozen blueberries, do not thaw them before adding to the batter.
• You can substitute Greek yogurt for sour cream for a lighter option.
• For a stronger lemon flavor, add an extra ½ teaspoon of lemon zest.
• Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 270 kcal
• Sugar: 18g
• Sodium: 190mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 55mg

Keywords: lemon blueberry coffee cake, blueberry coffee cake, lemon coffee cake, streusel coffee cake, easy coffee cake, breakfast cake, homemade coffee cake

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