Lemon Blueberry Coffee Cake

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!

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

• 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

• 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.

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.

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.

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.

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.

Add the lemon zest to the 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.

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

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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!

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