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Blueberry Lemon Coffee Cake

Blueberry Lemon Coffee Cake


  • Author: Lyndy
  • Total Time: 1 hour
  • Yield: 9 servings 1x
  • Diet: Vegetarian

Description

Blueberry Lemon Coffee Cake is a soft, bakery-style breakfast cake bursting with juicy blueberries, fresh lemon zest, and a buttery cinnamon streusel topping. Perfect for breakfast, brunch, or dessert, this easy coffee cake is made completely from scratch with simple pantry ingredients.

It bakes beautifully in an 8×8 pan and delivers the perfect balance of tangy citrus, sweet berries, and tender crumb.


Ingredients

Scale

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 granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon zest
  • ½ cup sour cream
  • 1½ cups blueberries (fresh or frozen, not thawed)

For the Streusel Topping

  • ¼ cup all-purpose flour
  • ¼ cup granulated sugar
  • ½ teaspoon ground cinnamon
  • 2 tablespoons cold butter, cubed

Instructions

  1. Preheat oven to 350°F (175°C). Grease or line an 8×8-inch baking pan.
  2. Make the streusel: combine flour, sugar, and cinnamon. Cut in cold butter until crumbly. Set aside.
  3. In a bowl, whisk flour, baking powder, baking soda, and salt.
  4. Cream butter and sugar until light and fluffy. Add egg, vanilla, and lemon zest.
  5. Alternate adding dry ingredients and sour cream, mixing just until combined.
  6. Gently fold in blueberries.
  7. Spread batter into prepared pan and sprinkle streusel evenly on top.
  8. Bake 40–45 minutes, until a toothpick inserted in the center comes out clean.
  9. Cool 15 minutes before slicing and serving.

Notes

  • Toss blueberries with a teaspoon of flour to prevent sinking.
  • Use room-temperature ingredients for best texture.
  • Do not overmix the batter to keep the cake tender.
  • Greek yogurt can replace sour cream if needed.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 280
  • Sugar: 18g
  • Sodium: 180mg
  • Fat: 14g
  • Saturated Fat: 8g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 55mg

Keywords: blueberry lemon coffee cake, blueberry breakfast cake, coffee cake recipe from scratch, blueberry coffee cake 8x8, lemon blueberry cake