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Blueberry Lemon Coffee Cake

5 from 4 votes

There are an only handful of recipes that I repeat every year – this is one of them. I made this for the first time 4 summers ago after going blueberry picking and it was so good that it has become a summer tradition.

This cake is packed with juicy blueberries and an addictive brunch crumb topping. Perfect on its own or served with a dollop of plain yogurt.

Blueberry Lemon Coffee Cake

5 from 4 votes
Recipe by Isabelle Heikens Course: Dessert
Servings

6

servings
Cook Mode

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Ingredients

  • 1 Cup 1 All purpose flour

  • 3/4 Tsp 3/4 Baking powder

  • 1/2 Stick 1/2 Salted butter, room temperature

  • 1/2 Cup 1/2 Sugar

  • 1 1 Egg, room temperature

  • 1/4 Cup 1/4 Buttermilk

  • 2 Tbsp 2 Lemon zest

  • 1 Tsp 1 Vanilla

  • 1 Cup 1 Fresh Blueberries

  • Crumb Topping
  • 1/4 Cup 1/4 Brown sugar

  • 1/8 Cup 1/8 All purpose flour

  • 1/8 Cup 1/8 Rolled oats

  • 1/8 Cup 1/8 Chopped almonds

  • 2 Tbs 2 Melted butter

Directions

  • Preheat the oven to 350°F. Grease and line a 6-inch baking pan, ideally a springform pan.
  • Prepare the crumb topping by adding all the ingredients to a bowl and mixing to combine. Set it aside.
  • Sift together the flour and baking powder, then set the mixture aside.
  • In a bowl, combine the sugar and lemon zest. Mix them together, pressing the zest into the sugar until the texture resembles wet sand. This step helps bring out the lemon flavor.
  • Add the lemon sugar mixture and butter to the bowl of an electric mixer. Beat them together until they become light and fluffy. Then add the egg, buttermilk, and vanilla, and mix well.
  • Add the wet mixture to the flour mixture, and stir with a wooden spoon or spatula until just combined. Fold in half of the blueberries, saving the rest for the top.
  • Transfer the batter to the cake pan and level out the surface. Top the batter with the remaining blueberries and press them slightly into the batter. Add the crumb topping and lightly press it down again.

    *Do not over press into batter!
  • Bake the cake in the oven for about 45 minutes or until a toothpick comes out with just a few crumbs on it.
  • Once baked, loosen the cake from the sides by running a thin spatula around the edge. Let it cool, and then remove it from the pan. Enjoy it as is or with a dollop of yogurt.

Recipe Video

@isabelleheikens

I have made this lemon blueberry coffee cake 5 summers in a row and it never disappoints 🫐 Full recipe is on my website

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