Blueberry Coffee Cake is the best of both worlds, think about if the original recipe for blueberry muffins and the American coffee cake had a baby with a hint of lemon, this would be it!
Since you use fresh juicy blueberries, you will get a perfectly moist and flavorful lemon blueberry coffee cake! Not to mention my favorite parts of a delicious blueberry cake recipe — the buttery streusel topping.
You can even bump up the flavor even more by either adding some fresh lemon zest from the lemon rind or a tasty yet simple glaze to go over the top of the crunchy streusel topping!
This blueberry coffee cake recipe is great if you need a moist cake recipe for a special occasion where you want to wow them with the best coffee cake recipe.
Recipe Ingredient Notes
To make Blueberry Coffee Cake, you will need the following ingredients:
- All-purpose flour
- Sugar
- Baking powder
- Lemon juice (preferably not lemon extract since it will be too concentrated)
- Ground nutmeg
- Ground cinnamon
- Salt
- Milk
- Butter, melted
- Egg (room temperature; beaten)
- Vanilla extract
- Fresh blueberries
Crumble Topping:
- Sugar
- All-purpose flour
- Butter, melted
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to make Blueberry Coffee Cake
- Preheat oven for 350℉.
- Spray a 9×13” pan with non-stick cooking spray and set aside. In a bowl, mix together flour, sugar, baking powder, lemon juice, nutmeg, cinnamon, and salt.
- Add in the milk, butter, egg, and vanilla. Beat until it’s all mixed together and pour into the prepared pan.
- Sprinkle blueberries on top.
- For crumble topping; In a mixing bowl, combine sugar and flour, then add butter. Use a fork to roughly mix together until crumbly and then sprinkle crumble topping over the blueberries.
- Bake for 40-45 minutes or until the top and edges are lightly browned.
Storage Suggestions
After you have served the blueberry streusel coffee cake you can save what’s left over for next time. The best way is by placing the cake into an airtight container and storing it at room temperature for 3-4 days.
Enjoy More Delicious Breakfast and Coffee Cake Recipes
Some days there’s nothing we want more than a slice of chocolate cake. Check out our comprehensive list of cake recipes here.
- Frosted Banana Cake Recipe
- Frosted Gingerbread Pound Cake
- Lemon Blueberry Breakfast Cake
- Starbucks Copycat Lemon Pound Cake
Blueberry Coffee Cake Recipe
Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup sugar
- 2 teaspoon baking powder
- 1 Tablespoon lemon juice
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ⅔ cup milk
- ¼ cup butter, melted
- 1 egg, (room temperature, beaten)
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries
Crumble Topping
- ¾ cup sugar
- ½ cup all-purpose flour
- ¼ cup butter, melted
Instructions
- Preheat oven for 350℉.
- Spray a 9×13” pan with non-stick cooking spray and set aside. In a bowl, mix together flour, sugar, baking powder, lemon juice, nutmeg, cinnamon, and salt.
- Add in the milk, butter, egg, and vanilla. Beat until it’s all mixed together and pour into the prepared pan.
- Sprinkle blueberries on top.
- For crumble topping; In a mixing bowl, combine sugar and flour, then add butter. Use a fork to roughly mix together until crumbly and then sprinkle crumble topping over the blueberries.
- Bake for 40-45 minutes or until the top and edges are lightly browned.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Absolutely delicious & so easy!!
THANK YOU for this amazing recipe!! I prefer cake recipes that call for 9×13” pans because we often host large gatherings, and I made two of these cakes yesterday morning for brunch with friends and family after church. One was made with regular flour and sugar, the other with spelt flour and coconut palm sugar because of the dietary needs of myself and some family members. Of course, the regular cake was far prettier than the spelt cake, but both were out of this world delicious. The batter was so simple to put together (wonderful for a busy morning!) I used frozen blueberries, keeping them frozen as the note suggested, and I loved the ease of the crumbly topping. Moist and absolutely scrumptious, there were no leftovers of either cake. I will DEFINITELY be making this recipe on a regular basis now, so thank you again for sharing it.