Easy Lemon Blueberry Coffee Cake Recipe

Lemon Blueberry Coffee Cake is the perfect summer breakfast or dessert, loaded with streusel and flavoured with citrus and berries. 

– 3 cups all-purpose flour – 1 1/2 teaspoons baking powder – 1 1/2 teaspoon baking soda – pinch of fine sea salt – 1 1/2 cups granulated sugar – 3/4 cup unsalted butter melted and cooled – 1 tablespoon vanilla extract – 3 large eggs – 2 cups sour cream – 2 cups blueberries – Zest of 1 lemon For the crumble: – 2 cups granulated sugar – 2 cups all-purpose flour – zest of 1 lemon – 3/4 cup cold unsalted butter small dice, or grated For the glaze: – 3 cups powdered sugar – 4 tablespoons lemon juice fresh squeezed – 1 teaspoon vanilla extract



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Heat the oven to 350°F. Spray a 9x13 baking dish with baking spray and set aside. Mix flour, baking powder, baking soda, and salt in a medium bowl.

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Mix sugar, butter, vanilla, and eggs in a large bowl until smooth. Add half of the dry ingredients to the wet components and whisk until no dry spots remain.

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Stir in half the sour cream until white streaks disappear. Repeat with remaining flour and sour cream. Fold in blueberries and lemon zest; leave aside.

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Whisk sugar, flour, and lemon zest in a large basin to form the streusel topping. Cut the butter in with a pastry cutter or rub it with flour with your fingers until the mixture resembles wet sand with a few pea-sized lumps.

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Smooth the bottom of the pan with half the cake batter. Add half the crumb topping equally.

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Spread remaining cake batter on top. Sprinkle remaining crumble over batter. Bake until a toothpick inserted into the centre comes out clean, 55–65 minutes. 

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Let the cake cool on a wire rack. While the cake cools, whisk powdered sugar, lemon juice, and vanilla until smooth to make the glaze.

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Drizzle glaze over the cake and serve warm or room temperature.


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