Blueberry Lemon Coffee Cake : The Ultimate Breakfast Treat

There’s something comforting and nostalgic about a warm slice of blueberry lemon coffee cake, fresh from the oven. The juicy burst of blueberries, the brightness of fresh lemon zest, and the crunchy, buttery streusel topping make this a go-to recipe for breakfast, brunch, or even dessert. Whether you’re preparing for a lazy Sunday breakfast or looking for a make-ahead treat for guests, this blueberry coffee cake recipe from scratch is the perfect choice.

This version, adapted from a beloved classic, combines simplicity with incredible flavor, using everyday ingredients. If you’re looking for an easy blueberry coffee cake recipe that doesn’t rely on a mix—but still comes together without fuss—you’re in the right place.

Let’s walk through how to make this bakery-style blueberry breakfast cake in your own kitchen.

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Why You’ll Love This Blueberry Breakfast Cake

Blueberry lemon coffee cake is a great balance of tangy and sweet with a moist texture and rich crumb. Here are a few reasons it’s become a favorite:

• Made with fresh or frozen blueberries – use what you have on hand!
• Perfectly lemony – bright citrus flavor enhances the fruit without overpowering it.
• Crunchy streusel topping – adds a bakery-style finish that’s irresistible.
• Bakes beautifully in an 8×8 pan – ideal for small families or couples.
• Great for brunch, snacks, or dessert – serve with tea or blueberry coffee for a comforting combo.

Ingredients for Blueberry Coffee Cake Recipe From Scratch

Here’s everything you’ll need for this delicious cake, broken down by component:

For the Cake:

• 1½ cups all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter (softened)
• ¾ cup sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest
• ½ cup sour cream
• 1½ cups blueberries (fresh or frozen, not thawed)

For the Streusel Topping:

• ¼ cup flour
• ¼ cup sugar
• ½ teaspoon cinnamon
• 2 tablespoons cold butter

The sour cream in this recipe adds moisture and richness. If you’re looking for something similar using sour cream, you might enjoy this Bisquick blueberry coffee cake with sour cream twist for a shortcut version.

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Kitchen Tools Needed for This Easy Blueberry Coffee Cake

You don’t need fancy gadgets to bake this cake. Here’s what you’ll want to have ready:

• Mixing bowls (2–3)
• Hand or stand mixer
• Rubber spatula
• Zester or microplane
• 8×8-inch baking pan
• Fork or pastry cutter (for the streusel)

Pro tip: Lining your 8×8 pan with parchment paper makes cleanup easier and allows you to lift the cake out cleanly for slicing.

How to Make Blueberry Coffee Cake Step-by-Step

Here’s how to pull this recipe together easily:

1. Preheat oven to 350°F (175°C). Grease or line your 8×8 pan.
2. Make the streusel: In a small bowl, combine flour, sugar, and cinnamon. Cut in cold butter until mixture resembles coarse crumbs. Set aside.
3. Mix the dry ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
4. Cream butter and sugar: In a larger bowl, beat butter and sugar until light and fluffy. Add egg, vanilla, and lemon zest.
5. Alternate dry ingredients and sour cream: Slowly add the flour mixture and sour cream in batches, mixing just until combined.
6. Fold in blueberries with a spatula. Don’t overmix.
7. Spread batter into prepared pan. Sprinkle the streusel evenly on top.
8. Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.
9. Cool in pan for 15 minutes before slicing and serving warm or at room temperature.

Want something even easier? Try this mini pancake cereal for another fun brunch option.

Tips for the Best Blueberry Coffee Cake in an 8×8 Pan

• Use room-temperature ingredients to ensure even mixing.
• Toss blueberries in a teaspoon of flour before adding to the batter to prevent sinking.
• Don’t overmix the batter. Mix just until ingredients are combined to avoid a dense texture.
• Double the recipe and bake in a 9×13 pan if you’re serving a larger group.

Streusel Topping: The Secret to Irresistible Texture

What takes this coffee cake from good to unforgettable is the crumbly, buttery streusel topping. It adds a layer of texture that contrasts beautifully with the soft cake and juicy blueberries. You can even add chopped nuts like pecans or almonds for extra crunch.

Want more streusel inspiration? Try this pumpkin streusel breakfast bake that’s perfect for fall mornings.

Variations: Bisquick Blueberry Coffee Cake and More

If you’re short on time or want to simplify the process, you can substitute a classic Bisquick mix for the dry ingredients and still get a delicious result. Simply mix 2 cups Bisquick, 2 tablespoons sugar, ⅔ cup milk, 1 egg, and fold in the blueberries.

Other variations:

• Add lemon juice to the batter for extra tartness.
• Swap sour cream for Greek yogurt for a slightly tangier flavor.
• Add a glaze made of powdered sugar and lemon juice.

Can I Use Blueberry Muffin Mix for Coffee Cake?

Yes! While this recipe is made from scratch, using a blueberry muffin mix can be a convenient shortcut. Prepare the mix as directed, pour into a baking pan, and top with a quick homemade streusel.

This works great if you’re short on ingredients but still want a semi-homemade blueberry coffee cake.

Blueberry Lemon Coffee Cake as a Make-Ahead Brunch Option

This blueberry coffee cake is ideal for prepping ahead. You can bake it the night before and store it covered at room temperature. In fact, the flavors deepen overnight, making it even more delicious the next day.

Looking for more make-ahead breakfast ideas? You’ll love these freezer breakfast sandwiches or a cozy tater tot breakfast bowl for hearty mornings.

How to Store and Reheat Leftovers

To store:

• Keep at room temperature for up to 2 days (covered).
• Refrigerate in an airtight container for up to 5 days.

To reheat:

• Microwave individual slices for 10–15 seconds.
• Warm in a 300°F oven for 10 minutes if reheating a larger portion.

Perfect Pairings: What to Serve with Blueberry Coffee Cake

Here are some serving ideas that pair perfectly:

• Hot coffee or iced tea for a classic brunch pairing.
• Fruit dip and fresh berries for a light side.
• Pumpkin fluff dip if you’re serving this at a fall-themed brunch.
• A dollop of whipped cream or a drizzle of lemon glaze for dessert service.

Common Mistakes to Avoid When Baking Coffee Cake

• Overbaking – leads to dry texture. Check with a toothpick at 40 minutes.
• Too much flour – spoon and level your flour to avoid dense cake.
• Skipping the lemon zest – don’t! It balances the sweetness beautifully.

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FAQs About Blueberry Coffee Cake Recipes Easy and From Scratch

Can I use frozen blueberries?
Yes, use them straight from the freezer and toss with a little flour to avoid bleeding.

Can I freeze blueberry coffee cake?
Absolutely. Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight before serving.

Can I bake this in a loaf pan?
Yes, but adjust the bake time to 50–60 minutes and check for doneness with a skewer.

Is it overly sweet?
No, it’s lightly sweetened to complement the blueberries and lemon. You can reduce sugar if needed.

Final Thoughts + Share This Blueberry Lemon Coffee Cake Recipe

This blueberry lemon coffee cake is proof that simple ingredients can come together to create something truly special. With its soft crumb, juicy berries, and zesty lemon flavor, it’s a delightful treat you’ll return to again and again.

Whether you’re hosting brunch or just treating yourself, this easy blueberry coffee cake recipe delivers every time. Want more breakfast inspiration? Try our reader-favorite chocolate chip pumpkin pancakes next!

If you make this recipe, don’t forget to share it and leave a comment. Happy baking!

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