Why You’ll Love This Recipe

Lemon Blueberry Coffee Cake is a moist, tender cake bursting with fresh blueberries and bright lemon flavor, topped with a buttery crumb streusel and a light glaze. It’s perfect for breakfast, brunch, or a sweet afternoon treat. This bakery-style classic is easy to make and guaranteed to impress.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cake:
all-purpose flourgranulated sugareggssour cream or plain yogurtlemon juicelemon zestbaking powdersaltvanilla extractunsalted butter (softened)fresh or frozen blueberries

For the streusel topping:
flourbrown sugarsugarunsalted buttercinnamon (optional)

For the glaze (optional):
powdered sugarmilk or lemon juicevanilla extract

directions

Preheat oven to 350°F (175°C). Grease and flour a 9-inch round or square baking pan.

In a small bowl, mix together all streusel ingredients until crumbly. Set aside.

In a large bowl, cream together butter and sugar until light and fluffy.

Add eggs one at a time, then mix in vanilla, lemon zest, and lemon juice.

In another bowl, whisk together flour, baking powder, and salt.

Alternate adding the dry ingredients and sour cream to the wet mixture, mixing just until combined.

Fold in blueberries gently with a spatula.

Pour batter into the prepared pan and smooth the top.

Sprinkle streusel topping evenly over the batter.

Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.

Let cool, then drizzle with glaze if using.

Servings and timing

This recipe yields approximately 8–10 servings.Preparation time: 15 minutesBake time: 40–45 minutesCooling and glazing time: 20 minutesTotal time: 1 hour 15–20 minutes

Variations

Use buttermilk instead of sour cream for a slightly tangier crumb.

Add chopped nuts to the streusel for crunch.

Swap blueberries for raspberries or blackberries.

Make muffins instead—adjust bake time to 18–22 minutes.

Use a springform pan for easy serving and elegant presentation.

storage/reheating

Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.Cake can be frozen (unglazed) for up to 2 months; thaw and glaze before serving.Reheat slices briefly in the microwave if desired.

FAQs

Can I use frozen blueberries?

Yes, do not thaw them—toss in flour to prevent sinking.

What’s the best way to zest a lemon?

Use a microplane zester and avoid the bitter white pith.

Can I skip the glaze?

Yes, it’s optional but adds a nice finishing touch.

What type of pan should I use?

A 9-inch round or square cake pan works best.

Is this cake very sweet?

It’s moderately sweet, balanced by the tart lemon and blueberries.

Can I make it ahead?

Yes, it stores and freezes well—great for prepping in advance.

Can I double the recipe?

Yes, bake in a 9×13 pan and increase bake time as needed.

What if I don’t have sour cream?

Greek yogurt is a perfect substitute.

How do I keep blueberries from sinking?

Toss them lightly in flour before folding into the batter.

Does it need to be refrigerated?

Only if storing longer than 2 days or in warm conditions.

Conclusion

Lemon Blueberry Coffee Cake is a delightful blend of tangy citrus, sweet berries, and buttery streusel that’s as beautiful as it is delicious. Whether for brunch, dessert, or a special treat, this easy-to-make cake is sure to become a household favorite. Serve it once, and everyone will ask for the recipe.