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Tender Lemon Blueberry Coffee Cake Recipe with Easy Crunchy Crumb Topping

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A tender lemon blueberry coffee cake with a buttery, crunchy crumb topping that offers a perfect balance of tangy citrus and juicy berries. This quick and easy recipe is perfect for brunch or coffee time and is a crowd-pleaser for all ages.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour, sifted
  • 2 teaspoons (8g) baking powder
  • ½ teaspoon (3g) salt
  • ½ cup (113g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • ½ cup (120ml) whole milk
  • 2 tablespoons fresh lemon zest (from about 2 medium lemons), finely grated
  • 1 teaspoon (5ml) pure vanilla extract
  • 1 ½ cups (225g) fresh blueberries, washed and patted dry
  • ½ cup (60g) all-purpose flour (for crumb topping)
  • ⅓ cup (65g) granulated sugar (for crumb topping)
  • ⅓ cup packed (70g) brown sugar (for crumb topping)
  • ¼ cup (57g) unsalted butter, cold and cubed (for crumb topping)
  • ½ teaspoon (1g) ground cinnamon (optional, for crumb topping)
  • Pinch of salt (for crumb topping)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease your baking pan with butter or nonstick spray. Line the bottom with parchment paper for easy removal.
  2. In a medium bowl, whisk together 2 cups (240g) flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the softened butter (½ cup/113g) with granulated sugar (¾ cup/150g) until pale and fluffy—about 3-4 minutes.
  4. Beat in the eggs one at a time, then stir in the lemon zest and vanilla extract (1 teaspoon/5ml).
  5. Alternately add the dry flour mixture and milk (½ cup/120ml) to the butter mixture, starting and ending with the dry ingredients. Mix gently after each addition until just combined—do not overmix.
  6. Gently fold in 1 ½ cups (225g) fresh blueberries with a rubber spatula, careful not to break them up too much.
  7. In a small bowl, mix ½ cup (60g) flour, granulated sugar (⅓ cup/65g), brown sugar (⅓ cup/70g), cinnamon (½ teaspoon/1g), and a pinch of salt. Cut in cold cubed butter (¼ cup/57g) using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
  8. Pour the batter into your prepared pan and spread evenly. Sprinkle the crumb topping generously over the surface.
  9. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  10. Let the cake cool in the pan for about 15 minutes, then transfer to a cooling rack before serving.

Notes

Do not overmix the batter to keep the cake tender. Use fresh lemon zest for best flavor. Keep blueberries dry before folding in to prevent watery batter. Use cold butter for crumb topping to achieve perfect crumbly texture. Tent with foil if topping browns too quickly. Frozen blueberries can be used without thawing. For gluten-free, substitute flour with gluten-free baking blend. For dairy-free, use almond or oat milk and coconut oil instead of butter.

Nutrition

Keywords: lemon blueberry coffee cake, crumb topping, easy coffee cake, brunch recipe, blueberry dessert, lemon dessert, quick cake

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