Blueberry Lemon Coffee Cake

Blueberry Lemon Coffee Cake - a fresh, moist, lemon coffee cake filled with tons of sweet fresh blueberries and completed with a to-die-for streusel topping.

Blueberry Lemon Coffee Cake

It's a tradition for our family to go blueberry picking at our local farm every year, which I've shared before with my Blueberry Maple Syrup recipe.  The second part of that tradition is that we come home with pounds and pounds of blueberries that I need to do something with.  Of course, there's the classic Blueberry Muffins, and last year I made amazing Blueberry Maple Syrup, which I will definitely be making again.

This year, I tried another new recipe, and it was so delicious that I have to share, Blueberry Lemon Coffee Cake.  My kids keep asking when I'm making it again!

Blueberry Lemon Coffee Cake is a fun spin on blueberry muffins with fresh blueberries, buttermilk, refreshing lemon, and a streusel topping. This breakfast recipe can be frozen after baked, if wrapped tightly.

If you don't have buttermilk on hand, you can easily substitute using this simple Buttermilk substitute guide.

Blueberry Lemon Coffee Cake Recipe

Blueberry Lemon Coffee Cake

This Blueberry Lemon Coffee Cake is a fun spin on the traditional blueberry muffins breakfast recipe, with fresh blueberries, refreshing lemon, and a streusel topping.

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Course: Breakfast

Prep Time: 20 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 12

Calories:

Author: The Gracious Wife

Ingredients

Streusel Crumb Topping

• ▢ ½ cup all purpose flour
• ▢ ½ cup brown sugar
• ▢ 3 tablespoons butter melted

Lemon Blueberry Cake

• ▢ 2 cups all purpose flour
• ▢ 1½ teaspoons baking powder
• ▢ ¼ teaspoon salt
• ▢ ½ cup unsalted butter room temperature
• ▢ 1 cup granulated sugar
• ▢ 2 large eggs
• ▢ 2 teaspoons vanilla extract
• ▢ 1 tablespoon lemon zest
• ▢ ½ cup whole milk
• ▢ 2 cups blueberries

Lemon Glaze

• ▢ 1 cup powdered sugar
• ▢ 2 tablespoons lemon juice
• ▢ 1 tablespoon butter melted

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Instructions

• Preheat oven to 350ºF. Butter a 9-inch springform pan. Then coat with enough sugar to stick to all the butter. Dump any extra sugar. Set prepared pan aside.
• Prepare crumb topping. In a medium mixing bowl, stir together flour and brown sugar with a fork.
• Pour in melted butter, and stir again with the fork until clumps form. Lightly fluff with the fork once mixed to help the clumping process. Set aside.
• Prepare the cake batter. In a medium mixing bowl, add flour, baking powder, and salt. Whisk to combine. Set aside.
• In a large bowl, beat butter and sugar until light and fluffy.
• Add eggs, vanilla, lemon zest, and milk. Beat to combine.
• Add flour mixture and mix just until combined.
• Gently fold in blueberries.
• Spread batter evenly into prepared pan. Sprinkle with crumb topping.
• Bake at 350ºF for 45-55 minutes or until a toothpick inserted into the center comes out clean. The center should be 210°F with an instant read thermometer.
• Cool the cake 10 minutes in the pan, then run a knife around the edge and remove ring.
• When cake is cooled, prepare icing. Add powdered sugar, lemon juice, and butter to a small mixing bowl. Whisk to combine. Drizzle icing on cake.
• Cool completely before serving for best cutting results.

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Did you like this Blueberry Lemon Coffee Cake recipe? Find more on my Breakfast and Desserts boards on Pinterest!

If you liked this Blueberry Lemon Coffee Cake recipe, you might also like:

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