Zesty Lemon Blueberry Coffee Cake Recipe for Morning Magic
Sweet mornings brighten when a lemon blueberry coffee cake arrives at your breakfast table, promising delightful flavors and comforting warmth.
Sunny citrus notes dance perfectly with plump, juicy berries in this irresistible morning treat.
Delicate crumbs melt softly against your palate, creating a symphony of tangy and sweet sensations.
Baking enthusiasts will appreciate how simple ingredients combine into something magical and memorable.
Simple pantry staples transform into an elegant morning indulgence that feels both rustic and sophisticated.
Casual yet impressive, this cake brings joy to leisurely weekend breakfasts or unexpected gatherings.
Storage Advice to Keep Cake Fresh
Wrap the coffee cake tightly in plastic wrap or aluminum foil, keeping it fresh in the refrigerator for up to 5 days. Place on a flat shelf away from strong-smelling foods.
Slice the cake into individual portions, wrap each piece separately in plastic wrap, then place in a freezer-safe container. Freeze for up to 3 months for maximum flavor preservation.
Keep the cake at room temperature in an airtight container for 1-2 days, ensuring it stays covered to prevent drying out.
Warm individual slices in the microwave for 15-20 seconds, or restore oven-fresh texture by heating in a preheated 350F oven for 5-7 minutes until slightly warm and soft.
FAQs
Yes, you can use frozen blueberries. Just don’t thaw them before adding to the batter and toss them in flour to prevent color bleeding and sinking.
Stop mixing as soon as the dry and wet ingredients are just combined. Overmixing can lead to a tough, dense cake texture.
Coating blueberries in flour helps prevent them from sinking to the bottom of the cake during baking, ensuring an even distribution throughout the cake.
Yes, you can bake the cake a day in advance. Store it covered at room temperature and add the glaze just before serving for the best taste and texture.
Lemon Blueberry Coffee Cake That Starts Your Day Right
Ingredients Needed for Lemon Blueberry Coffee Cake
For the Cake Base:For the Dry Ingredients:For the Fruit and Topping:For the Glaze:How to Bake a Moist and Fluffy Coffee Cake
Step 1: Fire Up the Oven
Crank the oven to a toasty 350F (175C) and generously coat a 9×9-inch baking pan with a slick of butter or cooking spray.
Step 2: Whip the Base
In a spacious mixing bowl, cream butter and sugar until they transform into a fluffy cloud.
Crack eggs one by one, blending smoothly. Stir in:Mix until everything looks silky and well-incorporated.
Step 3: Combine Dry Elements
Grab another bowl and whisk together:Gradually marry the dry mixture into the wet ingredients, stirring gently until just combined.
Step 4: Toss in Berries
Dust blueberries with a light coating of flour to prevent them from sinking.
Softly fold these jewel-like berries into the batter. Transfer the entire mixture into the prepared baking pan.
Step 5: Create Crumbly Topping
In a small bowl, mix together:Work the ingredients until they resemble coarse, delightful crumbs. Sprinkle this golden topping evenly across the batter.
Step 6: Bake to Perfection
Slide the pan into the preheated oven. Bake for 40-45 minutes, checking doneness by inserting a toothpick into the center – it should come out clean.
Step 7: Finish with Zesty Glaze
Allow the cake to cool slightly. Drizzle with a bright lemon glaze and serve warm.
Tips to Perfect Your Coffee Cake Every Time
Variations to Add Your Personal Touch
Pairings That Complement Your Coffee Cake
Print
Lemon Blueberry Coffee Cake Recipe
- Total Time: 1 hour 5 minutes
- Yield: 8 1x
Description
Zesty lemon blueberry coffee cake brings Mediterranean sunshine to breakfast tables with surprising elegance. Sweet-tart berries and citrus notes dance through tender crumb, creating pure morning magic for breakfast enthusiasts.
Ingredients
Main Ingredients:
- 2 cups all-purpose flour
- 1 1/2 cups fresh blueberries
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup sour cream
Flavor Enhancers:
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 tablespoon flour (for tossing blueberries)
Leavening and Seasoning:
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Crumble Topping:
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 cup unsalted butter, melted
Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
- Prepare the baking environment by warming the oven to 350F and coating a 9×9-inch dish with a light layer of grease to prevent sticking.
- Create the cake foundation by whipping butter and sugar until they transform into a pale, airy mixture. Incorporate eggs individually, ensuring each is fully integrated before adding the next.
- Blend sour cream, fresh lemon juice, delicate zest, and fragrant vanilla extract into the creamy base, mixing until smooth and uniform.
- Sift together dry components in a separate vessel, combining flour, leavening agents, and a pinch of salt to ensure even distribution of ingredients.
- Gently merge the dry mixture into the wet ingredients, stirring with minimal agitation to maintain the batter’s delicate texture.
- Dust fresh blueberries with a light coating of flour to prevent them from sinking, then carefully fold them into the batter using soft, sweeping motions.
- Transfer the batter into the prepared baking dish, spreading it evenly to create a consistent layer.
- Craft a rustic crumble topping by mixing flour, white and brown sugars with melted butter until it forms a sandy, loose texture.
- Generously scatter the crumble across the cake’s surface, ensuring complete and even coverage.
- Slide the cake into the preheated oven and bake for 40-45 minutes, watching for a golden surface and checking doneness with a clean toothpick test.
- Allow the cake to cool briefly, then embellish with a tangy lemon glaze, creating a glossy, vibrant finish.
Notes
- Prevent blueberries from sinking by coating them lightly in flour before folding into the batter, ensuring even distribution throughout the cake.
- Swap sour cream with Greek yogurt for a healthier alternative that maintains moisture and adds a subtle tangy flavor.
- Create a gluten-free version by substituting all-purpose flour with a mix of almond and gluten-free flour blend for a lighter texture.
- Enhance the cake’s freshness by using fresh blueberries when in season, which provides more vibrant flavor and natural sweetness compared to frozen berries.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 274 kcal
- Sugar: 29 g
- Sodium: 123 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.2 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 47 mg
Nate Harper
Founder & Recipe Curator
Expertise
Single-Recipe Development, Farm-to-Table Cooking, Seasonal Menu Planning, Culinary Storytelling, Home Kitchen Innovation
Education
Cascade Culinary Institute – Central Oregon Community College
Certificate in Culinary Arts
Focus: Farm-to-table cuisine, sustainable cooking practices, and seasonal recipe creation.
Nate studied under experienced chefs who emphasized local sourcing, minimal waste, and building recipes from fresh, simple ingredients.
Nate Harper is the founder and creative force behind Make, Take, Bake. Raised in the wild beauty of Oregon’s high desert, Nate grew up surrounded by family gardens, farmers’ markets, and home kitchens that celebrated the seasons.
His early love for simple, honest food evolved into a professional passion when he attended Cascade Culinary Institute, where he sharpened his skills in creating recipes that are sustainable, satisfying, and made for everyday life.
Nate’s goal is to make cooking feel accessible, free of fuss, and full of flavor. He believes a single, thoughtfully built dish can stand alone, and sometimes even steal the show.