Lemon Blueberry Coffee Cake

This lemon blueberry coffee cake is soft, moist, and bursting with blueberries and bright lemon flavor. Topped with a buttery crumb streusel and optional lemon glaze, it’s the perfect treat for breakfast, brunch, or dessert.

Course Breakfast, Dessert

Cuisine American

Prep Time 5

Cook Time 50

Servings slices

Calories 508kcal

Ingredients

For the topping:

1/4 cup granulated sugar
¼ cup light brown sugar lightly packed
½ cup all-purpose flour
3 tbsp unsalted butter melted
½ tsp sea salt

For the cake:

1 cup granulated sugar
1 tbsp lemon zest from 1 large lemon
½ cup unsalted butter softened
2 large eggs room temperature
½ cup plain Greek yogurt or sour cream
¼ cup fresh lemon juice
½ tbsp vanilla extract
2 cups all-purpose flour spooned and leveled
1 tsp baking powder
½ tsp baking soda
½ tsp salt
2 cups fresh or frozen still frozen blueberries

For the Icing:

½ cup powdered sugar
1 tbsp lemon juice
½ tsp vanilla extract

Instructions

For the topping:

In a small bowl, combine the two sugars, flour, melted and slightly cooled butter, and salt. Stir the mixture together until small clumps form and the mixture is thoroughly combined. Set aside.

For the cake:

Preheat your oven to 350°F and spray a 9-inch round springform pan with cooking spray and line it with parchment paper.
In a large bowl, combine the sugar and lemon zest, gently massaging the zest into the sugar with your fingers.
Add the butter to the bowl and, using an electric hand mixer on medium speed, cream the butter and sugar together for 3-4 minutes until well combined and fluffy.
Once the mixture is light and fluffy and has slightly increased in volume, add one egg.
Continue to beat on medium speed until completely combined before adding the second egg and beating again until well combined.
Once fully combined, add the yogurt, lemon juice, and vanilla extract and mix for another 30 seconds- 1 minute.
Sift in the flour, baking powder, baking soda, and salt, and mix for just about 30 seconds or until just combined and no streaks of flour remain.
Use a rubber spatula to fold in the blueberries. (Note: if using frozen blueberries, keep them frozen).
Transfer the mixture to the prepared pan and bake for 50-55 minutes or until a toothpick can be inserted into the center and come out clean.

For the Icing:

In a small bowl, whisk together the powdered sugar, lemon juice, and vanilla extract.
When the cake has cooled completely, drizzle with the icing and serve.

Notes

This coffee cake is super moist inside with a crunchy, crumbly topping. Here are my best tips for making your coffee cake stand out every time.

Keep the crumb topping from burning by using light brown sugar and granulated sugar. Dark brown sugar caramelizes too quickly and will burn before the cake is done baking.
Room temperature butter is about 65°F. You want the butter to be solid but give a little when you press into it with your finger. If it’s too warm and smears when you press it, pop it in the refrigerator for a bit. Using butter that’s too warm will result in a cake that could sink in the middle.
If you want to serve this on a cake stand or platter, use a springform pan. You can also make it in a 9x9 square baking pan and serve it cut into squares.
Sifting your dry ingredients will prevent any lumps from getting into your cake.
If you use frozen blueberries and they thaw slightly, they will turn the batter purple. Don’t fret, the cake will not be purple on the inside when it bakes.
If you want your icing to be pure white, you can leave out the vanilla extract or swap it for ¼ teaspoon almond extract.
Let the cake cool completely before you drizzle it with icing. If the cake is still warm, it will just slide off the sides and make the crumble soggy.

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