There’s a certain joy that fills the kitchen when the scent of freshly baked Lemon-Blueberry Coffee Cake wafts through the air. Just imagine pulling this golden delight from the oven, its crumb structure soft and tender, punctuated by plump blueberries that burst with flavor. Whether you’re hosting a brunch or simply treating yourself on a quiet morning, this cake is a delightful way to elevate any occasion.
I discovered this recipe during a lazy Sunday rifling through my pantry, and what began as an attempt to use up some overripe lemons and frozen blueberries quickly became a cherished staple. The zesty lemon and juicy blueberries work together beautifully, creating a flavor harmony that’s both refreshing and satisfying. Topped with a crumbly streusel that adds the perfect crunch, this coffee cake is not only easy to whip up but also adaptable to whatever ingredients you have on hand.
So grab your apron, preheat the oven, and let’s dive into the world of this scrumptious Lemon-Blueberry Coffee Cake—your taste buds will thank you!
Why is Lemon Blueberry Coffee Cake Perfect?
Irresistible aroma: Baking this cake fills your home with a warm, inviting scent that beckons everyone to the kitchen.
Easy to make: With straightforward steps, even beginner bakers can confidently create this delicious treat.
Flavor explosion: The combination of zesty lemon and sweet blueberries offers a burst of freshness in every bite.
Versatile additions: Try experimenting with different fruits or nuts to customize your coffee cake.
Ideal for sharing: Perfectly suited for brunch gatherings or cozy mornings, it’s a guaranteed crowd pleaser.
Make-ahead convenience: Prep the batter a day in advance and bake fresh whenever you’re ready—ideal for busy lifestyles!
Lemon Blueberry Coffee Cake Ingredients
For the Streusel
- Sugar – Sweetness. Use brown sugar for a deeper flavor.
- Flour – Structure and crispiness. Substitute with almond flour for a gluten-free option.
- Ground Cinnamon – Warm spice. Omit for a plain streusel.
- Salt – Balances sweetness. Essential for flavor.
- Butter – Richness and moisture. Use unsalted for better control of salt levels.
- Lemon Zest – Fresh flavor. Adjust amount for personal preference.
For the Cake
- Flour – Main structure. Can substitute with whole wheat for a denser cake.
- Baking Powder – Leavening agent. Ensure it’s fresh for good rise.
- Salt – Enhances flavor. Important for balance.
- Sugar – Sweetness. Adjust to taste; can reduce for a less sweet cake.
- Butter – Adds moisture and flavor. Use margarine as a substitute if necessary.
- Egg – Binds ingredients and provides richness. A flax egg can substitute for vegan options.
- Vanilla Extract – Flavor enhancer. Optional but recommended.
- Milk – Moisture. Any milk or milk substitute (almond, soy) works.
- Blueberries – Juicy bursts of flavor. Frozen blueberries can be used without thawing.
This Lemon Blueberry Coffee Cake is not just a recipe; it’s a delicious invitation to savor every moment, making it the perfect addition to your baking repertoire!
How to Make Lemon Blueberry Coffee Cake
Preheat your oven to 375°F (190°C) and lightly grease an 8″ or 9″ square or round cake pan. This prepares the perfect environment for your cake to rise beautifully.
Mix the streusel by combining sugar, flour, cinnamon, and salt in a bowl. Stir in the lemon zest, and cut in the butter until it resembles coarse crumbs. This crumbly topping will add delightful texture.
Whisk together the flour, baking powder, and salt in a medium bowl. Ensure there are no lumps, as this mix creates the structure for your cake.
Cream sugar and butter in another bowl until smooth, then add the egg and vanilla. Mix thoroughly, and fold in the remaining lemon zest for that zesty punch.
Combine the wet and dry mixtures by alternately adding milk and the flour mixture to the creamed mix. Finish with the flour, then gently fold in the blueberries, ensuring they’re well distributed.
Pour the batter into the prepared pan and sprinkle the streusel topping generously over the surface. Staying evenly distributed will give you crunch in every slice.
Bake for 40 to 45 minutes, or until a toothpick comes out clean from the center. You’ll know it’s done when it’s golden brown and smells heavenly!
Cool for 10 minutes in the pan, then drizzle with a lemon glaze made from powdered sugar and lemon juice before serving. The glaze adds a sweet, tangy finish that perfectly complements the cake.
Optional: Serve warm with a dusting of powdered sugar for an inviting presentation.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Lemon Blueberry Coffee Cake
Room Temperature: Keep leftovers in an airtight container at room temperature for up to 3 days. This will help maintain its delicious moistness.
Fridge: If you want to extend freshness, store the cake in the refrigerator for up to a week. Just wrap it tightly to prevent drying out.
Freezer: For longer storage, freeze the Lemon Blueberry Coffee Cake wrapped in plastic wrap and aluminum foil for up to 3 months. Thaw overnight in the fridge before serving.
Reheating: To enjoy warm slices, microwave pieces for 10-15 seconds or reheat in a preheated oven at 350°F (175°C) for about 10 minutes. The aroma will fill your kitchen once again!
Lemon Blueberry Coffee Cake Variations
Feel free to get creative and give your Lemon Blueberry Coffee Cake a personal twist that your taste buds will absolutely love!
Berry Swap: Replace blueberries with raspberries or blackberries for a different fruity vibe. Each berry brings its unique flavor and color, making your cake visually stunning and delicious.
Citrus Twist: Substitute lemon with orange or lime zest for a zesty twist. This change will brighten the flavors and introduce a whole new layer of freshness.
Nutty Crunch: Add chopped walnuts or pecans to the streusel for added texture and flavor. Their buttery crunch will elevate the streusel topping beautifully.
Choco-licious: Mix in chocolate chips for those who crave a little extra sweetness. The melty chocolate pairs wonderfully with the tangy lemon and juicy berries for a decadent experience.
Gluten-Free: Use gluten-free flour in both the cake and streusel to accommodate dietary preferences. You won’t sacrifice flavor and can still enjoy every blissful bite!
Spice It Up: Enhance your cake with a pinch of nutmeg or allspice. This warm, comforting addition brings a cozy, aromatic flavor to the forefront.
Vegan Delight: Replace the egg with a flax egg and use almond milk instead of regular milk for a delightful vegan version. You’ll still have that rich, tender texture without any animal products.
Savory Touch: Add a hint of rosemary or thyme to the batter for an intriguing herbaceous note that complements the sweetness beautifully. It’s a delightful surprise that can impress guests!
Make Ahead Options
You can easily prepare this delightful Lemon-Blueberry Coffee Cake ahead of time, making it a perfect choice for busy schedules! To do so, mix the cake batter without adding the streusel topping and refrigerate it for up to 24 hours. This helps the flavors meld beautifully while keeping the cake just as moist and tender. You can also have the streusel prepared in advance and stored in an airtight container at room temperature for a few days. When you’re ready to bake, simply add the streusel on top of the batter and pop it in the oven. This way, you can enjoy fresh, warm coffee cake with minimal effort on busy mornings!
Expert Tips for Lemon Blueberry Coffee Cake
Room Temperature Ingredients: Ensure all ingredients are at room temperature for better mixing and a smoother batter. This helps achieve a light, tender cake.
Frozen Blueberries: Avoid thawing frozen blueberries before adding them to the batter. They’ll maintain their shape and provide juicy bursts of flavor throughout the Lemon Blueberry Coffee Cake.
Streusel Control: If you love the crunchy topping, consider doubling the streusel recipe. Just be careful to distribute it evenly over the batter for consistent texture.
Cool Before Glazing: Let the cake cool slightly before drenching it in lemon glaze. This helps the flavors meld beautifully and keeps the glaze from soaking in too much.
Parchment Paper: Line the bottom of the cake pan with parchment paper for easy removal after baking. This little trick can save you from cake mishaps!
What to Serve with Lemon Blueberry Streusel Coffee Cake?
Imagine a delightful brunch spread that perfectly complements the zesty flavor of this scrumptious coffee cake.
- Fresh Fruit Salad: A vibrant mix of seasonal fruits enhances the cake’s flavors and adds a refreshing touch to the meal.
- Greek Yogurt Parfait: Creamy yogurt layered with granola and berries provides a satisfying contrast and pairs well with the cake’s sweetness.
- Crispy Bacon: Savory, salty bacon balances the sweetness of the cake, adding a satisfying crunch alongside its light flavors.
- Flavored Coffee: A warm cup of coffee, perhaps infused with vanilla or hazelnut, elevates the brunch experience and enhances the cake’s aroma.
- Lemon-Iced Tea: The refreshing tang of iced tea mirrors the cake’s lemon zest, making it a delightful beverage choice.
- Vanilla Ice Cream: A scoop of this creamy treat melts beautifully on warm cake, creating a luscious dessert that’s hard to resist.
- Chai Latte: The warm spices of a chai latte complement the cake’s cinnamon streusel, adding comforting depth to your brunch table.
- Pecan Toppings: Crunchy and nutty, pecans add a lovely textural contrast on top of the cake or alongside it for added flavor.
- Lemonade: A glass of homemade lemonade adds a bright, refreshing twist that resonates with the cake’s citrus notes.
- Chocolate Drizzle: For a decadent touch, drizzle a simple chocolate sauce over the cake. Its richness perfectly contrasts the light blueberry flavors.
Lemon Blueberry Coffee Cake Recipe FAQs
What is the best way to select ripe blueberries?
Absolutely! Look for blueberries that are firm, plump, and have a deep blue color. Avoid any with green or red spots, as they’re not fully ripe. A bit of natural bloom (a white powdery coating) is also a good sign of freshness!
How should I store leftover Lemon Blueberry Coffee Cake?
To keep your cake fresh and moist, store it in an airtight container at room temperature for up to 3 days. If you’d like to extend its life, you can refrigerate it for up to a week. Just make sure to wrap it tightly to prevent it from drying out.
Can I freeze Lemon Blueberry Coffee Cake?
Absolutely! For freezing, wrap the cake tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. When you’re ready to enjoy it, simply thaw it overnight in the fridge or at room temperature for a few hours before serving.
What should I do if my cake is too dry after baking?
If you find your Lemon Blueberry Coffee Cake is dry, it might be due to overbaking or using too much flour. Ensure not to bake it longer than the recommended time, and when measuring flour, use the spoon-and-level method for accuracy. A drizzle of lemon glaze or a simple syrup can also help add moisture to dry pieces when serving!
Are there any dietary considerations I should keep in mind?
Very much so! For gluten-free options, substitute regular flour with a gluten-free blend or almond flour. If you’re catering to lactose intolerant guests, you can easily switch out the milk for any non-dairy alternative like almond or oat milk. Always check that your ingredients, especially flavored extracts and baking powder, are free from common allergens if serving to others.
Can I adjust the amount of sugar in the recipe?
Yes, you can definitely adjust the sugar according to your taste. If you prefer a less sweet cake, try reducing the sugar by ¼ to ½ cup. Just keep in mind that reducing sugar may slightly affect the texture and moisture of the coffee cake, so balance is key!
Lemon Blueberry Coffee Cake: Delightful Brunch Bliss
Equipment
- 8" or 9" cake pan
- - Mixing bowls
- Whisk
- Spatula
Ingredients
For the Streusel
- 1 cup sugar Use brown sugar for deeper flavor.
- 1 cup flour Substitute with almond flour for gluten-free option.
- 1 teaspoon ground cinnamon Omit for plain streusel.
- 1/2 teaspoon salt Essential for flavor.
- 1/2 cup butter Use unsalted for better control of salt.
- 1 tablespoon lemon zest Adjust amount for personal preference.
For the Cake
- 2 cups flour Can substitute with whole wheat for a denser cake.
- 1 tablespoon baking powder Ensure it's fresh for good rise.
- 1/2 teaspoon salt Important for balance.
- 1 cup sugar Adjust to taste; can reduce for a less sweet cake.
- 1/2 cup butter Use margarine as a substitute if necessary.
- 1 large egg A flax egg can substitute for vegan options.
- 1 teaspoon vanilla extract Optional but recommended.
- 1 cup milk Any milk or milk substitute works.
- 2 cups blueberries Frozen blueberries can be used without thawing.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and lightly grease an 8" or 9" square or round cake pan.
- Mix the streusel by combining sugar, flour, cinnamon, and salt. Stir in the lemon zest, and cut in the butter until it resembles coarse crumbs.
- Whisk together the flour, baking powder, and salt in a medium bowl. Ensure there are no lumps.
- Cream sugar and butter until smooth, add the egg and vanilla, then mix thoroughly and fold in remaining lemon zest.
- Combine the wet and dry mixtures by alternately adding milk and flour mixture to the creamed mix. Finish with flour and gently fold in the blueberries.
- Pour the batter into the pan and sprinkle streusel topping over the surface.
- Bake for 40 to 45 minutes, or until a toothpick comes out clean. It should be golden brown.
- Cool for 10 minutes in the pan, then drizzle with a lemon glaze before serving.