Blueberry Lemon Coffee Cake.


I’ve had a craving for cinnamon and fruit, especially citrus fruits lately. In fact, I’ve wanted to eat lemons. But I don’t because I’m afraid I’ll end up liking it, therefore being one of those crazy pregnant women who craved eating odd things. I mean, lemons aren’t as bad as say, pickles and ice cream, but it’s still weird.

Anyway….this recipe is fantastic. 2 cups of fresh blueberries and lemon zest in a coffee cake. It looks like the cake I made last year, the blueberry buckle. I’m not sure what makes a buckle a buckle, and a coffeecake a coffeecake. The only differences I noticed were the quantities of ingredients used in each recipe. The buckle used twice as much flour, but the same amount of blueberries as the coffeecake (2 cups, or 1 pint). The buckle distributed the blueberries evenly throughout the cake, while the coffeecake just layered them on top of the batter. I could go on, but I don’t really care and I hope you don’t either.


What sets this apart from the traditional coffeecakes is the lemon zest. It adds that hint of citrus that you didn’t expect as you bite into a slice. If you don’t have any lemon zest, don’t worry about it. But I really insist that you try it with lemon.


Blueberry Lemon Coffeecake

Crumb Topping Ingredients:

  • 1/3 cup flour
  • 1/3 cup dark brown sugar
  • 1/2 tsp. cinnamon
  • 1/4 cup (4 Tbsp.) cold unsalted butter, cut into small pieces

Cake Batter Ingredients:

  • 1 cup flour
  • 1 tsp. baking powder
  • 1/8 tsp. salt
  • 1/4 cup (4 Tbsp.) room temperature butter
  • 1/2 cup white sugar
  • 1 egg
  • 1/2 tsp. vanilla extract
  • 2 tsp. lemon zest
  • 1/3 cup milk
  • 2 cups (1 pint) fresh blueberries


1) Preheat oven to 350 degrees F.

2) In a small bowl, combine ingredients for crumb topping, cutting in the butter with a fork until it looks like crumbs. Set aside.

3) In a large bowl, combine flour, baking powder, and salt. Set aside.

4) In another large bowl, combine butter and sugar. Using a hand held mixer, blend until fluffy. Add egg, vanilla and lemon zest, blend until well combined. Add flour and milk alternately and beat until combined.

5) Spread batter on a greased 8 x 8 inch cake pan. Top with blueberries then sprinkle crumb topping. Bake for 40 minutes, then test for doneness by inserting a toothpick into the center. If it does not come out clean, give the cake another 5 to 10 minutes to bake. Serve warm or at room temp.












15 Thoughts on “Blueberry Lemon Coffee Cake.

  1. Pingback: Tweets that mention Blueberry Lemon Coffee Cake. | Soupbelly --

  2. this looks like a good one. i made something similar from the NY Times last year. Yum!

  3. Urban Baker – I loved this recipe. The cake came out soooo moist, I’m thinking it was the batter to blueberry ratio that was just right.

  4. Hey there !
    Re: Steak – I got it from my local Walmart store…in the section where they have those steakhouse steak cuts. Normally I choose the leanest of all cuts, but recently they were talking on tv that the marbling given by the fat is actually a tenderizing feature for the meat itself. It makes sense now that I have actually tasted it.
    Do you have facebook?

  5. Pingback: Articles » Blog Archive » Barbecue an American Tradition

  6. Catalina – We don’t have a grocery section in our Walmart. :( I have facebook, do you?

  7. Yes, I do have facebook too. I think you can find me by e-mail address.

  8. perfect combo!! i must try this recipe for my next cake :)

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  10. Pingback: Coffee Cake Greats: 100 Delicious and Easy Coffee Cake Recipes – The Top 100 Best Recipes Reviews | Cake Baking Recipes

  11. Nora – Let me know how it turns out!

  12. I just pulled this out of the oven and it smells AMAZING! I’m serving it for brunch after church tomorrow… it will be hard to wait. Thanks for the recipe!

  13. Pingback: How to Cook Crumb Cake | Family Food Recipes

  14. love bluberry!!! so tasteful….

    Buy Coffee Online

  15. Pingback: Blueberry Coffee Cake Donuts « MandaLoves

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