Lemon Blueberry Coffee Cake

Name: Lemon Blueberry Coffee Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1 ½ cups all-purpose flour; 1 cup granulated sugar; 1 tsp baking powder; ½ tsp baking soda; ¼ tsp salt; ½ cup unsalted butter, softened; 2 large eggs; ½ cup sour cream; 1 tbsp lemon zest; 1 tsp vanilla extract; 1 cup fresh blueberries; 1 cup powdered sugar; 2 tbsp lemon juice

Highlighted under: Easy Desserts Inspiration

I absolutely love baking this Lemon Blueberry Coffee Cake whenever I need a delicious treat with a citrusy twist. The combination of bright lemon and sweet blueberries creates a lovely flavor that's perfect for any time of day. Each slice is moist and fluffy, making it an ideal pairing with my morning coffee or an afternoon tea. The hint of lemon zest not only brightens the taste but also adds an aromatic element that fills my kitchen with a delightful fragrance while it bakes.

Created by

Nicola Fairchild

Last updated on 2026-02-10T20:33:36.632Z

Baking this Lemon Blueberry Coffee Cake has become one of my favorite rituals. The zing of fresh lemon and the burst of blueberries create a harmony that everyone enjoys. It’s simple yet impressive; I often prepare it for brunches or small gatherings, and it never fails to elicit compliments.

One tip I swear by is to toss the blueberries in a bit of flour before folding them into the batter. This ensures they don't sink to the bottom during baking and allows for a perfect distribution throughout the cake. Trust me, it makes a significant difference!

Why You Will Love This Recipe
Zesty lemon flavor perfectly complements sweet, juicy blueberries
Moist and fluffy texture that pairs wonderfully with coffee
Easy to slice, making it perfect for gatherings and brunches

Perfecting the Texture

The key to achieving that delightful moist and fluffy texture in your Lemon Blueberry Coffee Cake lies in the creaming of the butter and sugar. Make sure to cream them together until fluffy and light, which typically takes about 3-5 minutes with an electric mixer. This process helps to incorporate air into the batter, leading to a lighter cake. Additionally, be careful not to overmix the batter once you combine the wet and dry ingredients, as this can lead to a denser texture.

Another tip for maintaining moisture is to measure the sour cream accurately. It not only adds moisture but also enriches the cake with a subtle tang that complements the sweetness of the blueberries. If you run out of sour cream, Greek yogurt can be an excellent substitute that offers a similar consistency and flavor.

Blueberry Bliss

When incorporating blueberries into the batter, opt for fresh berries for the best results. Fresh blueberries are juicy and will keep their shape during baking, while frozen blueberries can release excess moisture and make the cake soggy. If you do use frozen blueberries, add them directly from the freezer to the batter without thawing. This prevents them from bleeding into the cake and ensures they stay plump and flavorful.

To enhance the blueberry flavor, consider tossing the berries in a small amount of flour before folding them into the batter. This coating helps to prevent the blueberries from sinking to the bottom of the cake while baking, allowing you to enjoy bursts of blueberry goodness in every slice.

Storing and Serving

Once your Lemon Blueberry Coffee Cake is baked and glazed, let it cool in the pan for about 10 minutes before transferring it to a wire rack. Proper cooling is essential to avoid a soggy bottom. If you plan to make the cake ahead of time, you can store it tightly wrapped at room temperature for up to 3 days. Alternatively, for longer storage, this cake freezes remarkably well. Just slice it first, wrap individual portions in plastic wrap, and store in the freezer for up to 2 months.

When ready to serve, this cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert. You can also enjoy it simply with coffee or tea, making it a versatile treat for any occasion.

Ingredients

For the cake

1 ½ cups all-purpose flour
1 cup granulated sugar
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
2 large eggs
½ cup sour cream
1 tbsp lemon zest
1 tsp vanilla extract
1 cup fresh blueberries

For the glaze

1 cup powdered sugar
2 tbsp lemon juice

Instructions

Steps

Preheat Oven

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

Cream Butter and Sugar

In a large bowl, cream the softened butter and granulated sugar until light and fluffy.

Add Eggs and Sour Cream

Beat in the eggs one at a time, then mix in the sour cream, lemon zest, and vanilla extract.

Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Fold in Blueberries

Carefully fold in the blueberries, ensuring they are evenly distributed in the batter.

Bake

Pour the batter into the prepared cake pan and bake for about 30 minutes or until a toothpick inserted in the center comes out clean.

Prepare Glaze

While the cake is cooling, whisk together the powdered sugar and lemon juice until smooth.

Glaze the Cake

Once the cake has cooled, drizzle the glaze over the top.

Serve and Enjoy

Pro Tips

For an added touch, you can sprinkle some lemon zest on top of the glaze for an extra pop of flavor and color.

Serving Suggestions

To elevate the experience of enjoying your Lemon Blueberry Coffee Cake, consider serving it with a citrus-infused whipped cream. Simply whip heavy cream with a touch of powdered sugar and a few drops of vanilla extract, then fold in some lemon zest. This creamy accompaniment enhances the cake's flavors and adds an inviting visual contrast.

For a more indulgent twist, try adding a scoop of lemon sorbet or vanilla ice cream on the side. The cold temperature contrasts beautifully with the warm, fluffy cake, creating a delightful balance of textures and temperatures.

Flavor Variations

If you want to switch things up, try adding a streusel topping before baking. Combine oats, brown sugar, and a bit of cinnamon with melted butter, and sprinkle it over the cake batter. This adds a delicious crunch and extra flavor to each slice, making your coffee cake even more irresistible.

For a unique flavor twist, consider incorporating poppy seeds or almond extract in place of some of the vanilla extract. The addition of poppy seeds adds a pleasant texture, while almond provides a wonderful depth that perfectly complements the lemon and blueberry flavors.

Questions About Recipes

→ Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries, but ensure they are thawed and drained well to avoid excess moisture in the cake.

→ Can I make this cake ahead of time?

Absolutely! You can bake the cake a day in advance and store it covered at room temperature. Just add the glaze before serving.

→ What can I use instead of sour cream?

Greek yogurt is a great substitute for sour cream if you want a healthier option.

→ How should I store leftovers?

Store any leftover cake in an airtight container at room temperature for up to 3 days.