Lemon Blueberry Coffee Cake

Name: Lemon Blueberry Coffee Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8 slices
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup milk; 2 large eggs; 1 tablespoon lemon zest; 1 cup fresh blueberries; 1 cup powdered sugar; 2 tablespoons lemon juice; 1 teaspoon lemon zest

Highlighted under: Easy Desserts Collection

I love starting my mornings with a slice of Lemon Blueberry Coffee Cake. The vibrant flavors of citrus combined with juicy blueberries create a delightful treat that pairs perfectly with coffee. This recipe is straightforward, making it easy to whip up during a busy week or for a leisurely weekend brunch. The cake is moist, light, and has a balanced sweetness, leaving you craving more. Trust me, once you bake this, it will become a staple in your breakfast rotation.

Created by

Prudence Whitby

Last updated on 2026-02-10T23:21:36.834Z

Baking this Lemon Blueberry Coffee Cake is one of my favorite activities, especially on lazy Sundays. I love how the fresh lemon zest permeates the batter, creating a delightful aroma in my kitchen. I’ve discovered that folding in the blueberries with a light hand ensures they stay plump and intact, preventing them from sinking to the bottom of the cake.

This recipe has been refined through countless trials, yet what truly sets it apart is the creamy lemon glaze drizzled on top. It adds just the right amount of zing, enhancing the flavors and giving a beautiful finish that looks as good as it tastes.

Why You'll Love This Recipe
Bright lemon flavor that complements sweet blueberries
A delightful texture with a crispy top and soft center
Perfect for breakfast, brunch, or a coffee break

Understanding the Ingredients

The star players in this Lemon Blueberry Coffee Cake are the fresh blueberries and zesty lemon. Fresh blueberries not only impart a natural sweetness but also provide bursts of flavor in every bite. If you're in a pinch, you can substitute with frozen blueberries, but be mindful to fold them in gently to avoid turning the batter a bluish hue. Fresh lemon zest adds aromatic oils to the cake, enhancing its citrusy brightness; don’t skip this step for a more vibrant flavor profile.

The balance of dry and wet ingredients is crucial for achieving the perfect texture. All-purpose flour contributes structure, while the butter and milk add moisture and richness. Ensure that your butter is softened, as this helps in creaming it with the sugar effectively, resulting in a light and airy batter. If you're looking to reduce fat, you could experiment with applesauce instead of butter, although it may change the cake's flavor slightly.

Achieving the Perfect Bake

Baking the cake at 350°F (175°C) ensures that it cooks evenly. If you're using a dark pan, consider lowering the temperature to 325°F (163°C) to prevent over-browning. Check for doneness by inserting a toothpick; it should come out clean or with a few crumbs, not wet batter. If the top begins browning too quickly, tent it with aluminum foil until it's fully baked. This technique will help deliver a cake that's both golden and perfectly moist inside.

Once baked, allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack. This prevents the bottom from becoming soggy, as it can retain steam. Allow the cake to cool completely before applying the glaze, which will help it set beautifully without sliding off. For added visual appeal, you can sprinkle extra blueberries on top after glazing, giving it a polished look for serving.

Ingredients

Gather the following ingredients to get started:

For the Cake

2 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup milk
2 large eggs
1 tablespoon lemon zest
1 cup fresh blueberries

For the Glaze

1 cup powdered sugar
2 tablespoons lemon juice
1 teaspoon lemon zest

Once you have all your ingredients, you're ready to start baking!

Instructions

Follow these steps to create your amazing coffee cake:

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

Mix Dry Ingredients

In a large bowl, whisk together the flour, baking powder, and salt.

Cream Butter and Sugar

In another bowl, beat the softened butter and granulated sugar until light and fluffy.

Combine Ingredients

Add the eggs and milk to the butter mixture, blending well, then incorporate the dry ingredients and lemon zest.

Fold in Blueberries

Gently fold the blueberries into the batter without overmixing, then pour it into the prepared cake pan.

Bake the Cake

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Prepare the Glaze

While the cake is baking, mix the powdered sugar, lemon juice, and zest in a small bowl to create the glaze.

Glaze the Cake

Once the cake has cooled, drizzle the lemon glaze over the top and let it set before serving.

Enjoy your delicious Lemon Blueberry Coffee Cake with a nice cup of coffee!

Pro Tips

Make sure to use fresh blueberries for the best flavor, and don't skip the lemon zest in the glaze—it truly ties all the flavors together.

Storage and Make-Ahead Tips

This Lemon Blueberry Coffee Cake is perfect for make-ahead mornings. You can bake it a day or two in advance. Store it in an airtight container at room temperature to keep the moisture intact. If you find yourself with leftovers, you can refrigerate the cake, and it should last up to a week. Just be sure to bring it back to room temperature before serving for the best flavor and texture.

For longer storage, this cake freezes wonderfully. Slice it into individual portions and wrap each slice in plastic wrap, then place them in a freezer-safe bag. It'll keep well in the freezer for up to three months. When you're ready to enjoy, thaw a slice overnight in the fridge and reheat it briefly in the microwave or toaster oven until warmed through, bringing back that fresh-baked feel.

Serving Suggestions

Lemon Blueberry Coffee Cake is incredibly versatile for serving. Enjoy it warm with a smear of butter for a classic breakfast, or add a dollop of whipped cream for an elevated dessert option. Pair it with a refreshing cup of herbal tea or a robust coffee to enhance the flavors of lemon and blueberry. This cake also makes an excellent choice for gatherings or brunches, as it can easily be sliced for sharing.

For a fun twist, try adding a sprinkle of poppy seeds into the batter for a unique texture and visual appeal. If you’re a fan of nuts, adding chopped walnuts or almonds can provide a delightful crunch that complements the soft cake and fruity filling, taking the flavor experience to another level.

Questions About Recipes

→ Can I use frozen blueberries instead?

Yes, you can use frozen blueberries, but do not thaw them before adding to the batter to prevent discoloration.

→ How can I store leftovers?

Store leftover cake in an airtight container at room temperature for up to 3 days.

→ Can I substitute the butter for oil?

Yes, you can substitute the unsalted butter with vegetable oil, but it may alter the texture slightly.

→ Is it possible to make this recipe gluten-free?

Absolutely! You can use a gluten-free all-purpose flour blend as a substitute for regular flour.