Easy & Moist Blueberry Lemon Coffee Cake Recipe with Streusel Topping
Indulge in the irresistible charm of this Blueberry Lemon Coffee Cake, a recipe that promises a lightly sweet, incredibly moist crumb with every bite. This delightful coffee cake is surprisingly easy to make from scratch, making it the perfect centerpiece for a leisurely weekend brunch, an elevated morning coffee ritual, or a satisfying dessert any time of day. What truly sets this cake apart is its bakery-style crunch, thanks to a generous streusel crumb topping, and a delectable surprise layer of fresh, juicy blueberries nestled in the center.
For those who adore fresh berries, this recipe is a must-try. If you find yourself with an abundance of blueberries, don’t stop here! You might also love my Blueberry Baked Oatmeal for another wholesome and delicious way to use them.
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⭐ Why Melinda Loves This Blueberry Lemon Coffee Cake
This coffee cake is truly an impressive treat to serve, whether you’re hosting guests or simply want to brighten your family’s day. Despite its elegant appearance and complex flavors, it’s actually very easy to make from scratch. Just like my popular Homemade Apple Cake recipe, it requires no complicated techniques or specialty equipment, making it approachable for bakers of all skill levels.
It’s also an absolutely fantastic recipe to showcase and enjoy the vibrant taste of fresh blueberries. The juicy berries burst with flavor in every bite, perfectly complementing the zesty lemon. This cake is designed to let the natural goodness of summer’s bounty shine through.
Much like my beloved recipe for Croissant Bread Pudding, this blueberry lemon coffee cake offers the versatility of a sweet treat that can be served for breakfast, an indulgent brunch, or a satisfying dessert. Its balanced sweetness and comforting texture make it a hit no matter the occasion, proving that a truly delicious cake knows no boundaries.
Why This Blueberry Lemon Coffee Cake Is a Must-Make
Beyond its simple preparation and delightful taste, this Blueberry Lemon Coffee Cake offers several compelling reasons to become a staple in your baking repertoire:
- Perfect Flavor Balance: The tartness of lemon beautifully cuts through the sweetness of the blueberries and the rich cake, creating a harmonious and refreshing profile. The hint of almond extract adds an unexpected depth that truly elevates the overall experience.
- Incredibly Moist Texture: This isn’t a dry, crumbly cake. It’s designed to be exceptionally moist and tender, ensuring a pleasant mouthfeel that keeps you coming back for more.
- Crunchy Streusel Topping: The buttery, spiced streusel topping provides a delightful textural contrast to the soft cake, adding a satisfying crunch that makes each forkful interesting.
- Versatile Serving: Whether it’s a special holiday brunch, a casual Sunday morning, or an after-dinner treat, this cake fits right in. It pairs wonderfully with a cup of hot coffee, tea, or even a scoop of vanilla ice cream.
- Visually Appealing: With its golden-brown streusel, purple streaks of blueberry, and bright lemon garnish, this coffee cake is as beautiful to look at as it is delicious to eat.
🍋 Essential Ingredients to Have on Hand
Just like your favorite homemade blueberry muffins, this Blueberry Lemon Coffee Cake is crafted from simple kitchen staples – with a generous highlight on fresh berries! Here’s a closer look at what you’ll need to prepare this show-stopping coffee cake:
- Fresh Blueberries: I highly recommend using fresh blueberries for their vibrant flavor and ability to hold their shape, creating beautiful pockets of fruit in the cake. However, frozen berries are a perfectly acceptable alternative. If you opt for frozen berries, it’s crucial to allow them to thaw for about 30 minutes. Then, gently rinse them under cold water and pat them thoroughly dry with paper towels. This simple step will significantly help prevent the blueberry color from bleeding and spreading throughout your cake batter, keeping your cake looking as pristine as it tastes.
- Lemon: You’ll be utilizing both the juice and the fragrant zest from one whole lemon for this recipe. The zest provides concentrated essential oils, infusing the cake and topping with a bright, aromatic citrus note, while the fresh juice adds a tangy kick to the topping, balancing the sweetness. Always zest before you juice for maximum yield!
- Almond Extract: This is a secret weapon in this recipe! The delicate, nutty aroma of almond extract wonderfully complements the moist, buttery cake, creating a sophisticated flavor profile that pairs exceptionally well with blueberries. While I strongly suggest almond extract for its unique contribution, you can certainly swap it for vanilla extract if that’s what you have on hand, or if you prefer a more traditional flavor.
- Blueberry Jam: The topping for this coffee cake is a game-changer! You’ll combine a good quality (affiliate link) blueberry jam with sweetened condensed milk and lemon zest. This creates an incredibly rich, sweet, and tangy drizzle that takes the cake to another level. Choose a jam with good fruit content for the best flavor.
- Pecans: These provide a fantastic crunch and a rich, buttery flavor to the streusel topping. You can substitute walnuts for the same amount of pecans if that’s your preference or what you have available. I’ve made this cake using walnuts before, and it’s absolutely delicious, though I personally lean towards the slightly softer texture and sweeter, more delicate flavor of pecans in this particular recipe.
- Butter: Both softened for the cake and cold for the streusel, butter is essential for flavor, moisture, and texture.
- Flour: All-purpose flour forms the structure of the cake and the streusel.
- Sugar (Granulated & Brown): Granulated sugar for the cake’s sweetness and brown sugar for the streusel adds depth and moisture.
- Eggs: Act as a binder and add richness to the cake batter.
- Baking Powder & Salt: Leavening and flavor enhancers, ensuring a well-risen and balanced cake.
- Milk: Adds moisture to the cake batter, contributing to its tender crumb.
- Cinnamon: A warming spice that perfectly complements the pecans and brown sugar in the streusel.
For a precise list of all ingredients and exact measurements, please scroll down to the detailed recipe card below.
📋 Step-By-Step Instructions for Baking Perfection
Crafting this Blueberry Lemon Coffee Cake is a straightforward and enjoyable process. A 9″ springform pan is truly ideal for baking this cake, allowing for easy release and a beautiful presentation. However, don’t worry if you don’t have one – please scroll down to the Recipe FAQs section for other suitable baking pan options and helpful advice.
Prepare the Streusel Topping and Pan
Begin by preheating your oven to 350°F (175°C) and generously greasing your 9-inch springform baking pan or spraying it with non-stick spray. This crucial first step ensures your beautiful cake releases cleanly once baked. Next, prepare the irresistible streusel topping: finely chop your pecans and combine them in a small bowl with brown sugar, flour, and cinnamon. Add the cold butter, cutting it in with a pastry blender or your fingertips until the mixture resembles coarse crumbs. Set this aside, as it will be layered into and on top of the cake.
Step 1: With the streusel ready, it’s time to prepare the cake batter. Once your batter is mixed according to the recipe card below, carefully spread approximately two-thirds of the cake batter evenly into the bottom of your greased 9″ springform baking pan. Use an offset spatula or the back of a spoon to ensure a smooth, level base for your cake.
Add the First Streusel Layer
Step 2: Now for the delicious crunch! Take about two-thirds of the reserved pecan streusel mixture and evenly sprinkle it over the layer of cake batter in the pan. Distribute it well, ensuring every slice will get a taste of that sweet, nutty goodness. This internal streusel layer is what gives the coffee cake its signature texture and makes it truly special.
Nestle in the Blueberries
Step 3: Time for the star of the show – the blueberries! Carefully arrange all of your prepared fresh (or thawed and dried frozen) blueberries over the pecan streusel layer. Once they are distributed, gently push down on the berries to slightly embed them into the batter. This helps to secure them in place during baking and ensures they don’t all sink to the very bottom, creating a beautiful ribbon of fruit through the middle of the cake.
Top with Remaining Batter and Streusel, Then Bake
Step 4: Spoon the remaining one-third of the cake batter in dollops over the blueberries. Using the tip of a knife or a small offset spatula, gently smooth the batter so it’s evenly spread over the berries, covering them completely. Try not to disturb the layers too much. Finally, sprinkle the remaining pecan streusel mixture generously over the top of the cake batter. This will form the gorgeous, crunchy crust. Carefully place the prepared baking pan into your preheated oven.
Prepare the Luscious Blueberry Lemon Topping
Step 5: While your cake bakes to golden perfection in just under an hour, you’ll have plenty of time to prepare the incredible blueberry lemon topping. This step is super easy and adds such a luxurious touch! In a small saucepan on the stove, combine the blueberry jam, sweetened condensed milk, fresh lemon zest, fresh lemon juice, and a tiny pinch of salt. The salt helps to enhance all the sweet and tart flavors. Whisk everything together until well combined.
Step 6: Bring the topping ingredients to a gentle boil over medium-high heat, stirring frequently. Continue to whisk as it boils until about half of the moisture evaporates and the sauce has noticeably thickened to a syrupy consistency. This usually takes only a few minutes. Once thickened, remove the saucepan from the heat. It’s best to serve this topping warm, as its luscious texture and vibrant flavor truly shine when heated. I love to spoon about a tablespoon or two of this warm, glistening topping over each individual serving of blueberry cake just before serving.
💭 Recipe FAQs: Your Questions Answered
Yes, you can certainly use an alternative, but it’s important to ensure the sides of your pan are tall enough to accommodate the batter and its delicious layers. You can successfully use a 9″ x 9″ baking dish, as long as its sides measure at least 3″ in height. However, I strongly advise against using a standard 9″ round cake pan. These pans are typically only 2″ in height and are simply not tall enough to hold all the ingredients, especially with the beautiful rise of the cake and the streusel topping, which could lead to overflow in your oven.
Absolutely! This recipe is quite versatile when it comes to berries. You can easily swap the blueberries for fresh raspberries, blackberries, sliced strawberries, or even a delightful combination of all your favorite mixed berries. If you make a berry substitution, you might also want to consider swapping out the blueberry jam in the topping for one that aligns with your chosen berries (e.g., raspberry jam for raspberries) to maintain a cohesive flavor profile. The lemon component will still pair beautifully.
While it’s tempting to load up on extra blueberries for an even fruitier cake, I recommend sticking to the amount specified in the recipe. Adding significantly more blueberries than called for can introduce too much moisture into the batter, which can impact the cake’s texture and extend the necessary cooking time. This could potentially result in a cake that is dense or undercooked in the center. The given amount ensures the perfect balance of cake and berry.
Yes, this Blueberry Lemon Coffee Cake is excellent for making ahead! You can bake the cake a day in advance and store it covered at room temperature. Prepare the topping separately and keep it refrigerated. When you’re ready to serve, gently warm the topping on the stove or in the microwave and drizzle over individual slices. This makes entertaining a breeze!
Yes, this coffee cake freezes beautifully! Once completely cooled, wrap the entire cake (without the topping) tightly in plastic wrap, then again in aluminum foil. It can be frozen for up to 2-3 months. To thaw, simply unwrap and let it come to room temperature on the counter for several hours or overnight. You can also freeze individual slices, wrapping them similarly for convenient single servings. The topping should be stored separately in the refrigerator and made fresh or thawed and reheated.
🍽 Storage Tips for Freshness
Proper storage ensures your Blueberry Lemon Coffee Cake remains delicious and moist for as long as possible. After baking and cooling, the cake can be kept covered at room temperature for up to 2 days. To maintain its optimal freshness and prevent it from drying out, store the cake in an airtight container or covered tightly with plastic wrap.
For the luscious blueberry lemon topping, it’s best to store it separately in a covered, airtight container in the refrigerator. When you’re ready to enjoy another slice, simply warm the topping gently on the stovetop or in the microwave until it reaches your desired consistency, then spoon it over the cake. This method prevents the cake from becoming soggy and allows the topping to be served at its best.
If you’d like to extend the shelf life of your coffee cake, you can store the entire cake (without the topping) in the refrigerator for 5-6 days. When refrigerating, ensure it’s well-wrapped to prevent it from absorbing any odors or losing moisture. Allowing it to come to room temperature for about 30 minutes before serving will enhance its flavor and texture.
Expert Tips for a Perfect Blueberry Lemon Coffee Cake
Achieving a bakery-quality coffee cake at home is easier than you think with a few key tips:
- Don’t Overmix: When combining the wet and dry ingredients for the cake batter, mix until just combined. Overmixing develops the gluten in the flour, which can lead to a tough, dry cake. A few lumps are perfectly fine!
- Room Temperature Ingredients: Ensure your butter and eggs for the cake batter are at room temperature. This allows them to emulsify properly, creating a smoother, more uniform batter and a lighter, airier cake texture.
- Evenly Distribute Blueberries: When adding the blueberries, try to spread them as evenly as possible. Gently pressing them into the batter helps them stay in place and ensures every slice gets a good amount of fruit.
- Test for Doneness: Use the toothpick test for accuracy. Insert a toothpick into the center of the cake (avoiding a large blueberry pocket). If it comes out clean or with a few moist crumbs attached, your cake is ready.
- Cooling Time is Key: Allow the cake to cool in the springform pan for at least 10 minutes before releasing the sides. This gives the cake time to set and prevents it from crumbling.
- Warm Topping: Always warm the blueberry lemon topping just before serving. Its smooth, syrupy texture is best when slightly warm and drizzled over the cake.
👩🏻🍳 More Irresistible Baking Recipes to Try
If you enjoyed baking and tasting this delightful Blueberry Lemon Coffee Cake, I’m confident you’ll adore these other family-favorite baking recipes too! Whether you’re in the mood for another sweet treat, a perfect side dish for brunch, or comforting biscuits for dinner, these recipes are sure to become cherished staples in your kitchen.
- Homemade Biscuits (Easy, No Yeast Recipe)
- Chocolate Zucchini Cake
- Candy Cane Cookies
- Tiramisu Cake for Dessert
If you make this glorious Blueberry Lemon Coffee Cake, I would absolutely love to hear how it turned out for you! Please take a moment to leave a 🌟 star rating and a comment below to share your experience and any tips you discovered. Your feedback is incredibly valuable, and I’m always looking forward to hearing from you!
Recipe Card
Blueberry Lemon Coffee Cake
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Equipment
- 9″ springform pan
Ingredients
Pecan Layer
- ½ cup brown sugar – packed
- ⅓ cup flour
- ½ teaspoon cinnamon
- ½ cup pecans – chopped
- ⅓ cup butter – cold
Cake
- ½ cup butter – softened
- ¾ cup sugar
- 2 eggs
- 2 teaspoons almond extract
- 2 cups flour
- ½ teaspoon salt
- 2 teaspoons baking powder
- ¾ cup milk
- 2 cups fresh blueberries – or frozen, but fresh is best
Topping
- 1, 13 ounce jar blueberry jam
- ⅓ cup sweetened condensed milk
- juice from one lemon
- zest from one lemon
- ¼ teaspoon salt
Instructions
Grease Pan
- Preheat oven to 350°
- Grease a 9″ springform baking pan or spray with Pam, set aside.
Prep Pecans and
- In a small bowl, combine the first four ingredients, including the pecans, cut in the cold butter until crumbly and set aside.½ cup brown sugar, ⅓ cup flour, ½ teaspoon cinnamon, ½ cup pecans, ⅓ cup butter
Make the Coffee Cake Batter
- In a medium-sized mixing bowl, cream together the softened butter and sugar.
Beat in the eggs, one at a time. Stir in almond extract.
In another small bowl, combine the flour, salt and baking powder.
Alternately, add the dry ingredients and milk to the creamed sugar and butter mixture in the mixing bowl. Blend but don’t overmix the ingredients.
½ cup butter, ¾ cup sugar, 2 eggs, 2 teaspoons almond extract, 2 cups flour, ½ teaspoon salt, 2 teaspoons baking powder, ¾ cup milk
Layer Ingredients in Pan
- Spoon two-thirds of the batter from the mixing bowl into the greased baking pan.
Sprinkle two-thirds of the reserved pecan mixture on top of the batter.
Top with blueberries and push gently to secure the berries in the batter.
Dollop the remaining batter on top of the berries and use the tip of a knife to smooth the batter so it is spread evenly over the berries.
Sprinkle the remaining pecan mixture on top.
2 cups fresh blueberries
Bake
- Place the baking pan in the oven and bake for 50-55 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing sides of the pan.
Prep the Cake Topping
- While the cake bakes, combine the jam, sweetened condensed milk, lemon juice, lemon zest and salt in a small saucepan on the stove over medium-high heat.
Bring to a boil and stir until about half the moisture evaporates and the jam mixture is slightly thickened.
Remove from heat and keep warm until you are ready to serve your cake.
1, 13 ounce jar blueberry jam, ⅓ cup sweetened condensed milk, juice from one lemon, zest from one lemon, ¼ teaspoon salt
Notes
Please note, the nutrition details are estimated using a food database, so they’re just a rough estimate not an exact science.