Lemon Blueberry Coffee Cake

Name: Lemon Blueberry Coffee Cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8 slices
Ingredients: 1 ¾ cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; ½ cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 tablespoon lemon zest; ½ cup buttermilk; 1 ½ cups fresh blueberries; 1 cup powdered sugar; 1-2 tablespoons lemon juice

Highlighted under: Favorite Baking Recipes

I absolutely love this Lemon Blueberry Coffee Cake! It combines the fresh taste of blueberries with a zesty lemon flavor that lifts it to new heights. Every bite offers a delightful balance of sweetness and tartness, making it the perfect companion for my afternoon coffee. I've experimented with different additions, but I’ve found that a hint of vanilla really enhances the overall flavor. It’s an easy recipe that yields impressive results, perfect for a weekend brunch or just a cozy afternoon treat. Trust me, you won’t want to miss out on this one!

Created by

Lavinia Moore

Last updated on 2026-02-10T23:29:37.003Z

When I first made this Lemon Blueberry Coffee Cake, I was amazed at how the flavors worked together. The burst of blueberries combined with the brightness of lemon creates a wonderful explosion of taste that is both refreshing and comforting. I’ve made this cake a few times, and each time, I love how the cake stays moist, even days later.

One crucial tip I've discovered is to use fresh blueberries rather than frozen ones; the taste difference is incredible! Also, lime zest can be a great alternative if you want to switch things up. We served it warm with a sprinkle of powdered sugar, and it was a huge hit!

Why You'll Love This Recipe
The perfect blend of sweet and tart flavors in each bite.
Moist, fluffy texture that holds up beautifully.
Great for gatherings, easy to bake, and even easier to enjoy!

Key Ingredients and Their Roles

The flavor of this Lemon Blueberry Coffee Cake largely comes from the fresh blueberries and zesty lemon. Blueberries not only add pops of juicy sweetness but also provide moisture, which contributes to the cake's tender crumb. I recommend using fresh blueberries when possible, as frozen ones can release too much moisture and affect the cake's texture. If fresh blueberries aren’t available, consider using freeze-dried blueberries for a concentrated flavor without additional moisture.

The butter in this recipe is crucial for achieving that light and fluffy texture. It's important to cream the butter and sugar together until they turn pale and fluffy, which can take about 3-4 minutes. This step incorporates air into the batter, helping the cake rise and ensure a tender crumb. For a dairy-free version, try substituting the butter with a quality vegan butter or applesauce, though the flavor will be slightly different.

Technique Tips for Baking Success

When mixing the dry ingredients, it's important to whisk them thoroughly to ensure an even distribution of the leavening agents—baking powder and baking soda. This prevents uneven rising during baking, which can cause the cake to dome or crack. Additionally, always start and finish with the dry ingredients when combining them with wet ingredients to maintain stability and achieve a consistent texture throughout the cake.

One common issue when baking is overmixing the batter, which can lead to a dense cake. When you fold in the blueberries, do so gently so as not to break them apart. Aim for a few flour streaks still visible before stopping. This will help the cake rise properly while ensuring that each bite has little bursts of blueberry flavor that complement the lemon.

Ingredients

Gather all your ingredients before you start baking to make the process smooth and enjoyable.

For the Cake

1 ¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 tablespoon lemon zest
½ cup buttermilk
1 ½ cups fresh blueberries

For the Glaze

1 cup powdered sugar
1-2 tablespoons lemon juice

Make sure to have your oven preheated and your baking pan greased before you start mixing!

Instructions

Preheat your oven to 350°F (175°C) and prepare your baking pan.

Prepare the Pan

Grease a 9-inch round cake pan with butter or cooking spray and lightly dust with flour. Set aside.

Mix Dry Ingredients

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

Cream Butter and Sugar

In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.

Add Eggs and Flavorings

Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest.

Combine Ingredients

Gradually add the dry ingredients to the butter mixture, alternating with buttermilk, starting and ending with the flour mixture. Fold in the blueberries gently.

Bake the Cake

Pour the batter into the prepared pan and smooth the top. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Prepare the Glaze

While the cake is cooling, mix together the powdered sugar and lemon juice until smooth.

Glaze the Cake

Once the cake has cooled, drizzle the glaze over the top and let it set before slicing.

Allow the cake to rest for at least 10 minutes after glazing to let the flavors meld.

Pro Tips

For an extra layer of flavor, consider adding a teaspoon of almond extract to the batter. Be sure to handle the blueberries gently to prevent them from breaking apart during mixing.

Make-Ahead and Storage Tips

This Lemon Blueberry Coffee Cake is an excellent candidate for make-ahead plans. You can bake the cake a day in advance, allowing the flavors to meld beautifully overnight. Once cooled, store it in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week. Just remember to serve it at room temperature or gently warm it in the microwave for a few seconds before enjoying.

If you're interested in freezing the cake, slice it first and wrap each piece tightly in plastic wrap, then place it in a sealed freezer bag. The cake can be frozen for up to 3 months. To enjoy, thaw individual slices overnight in the refrigerator or let them sit at room temperature for a couple of hours. You can also briefly reheat them in the oven at 350°F (175°C) for about 10 minutes for a fresh-baked taste.

Glazing for Extra Flavor

The glaze adds a wonderfully sweet and tart finish to the coffee cake. For the perfect consistency, start with 1 tablespoon of lemon juice and increase it gradually, mixing until you reach a smooth, drizzling texture. It should be thick enough to hold its shape but still run off the spoon easily. If it's too thin, add a little more powdered sugar; if too thick, a splash of lemon juice will lighten it.

Consider experimenting with flavors in your glaze! Adding a hint of lemon zest or vanilla extract can elevate the profile even further. If you desire a creative twist, try incorporating a dash of almond extract, which pairs surprisingly well with lemon and blueberries, adding depth to the glaze.

Questions About Recipes

→ Can I use frozen blueberries?

While fresh blueberries are preferred for flavor, you can use frozen blueberries. Just be sure to thaw and drain them beforehand.

→ How do I store leftovers?

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

→ Can I substitute the buttermilk?

Yes, you can substitute buttermilk with a mixture of milk and vinegar or lemon juice (1 cup milk + 1 tablespoon vinegar/lemon juice, let sit for 5 minutes).

→ Is this cake good for freezing?

Absolutely! You can freeze the baked cake (without glaze) wrapped tightly in plastic wrap for up to 3 months. Thaw in the refrigerator before serving.