Lemon Blueberry Coffee Cake Recipe

Lemon Blueberry Coffee Cake is scrumptious! It’s perfect for a brunch or an easy breakfast idea. Tangy lemon flavor paired with blueberries all combined in a moist coffee cake.

Every bite is delightful and something you will want more of. Make a coffee cake or two and watch everyone’s face light up when they bite into it.

Scroll to bottom for printable recipe card.

Lemon Blueberry Coffee Cake

Let me just warn you, this Lemon Blueberry Coffee Cake Recipe is going to be really hard to resist! Moist and tender cake bursting with plump blueberries topped with a streusel topping and finished off with a lemon drizzle. So what are you waiting for?

Start that coffee pot and get ready for some seriously delicious Lemon Blueberry Coffee Cake.

What is a Substitute for Buttermilk in This Recipe? 

If you don’t have any buttermilk, it’s okay! You can still make this heavenly coffee cake by swapping the ingredients. You can combine one cup of milk along with 1 tablespoon of lemon juice or vinegar. This will make a little over one cup, so you will need to make a batch and half to have enough. Let the mixture of milk set for 10 minutes or so so it can turn into buttermilk.

Another option is to swap the buttermilk for yogurt too. It will be a little bit different texture, but will still be fabulous. 

Can I Use Frozen Blueberries? 

Yes, absolutely! Frozen blueberries are a fantastic option. You will need to rinse them off and allow the juice to drain off. Otherwise, you will end up with a lot of bright purple liquid in your coffee cake, and no one wants that. 

Can I Use Bottled Lemon Juice? 

I really prefer the flavor of fresh lemon juice because it adds so much flavor, and it’s just delicious. However, if you don’t happen to have fresh lemon juice, you can substitute bottled juice if you want. Keep in mind it’s not going to be as tasty, but it will still be good. 

Can You Make Coffee Cake in a Bundt Pan? 

Yes, coffee cake is fantastic in a bundt pan. Make sure to grease the bundt pan really well so you can get the coffee cake out perfectly. That way, you will have a gorgeous coffee cake when you are all said and done. You should keep an eye on the baking time because it will be different. Usually, a bundt cake is going to take longer than a 9×13 pan.

Ingredients

These ingredients are simple to work with, and you will have the most delicious lemon blueberry coffee cake. I think that you are going to be so happy with the results it will become a regular go-to recipe. 

For the Topping:

• Light brown sugar
• Granulated sugar
• Ground cinnamon
• Unsalted butter, melted and cooled
• Walnuts, chopped coarse

For the Cake:

• All-purpose flour
• Baking powder
• Baking soda
• Ground cinnamon
• Table salt
• Buttermilk
• Packed light brown sugar
• Granulated sugar (7 ounces)
• Large eggs
• Unsalted butter, melted and cooled
• Blueberries (fresh or frozen), rinsed and dried
• Grated lemon zest

How to Make a Lemon Blueberry Coffee Cake

Most of the time is spent waiting for the coffee cake to finish baking. It’s that easy, and your stomach is going to be growling with hungry when the aroma hits your nose. It’s so delicious!

First Step: To prepare the topping start with a medium bowl. Then mix the brown sugar, granulated sugar, cinnamon, and melted butter together until the mixture resembles wet sand. Add in the nuts and stir, then set aside. 

Second Step: Get your oven preheated to 350°. Then add a layer of grease to a 9×13 inch baking pan and set aside.

Third Step: Start preparing the coffee cake. Use a medium bowl and whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside for later.

Fourth Step: Next using a medium bowl, combine the buttermilk, brown sugar, granulated sugar, eggs, and melted butter with a whisk until smooth. Gently add the egg mixture into the flour mixture with a rubber spatula and stir until the batter looks smooth and well combined. Mix in the blueberries and the lemon zest.

Fifth Step: Slowly pour the mixture into prepared pan, spread into corners, and level surface with a rubber spatula. Add the topping evenly over the coffee cake batter. Bake for 40-45 minutes or until the top is golden and a toothpick inserted into the center comes out with just a few crumbs attached. Allow the cake cool on a wire rack for 15 minutes before serving.

Sixth Step: To prepare the lemon drizzle, start with a small bowl. Begin by whisking together the confectioners’ sugar and ½ tablespoon of the lemon juice. The mixture should be thick but pourable. Then slowly mix in up to another ½ tablespoon of lemon juice if the mixture is too stiff. Slowly drizzle the icing over the top of the coffee cake. Allow the frosting to harden, about 10 minutes before serving.

Enjoy!

Now, remember to save this recipe on Pinterest for later 🙂

Blueberry-Lemon Coffee Cake

Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Servings: 8 servings

Lemon Blueberry Coffee Cake is scrumptious! It's perfect for a brunch or an easy breakfast idea. Tangy lemon flavor paired with blueberries all combined in a moist coffee cake. Every bite is delightful and something you will want more of.

4.09 from 24 votes

Review Recipe

Ingredients 

For the Topping:

• 1/3 cup packed light brown sugar
• 1/3 cup granulated sugar
• 1 tablespoon ground cinnamon
• 1 tablespoon unsalted butter, melted and cooled
• 1 cup walnuts, chopped coarse

For the Cake:

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon table salt
• 1 ¾ cups buttermilk
• 1 cup packed light brown sugar
• 1 cup granulated sugar, 7 ounces
• 3 large eggs
• 7 tablespoons unsalted butter, melted and cooled
• 1 cup blueberries, fresh or frozen, rinsed and dried
• 1 teaspoon grated lemon zest

1/4 cup confectioner’s sugar, sifted 1/2 to 1 tablespoon fresh lemon juice

• 1/4 cup confectioner’s sugar, sifted
• 1/2 to 1 tablespoon fresh lemon juice

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Instructions

• To make the topping: In a medium bowl, mix the brown sugar, granulated sugar, cinnamon, and melted butter together until the mixture resembles wet sand. Stir in the nuts; set aside.
• Preheat the oven to 350°. Grease a 9×13 inch square baking pan and set aside.
• To make the coffee cake: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt; set aside.
• In a medium bowl, whisk together the buttermilk, brown sugar, granulated sugar, eggs, and melted butter until smooth. Gently fold the egg mixture into the flour mixture with a rubber spatula and stir until the batter looks smooth and well combined. Stir in blueberries and lemon zest.
• Pour mixture into prepared pan, spread into corners, and level surface with rubber spatula. Sprinkle the topping evenly over the batter. Bake until the top is golden and a toothpick inserted into the center comes out with just a few crumbs attached, 40 to 45 minutes. Let the cake cool on a wire rack for 15 minutes before serving.
• To make the lemon drizzle, in a small bowl, whisk together the confectioners’ sugar and ½ tablespoon of the lemon juice. The mixture should be thick but pourable. Add up to another ½ tablespoon of lemon juice if the mixture is too stiff. Drizzle over the top the coffee cake. Let harden, about 10 minutes, before serving.

Notes

Source: adapted from Cook's Illustrated, December 2006

Author: Laura

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