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    Cooking Gorgeous » Pastries & Sweets » Cakes and Muffins

    Lemon Blueberry Coffee Cake

    Published: Feb 2, 2021 · Modified: Oct 18, 2022 by Ayla Clulee · This post may contain affiliate links.

    Jump to Recipe Jump to Video Print Recipe

    Lemon Blueberry Coffee Cake topped with a crunchy & lemony crumble is a classic and has many fans including myself. However, this time I wanted to play with the classical recipe by incorporating lemon juice and some lemon zest.

    The result was amazing, smells amazing, and is full of flavors - this is definitely one of our favorite coffee cakes now to have with our afternoon coffee/tea!

    lemon blueberry cake with crumble

    My favorite thing about this cake is the texture, it is moist and rich without being too dense, and at the same time, it has a light and fluffy texture!

    Even my husband who is not a big cake fan has been reaching for another slice for the last 4 days, which is a good indicator for me that the recipe is pretty good...

    Same as Easy Apple Crumb Cake and Orange Cranberry Muffins, this Blueberry Crumble Cake recipe makes a big portion if you are just baking it for yourself or for 2 people like I did.

    But the good news is that it remains fresh for 4-5 days and it tastes better a few days after it is baked.

    Why This Recipe Works?

    • It is very easy to make this delicious Blueberry Coffee Cake and only takes 10 minutes to put it together!
    • The leftovers would keep for up to 5 days at room temperature or up to 3 months in the freezer.
    • Lemon Blueberry Crumb Coffee Cake is perfect for breakfast/brunch or an afternoon snack with a cup of tea or coffee.
    • This simple coffee cake is also perfect for serving guests on special occasions.

    Ingredients and Substitutes

    Lemon Blueberry Cake Batter

    Labelled picture of ingredients for lemon Blueberry coffee crumble cake
    • Eggs - They add color, structure, and flavor to the cake. Bring your eggs to room temperature before using them for a smooth batter that rises easily.
    • Sugar - Both caster sugar and granulated sugar works perfectly with this coffee cake recipe.
    • Self-raising flour - You can substitute it with plain/all-purpose flour with the addition of 1 teaspoon of baking powder.
    • Vegetable oil - Oil makes the cakes moister so don't substitute it with melted butter. Use fresh vegetable oil that doesn’t have any off flavors. Substitute it with sunflower or rapeseed oil.
    • Lemon juice - Use freshly squeezed lemon juice for the best flavor.
    • Blueberries - I use fresh blueberries as they are available all year round here in the UK. You can use frozen blueberries without defrosting them.

    Lemon Crumble

    Labelled picture of ingredients for lemon crumble
    • Brown sugar - You can substitute it with muscovado, Demerara, or caster sugar.
    • Unsalted Butter - Cut them into small cubes and make sure they are cold before mixing them with the flour.
    • All Purpose Flour - Also known as plain flour. It is perfect for making cakes, cookies, pastries, and thickening sauces.
    • Lemon zest - I zest a whole lemon with a Microplane zester for adding extra sharpness to the streusel topping.

    How to Make Lemon Blueberry Coffee Cake?

    It is very easy to make this amazing coffee cake and to achieve the best results, you need to follow a few simple steps:

    Make the Cake Mixture

    Preheat the oven to 180° C/360° F and grease a Ø 23 cm (9") round springform cake pan.

    Beat the sugar, eggs, and vanilla for at least 4-5 minutes until it is pale and fluffy.

    whisk the eggs and sugar

    Add milk and vegetable oil to the mixture and mix for another minute until combined.

    Gradually add the flour and baking powder to the wet mixture.

    milk and oil is added to whisked eggs

    Fold the mixture with a spatula or hand whisk.

    As of this stage, do not use an electric whisk as it will cause the cake to be denser and less spongy.

    the dry ingredients are folded to wet ingredients

    Pour the cake batter into the pan and evenly distribute the blueberries on top of the batter.

    Start preparing the crumble to top the cake.

    Blueberries are spread over the cake batter

    Make the Crumble

    Cut the butter into a few cubes and place it in a mixing bowl with the flour and sugar.

    Rub together with your fingertips until it looks like bread crumbs.

    butter and flour mixed together with fingertips in a bowl

    Add the lemon zest to the mixture.

    lemon zest is added to the crumble mixture

    Assemble and Cook

    Cover the cake with the crumble and cook it for 50 minutes or until the crumble looks golden brown and fully cooked.

    Blueberry coffee cake is baked until the streusel is golden brown

    If you are not sure if the batter is cooked or not, use a toothpick to check it. Do not open the oven before 30-35 minutes as it will affect the rising of the cake.

    Let the cake cool down for at least 45 minutes before slicing. Do not cover with a cloth at this stage.

    Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.

    Top Tips From the Chef

    • Make sure your eggs are at room temperature before using them for making the cake as they mix better with batter and rise more easily.
    • When adding the dry ingredients to the wet ingredients, do not use an electric whisk as it will cause the cake to be denser and less spongy.
    • Make sure to measure the flour correctly using an electronic scale. However, if you don’t have a scale, be sure to fluff your flour with a spoon and then spoon it into your cups before leveling it off with a knife to avoid overfilling the measuring cup.
    • If you want to use frozen blueberries for your coffee cake, do not thaw them before adding them to the cake batter.
    • Do not open the oven before 30-35 minutes as it will affect the rising of the cake.

    Recipe FAQs

    How to store Lemon Blueberry Coffee Cake?

    This delicious cake tastes even better a day or two after. The best way to keep it is at room temperature for up to two days. But if you want to keep it longer, keep it in the fridge for up to 5 days. This cake freezes well so you can portion and freeze it for up to 3 months.

    What do you use for zesting lemons or oranges?

    I use a Microplane Zester Grater as they are very easy to use and great for zesting citrus fruits as well as grating hard cheese, ginger, chocolate, nutmeg, and truffle.

    Can you freeze Blueberry Coffee Cake?

    Yes, this cake freezes beautifully. Simply wrap the slices individually in a cling film and freeze them for up to 3 months.

    Related Recipes

    For more delicious cake recipes why not try:

    • Russian Honey Cake - Medovik
    • Moist Chocolate Cream Cake
    • Chocolate Eclair Cake with Choux Pastry
    • The BEST Baklava Cheesecake

    Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.

    I hope you enjoy the process of making this scrumptious Lemon Blueberry Crumble Coffee Cake as much as you enjoy eating it! 🙂 

    Bon appétit! / Afiyet olsun!

    lemon blueberry cake with crumble

    Lemon Blueberry Coffee Cake

    Ayla Clulee
    Lemon Blueberry Coffee Cake topped with a crunchy & lemony crumble is a classic and has many fans including myself.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 1 hr
    Total Time 1 hr 30 mins
    Course Breakfast, Dessert, Snack
    Cuisine british, English
    Servings 10 people
    Calories 432 kcal

    Equipment

    • 1 kitchen scale
    • 1 measuring spoons
    • 1 Cuisinart mixer
    • 1 microplane
    • 1 sifter
    • 1 springform cake tin

    Ingredients
     
     

    Cake

    • 3 eggs
    • 160 g caster sugar
    • ½ teaspoon vanilla paste (or ½ vanilla stick)
    • 150 ml vegetable oil
    • 250 ml milk
    • 350 g all purpose flour (you can replace with self raising flour, in this case, you don’t need the baking powder)
    • 1 teaspoon baking powder
    • 15 ml lemon's juice (½ lemon)
    • 250 g blueberries (medium sized, sharp tasting ones)

    Crumble

    • 100 g all purpose flour
    • 70 g butter (cold)
    • 50 g brown sugar
    • 1 lemon's zest

    Instructions
     

    Cake

    • Preheat the oven at 180° C/360° F.
    • Grease a Ø23cm (9") round springform cake tin.
    • Beat the sugar, eggs, and vanilla for at least 4-5 minutes until it is pale and fluffy.
    • Add milk, lemon juice, and vegetable oil to the mixture and mix for another minute until combined.
    • Gradually add the flour and baking powder to the wet mixture, and fold the mixture with a spatula or hand whisk. As of this stage, do not use an electric whisker as it will cause the cake to be denser and less spongy.
    • Pour the cake batter into the pan and evenly distribute the blueberries on top of the batter.
    • Cover the cake with the crumble and cook it for 50 minutes or until the crumble looks golden brown and fully cooked.
    • If you are not sure if the batter is cooked or not, use a toothpick to check if the batter is cooked. Do not open the oven before 30-35 minutes as it will affect the rising of the cake.
    • Let the cake cool down for at least 45 minutes before slicing. Do not cover with a cloth at this stage.

    Crumble

    • Cut the butter into a few cubes and place it in a mixing bowl with the flour and sugar. Rub together with your fingertips until it looks like bread crumbs.
    • Add the lemon zest to the mixture.

    Video

    Notes

    • Make sure your eggs are at room temperature before using them for making the cake as they mix better with batter and rise more easily.
    • When adding the dry ingredients to the wet ingredients, do not use an electric whisk as it will cause the cake to be denser and less spongy.
    • Make sure to measure the flour correctly using an electronic scale. However, if you don’t have a scale, be sure to fluff your flour with a spoon and then spoon it into your cups before leveling it off with a knife to avoid overfilling the measuring cup.
    • If you want to use frozen blueberries for your coffee cake, do not thaw them before adding them to the cake batter.
    • Do not open the oven before 30-35 minutes as it will affect the rising of the cake.

    Nutrition

    Calories: 432kcalCarbohydrates: 61gProtein: 8gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 9gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 52mgSodium: 82mgPotassium: 138mgFiber: 2gSugar: 25gVitamin A: 137IUVitamin C: 4mgCalcium: 81mgIron: 2mg
    Tried this recipe?Mention @cookingorgeous or tag #cookingorgeous!

    This post use affiliate links. This means that if you click on them and then buy something, we get a small amount of commission to keep the site running, but it doesn’t cost you anything more.

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    Reader Interactions

    Comments

    1. Ayla

      August 03, 2021 at 3:26 pm

      5 stars
      Amazing CAKE! It is so yummy and easy to do!

      Reply

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    Hi! Thank you for visiting Cooking Gorgeous. My name is Ayla, and I’m a professional chef based in the UK. The kitchen is my happy place and cooking is my therapy. To me, food is more than ingredients and nutrition; it is a language of love, a way of expressing compassion.

    More about me →

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