Lemon Blueberry Coffee Cake

Oh, you’re gonna love this one!

This Lemon Blueberry Coffee Cake is like a slice of sunshine on a plate.

It’s soft, buttery, bursting with juicy blueberries, and has just the right pop of lemony zing.

And that crumbly streusel topping?

Game changer.

I’ve made this so many times for weekend brunches, and there’s never a crumb left.

It’s kid-approved, freezer-friendly, and perfect with a cup of coffee (or a glass of milk for the little ones!).

Let’s get baking!

What You’ll Need

For the Cake:

2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
Zest of 1 lemon
2 tbsp fresh lemon juice
1/2 cup milk (whole or 2%)
1 1/2 cups fresh or frozen blueberries

For the Streusel Topping:

1/3 cup granulated sugar
1/3 cup all-purpose flour
1/4 cup unsalted butter, cold and cubed
1/2 tsp ground cinnamon

Pro Tips

Coat the Blueberries: Toss your blueberries in a tablespoon of flour before mixing them into the batter. This keeps them from sinking to the bottom of the cake.
Use Fresh Lemon Zest: Don’t skip the zest! It’s where all that bright, lemony flavor lives.
Don’t Overmix: When combining wet and dry ingredients, mix just until combined. Overmixing can make the cake dense.
Check for Doneness Early: Start checking your cake with a toothpick 5 minutes before the suggested bake time—it’s easy to overbake.
Serve Warm: This cake is incredible served slightly warm. The blueberries just melt in your mouth!

Tools You’ll Need

Mixing bowls
Hand or stand mixer
Measuring cups and spoons
Whisk
Spatula
9-inch square baking pan
Zester or grater

Substitutions & Variations

Blueberries: Swap with raspberries or blackberries for a different twist.
Lemon: Use orange zest and juice for a sweeter citrus flavor.
Milk: Almond or oat milk works great if you need a dairy-free option.
Gluten-Free: Substitute the flour with a good 1:1 gluten-free baking mix.

Make-Ahead Tips

You can bake this cake a day ahead. Once cooled, cover tightly with plastic wrap and store at room temp.
The streusel topping can be made in advance and stored in the fridge.

How to Make Lemon Blueberry Coffee Cake

1. Make the Streusel Topping

In a small bowl, mix the sugar, flour, and cinnamon. Cut in the cold butter using a fork or your fingers until the mixture resembles coarse crumbs. Set aside.

2. Prep the Cake Batter

In a medium bowl, whisk together the flour, baking powder, and salt. In another large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla, lemon zest, and lemon juice.

3. Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined. Gently fold in the flour-coated blueberries.

4. Assemble and Bake

Pour the batter into a greased 9-inch square pan, smoothing the top. Sprinkle the streusel topping evenly over the batter. Bake at 350°F (175°C) for 40-45 minutes or until a toothpick comes out clean.

5. Cool and Serve

Let the cake cool for at least 15 minutes before slicing. Dust with powdered sugar if desired. Serve warm or at room temperature.

Leftovers & Storage

Store leftovers in an airtight container at room temp for up to 3 days.
For longer storage, wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw and reheat in the microwave for 15-20 seconds.