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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!
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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 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

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.