Name: Blueberry Coffee Cake with Lemon Glaze Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 120 g all-purpose flour; 100 g granulated sugar; 100 g dark brown sugar; 1 tsp cinnamon; 90 g butter (room temperature); 220 g all-purpose flour; 1 1/2 tsp baking powder; 1/4 tsp salt; 85 g butter (room temperature); 150 g granulated sugar; 2 large eggs (room temperature); 1 tbsp lemon zest (zest of about 1 lemon); 150 g sour cream 14-18% (room temperature); 25 g vegetable oil (room temperature); 1 tsp vanilla extract; 200 g blueberries (fresh or frozen); 2 tsp cornstarch; 60 g powdered sugar; 1 tsp lemon juice; ½ tsp vanilla extract; ½ tsp sour cream 14-18% (to thicken the glaze)

If you’re craving something that perfectly balances the comforting warmth of a classic coffee cake with the bright, zesty pop of fresh blueberries and a luscious lemon glaze, you’ve come to the right place. This Blueberry Coffee Cake with Lemon Glaze Recipe is truly one of my all-time favorites to whip up for gatherings or lazy weekend mornings. Picture tender, moist cake bursting with juicy blueberries, topped with a sweet, crumbly crumble and finished with a tangy lemon glaze that brings it all together beautifully. It’s the kind of treat that feels instantly welcoming and makes your kitchen smell divine while baking.

Ingredients You’ll Need

A round white bowl filled with a thick, creamy batter that has a smooth texture. The batter is pale yellow with small dark brown or black dots spread evenly throughout. The surface shows soft swirls and peaks, indicating it has been stirred gently. The bowl sits on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this cake plays a starring role, contributing to its irresistible taste, texture, and visual appeal. From the buttery crumble topping to the fresh burst of blueberries and that citrus zing that only lemon zest and glaze can provide, the list may look simple, but the magic is in how these humble components come together.

All-purpose flour (120 g & 220 g): The base that gives structure to both the crumble and the cake layers for the perfect crumb.
Granulated sugar (100 g & 150 g): Sweetens the crumble and the cake, creating that delicate balance of flavors.
Dark brown sugar (100 g): Adds moisture and a subtle caramel note to the crumble topping.
Cinnamon (1 tsp): Provides warmth and spice, elevating the crumble for extra depth.
Butter (90 g & 85 g, room temperature): Brings richness and tenderness to both the crumble and cake batter.
Baking powder (1 1/2 tsp): Ensures the cake rises beautifully into a fluffy delight.
Salt (1/4 tsp): Balances sweetness and enhances the overall flavors.
Eggs (2 large, room temperature): Bind everything together and add moisture to the cake.
Lemon zest (1 tbsp): Bursts with bright citrus flavor that cuts through the sweetness wonderfully.
Sour cream (150 g + ½ tsp for glaze): Adds tanginess and keeps the cake incredibly moist and soft.
Vegetable oil (25 g): Ensures extra tenderness and helps the cake stay fresh longer.
Vanilla extract (1 tsp + ½ tsp for glaze): Rounds out flavors and enhances the aromatic profile.
Blueberries (200 g, fresh preferred): The star ingredient, providing juicy bursts of flavor throughout the cake.
Cornstarch (2 tsp): Keeps the blueberries from sinking and thickens their juices for a perfect texture.
Powdered sugar (60 g): Sweet base for the lemon glaze, giving it a smooth finish.
Lemon juice (1 tsp): Amplifies the zest’s brightness, making the glaze delightfully tangy.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Blueberry Coffee Cake with Lemon Glaze Recipe

Step 1: Prepare the Crumble

Let’s start with the crumble because it adds that perfect crunchy, buttery contrast to the soft cake. Combine all crumble ingredients in a bowl and mix either by hand or with an electric mixer until it forms a crumbly texture with no dry flour visible. Set this aside so it’s ready for sprinkling later.

Step 2: Preheat Oven and Prepare Pan

Set your oven to 175ºC (350ºF) using conventional bake mode. Line a 23 cm (9-inch) springform pan with parchment paper to ensure the cake releases easily after baking.

Step 3: Combine Dry Ingredients

Sift together the 220 g all-purpose flour with baking powder and salt. Whisk to evenly distribute these ingredients. This step ensures your cake rises evenly and has a tender crumb.

Step 4: Cream Butter and Sugar

Using an electric hand mixer or stand mixer fitted with a paddle attachment, beat the 85 g room temperature butter with 150 g granulated sugar on high speed for about 3 minutes. This makes the batter light and fluffy, a key for a tender coffee cake texture.

Step 5: Add Eggs and Dry Ingredients

Add the eggs one at a time, mixing on low speed until just combined. Then fold in half of the dry ingredients until just mixed. Follow by adding lemon zest, sour cream, vegetable oil, and vanilla extract, mixing gently to keep the batter light. Finally, add the remaining dry ingredients and mix carefully until combined without overmixing.

Step 6: Prepare Blueberries

If you are using fresh blueberries, give them a good rinse and pat dry. Toss the blueberries in cornstarch so they won’t sink in the batter. Fold half of these berries gently into the batter, saving the rest for layering and topping.

Step 7: Assemble and Bake

Pour the batter into your prepared pan and even out the surface. Scatter the remaining blueberries on top and finally sprinkle the crumble all over. Bake for 45-50 minutes until a toothpick inserted into the center comes out clean.

Step 8: Cool and Add Lemon Glaze

Once baked, allow the cake to cool for 10 minutes before running a thin knife along the edges of the springform pan to release it gently. Transfer the cake to a wire rack to cool completely. When ready, mix all glaze ingredients until smooth and drizzle generously over the cake.

How to Serve Blueberry Coffee Cake with Lemon Glaze Recipe

A round dessert with three visible layers sits on a white plate atop a white marbled surface. The bottom layer is golden brown with a crumbly texture, the middle layer is a darker mix with blueberries visible inside, and the top layer is a sprinkle of golden crumbs covered with thin drizzle lines of white icing spread diagonally across the dessert. Blueberries are scattered around the plate and in a white bowl nearby, with a white cloth partially under the plate. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkle fresh lemon zest or additional powdered sugar over the glazed top to bring even more color and flavor bursts. A handful of extra fresh blueberries on the side adds a pretty, appetizing touch.

Side Dishes

This coffee cake pairs wonderfully with a cup of hot coffee or tea for a perfect breakfast or afternoon treat. For brunch, serve alongside fresh fruit or a creamy yogurt to balance sweetness and add freshness.

Creative Ways to Present

Slice the cake into squares and serve on decorative plates with a dollop of whipped cream or mascarpone on the side. You can also cut mini versions in muffin tins to create individual servings perfect for parties or picnics.

Make Ahead and Storage

Storing Leftovers

Once cooled, wrap the cake tightly with plastic wrap or store in an airtight container to keep it moist. It will stay fresh for 2 to 3 days at room temperature or up to 5 days refrigerated.

Freezing

Blueberry Coffee Cake with Lemon Glaze Recipe freezes beautifully. Wrap individual slices or the whole cake well in plastic wrap and then foil. Freeze for up to 2 months. Thaw overnight in the fridge before serving.

Reheating

To revive that fresh-baked warmth, heat slices in the microwave for about 15-20 seconds or warm in a 160ºC (320ºF) oven for 8-10 minutes. This brings back the tender texture and highlights the glaze’s citrusy shine.

FAQs

Can I use frozen blueberries for this recipe?

Absolutely! Just make sure to thaw and drain frozen blueberries well before tossing them in cornstarch and adding them to the batter. This helps prevent excess moisture from affecting the cake’s texture.

What if I don’t have sour cream on hand?

You can substitute sour cream with full-fat Greek yogurt or crème fraîche in equal amounts. Both bring the necessary moisture and tanginess that make this coffee cake so special.

How do I know when the cake is done baking?

Insert a toothpick or cake tester into the center of the cake after 45 minutes. If it comes out clean or with just a few moist crumbs, the cake is perfectly baked. Avoid overbaking to keep it tender and moist.

Can I make the crumble topping ahead of time?

Yes! The crumble mixture can be prepared a day in advance and stored in the fridge until you’re ready to assemble. This makes your baking process smoother and saves time.

Is it necessary to use a springform pan?

While a springform pan makes removing the delicate cake easier, you can also use a regular cake pan lined well with parchment paper. Just be gentle when releasing the cake to keep it intact.

Final Thoughts

Making this Blueberry Coffee Cake with Lemon Glaze Recipe fills the kitchen with such a welcoming aroma and results in a treat that’s truly hard to resist. I love how the fresh blueberries and lemon zest brighten up a classic coffee cake, creating a beautiful balance of flavors that feel special yet comforting. Whether you’re sharing it with family or enjoying a quiet moment with your favorite cup of coffee, this cake always brings joy to the table. I can’t wait for you to try it and make it a part of your favorite recipe collection!