Blueberry Lemon Coffee Cake Recipe - a fresh blueberry and lemon sweet breakfast recipe idea that's great for a crowd.  It's quick and easy to prep and you can even make ahead and freeze.  I LOVE blueberries and lemons together. So tasty!

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.
Course Breakfast
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6 -8
Author The Gracious Wife


  • 1/2 cup butter room temperature
  • Zest from 1 lemon about 2 teaspoons
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 2 cups flour
  • 2 teaspoon baking powder
  • 1 teaspoon salt
  • 2 cups blueberries
  • 1/2 cup buttermilk

For the Streusel Topping

  • 1/2 cup flour
  • 1/3 cup sugar
  • 3 tablespoons butter divided


  • In a large mixing bowl, cream together butter and lemon zest.
  • Add sugar and cream again until light and fluffy.
  • Add egg and vanilla and beat until fully incorporated.
  • In a separate mixing bowl, combine flour, baking powder, and salt.
  • Add a third of the flour mixture to the butter mixture and whisk to combine.
  • Add half of the buttermilk to the butter mixture and whisk to combine.
  • Repeat steps 4 and 5 until the flour mixture and buttermilk are completely incorporated.
  • Gently fold in blueberries
  • Spread batter into a greased 9-inch square baking pan.
  • To make the streusel, combine flour and sugar in a mixing bowl. Add 2 tablespoons of butter and cut together with a pastry blender until the mixture is in pea-sized clumps. Melt the remaining butter in a separate microwave safe bowl. Add the melted butter to the flour mixture, and stir to combine.
  • Sprinkle the streusel topping over the breakfast cake batter.
  • Bake in a 350 for 35-45 minutes. Check for done-ness by inserting a toothpick.
  • Serve warm. You can also freeze, tightly wrapped for later use.