Lemon Blueberry Coffee Cake

Name: Lemon Blueberry Coffee Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
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; ½ cup sour cream; 1 tablespoon lemon zest; 2 tablespoons lemon juice; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 cup fresh blueberries; 1 cup powdered sugar (for glaze); 2 tablespoons lemon juice (for glaze)

Highlighted under: Sweet Oven Magic

I love baking, especially when I can combine tart and sweet flavors into a delightful treat. This Lemon Blueberry Coffee Cake is one of my absolute favorites; it’s the perfect companion for my morning coffee or as a light dessert any time of day. The vibrant blueberries paired with the zesty lemon create a refreshing and satisfying flavor profile that's hard to resist. Plus, the tender crumb and rich glaze make it a truly irresistible choice for brunch gatherings or cozy afternoons at home.

Created by

Lila Morgan

Last updated on 2026-02-15T06:05:35.627Z

Baking this Lemon Blueberry Coffee Cake is always a joyous experience for me. I remember the first time I made it, and the house filled with a tantalizing aroma of lemon and baking cake. The best part is folding in the blueberries at the end; their burst of juiciness adds an unexpected pop of flavor that takes the cake to the next level.

One crucial tip I've learned is to ensure your butter is softened properly before mixing it with sugar. This helps create a light, airy batter that keeps the cake moist and fluffy. Don't skip the glaze, as it adds a delightful sweetness that perfectly balances the tartness of the lemon!

Why You'll Love This Recipe
Zesty lemon flavor that brightens your day
Juicy blueberries that create delightful bursts in every bite
Quick and easy to prepare, perfect for any occasion

Perfecting the Texture

The success of this Lemon Blueberry Coffee Cake greatly depends on the texture achieved during the mixing process. When creaming the butter and sugar, beat the mixture until it becomes light and fluffy—this can take about 3-5 minutes. Achieving this aeration will help the cake rise beautifully, giving it a tender crumb that contrasts perfectly with the juicy blueberries. Remember, overmixing the batter after adding the flour can lead to a denser cake, so mix just until combined to ensure lightness.

Using fresh blueberries is key for this recipe, not just for flavor but also for moisture. Frozen blueberries, while convenient, can release excess water that affects the batter's consistency. If using frozen ones, it’s advisable to keep them partially frozen until just before folding them into the batter. This helps minimize bleeding into the batter. Additionally, tossing the blueberries in a tablespoon of flour beforehand can prevent them from sinking to the bottom during baking.

Flavor Enhancements

The combination of lemon and blueberry is classic, but you can enhance the flavor profile further by adding a few drops of almond extract alongside the vanilla. This subtle addition creates a warm, nutty undertone that pairs beautifully with the citrus. If you prefer a deeper lemon flavor, consider adding an extra tablespoon of lemon juice or zest, but be cautious with the liquid—keeping the overall batter balance is essential.

For those who enjoy a slightly tangy element, incorporating a dollop of cream cheese into the glaze can provide a richer, more complex flavor. Mixing softened cream cheese with the powdered sugar and lemon juice creates a beautifully creamy glaze that complements the tartness of the cake while adding a luscious texture. Just make sure to whisk it until smooth for a glazed finish.

Ingredients

To make this delicious Lemon Blueberry Coffee Cake, gather the following ingredients:

Ingredients

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

Make sure to measure all ingredients accurately for the best results.

Instructions

Follow these simple steps to create your Lemon Blueberry Coffee Cake:

Preheat the Oven

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

Mix Dry Ingredients

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

Cream Butter and Sugar

In another large bowl, beat the softened butter and granulated sugar until light and fluffy.

Add Eggs and Flavorings

Add the eggs, vanilla extract, lemon zest, and lemon juice to the butter mixture, mixing until combined.

Combine Dry and Wet Ingredients

Gradually add the dry ingredients to the wet mixture, alternating with sour cream, until just combined.

Fold in Blueberries

Gently fold in the fresh blueberries to avoid breaking them.

Bake the Cake

Pour the batter into the prepared pan and smooth the top. Bake for about 30 minutes or until a toothpick inserted comes out clean.

Prepare Glaze

While the cake cools, mix the powdered sugar and lemon juice for the glaze. Adjust consistency if necessary.

Drizzle and Serve

Once the cake has cooled, drizzle the glaze over the top and serve.

Enjoy the delightful flavors of your homemade lemon blueberry coffee cake!

Pro Tips

For an extra layer of flavor, try adding a teaspoon of almond extract to the batter.

Storage and Make-Ahead Tips

This Lemon Blueberry Coffee Cake can be made a day in advance, making it perfect for brunch gatherings. To store, simply wrap it tightly with plastic wrap or place it in an airtight container at room temperature. It will stay fresh for up to three days. If you notice the cake becoming dry after a couple of days, adding a light drizzle of lemon syrup or a touch more glaze just before serving can reinvigorate its moisture and flavor.

If you want to keep it longer, consider freezing the cake. Slice it into individual portions and wrap each slice in plastic wrap before placing them in a freezer-safe container. This way, you can thaw only the amount you need at any time. When ready to enjoy, let the slices sit at room temperature for about 30 minutes or microwave them for 15-20 seconds for a warm, freshly-baked flavor experience.

Serving Suggestions

This coffee cake shines on its own, but elevating it with a dollop of whipped cream or a scoop of vanilla ice cream transforms it into a delightful dessert. Fresh mint leaves can be a beautiful garnish, adding a touch of color and freshness that enhances the citrus notes of the cake. For an added burst of flavor, serve it alongside a chilled lemon-infused tea or a refreshing iced coffee, which pairs wonderfully with the cake's tart and sweet profile.

For gatherings, consider serving the cake with a fruit platter on the side, featuring seasonal fruits like strawberries and raspberries. Not only does this make for an appealing presentation, but it also allows guests to mix and match flavors, enhancing the experience. Additionally, offering small jars of homemade lemon curd can provide an extra layer of tangy sweetness that complements the cake beautifully.

Questions About Recipes

→ Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work well, but don't thaw them before adding to the batter.

→ How do I store the leftover cake?

Store leftover cake in an airtight container at room temperature for up to 3 days.

→ Can I make this coffee cake in advance?

Absolutely! You can bake the cake a day ahead and glaze it just before serving.

→ What can I substitute for sour cream?

Greek yogurt is a great substitute for sour cream in this recipe.