Blueberry Coffee Cake

My love of coffee cake runs very deep and I’m always on the lookout for new recipes to try. Today’s recipe goes on the list of fancy coffee cakes for when you need to impress your friends and family.

Full of blueberries and fresh lemon flavor, this tender coffee cake is ready to impress. The lemon flavor isn’t overwhelming, just a bright complement to the blueberries.


  • Fresh blueberries are what I’ve used in this recipe.
  • Frozen will also work, give them a quick toss in a little flour before adding to the batter.

Lemon Sugar

We’re taking an extra step in this recipe before we cream the butter and sugar together. Massaging the lemon zest into the sugar is as easy as it sounds and magically releases the lemon flavor. The results are totally worth the extra minute of work.

Blueberry Coffee Cake

Full of blueberries and fresh lemon flavor, this tender coffee cake is ready to impress! The lemon flavor isn’t overwhelming, just a bright complement to the blueberries.
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Breakfast
Cuisine American
Servings 9



  • 1 cup granulated sugar
  • Zest of 1 large lemon
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup unsalted butter - room temperature
  • 2 large eggs - room temperature
  • 1 teaspoon vanilla
  • 1 cup sour cream or plain Greek yogurt - room temperature
  • 1 cup blueberries fresh or frozen


  • 3/4 cup all-purpose flour
  • 3/4 cup brown sugar
  • 1/2 teaspoon ground cinnamon
  • 4 tablespoons unsalted butter - cold
  • Pinch of salt



  • Preheat the oven to 350. Spray an 8x8 or 9x9 inch pan with cooking spray and set aside.
  • Lemon Sugar: In a small bowl, combine the granulated sugar and lemon zest. Rub together with your fingers until fragrant.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
  • In a large bowl with a hand mixer, or in the bowl of a stand mixer, add butter and lemon sugar and mix until fluffy, about 3 minutes. Add eggs, one at a time, and beat until smooth. Add vanilla and sour cream and mix until well combined.
  • Slowly add in the dry ingredients. Mix until just combined. Gently fold in the blueberries by hand.


  • In a medium bowl, combine flour, brown sugar, cinnamon, and salt. Use a fork to work the butter into the mixture, using your fingers to make sure it is well combined.
  • Pour half of the batter into the prepared baking pan and sprinkle half of the streusel topping. Spoon on the remaining batter and top with the remaining streusel.
  • Bake for 45-50 minutes, until browned and a toothpick inserted in the middle of the cake, comes out clean.


- You can replace the Greek yogurt with sour cream if desired.
- Fresh or frozen blueberries work well in this recipe. If using frozen, toss in 1 teaspoon flour before adding to the batter.
Adapted from this recipe.
Keywords blueberries, breakfast, brunch, cake

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