Blueberry Lemon Coffee Cake

This blueberry lemon coffee cake is deliciously refreshing with fresh blueberries, lemon zest and lemon juice.  It is soft, moist and so easy to make; no mixer needed!

If you love my blueberry oatmeal bars, I believe you’ll enjoy this lemon blueberry coffee cake.  It gives me a similar joy when I eat this cake.

I adapted this recipe from my strawberry crumble cake, lemon loaf recipe and lemon strawberry bread. 

You can have this soft and moist blueberry lemon cake with crunchy crumbles on top.  This light cake is so easy to make.

Coffee cake which is typically served with coffee (that’s why named as this way) have less crumbles on top compared to crumble cakes. This is why I name today’s recipe as coffee cake instead of crumble cake.

Ingredients you’ll need

You can find the exact quantities at the bottom of my post, in the recipe card.

• All-purpose flour-It gives structure to the cake.  I also use it for the crumbles.
• Baking powder-It works as a leavener; makes this cake rise.
• Salt-It brings the flavors out but it is optional.
• Eggs-They give structure.
• Sugar-I use granulated sugar in the cake and in the crumbles 
• Butter-I use melted butter for moisture in the cake and I also use it to make the crumbles.
• Milk-It adds moisture.
• Yogurt-It gives moisture as well.
• Lemons-I use lemon zest and lemon juice.
• Blueberries-I use fresh blueberries.

Step by step instructions

I start with the crumbles.  First I mix the flour and sugar in a medium bowl  and then I pour the melted butter and slowly mix with a fork to form crumbles.  It looks like a paste in the beginning but as I mix it, it forms crumbles. I set aside the bowl.  

If your kitchen is very hot, you can keep the bowl in the fridge to keep the butter cold until ready to use.

Next I continue with the batter.  

First I place the flour, baking powder and salt in a medium bowl and stir with a whisk.

Then I place the lemon zest and sugar in a large bowl and stir with a whisk.  This step brings the lemon flavor out.

Next I add the eggs and stir for almost 20 seconds until combined well. 

I mix in the melted butter, milk, yogurt and lemon juice.

Then I add the flour in 2 batches. First I stir with a whisk and then continue with a spatula.

Before adding the blueberries to the batter, I mix a little amount of flour with blueberries to avoid them sinking to the bottom of the cake while baking. 

I place the blueberries in a medium bowl, add the flour on top and shake the bowl a couple of times to let the blueberries be covered with flour.  There may be excess flour in the bottom, that’s fine, you can add it to the batter with blueberries.

I gently fold the blueberries.

Then I pour the batter into the parchment paper lined springform pan and then add the crumbles on top.  I gently press the crumbles so they stick to the batter.

Using a springform pan is essential if you want to remove the cake easily because of the crumbles. 

I line the parchment paper over the base of the greased pan and clamp the side of pan.  This way the extra paper hangs out the sides which makes lifting the cake and placing it over the wire rack step very easy.

I bake for 55-65 minutes or until the top becomes golden brown or a toothpick that is inserted into the center of the cake comes out clean. Then I let the cake cool in the pan for 25 minutes before placing it onto a wire rack.

I use a large spatula while removing the cake from a wire rack and sliding it onto a cake plate without parchment paper.

Enjoy!

Other blueberry recipes you may enjoy!

• Mini Blueberry Cheesecakes
• Blueberry Topping for Cheesecake
• Apple Blueberry Crumble
• Apple Blueberry Pie
• Blueberry Chocolate Chip Muffins
• Lemon Blueberry Cookies
• Banana Blueberry Oatmeal Muffins

I love hearing from you!  If you try this recipe or my other recipes please leave a comment and give a star rating!