Lemon Blueberry Coffee Cake filled with plenty of fresh berries and lemon flavor. It’s easy to make and has the perfect drizzle of lemon icing that’s absolutely delicious!

Why You’ll Love This Lemon Blueberry Coffee Cake

  • It’s packed with fresh blueberries – there’s fresh juicy blueberries in every bite of this perfect coffee cake.
  • It doesn’t skimp on the lemon flavor – I personally LOVE lemon desserts and my biggest pet peeve is when they fall short on the lemon flavor. This coffee cake using lemon juice and zest in both the batter and icing to really drive that fresh lemon flavor home.
  • It’s the perfect spring-inspired dessert – if you’re looking for a gorgeous spring-inspired dessert to make this year then look no further. This coffee cake is the perfect way to celebrate the fresh flavors of spring.

Lemon Blueberry Coffee Cake Video

More Delicious Blueberry Recipes

coffee cake ingredients

Coffee Cake Ingredients

Butter: to add a little delicious buttery flavor to the coffee cake.

Greek Yogurt: whole milk Greek yogurt gives this coffee cake a delicious moist texture. Be sure to grab plain whole milk Greek yogurt for the best results.

Vanilla Extract: you’ll need vanilla for every part of this cake including the coffee cake batter, crumb topping, and icing.

Lemon Zest: this recipe calls for plenty of fresh lemon zest stirred right into the batter so that every bite has some delicious lemon blueberry flavor.

Eggs: you’ll need two large eggs to help bind the coffee cake batter together.

Granulated Sugar: this helps to sweeten both the cake and the crumb topping.

All Purpose Flour: you’ll need two cups of all-purpose flour to create the batter in this cake.

Baking Powder and Soda: these leavening agents help to give the coffee cake some lift.

Fresh Blueberries: plenty of fresh blueberries ensure that there’s a delicious pop of blueberry flavor in each bite.

Ingredient Substitutions

  • Greek Yogurt – swap the Greek yogurt for sour cream in this recipe if you like.
  • Flour – need to keep this recipe gluten free? swap the all-purpose flour for gluten free cup for cup flour instead. My favorite gluten free flour replacement to use is Cup 4 Cup gluten free flour. It always work well for me as a 1 to 1 swap for all-purpose flour. Please note, that you cannot substitute almond flour, coconut flour, or cassava flour 1:1 in this recipe.
  • Blueberries – if you don’t have fresh blueberries you can swap them for frozen. If using frozen blueberries, do not thaw them before using. Also, because the berries will be frozen you may need to increase the bake time by a few minutes.

Helpful Kitchen Tools

mixing bowl

MEASURING CUPS

MEASURING SPOONS

whisk

silicone spatula

parchment paper

8×8 baking dish

coffee cake batter

How to Make This Lemon Blueberry Coffee Cake Recipe

Step One: Preheat your oven to 350 degrees and line an 8×8 baking dish with parchment paper.

Step Two: Add the softened butter, sugar, all purpose flour, and salt to a small mixing bowl. Work the butter into the flour and sugar with your fingers until a crumble has formed.

Step Three: To a mixing bowl, add the all purpose flour, salt, baking powder, and baking soda. Whisk together until well combined. Next, add the cleaned blueberries to another bowl and then add one tablespoon of the flour mixture. Gently toss the blueberries until well coated.

Step Four: Add the melted butter, Greek yogurt, vanilla extract, lemon zest, eggs, and sugar to a large mixing bowl. Whisk together until well combined.

Step Five: Gently fold the dry ingredients into the wet ingredients until you have a thick batter. Then, add the flour coated blueberries to the batter, gently folding them in just enough to incorporate them into the batter.

Step Six: Transfer the batter into the prepared baking dish. Next, sprinkle the crumb topping evenly over the coffee cake.

Step Seven: Bake the coffee cake at 350 degrees for 55-60 minutes or until a toothpick comes out clean when inserted into the middle of the cake. Tent the cake with foil if the top starts to become too brown.

Step Eight: Add the confectioner’s sugar, lemon juice, vanilla extract, and lemon zest to a mixing bowl. Whisk together until well combined and smooth.

Step Nine: Let the coffee cake cool for 15-20 minutes before drizzling the icing over the cake while warm. Slice into 9 squares and enjoy!

coffee cake before going in the oven

The Most Delicious Lemon Icing

My favorite part of this coffee cake (besides the berries!) is the gorgeous lemon icing that’s drizzled over the cake after it comes out of the oven. The icing is made with plenty of fresh lemon juice and zest.

What You Need:

  • powdered sugar – you’ll need this to make the base of the icing.
  • lemon juice – for the best flavor in this icing be sure to use fresh lemon juice.
  • lemon zest – this really helps to add that extra punch of delicious lemon flavor to the coffee cake.
  • vanilla extract – just a little touch of extra vanilla flavor!

To make the icing: Add the confectioner’s sugar, lemon juice, lemon zest, and vanilla extract to a small mixing bowl. Whisk all of the ingredients together until everything is well combined and smooth.

After the cake has cooled a bit, drizzle the icing all over before serving.

slices of coffee cake on wire rack

How to Serve

  • This bright and lemony dessert is perfect to serve at and Easter or Mother’s Day brunch that celebrates all the fresh flavors of spring.
  • Pair a slice of coffee cake with this delicious sausage breakfast casserole.
  • Make a batch of perfectly cooked oven bacon and serve it with a warm slice of coffee cake.

How to Store and Reheat

Store: If you plan to eat the coffee cake within a few days, you can leave it wrapped tightly, or in an air-tight container on the counter for 2-3 days. If you would like the cake to last a bit longer, you can wrap it tightly and store in the fridge for up to a week.

Freezing: You can also freeze the coffee cake! First, slice the cake into even slices and then wrap them individually in plastic wrap. Then, transfer the cake slices to a freezer safe storage bag. Store the sliced cake for up to three months. If you are freezing, I recommend waiting to put the icing on the cake until after it is thawed.

Reheat: You can reheat a slice of the coffee cake from frozen in a 350 degree oven until warmed through. I like to wrap the cake in a bit of aluminum foil before placing in the oven to reheat. To reheat out of the fridge, you can place a slice in the microwave fro 15-30 seconds at a time until it is warmed through.

sliced coffee cake on wire rack

More Delicious Recipes

I hope you give this Lemon Blueberry Coffee Cake a try! It’s full of fresh lemon flavor and so delicious! If you do give this recipe a try, let me know!

Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews and ratings help support All the Healthy Things and make it possible for me to continue to create the recipes you trust and love.

Print
coffee cake on plate with fork

Lemon Blueberry Coffee Cake

  • Author: Ashlea Carver
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 9 1x
  • Category: dessert
  • Method: baking
  • Cuisine: american
  • Diet: Gluten Free
  • Author: Ashlea Carver
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 9 1x
  • Category: dessert
  • Method: baking
  • Cuisine: american
  • Diet: Gluten Free

Ingredients

Crumb Topping

  • 1/2 cup granulated sugar
  • 1/2 cup flour
  • 1/4 teaspoon salt
  • 4 tablespoons butter, softened

Coffee Cake Batter

Wet Ingredients

  • 6 tablespoons butter, melted
  • 1 cup whole milk Greek yogurt
  • 2 teaspoons vanilla extract
  • 1 tablespoon lemon zest
  • 2 eggs
  • 2/3 cup granulated sugar

Dry Ingredients

  • 2 cups all purpose flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 cups fresh blueberries, rinsed, drained, and dried

Lemon Icing

  • 3/4 cup confectioner’s sugar
  • 1 1/2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon zest

Method

  1. Preheat your oven to 350 degrees and line an 8×8 baking dish with parchment paper.
  2. Make the Crumb Topping: Add the softened butter, sugar, all purpose flour, and salt to a small mixing bowl. Work the butter into the flour and sugar with your fingers until a crumble has formed.
  3. Prep the dry ingredients and blueberries: To a mixing bowl, add the all purpose flour, salt, baking powder, and baking soda. Whisk together until well combined. Next, add the cleaned blueberries to another bowl and then add one tablespoon of the flour mixture. Gently toss the blueberries until well coated.
  4. Make the Coffee Cake Batter: Add the melted butter, Greek yogurt, vanilla extract, lemon zest, eggs, and sugar to a large mixing bowl. Whisk together until well combined.
  5. Gently fold the dry ingredients into the wet ingredients until you have a thick batter. Then, add the flour coated blueberries to the batter, gently folding them in just enough to incorporate them into the batter.
  6. Transfer the batter into the prepared baking dish. Next, sprinkle the crumb topping evenly over the coffee cake.
  7. Bake the coffee cake at 350 degrees for 55-60 minutes or until a toothpick comes out clean when inserted into the middle of the cake. Tent the cake with foil if the top starts to become too brown.
  8. Make the Icing: Add the confectioner’s sugar, lemon juice, vanilla extract, and lemon zest to a mixing bowl. Whisk together until well combined and smooth.
  9. Let the coffee cake cool for 15-20 minutes before drizzling the icing over the cake while warm. Slice into 9 squares and enjoy!
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Recipe by: Ashlea Carver / All the Healthy Things | Photography by: Eat Love Eat

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15 Comments

  1. Wow!!! Ashlea you are amazing! This recipe was perfect! Thank you so much for creating & sharing this!






    1. Ashlea Carver says:

      You’re so welcome, Maria! Happy you liked it!

  2. This cake is so delicious. Everyone loved it. Next time I’ll exclude the icing, I don’t think the cake needed it.






    1. Ashlea Carver says:

      so happy you loved the recipe, Susan!

  3. Balanced Healthy Meals says:

    I love this recipe so much! It was so easy make and extremely delicious. An A+ for me






  4. This cake is so easy and quick to whip up! I didn’t make the crumb topping or icing but it’s still amazing! I made it last night and it’s already half eaten. Thanks for a great and healthy breakfast treat 🙂






  5. Alex Olson says:

    Love love love this recipe! I made this for Mother’s Day brunch and it was such a hit. Perfect amount of lemon and blueberry and the texture was amazing. Thank you for another amazing recipe!






  6. Britany Pratt-Knight says:

    This recipe is sooo light and airy! Lemon and blueberry are a match made in heaven! Delicious! My mom and I baked this for Mother’s Day and it was great!






  7. Lemon blueberry coffee cake for Mother’s Day! Excellent! Thanks, Ashlea 👍






  8. A perfect treat for Easter morning! My partner is the baker in the family and I kept bugging him to make this. He wasn’t excited about how long he thought it was going to take (he’s very slow in the kitchen) but after he tried it, he said he’d definitely make it again! So good!






  9. Nicole G. says:

    Another winner from Ashlea! Super easy to whip together, made the house smell amazing while it baked, and got rave reviews from my 1 and 4 year old as well as my husband (made it yesterday and it’s already half gone!). Per the 4 year old, “you definitely need to make this cake again. Definitely.”






  10. Sooooo good!! I too am a lemon everything lover and you nailed this one. It is super lemony. As my husband said “that one is a keeper”






    1. Ashlea Carver says:

      Love hearing that Rachel! I’m so glad y’all loved it!

  11. Looks so delicious, but I can’t see the ingredients for the crumb topping…. Am I not seeing it?

    1. Ashlea Carver says:

      Hi, JP! thanks for letting me know! I’ve updated the recipe. I hope you love it!