Lemon Blueberry Coffee Cake – The Country Cook

If you’re looking for a coffee cake recipe that’s a little different from the norm, you should try this lemon blueberry coffee cake with a sweet crumble topping!

A FUN FRUITY COFFEE CAKE

Who is a fan of cake for breakfast?? This Lemon Blueberry Coffee Cake is literally mouthwatering. You have the lemon and blueberry flavors, a crumble running through the center of the cake (as well as on top of the cake) more and a delicious lemony glaze. How can you even want to say no to that!? Plus it is easier to make than you might think and it’s all totally from scratch! If you are a lemon blueberry lover like me, then you need to make this Lemon Blueberry Coffee Cake recipe!

FREQUENTLY ASKED QUESTIONS:

Can I use frozen blueberries?

Yes you can. I would let the blueberries defrost before using to make sure that you get all the liquid out of them so the cake is not soggy.

What does the crumble do in the center?

We find that the addition of the crumble in the center makes the cake super moist.

Do I have to make a glaze?

We find that the glaze really adds a nice flavor touch to this recipe but it is a personal preference. You can add a dusting of powdered sugar on top if you’d like or just omit the glaze altogether.

Do I have to use fresh lemon juice?

I always suggest using fresh lemon juice in recipes, since you are using the lemon zest you will have the juice from the lemon itself. In my opinion, bottled lemon juice is terrible and the taste of it is nothing like fresh lemon juice.

Can I use other fruits?

Absolutely! Lemon goes with a lot of things so you can use strawberries, blackberries, raspberries, etc. Change this up to your liking and make it any flavor that you’d want.

How do I store leftovers?

This can be stored in the refrigerator covered where it will keep for up to a week. This cake can also be frozen. Do not make the glaze before freezing. Wrap the pan in plastic wrap and foil and it will keep in the freezer for up to 3 months. To defrost: remove to the refrigerator overnight until thawed, make the glaze and then serve.

Pinterest image of slice of Lemon Blueberry Coffee Cake on plate with bite taken out.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

  • all-purpose flour
  • baking powder
  • baking soda
  • fine sea salt
  • granulated sugar
  • unsalted butter
  • vanilla extract
  • eggs
  • sour cream
  • blueberries
  • lemon zest
  • powdered sugar
  • lemon juice
  • vanilla extract
Ingredients needed: all-purpose flour, baking powder, baking soda, fine sea salt, granulated sugar, unsalted butter, vanilla extract, eggs, sour cream, blueberries, lemon zest, powdered sugar, lemon juice and vanilla extract.

HOW TO MAKE A LEMON BLUEBERRY COFFEE CAKE:

Preheat the oven to 350°F. Spray a 9×13 baking dish with baking spray, set aside. In a medium-sized bowl whisk together the flour, baking powder, baking soda, and salt, set aside.

Dry ingredients mixed together in bowl.

In a large bowl, whisk together the sugar, butter, vanilla, and eggs until smooth.

Wet ingredients mixed together in bowl.

Add half of the flour to the wet mixture and stir it in until there are no more dry patches.

Wet and dry ingredients mixed together in bowl.

Stir in half of the sour cream until there are no more streaks of white. Repeat with the remaining flour and sour cream.

Sour cream added to mixture in bowl.

Fold in the blueberries and lemon zest, set aside.

Blueberries folded into cake batter.

In a large bowl, whisk together the sugar, flour, and lemon zest. Add the butter to the bowl and cut it in with a pastry cutter or rub the butter pieces with the flour through your fingers until the mixture resembles wet sand with a few larger chunks the size of peas mixed in.

Crumble mixture mixed together in bowl.

Next add half of the cake batter to the bottom of the baking dish and smooth it out.

Half of cake batter spread in bottom of baking dish.

Add half of the crumble mixture evenly.

Half of crumble mixture sprinkled over cake batter.

Spread out the remaining cake batter on top.

Remaining cake batter spread over crumble mixture.

Sprinkle the remaining crumble on top.

Remaining crumble mixture sprinkled over cake batter.

Bake for 55-65 minutes until a toothpick inserted into the center comes out clean. Let cool on a wire rack.

Finished coffee cake out of oven.

While the cake is cooling, make the glaze by whisking together the powdered sugar, lemon juice, and vanilla until smooth.

Glaze mixed together in bowl.

Serve the cake warm or room temperature with a drizzle of the glaze for serving.

Glaze being poured over a slice of Lemon Blueberry Coffee Cake on white plate.

Enjoy!

Fork going into a slice of Lemon Blueberry Coffee Cake on white plate.

WANT MORE DELICIOUS RECIPES? YOU MUST TRY THESE!

Close up square image of slice of Lemon Blueberry Coffee Cake with bite taken out of slice.

Lemon Blueberry Coffee Cake

If you’re looking for a coffee cake recipe that’s a little different from the norm, you should try this lemon blueberry coffee cake with a sweet crumble topping!

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Course: Breakfast, Dessert

Cuisine: American

Keyword: Lemon Blueberry Coffee Cake, Lemon Blueberry Coffee Cake Recipe

Prep time: 15th minutes

Cook Time: 1 hour 5 minutes

Total Time: 1 hour 20 minutes

Servings: 15th

Calories: 677kcal

Author: Brandie @ The Country Cook

Ingredients

For the cake:

  • 3 cups all-purpose flour
  • 1 ½ tests baking powder
  • 1 ½ tests baking soda
  • ¼ test salt
  • 1 ½ cups granulated sugar
  • ¾ cup unsalted butter melted and cooled
  • 1 respond vanilla extract
  • 3 large eggs
  • 2 cups sour cream
  • 2 cups blueberries
  • zest of 1 lemon

For the crumble:

  • 2 cups granulated sugar
  • 2 cups all-purpose flour
  • Zest of 1 lemon
  • ¾ cup cold unsalted butter small dice, or grated

For the glaze:

  • 3 cups powdered sugar
  • 4 s tablespoon lemon juice fresh squeezed
  • 1 test vanilla extract

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Instructions

  • Preheat the oven to 350°F. Spray a 9×13 baking dish with baking spray, set aside. In a medium-sized bowl whisk together the flour, baking powder, baking soda, and salt, set aside.

  • In a large bowl, whisk together the sugar, butter, vanilla, and eggs until smooth.

  • Add half of the flour to the wet mixture and stir it in until there are no more dry patches.

  • Stir in half of the sour cream until there are no more streaks of white. Repeat with the remaining flour and sour cream.

  • Fold in the blueberries and lemon zest, set aside.

  • In a large bowl, whisk together the sugar, flour, and lemon zest. Add the butter to the bowl and cut it in with a pastry cutter or rub the butter pieces with the flour through your fingers until the mixture resembles wet sand with a few larger chunks the size of peas mixed in.

  • Add half of the cake batter to the bottom of the baking dish and smooth it out.

  • Add half of the crumble mixture evenly.

  • Spread out the remaining cake batter on top.

  • Sprinkle the remaining crumble on top.

  • Bake for 55-65 minutes until a toothpick inserted into the center comes out clean. Let cool on a wire rack.

  • While the cake is cooling, make the glaze by whisking together the powdered sugar, lemon juice, and vanilla until smooth.

  • Serve the cake warm or room temperature with a drizzle of the glaze for serving.

Notes

  • Other fruits can be used, see suggestions above.
  • You can use frozen blueberries, defrost before using.
  • This can be frozen, see above on how to do that.
  • If you do not like the glaze you can top with powdered sugar or omit altogether.
  • The crumble in the middle is optional, if not using cut the crumble ingredients in half.

Nutrition

Calories: 677kcal | Carbohydrates: 107g | Protein: 7g | Fat: 26g | Saturated Fat: 15thg | Polyunsaturated Fat: 1g | Monnounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 136mg | Potassium: 163mg | Fiber: 2g | Sugar: 73g | Vitamin A: 817IU | Vitamin C: 4mg | Calcium: 67mg | Iron: 2mg

Nutritional Disclaimer

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About Brandie @ The Country Cook

I’m a regular home cook, like most of you, doing my best to get a good meal on the table for my family. I like to say the recipes on here are recipes for the busy cook (you know who you are). You can still get a good meal on the table, with a few shortcuts to help you along the way. I hope you’ll find lots of recipes here that you’ll love and hopefully will become family favorites. Read more…

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