Lemon Blueberry Coffee Cake

Name: Lemon Blueberry Coffee Cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8 servings
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 1 cup buttermilk; 2 large eggs; 1 tablespoon lemon zest; 1/4 cup fresh lemon juice; 1 cup fresh blueberries; 2 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon vanilla extract

Highlighted under: Golden Recipes

I absolutely adore baking, and nothing brightens up my day quite like a slice of homemade Lemon Blueberry Coffee Cake. The combination of fresh blueberries and zesty lemon creates a delightful balance of sweetness and tartness. Each bite is a little piece of sunshine, making it perfect for a cozy brunch or an afternoon pick-me-up. The aroma that fills the kitchen while it bakes makes it nearly impossible to wait for it to cool before diving in!

Created by

Quincy Harper

Last updated on 2026-02-15T06:45:36.758Z

Baking this Lemon Blueberry Coffee Cake has become a beloved weekend ritual in my home. The bright flavor of the lemon paired with the burst of blueberries truly elevates the standard coffee cake. I discovered that using fresh blueberries not only adds texture but also enhances the flavor profile significantly. Baking it at a lower temperature ensures that the cake remains moist and tender throughout.

I love experimenting with the glaze on top, too—it adds a sweet, tangy finish that beautifully complements the cake. The simplicity of the ingredients highlights the lemon and blueberry, bringing a lightness to each bite. This is definitely a recipe I recommend to impress family and friends!

Why You Will Love This Recipe
Zesty lemon flavor paired with sweet blueberries
Moist and tender cake that stays fresh for days
Perfect for brunch gatherings or afternoon snacks

Baking with Blueberries

When using fresh blueberries in this Lemon Blueberry Coffee Cake, it’s important to choose plump, ripe berries for the best flavor. Look for berries that are deep blue and free from blemishes. If you’re in a pinch, frozen blueberries can be used as a substitute, but be sure to fold them into the batter while still frozen to prevent them from bleeding into the cake, which can alter its appearance.

To prevent the blueberries from sinking to the bottom of the cake during baking, consider tossing them in a bit of flour before adding them to the batter. This trick helps create a little barrier, allowing them to stay suspended throughout the cake instead of settling at the bottom.

Lemon Zest and Juice: Their Importance

The combination of lemon zest and lemon juice is paramount in creating that vibrant flavor profile. The zest contributes aromatic oils that elevate the citrusy notes, while the juice adds a tangy brightness that balances the sweetness of the cake. Be sure to use fresh lemons; pre-packaged lemon juice lacks the depth of flavor that freshly squeezed juice provides.

If you’re looking for alternative citrus flavors, you can easily replace lemon with lime or orange, adjusting the zest and juice to taste. This can add a unique twist without compromising the cake's moist texture and delightful crumb.

Glaze Techniques for a Perfect Finish

The glaze on this coffee cake is a simple yet elegant finish that should not be overlooked. To achieve the right consistency, you want your powdered sugar and lemon juice mixture to be thick enough to hold its shape but thin enough to drizzle easily. Start by adding lemon juice gradually until you reach the desired consistency, ensuring the glaze won’t run off the cake completely.

For added visual appeal and flavor, consider incorporating a pinch of zest into your glaze. This small touch can enhance the overall lemony essence and create a beautiful contrast against the cake’s golden crust.

Ingredients

Gather these ingredients for a delightful baking experience!

Ingredients

2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
1 cup buttermilk
2 large eggs
1 tablespoon lemon zest
1/4 cup fresh lemon juice
1 cup fresh blueberries
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract

Now that you have everything, let’s delve into making this delicious coffee cake!

Instructions

Follow these simple steps for a perfect bake!

Prepare the Batter

Preheat your oven to 350°F (175°C). In a mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Then, stir in the lemon zest, lemon juice, and vanilla extract.

Combine Dry Ingredients

In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined. Gently fold in the blueberries.

Bake the Cake

Pour the batter into a greased 9-inch round cake pan. Smooth the top with a spatula and bake for 40 minutes or until a toothpick inserted into the center comes out clean. Let it cool in the pan for 10 minutes before transferring to a wire rack.

Make the Glaze

While the cake is cooling, prepare the glaze by mixing powdered sugar with lemon juice until smooth. Once the cake has cooled, drizzle the glaze over the top for a delicious finish.

Enjoy your freshly baked Lemon Blueberry Coffee Cake with a cup of coffee or tea!

Pro Tips

For best results, use room temperature ingredients and avoid overmixing the batter to ensure a tender crumb.

Storing and Serving

This Lemon Blueberry Coffee Cake can be stored at room temperature in an airtight container for up to three days, remaining moist and delicious. For longer shelf life, you can refrigerate it for up to a week. If you want to freeze it, wrap individual slices in plastic wrap and store them in a freezer-safe bag for up to three months. Just thaw them at room temperature for a delightful treat anytime.

This cake pairs beautifully with a cup of coffee or tea and is perfect for brunch gatherings. To elevate your serving experience, consider serving it warm with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast to the tartness of the lemon.

Troubleshooting Common Issues

If your Lemon Blueberry Coffee Cake turns out dense, it might be due to overmixing the batter. Mixing too vigorously can develop gluten in the flour, resulting in a heavy texture. Aim to mix until just combined, especially when incorporating the dry ingredients and the blueberries.

Another common issue is undercooking, particularly with moist ingredients like buttermilk and the juiciness of blueberries. Always perform the toothpick test towards the end of the baking time, inserting it in the center of the cake. If it comes out clean or with a few moist crumbs, you know it’s done. If not, add another 5 minutes and check again.

Questions About Recipes

→ Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries, but be sure to fold them in gently and reduce the baking time slightly.

→ How should I store leftover cake?

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 use regular milk mixed with a tablespoon of vinegar or lemon juice to create a buttermilk substitute.

→ Is this cake good for freezing?

Absolutely! Wrap the cooled cake in plastic wrap and freeze it for up to 3 months. Thaw in the refrigerator before serving.