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!
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:
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.
We find that the addition of the crumble in the center makes the cake super moist.
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.
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.
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.
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.
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
HOW TO MAKE 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.
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.
Next 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.
Enjoy!
WANT MORE DELICIOUS RECIPES?
Lemon Blueberry Coffee Cake
Ingredients
For the cake:
- 3 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- ¼ teaspoon salt
- 1 ½ cups granulated sugar
- ¾ cup unsalted butter melted and cooled
- 1 tablespoon 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 tablespoons lemon juice fresh squeezed
- 1 teaspoon vanilla extract
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
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
First time making this delicious, moist coffee cake. I followed the directions as written and it is amazing! I couldn’t wait for it to cool enough to glaze…. it was so good will still barely warm. Will try the glaze on the rest if my husband hasn’t devoured it first. We love this. Thanks so much for a great recipe.
Just made this cake for the first time, takes a while to get it all put together, but after the
first bite I knew it was worth it! Not sure I will use the glaze, I really don’t know that the cake
needs it. Will certainly be making this again.
I have made it several times and it is delicious. For some reason the middle never seems to get done. I have to bake it 20 minutes longer and cover it with foil to avoid burning the top. I have a new GE induction range and have tried both convection bake and regular bake. Still has a soggy middle.