This lemon blueberry coffee cake can be eaten with or without the lemon icing. With the icing it is a great dessert, without the icing you can call it breakfast! The icing is my popular lemon buttercream icing. and it’s the perfect topping for this delicious cake.
is there really anything that beats a good coffee cake recipe? Coffee cake is the perfect baked good, in my opinion. It’s good for breakfast, you can have it as a snack with tea in the afternoon and if you put icing on it like this recipe you can definitely serve it to company as dessert. I think there’s a good reason that they are as popular as they are!
How to Make a Lemon Blueberry Coffee Cake
This is a really easy coffee cake to make!
- Assemble all of your ingredients. Whisk together all your dry ingredients, including the sugar.
- Wash then grate yourself 2-3 tablespoons of lemon zest.
- Cut in your butter.
- Add the lemon zest into the dry ingredients until it’s crumbly.
- Beat the 3 eggs together,add milk and lemon juice. Make a well in the dry ingredients, then add the milk mixture. Stir until they are just combined.
- When it’s just combined, add in the blueberries and gently mix them in.
- Pour into a greased and floured 9 x 13 pan.
- Bake at 350 until the top is golden brown and a knife inserted comes out clean.
Then…the pièce de résistance...top with icing! Which creates a match made in heaven. A thick, dense slightly sweet coffee cake paired with a tangy sweet whippy icing.
There’s also really nothing that beats a good lemon blueberry taste combination and it is definitely one of my favourites, as you all know I’m a real lemon lover. It’s so fresh and light and lemon is always available. Blueberries maybe not so much but now we have the luxury of frozen berries year-round, so if you just defrost some berries on a paper towel you can use them in this recipe as well. Try my Saskatoon Coffee Cake recipe if you are looking for a delicious alternative!
More Delicious Blueberry Recipes
Need more recipe ideas to use up some blueberries? Try these!
PIN THIS RECIPE to your CAKE RECIPES Boards and Remember to FOLLOW ME ON PINTEREST!
Thanks to ads on this website, readers of The Kitchen Magpie are now sponsoring 2 families a month through the Edmonton Food Bank. Learn how you can help here.
Subscribe to The Kitchen Magpie on YouTube
One click and you'll get notified of new videos added to our YouTube account!
Lemon Blueberry Coffee Cake
- Prep Time
- 10 minutes
- Cook Time
- 40 minutes
- Total Time
- 50 minutes
- Karlynn Johnston
- 1 medium lemon
- 2 1/4 cups of flour
- 1 1/2 teaspoons baking powder
- 1 1/2 cups of sugar
- 3/4 cup butter
- 3 eggs
- 3/4 cup of soured milk soured with lemon juice or vinegar
- 1 cup of blueberries
- 1 batch lemon buttercream icing
Preheat your oven to 350 °F.
Whisk together all your dry ingredients, including the sugar, then cut in your butter.
Grate 2-3 tablespoons of lemon zest.
Add the lemon zest into the dry ingredients, mix until it's crumbly.
Squeeze out 2 tablespoons of lemon juice. Beat the 3 eggs together, then add the milk and mix.Add the lemon juice in.
Make a well in the dry ingredients, then add the milk mixture. Stir until just combined.
When it's just combined, add in the blueberries and gently mix them in.
Pour into a greased and floured 9 x 13 pan.
Bake at 350 until the top is golden brown and a knife inserted comes out clean.
Leave plain or top with my lemon butter cream icing.
Nutritional info is WITHOUT the icing!
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.