Lemon blueberry coffee cake is so flavorful. Not only is the batter made with plenty of lemon juice, but it has layers of blueberry, cream cheese, and a crumb topping! And in case that isn’t enough we drizzle it with a lemony glaze. Served warm, room temperature, or cold the next day, this is pure heaven!

Published April 7, 2022

Modified December 26, 2024

A slice of cake out of the lemon blueberry coffee cake, and a lemon and some blueberries

Lemon Blueberry Coffee Cake is a delightful treat that combines the tangy brightness of lemon with the sweet juiciness of blueberries, complemented by a rich cream cheese filling and a crumbly topping. Here’s a breakdown of the key ingredients and their roles in this recipe:

Ingredients for lemon blueberry coffee cake:

Butter: Provides moisture and a rich flavor to both the cake and the crumb topping.
Canola Oil: Contributes to the cake’s moist texture and helps in even baking.
Sugar: Sweetens the cake, cream cheese filling, and crumb topping, balancing the tartness of the lemon and blueberries.
Eggs: Act as binding agents, giving structure and stability to the cake and cream cheese filling.
Vanilla Extract: Enhances the overall flavor profile with a subtle sweetness.
Sour Cream: Adds moisture and a slight tang, resulting in a tender crumb.
Lemon Juice and Zest: Infuse the cake and filling with fresh, citrusy notes that complement the blueberries.
Flour: Provides the necessary structure for the cake and crumb topping.
Baking Powder and Baking Soda: Leavening agents that help the cake rise, ensuring a light and fluffy texture.
Salt: Balances the sweetness and enhances the flavors of the other ingredients.
Cream Cheese: Offers a creamy, tangy layer that pairs beautifully with the lemon and blueberry flavors.
Fresh Blueberries: Introduce bursts of sweetness and juiciness, complementing the lemony cake.
Powdered Sugar and Heavy Cream: Combined to create a smooth, sweet glaze that adds a finishing touch to the cake.

How to prepare the lemon blueberry coffee cake:

Prepare the Crumb Topping:
- In a medium bowl, combine melted butter, brown sugar, and vanilla extract until the mixture becomes crumbly. Set aside.
Prepare the Coffee Cake Batter:
- Preheat your oven to 350°F (175°C). Line a deep 9-inch cake pan with parchment paper and lightly grease it with non-stick spray.
- In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, using a mixer, beat together melted butter, canola oil, and sugar until well combined.
- Add eggs one at a time, beating after each addition until just incorporated.
- Mix in vanilla extract, sour cream, lemon juice, and lemon zest until smooth.
- Gradually add the dry flour mixture to the wet ingredients, beating until just combined.
Prepare the Cream Cheese Filling:
- In a bowl, beat together softened cream cheese, sugar, egg, and lemon zest with an electric mixer until the mixture is smooth and creamy.
Assemble the Coffee Cake:
- Spread half of the cake batter evenly into the prepared cake pan.
- Carefully spread the cream cheese filling over the batter, leaving about a one-inch border around the edges.
- Sprinkle fresh blueberries over the cream cheese layer.
- Gently spread the remaining cake batter over the blueberries. It’s okay if it doesn’t completely cover the berries.
- Evenly distribute the crumb topping over the batter.
Bake:
- Place the assembled cake in the preheated oven and bake for approximately 70 minutes, or until the center is set and doesn’t jiggle when gently shaken.
Prepare the Lemon Glaze:
- While the cake is baking, whisk together powdered sugar, heavy cream, and vanilla extract until smooth. Set the glaze aside.
Cool and Glaze:
- Once the cake is done, remove it from the oven and let it cool in the pan on a wire rack for about 10 minutes.
- Carefully invert the cake onto a flat plate, remove the parchment paper, and then invert it again onto a serving plate so it’s right-side up.
- Drizzle the prepared lemon glaze over the top of the warm cake.
- Allow the cake to cool for an additional 10 minutes before serving.

Three Reasons You’ll Love This Recipe:

Flavor Harmony: The combination of zesty lemon, sweet blueberries, and creamy cheese creates a delightful balance of flavors in every bite.
Texture Variety: Enjoy the contrast between the moist, tender cake, the smooth cream cheese filling, and the crunchy crumb topping.
Versatility: This coffee cake is perfect for breakfast, brunch, or dessert, and can be served warm or at room temperature.

How to store the coffee cake:

Room Temperature: Once completely cooled, cover the cake with plastic wrap or store it in an airtight container. It will stay fresh for up to 2 days.
Refrigeration: For extended freshness, refrigerate the cake in an airtight container for up to 5 days. Before serving, you can bring it to room temperature or warm individual slices in the microwave for a few seconds.
Freezing: To freeze, wrap individual slices in plastic wrap and place them in a freezer-safe container or zip-top bag. The cake can be frozen for up to 3 months. Thaw slices at room temperature or warm them in the microwave before enjoying.

This Lemon Blueberry Coffee Cake is a delightful addition to any occasion, offering a burst of citrus flavor and the sweetness of blueberries in every slice.

Are Blueberries Healthy?

Blueberries are packed with antioxidants and phytoflavinoids. Blueberries are also high in potassium and vitamin C, making them the top choice of doctors and nutritionists. Not only can they lower your risk of heart disease and cancer, they are also anti-inflammatory.

10 Proven Health Benefits of Blueberries

Lemon Blueberry Coffee Cake

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Prep Time: 20

Cook Time: 1 10

Total Time: 1 30

Course: baked goods, baking, Breakfast, brunch

Cuisine: American

Keyword: baking, blueberry, coffeecake, lemon

Servings: servings

Calories: 877kcal

Author: Bruce and Dina Miller

Ingredients

Crumb Topping:

4 tbls butter melted
1 ½ cups brown sugar
1 teaspoon vanilla extract

Coffee Cake:

4 tbls butter melted
¼ cup canola oil
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1 cup sour cream
Juice and zest from one lemon
2 cups flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt

Cream Cheese filling:

8 oz cream cheese room temperature
1/4 cup sugar
1 egg
zest from one lemon
1 cup fresh blueberries

Lemon glaze

2 cups powdered sugar
2 tbls heavy cream
1 teaspoon vanilla extract

Instructions

Crumb Topping:

In a medium bowl, combine melted butter, flour, sugar and vanilla until crumbly. Set aside.

Coffee cake batter:

Preheat oven to 350. Line a deep 9" cake pan with parchment paper and spray with non-stick spray. In a bowl, whisk together flour, baking powder, baking soda and salt. Set aside. Using a mixer beat together butter, oil and sugar. Add in eggs one at a time until just incorporated. Beat in vanilla, sour cream, lemon juice and zest. Add in flour mixture and beat until incorporated.

Cream Cheese filling:

With an electric hand mixer, beat cream cheese, sugar, egg and lemon zest until smooth.

Assemble the coffee cake:

Spread ½ of the cake batter into the bottom of the prepared pan.
Spread cream cheese filling in the center, making sure to leave a one inch edge around the pan. Top the cream cheese with blueberries. Top with remaining cake batter. Starting at the edge of the pan, spread the batter into the center as far as it will go. It doesn't matter if it covers all the blueberries. Top with the crumb topping.Bake at 350 for 70 minutes, or until center is set and does not jiggle when moved.
While cake is baking, whisk the ingredients for the glaze together until smooth. Set the glaze aside. Cool the cake for 10 minutes on a wire rack. Turn the cake upside down onto a flat plate. Remove the parchment paper from the bottom. Place another plate on the bottom of the cake and quickly flip it over. Remove the top plate and pour glaze over the top of the cake. Allow the cake to cool for 10 minutes before serving.

Nutrition

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