Lemon Blueberry Crumb Coffee Cake

Name: Lemon Blueberry Crumb Coffee Cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 12 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 teaspoon vanilla extract; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 cup fresh blueberries; 1/2 cup all-purpose flour; 1/2 cup brown sugar; 1/4 cup unsalted butter, melted; 1 teaspoon cinnamon

Highlighted under: Golden Recipes

I absolutely love starting my mornings with this Lemon Blueberry Crumb Coffee Cake. Its bright, zesty lemon flavor paired with sweet, juicy blueberries creates a delightful balance that truly awakens the senses. The crumb topping adds a buttery crunch that takes this cake to the next level. Whether it’s a weekday breakfast or a weekend brunch treat, this recipe has become my go-to choice for a sweet indulgence that feels both comforting and elevated. You won’t be able to resist a slice—or two!

Created by

Quincy Harper

Last updated on 2026-02-16T03:43:36.778Z

Growing up, my grandmother would always bake a special coffee cake for Sunday brunch, and I wanted to recreate that magic with a twist. Adding lemon and blueberries not only enhances the flavor but also brings a burst of freshness that I adore. I found that using fresh blueberries gives the best results, adding a perfect pop of sweetness to each bite. Ensuring the batter isn’t overmixed keeps the cake light and fluffy.

One key tip I've discovered is to allow the cake to cool slightly before slicing. This helps the crumb structure set, ensuring that each piece holds its shape beautifully. Every time I serve this cake, I witness the joy it brings, and it has quickly become a cherished recipe among my friends and family!

Why You'll Love This Recipe
Bright, zesty lemon flavor that invigorates your palate
Juicy blueberries add a burst of sweetness
Crunchy crumb topping provides a delightful texture

Understanding the Ingredients

The key to achieving a moist and flavorful coffee cake lies in the combination of ingredients like buttermilk and butter. The buttermilk not only adds tanginess, but it also helps create a tender crumb structure due to its acidity, which interacts with the baking soda for optimal leavening. When combined with the softened unsalted butter, these ingredients yield a rich base that supports the burst of fruity goodness from the blueberries.

Each component plays a crucial role in flavor and texture. For example, fresh blueberries are preferred over frozen ones, as they hold their shape better during baking and provide that juicy pop when bitten into. If fresh blueberries are unavailable, consider using frozen blueberries; however, you may need to toss them in a bit of flour before folding them into the batter to help avoid a purple tint in the cake.

Perfecting the Crumb Topping

The crumb topping is what truly elevates this coffee cake and offers a contrast to the moist cake. Ensuring the right texture is key; you want it to be crumbly yet cohesive. Mixing melted butter with flour and brown sugar creates that satisfying crunch while the cinnamon adds a warm depth of flavor. When distributing the crumb topping over the batter, aim for an even layer to ensure every slice has that delightful topping.

To avoid the topping becoming overly dark, keep an eye on it as it bakes. If you notice it browning too quickly, you can cover the pan loosely with aluminum foil to prevent it from burning while allowing the cake to continue cooking through.

Ingredients

Gather these ingredients to create your Lemon Blueberry Crumb Coffee Cake.

For the Cake

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 teaspoon vanilla extract
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup fresh blueberries

For the Crumb Topping

1/2 cup all-purpose flour
1/2 cup brown sugar
1/4 cup unsalted butter, melted
1 teaspoon cinnamon

With the ingredients ready, let's move on to the steps for baking!

Instructions

Follow these steps to bake your Lemon Blueberry Crumb Coffee Cake.

Prepare the Oven and Pan

Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.

Mix the Wet Ingredients

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition, then stir in the buttermilk, lemon zest, and vanilla.

Combine the Dry Ingredients

In another bowl, combine the flour, baking powder, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, mixing until just combined. Fold in the fresh blueberries gently.

Prepare the Crumb Topping

In a separate bowl, mix the flour, brown sugar, melted butter, and cinnamon until crumbly.

Assemble and Bake

Pour the batter into the prepared baking pan and evenly sprinkle the crumb topping over the batter. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.

Cool and Serve

Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Enjoy your delicious Lemon Blueberry Crumb Coffee Cake with a cup of coffee!

Pro Tips

For best results, use fresh blueberries and make sure not to overmix the batter to keep the cake fluffy and light.

Make-Ahead and Storage Tips

This Lemon Blueberry Crumb Coffee Cake can easily be made ahead of time, perfect for busy mornings or entertaining. Once it’s completely cooled, you can wrap it tightly in plastic wrap and store it at room temperature for up to three days. If you’d like to keep it fresh for a longer period, consider freezing the cake. Just slice it into portions, wrap each piece individually, and store in an airtight container in the freezer for up to three months.

When ready to enjoy a slice, simply let the cake thaw at room temperature or pop it in the microwave for a few seconds. To revitalize the crumb topping after freezing, a quick 5-10 minute bake at 350°F (175°C) can restore its crunch.

Serving Suggestions

This coffee cake pairs wonderfully with a cup of your favorite coffee or tea, making it an excellent choice for breakfasts and brunches. For an extra indulgence, serve it with a dollop of whipped cream or a drizzle of lemon glaze—mix powdered sugar with fresh lemon juice for a tangy finish. You could also add a side of yogurt, which will balance the sweetness of the cake beautifully.

For gatherings or special occasions, consider serving it alongside fresh fruit or even a simple salad to add brightness and contrast the richness of the cake. The combination of flavors will delight your guests and make for a memorable treat.

Questions About Recipes

→ Can I use frozen blueberries instead?

Yes, you can use frozen blueberries, but make sure to thaw and drain them first to remove excess moisture.

→ How can I store leftovers?

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

→ Can I make this cake ahead of time?

Absolutely! You can bake the cake a day in advance and keep it covered at room temperature until serving.

→ Is there a substitute for buttermilk?

Yes, you can make your own by adding 1 tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for 5 minutes.