Lemon Blueberry Coffee Cake

Name: Lemon Blueberry Coffee Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8 servings
Ingredients: 1 ½ cups all-purpose flour; 1 cup granulated sugar; ½ cup unsalted butter, softened; 2 large eggs; 1 teaspoon vanilla extract; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; ½ cup sour cream; 1 tablespoon lemon zest; 1 cup fresh blueberries; 1 cup powdered sugar; 2 tablespoons lemon juice

Highlighted under: Pastry & Sweets

I absolutely love baking this Lemon Blueberry Coffee Cake on lazy weekend mornings. The zesty lemon complements the sweet blueberries perfectly, creating a delightful flavor explosion in every bite. This cake is incredibly moist, and the light crumb makes it just right for a cozy brunch or an afternoon pick-me-up with a cup of coffee. With simple ingredients and an easy method, I find myself reaching for this recipe time and time again, especially when I want to treat my family to something special yet effortless.

Created by

Maya Richardson

Last updated on 2026-02-10T20:31:36.678Z

When I first experimented with this Lemon Blueberry Coffee Cake, I found that adding lemon zest really elevates the flavor. The natural oils in the zest infuse the cake with a bright, zesty aroma, making each bite unforgettable. I like to use fresh blueberries, but frozen ones work too—just make sure to toss them in flour first to prevent them from sinking to the bottom.

This recipe quickly became a family favorite since it’s so versatile. I’ve enjoyed it at breakfast, brunch, and even as dessert. To make it extra special, I often drizzle a simple lemon glaze on top, which adds a nice sweet contrast to the tartness. It’s truly a delightful treat any time of day!

Why You Will Love This Recipe
Tangy lemon flavor harmonizes beautifully with juicy blueberries.
Light and fluffy texture that melts in your mouth.
Perfect as a brunch centerpiece or a sweet indulgence.

The Role of Lemon and Blueberries

In this Lemon Blueberry Coffee Cake, the lemon zest and juice not only add a refreshing brightness but also enhance the overall balance of sweetness from the sugar and blueberries. The acidity of the lemon helps to elevate the flavor profile, preventing the cake from being overly sweet. Always use fresh lemons; the zest delivers essential oils that provide a vibrant aroma and taste, significantly more potent than bottled juices.

Blueberries bring both moisture and a burst of natural sweetness to the cake. When choosing blueberries, opt for those that are plump and firm. If fresh blueberries are unavailable, you can substitute with frozen ones, but be sure to fold them in gently to avoid discoloring the batter. Some might even consider using a mix of berries, such as raspberries or blackberries, to create a delightful blend of flavors.

Mastering the Baking Process

When baking, achieving the right texture is crucial. This coffee cake should be light and fluffy, which comes from properly creaming the butter and sugar. Beat them until they are pale and airy; this typically takes about 3-5 minutes. Avoid overmixing the batter once you add the flour, as this can lead to a dense cake. Mix until the flour is just combined to maintain that tender crumb.

Using a toothpick to check for doneness is a great technique. Insert it into the center of the cake; if it comes out clean or with a few moist crumbs, your cake is done. Overbaking can compromise the moisture, making the cake dry. If your cake is browning too quickly, you can cover it loosely with aluminum foil halfway through the baking time to prevent burning while allowing it to bake through.

Ingredients

For the Cake

1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup sour cream
1 tablespoon lemon zest
1 cup fresh blueberries

For the Glaze (optional)

1 cup powdered sugar
2 tablespoons lemon juice

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

Mix Wet Ingredients

In a mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, followed by the vanilla extract, and mix well.

Combine Dry Ingredients

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

Combine Mixtures

Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Mix until just combined, then fold in the lemon zest and blueberries.

Bake the Cake

Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean.

Prepare the Glaze (optional)

While the cake is cooling, mix the powdered sugar and lemon juice until smooth. Drizzle over the cooled cake before serving, if desired.

Pro Tips

For an added burst of flavor, consider adding a pinch of cinnamon to the batter. If using frozen blueberries, do not thaw them before adding to the batter to prevent color bleeding.

Storage Tips

This Lemon Blueberry Coffee Cake can be stored at room temperature for up to three days. To maintain its moistness, wrap it in plastic wrap or place it in an airtight container. If you want to keep it longer, consider freezing slices. Wrap individual pieces tightly in plastic wrap and then place them in a freezer-safe bag. They can be stored for up to three months, allowing you to enjoy a slice whenever the craving strikes.

To reheat from frozen, simply pop a slice in the microwave for about 20-30 seconds, or until warmed through. If preferred, you can also let it thaw at room temperature for a couple of hours before serving. This makes it perfect for those unexpected guests or spontaneous brunches!

Serving Suggestions

This coffee cake shines as a brunch centerpiece but can also be served in a more casual setting. Pair it with fresh fruit, like a side of mixed berries or a fruit salad, to complement its flavors. A dollop of whipped cream can elevate it further into a dessert category, making it a delightful treat for gatherings.

For an added touch, consider sprinkling some additional lemon zest on top of the glaze for decoration. This not only enhances the visual appeal but also amplifies the bright flavor. Enjoying a slice with a steaming cup of coffee or tea makes for a cozy afternoon break, perfect for unwinding or catching up with friends.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries. Make sure to toss them in flour before adding to the batter to prevent them from sinking.

→ How do I store leftover cake?

Store leftover cake in an airtight container at room temperature for up to three days or refrigerate for up to a week.

→ Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure it’s one suitable for baking.

→ What can I serve with this coffee cake?

This coffee cake pairs beautifully with a cup of coffee or tea and can be served alongside fresh fruit for a lovely brunch spread.