Easy Blueberry Coffee Cake Recipe (2024)

Blueberry Coffee Cake is the best of both worlds, think about if the original recipe for blueberry muffins and the American coffee cake had a baby with a hint of lemon, this would be it!

Since you use fresh juicy blueberries, you will get a perfectly moist and flavorful lemon blueberry coffee cake! Not to mention my favorite parts of a delicious blueberry cake recipe — the buttery streusel topping.

You can even bump up the flavor even more by either adding some fresh lemon zest from the lemon rind or a tasty yet simple glaze to go over the top of the crunchy streusel topping!

This blueberry coffee cake recipe is great if you need a moist cake recipe for a special occasion where you want to wow them with the best coffee cake recipe.

Find more great recipes to become family favorites like this blueberry cobbler recipe:

• Pumpkin Coffee Cake with Brown Sugar Glaze Recipe
• Slow Cooker Peach Cobbler Recipe
• Peach Cobbler Dump Cake {4 Ingredients} Recipe

Ingredients used to make Blueberry Coffee Cake:

Coffee Cake Ingredients:

• All-purpose flour
• Sugar
• Baking powder
• Lemon juice (preferably not lemon extract since it will be too concentrated)
• Ground nutmeg
• Ground cinnamon
• Salt
• Milk
• Butter, melted
• Egg (room temperature; beaten)
• Vanilla extract
• Fresh blueberries

Crumble Topping:


• Sugar
• All-purpose flour
• Butter, melted

How to make Blueberry Coffee Cake:

• Preheat oven for 350 degrees.
• Spray a 9×13” pan with non-stick cooking spray and set aside. In a large bowl combine the dry ingredients, mixing together the cups of flour, sugar, baking powder, lemon juice, nutmeg, cinnamon, and salt using a stand mixer or electric mixer.
• Add in the milk, butter, egg, and vanilla into the flour mixture. Beat until it’s all mixed together and pour into the prepared pan.
• Sprinkle blueberries on top of the batter.
• In a medium bowl, combine sugar and flour, then add butter. Use a fork to roughly mix together until crumbly and then sprinkle crumble topping over the blueberries.
• Bake for 40-45 minutes or until the top and edges are lightly browned or a toothpick comes out clean from the center of the cake.

Notes: You can use frozen blueberries, just don’t thaw them before or they will turn your batter purple!

How to store blueberry crumb cake:

After you have served the blueberry streusel coffee cake you can save what’s left over for next time. The best way is by placing the cake into an airtight container and storing it at room temperature for 3-4 days.

What to serve along with the best blueberry coffee cake:

• Triple Chocolate Bundt Cake Recipe
• Gooey Chocolate Pudding Cake Recipe
• Honey Lime Fruit Salad
• Brown Sugar Cream Cheese Fruit Dip Recipe
• Cherry Cheesecake Dump Cake Recipe (4 Ingredients)

Other recipes similar to the sour cream coffee cake:

• Cinnamon Streusel Coffee Cake
• Easy Pumpkin Crumble Recipe
• Pumpkin Streusel Bars {with Maple Glaze}
• Pumpkin Spice Muffins Recipe

Serves: 12

Easy Blueberry Coffee Cake Recipe

5 from 1 vote

Blueberry Coffee Cake is the best of both worlds, the American coffee cake and blueberry muffins with a hint of lemon, it's amazing!

Prep Time 10 minutes mins

Cook Time 40 minutes mins

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Total Time 50 minutes mins

PrintPin

Ingredients

• 1½ cups all-purpose flour
• ¾ cup sugar
• 2 teaspoons baking powder
• 1 Tablespoon lemon juice
• ½ teaspoon ground nutmeg
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• ⅔ cup milk
• ¼ cup butter melted
• 1 egg (room temperature, beaten)
• 1 teaspoon vanilla extract
• 2 cups fresh blueberries

Crumble Topping

• ¾ cup sugar
• ½ cup all-purpose flour
• ¼ cup butter melted

Instructions

• Preheat oven for 350 degrees.

• Spray a 9×13” pan with non-stick cooking spray and set aside.
In a bowl, mix together flour, sugar, baking powder, lemon juice, nutmeg, cinnamon, and salt.

• Add in the milk, butter, egg, and vanilla. Beat until it’s all mixed together and pour into the prepared pan.

• Sprinkle blueberries on top.

• For crumble topping; In a mixing bowl, combine sugar and flour, then add butter. Use a fork to roughly mix together until crumbly and then sprinkle crumble topping over the blueberries.

• Bake for 40-45 minutes or until the top and edges are lightly browned.

Notes

You can use frozen blueberries, just don’t thaw them before or they will turn your batter purple!

Nutrition

Calories: 270 kcal · Carbohydrates: 45 g · Protein: 3 g · Fat: 9 g · Saturated Fat: 5 g · Polyunsaturated Fat: 0.5 g · Monounsaturated Fat: 2 g · Trans Fat: 0.3 g · Cholesterol: 36 mg · Sodium: 191 mg · Potassium: 72 mg · Fiber: 1 g · Sugar: 28 g · Vitamin A: 292 IU · Vitamin C: 3 mg · Calcium: 66 mg · Iron: 1 mg

Equipment

• 9×13-inch Baking Pan

• Non-stick Cooking Spray

• 2 Mixing bowls

Recipe Details

Course: Breakfast, Dessert

Cuisine: American

Recipe adapted from Taste of Home

See Also

New Orleans-Style Beignets Recipe - The Best Beignet Recipe

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