There’s something magical about the combination of blueberries and lemon. The moment I first baked Blueberry Lemon Coffee Cake, the sweet and tangy scents filled my kitchen, creating a warm atmosphere that beckoned family and friends to gather. I remember the joy on their faces as they took their first bites, the bright flavor making them smile. This recipe matters to me because it’s not just about enjoying delicious food, but about sharing love and memories over a simple slice of cake. It’s perfect for breakfast, brunch, or dessert, and brings a burst of summer in every bite, no matter the season. What makes this coffee cake truly special is the crumbly topping and the juicy blueberries that create a delightful balance, making it a staple in my baking repertoire.
why make this recipe
Blueberry Lemon Coffee Cake is a wonderful recipe to try for several reasons. First, it blends the refreshing taste of lemon with sweet blueberries, creating a perfect balance of flavors. Second, this cake is easy to make, even if you’re not an experienced baker. It requires simple ingredients that you probably already have in your kitchen. Lastly, it’s versatile—enjoy it as a breakfast treat, a snack with coffee, or a delightful dessert for any gathering. With its comforting flavors and simple preparation, this recipe is sure to become a favorite in your home!
how to make Blueberry Lemon Coffee Cake
Ingredients
- 3/4 cup all-purpose flour
- 2/3 cup light brown sugar
- 1 tsp ground cinnamon (optional)
- 5 tbsp unsalted butter (softened)
- 1 lemon (zested)
- 1 cup granulated sugar
- 1/2 cup unsalted butter (softened)
- 2 large eggs
- 2 cups + 1 tablespoon all-purpose flour
- 2 tsp baking powder
- 1/2 tsp fine sea salt
- 1 cup sour cream or plain Greek yogurt
- 2 tbsp fresh lemon juice
- 1 cup blueberries (fresh or frozen, unthawed)
Directions
- Preheat the oven to 350°F. Line a 9 X 9 inch baking pan with parchment paper and set it aside.
- Make the crumb topping: In a mixing bowl, combine the flour, light brown sugar, and cinnamon. Stir to mix. Cut in the soft butter, stirring until it clumps together. Place the mixture in the refrigerator while you prepare the batter.
- In another bowl, whisk together the flour, baking powder, and salt, then set aside.
- Add the lemon zest and sugar to a stand mixer bowl (or a large mixing bowl) and rub the zest with your fingers to release the oils. It will smell fresh.
- With an electric mixer, cream the lemon sugar and butter together until light and fluffy, about 3 minutes. Gradually add the eggs, one at a time, and mix until combined. Scrape down the bowl sides and bottom.
- On low speed, add half of the flour mixture and mix. Then add the sour cream and lemon juice, mixing until smooth. Finally, add the remaining flour mixture and mix until just combined. It’s okay if there are a few dry spots.
- Toss the blueberries with a tablespoon of flour; set aside a small handful. Gently fold the rest of the blueberries into the batter, being careful not to overmix.
- Spread the batter in the prepared pan and sprinkle the reserved blueberries on top. Scatter the crumb topping evenly over the cake.
- Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool on a wire rack before removing from the pan.
- Once cooled, slice into squares and serve.
how to serve Blueberry Lemon Coffee Cake
Serve Blueberry Lemon Coffee Cake warm or at room temperature. It pairs beautifully with a hot cup of coffee or tea. You can also add a dollop of whipped cream or serve it alongside a scoop of vanilla ice cream for an added treat. This cake is perfect for breakfast, brunch, or dessert, making it a versatile choice for any occasion.
how to store Blueberry Lemon Coffee Cake
To store leftover Blueberry Lemon Coffee Cake, wrap it tightly in plastic wrap or place it in an airtight container. Keep it at room temperature for up to two days or in the fridge for up to a week. If you want to keep it longer, you can freeze individual pieces wrapped securely in plastic wrap and then in foil. Just thaw it at room temperature when you’re ready to enjoy!
tips to make Blueberry Lemon Coffee Cake
- Make sure the butter is softened properly for the crumb topping; this will help it to clump nicely.
- Don’t overmix the batter once the blueberries are added, as this can cause streaking in the cake.
- For an extra lemony flavor, add more lemon zest or a bit of lemon extract to the batter.
- If using frozen blueberries, do not thaw them to prevent the color from bleeding into the cake batter.
variation
You can easily customize this cake. Try adding a cup of chopped nuts or shredded coconut to the crumb topping for added texture. If you prefer a different fruit, swap the blueberries for raspberries or chopped strawberries. Adjust the sugar as needed for seasonal fruits to maintain the right balance of sweetness.
FAQs
- Can I use frozen blueberries? Yes, you can use frozen blueberries without thawing them. Just toss them in a bit of flour before adding them to the batter.
- Can I make this recipe dairy-free? You can substitute the butter with a dairy-free alternative and use a dairy-free yogurt to make it completely dairy-free.
- How do I know when the cake is done? The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Can I add a glaze on top? Absolutely! A simple lemon glaze made with powdered sugar and lemon juice would complement the flavors very well.
- How long will leftovers last? Leftovers can be stored at room temperature for up to two days, in the fridge for about a week, or frozen for longer storage.
Blueberry Lemon Coffee Cake
Ingredients
For the cake
- 2 cup 2 cups + 1 tablespoon all-purpose flour
- 1 cup 1 cup granulated sugar
- 1/2 cup 1/2 cup unsalted butter (softened)
- 2 large 2 large eggs
- 1 cup 1 cup sour cream or plain Greek yogurt
- 1 lemon 1 lemon (zested)
- 2 tbsp 2 tbsp fresh lemon juice
- 1 cup 1 cup blueberries (fresh or frozen, unthawed) Do not thaw frozen blueberries.
- 2 tsp 2 tsp baking powder
- 1/2 tsp 1/2 tsp fine sea salt
For the crumb topping
- 3/4 cup 3/4 cup all-purpose flour
- 2/3 cup 2/3 cup light brown sugar
- 1 tsp 1 tsp ground cinnamon (optional) Can be omitted if desired.
- 5 tbsp 5 tbsp unsalted butter (softened) Ensure butter is softened properly.
Method
Preparation
- Preheat the oven to 350°F and line a 9 X 9 inch baking pan with parchment paper.
- In a mixing bowl, combine the crumb topping ingredients: flour, light brown sugar, and cinnamon. Cut in the softened butter until it clumps together. Refrigerate while preparing the batter.
- In another bowl, whisk together the flour, baking powder, and salt. Set aside.
Making the Batter
- Add lemon zest and granulated sugar to a stand mixer bowl. Rub zest with fingers to release oils.
- Cream the lemon sugar and softened butter together until light and fluffy, about 3 minutes.
- Gradually add the eggs, one at a time, mixing until combined. Scrape down the bowl.
- On low speed, add half of the flour mixture and mix. Add sour cream and lemon juice; mix until smooth. Add the remaining flour mixture and mix until just combined; a few dry spots are okay.
- Toss blueberries with a tablespoon of flour, then fold them into the batter gently.
Baking
- Spread the batter in the prepared pan, sprinkle reserved blueberries on top, and scatter the crumb topping evenly.
- Bake for 30 to 35 minutes, or until a toothpick comes out clean or with a few moist crumbs.
- Cool on a wire rack before removing from the pan and slicing into squares.