Lemon Blueberry Crumb Coffee Cake

Name: Lemon Blueberry Crumb Coffee Cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8 servings
Ingredients: 1 ½ cups all-purpose flour; 1 cup granulated sugar; ½ cup unsalted butter, softened; 2 large eggs; ½ cup milk; 2 teaspoons baking powder; 1 teaspoon vanilla extract; Zest of 1 lemon; 1 cup fresh blueberries; ¾ cup all-purpose flour; ½ cup brown sugar; ¼ cup unsalted butter, melted; 1 teaspoon cinnamon

Highlighted under: Creative Baking Ideas

I absolutely adore this Lemon Blueberry Crumb Coffee Cake! The sweet and tart combination of blueberries and lemon zest really makes it a standout treat. As I baked it, the aroma filled my kitchen and brought a smile to my face. The crumb topping adds just the right amount of crunch, creating a perfect contrast to the moist cake beneath. Whether served for breakfast with coffee or as a delightful dessert, this cake is sure to impress your family and friends!

Created by

Allegra Stone

Last updated on 2026-02-16T04:33:36.389Z

From the moment I mixed the batter for this Lemon Blueberry Crumb Coffee Cake, I knew it was going to be special. The balance of flavors is exceptional, particularly when fresh blueberries burst open during baking, releasing their juicy sweetness. I recommend using fresh berries for the best results, though frozen will work in a pinch—just make sure to thaw and drain them first!

I learned that letting the cake cool for a few minutes before adding the crumb topping lets each slice maintain its shape beautifully. The contrast between the fresh lemon zest and the buttery crumb topping really elevates this dish, making it perfect for gatherings or as a morning pick-me-up!

Why You'll Love This Recipe
Bright lemon flavor mingling with juicy blueberries
Buttery crumb topping adds delightful texture
Perfect for brunch or afternoon tea

The Perfect Balance of Flavors

The combination of lemon and blueberry in this cake creates a harmonious balance of sweet and tart flavors. The citrus zest not only brightens the cake but also enhances the natural sweetness of the blueberries. I recommend using fresh blueberries for the best flavor, as frozen ones can lead to extra moisture and a denser texture. If you do use frozen berries, consider tossing them in a tablespoon of flour to prevent them from sinking to the bottom during baking.

To achieve the perfect lemon flavor, use a microplane to zest the lemon, ensuring that you only capture the bright yellow outer layer and not the bitter white pith beneath. The zest will infuse the batter with a wonderful aromatic quality, contributing to the overall freshness of the cake. If you prefer a more concentrated lemon taste, you can even add a tablespoon of fresh lemon juice to the batter.

The Crumb Topping Technique

The crumb topping is what truly elevates this coffee cake—adding a crunchy texture that contrasts beautifully with the moist cake. To achieve the perfect crumb, be careful not to overmix the ingredients when combining the melted butter with the flour and sugar. You want a sandy texture with larger clumps rather than a uniform mixture. This way, the crumbs will bake up crispy and provide an irresistible crunch.

If you want to switch things up, consider adding chopped nuts like pecans or walnuts to the crumb topping for a delightful nutty flavor that complements the blueberries. Just be mindful of the added weight, as too many nuts can affect the crumb's texture. A standard addition is about ½ cup, depending on your taste preference.

Serving and Storage Tips

This Lemon Blueberry Crumb Coffee Cake is incredibly versatile. It’s a fantastic centerpiece for brunch, and it pairs perfectly with a cup of coffee or tea. For a stylish presentation, you can drizzle a simple lemon glaze made from powdered sugar and lemon juice over the top once it cools, enhancing both flavor and visuals. If you're serving it for dessert, consider adding a scoop of vanilla ice cream for a delightful contrast.

To store any leftovers, cover the cake with plastic wrap or place it in an airtight container at room temperature for up to three days. If you plan to keep it longer, refrigerate it for up to a week. You can also freeze slices wrapped tightly in plastic wrap and placed in a freezer bag. Just let them thaw at room temperature before enjoying, or pop them in the microwave for a quick warm-up.

Ingredients

Gather these ingredients to make your Lemon Blueberry Crumb Coffee Cake:

Cake Ingredients

1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
½ cup milk
2 teaspoons baking powder
1 teaspoon vanilla extract
Zest of 1 lemon
1 cup fresh blueberries

Crumb Topping Ingredients

¾ cup all-purpose flour
½ cup brown sugar
¼ cup unsalted butter, melted
1 teaspoon cinnamon

Make sure to have all ingredients measured and ready for a smooth baking process!

Instructions

Follow these easy steps to create your delicious Lemon Blueberry Crumb Coffee Cake:

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

Prepare the Batter

In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.

Add Remaining Ingredients

Mix in the milk, vanilla extract, lemon zest, baking powder, and flour until just combined. Gently fold in the blueberries.

Make the Crumb Topping

In a separate bowl, mix together the crumb topping ingredients until crumbly.

Assemble and Bake

Pour the batter into the prepared pan, sprinkle with crumb topping, and bake for about 40 minutes, or until a toothpick comes out clean.

Cool and Serve

Allow the cake to cool slightly before slicing. Enjoy warm or at room temperature with a dusting of powdered sugar if desired.

Enjoy your fresh Lemon Blueberry Crumb Coffee Cake!

Pro Tips

For an extra burst of flavor, consider adding a tablespoon of lemon juice to the batter or drizzling a simple lemon glaze on top after baking.

Troubleshooting Common Issues

If your coffee cake doesn't rise as expected, check that your baking powder is fresh. Old baking powder can result in a dense cake that lacks volume. To test it, combine a teaspoon of baking powder with a tablespoon of hot water; it should fizz immediately. Additionally, ensure that you're not overmixing the batter, as this can cause gluten development and result in a tough texture.

Another common issue is the blueberries sinking to the bottom of the cake. This often happens when the batter is too thin. If you notice this, try tossing the blueberries in a bit of flour before folding them into the batter; this can help them stay suspended during baking.

Make-Ahead Suggestions

For busy mornings or brunch preparations, this coffee cake can be made ahead of time. You can prepare the batter and crumb topping the night before and store them separately in the refrigerator. In the morning, simply combine them and bake. This not only saves time but allows the flavors to meld beautifully overnight.

If you prefer to bake in advance, this cake freezes exceptionally well. After baking, let it cool completely, then wrap it in plastic wrap and aluminum foil before placing it in the freezer. When you're ready to serve, just thaw it in the fridge overnight, and reheat slices in a toaster oven or microwave for a few seconds to regain that freshly baked warmth.

Flavor Variations to Try

This Lemon Blueberry Crumb Coffee Cake is delicious as is, but feel free to get creative with flavors. Adding a teaspoon of almond extract can provide a lovely nutty depth to the cake. You can also experiment with different fruits—such as raspberries or chopped strawberries—and even mix them with blueberries for a varied fruit profile.

For a spiced twist, consider adding 1/4 teaspoon of nutmeg or ginger to the batter. These spices pair wonderfully with the tangy lemon and sweet blueberries. Just be cautious not to overpower the delicate flavors. A little goes a long way in complementing the main ingredients.

Questions About Recipes

→ Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries can be used. Just make sure to thaw and drain them before adding to the batter.

→ How do I store leftovers?

Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

→ Can I make this recipe gluten-free?

Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend.

→ What can I use instead of butter?

You can use coconut oil or a dairy-free butter substitute if you're looking for a dairy-free option.