Lemon Blueberry Coffee Cake

Name: Lemon Blueberry Coffee Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1 ½ cups all-purpose flour; 1 cup granulated sugar; 1 ½ teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1/3 cup vegetable oil; 1 large egg; 1 teaspoon vanilla extract; 1 cup buttermilk; Zest of 1 lemon; 1 cup fresh blueberries

Highlighted under: Home Baked Bliss

I absolutely love baking this Lemon Blueberry Coffee Cake on lazy Sunday mornings. The bright lemon zest combined with juicy blueberries creates a delightful burst of flavor that complements the cake's moist texture perfectly. Each bite is a wonderful balance of sweet and tart, and I find that it pairs beautifully with my morning coffee. Whether I'm hosting brunch for friends or simply treating myself, this cake never fails to impress and bring a cheerful start to the day.

Created by

Veronica Miles

Last updated on 2026-02-10T22:13:36.114Z

When I first tried making a coffee cake, I was surprised by how simple yet fulfilling it was. Since then, I've been experimenting with flavors, and this Lemon Blueberry Coffee Cake quickly became a family favorite. The zesty lemon enhances the sweetness of the blueberries, making it a refreshing treat at any time of the day. I'm always amazed at how a little lemon zest can brighten up the texture and flavor!

One tip that has dramatically improved my baking is using fresh blueberries instead of frozen ones. Fresh berries give the cake bursts of juicy goodness, while the frozen can sometimes turn the batter blue and mushy. Trust me; taking that extra step to pick fresh blueberries makes all the difference in this delightful cake!

Why You'll Love This Recipe
Bright and cheerful lemon flavor paired with the sweetness of blueberries
Moist and fluffy texture that’s perfect for breakfast or dessert
Easy to make, even for beginner bakers

The Role of Ingredients

Each ingredient in this Lemon Blueberry Coffee Cake plays a crucial role in achieving the perfect texture and flavor. For instance, the buttermilk not only adds moisture but also reacts with the baking soda to create a tender crumb. If you don’t have buttermilk on hand, you can easily create a substitute by mixing one cup of milk with a tablespoon of vinegar or lemon juice, letting it sit for about 5 minutes before using it in the recipe.

The inclusion of vegetable oil instead of butter contributes to a moister cake. Oil remains liquid at room temperature, which helps keep the cake from drying out. If you prefer a different flavor, consider substituting with melted coconut oil or a light olive oil, both of which pair beautifully with the lemon and blueberries.

Baking Tips for Success

When preparing your pan, ensure you grease it thoroughly, especially the bottom and sides. If you want to take it a step further, consider lining the bottom with parchment paper to prevent sticking. This method guarantees that your cake will release cleanly, preserving the beautiful dome shape that is perfect for serving.

Keep a close eye on the cake during the final stages of baking. Oven temperatures can vary, so start checking for doneness around 30 minutes. A toothpick inserted into the center should come out clean or with just a few moist crumbs attached. If the top is browning too quickly, lightly cover it with aluminum foil to prevent over-baking.

Serving and Storage Tips

To serve this cake, I recommend slicing it while still warm; the blueberries will be wonderfully juicy and melt in your mouth. For an extra touch, dust the top with powdered sugar or drizzle a simple lemon glaze made of powdered sugar and lemon juice after it cools. This not only enhances the presentation but also amplifies the cake's fresh lemon flavor.

If you have leftovers, store the cake in an airtight container at room temperature for up to three days. You can also freeze it for longer storage; wrap individual slices in plastic wrap and then place them in a freezer bag. Just thaw at room temperature for a couple of hours before enjoying again, and it should retain its delightful texture.

Ingredients

Gather the following ingredients for your Lemon Blueberry Coffee Cake:

Ingredients

1 ½ cups all-purpose flour
1 cup granulated sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1/3 cup vegetable oil
1 large egg
1 teaspoon vanilla extract
1 cup buttermilk
Zest of 1 lemon
1 cup fresh blueberries

Make sure to measure your ingredients accurately for the best results.

Instructions

Follow these steps to bake your Lemon Blueberry Coffee Cake:

Preheat the oven

Begin by preheating your oven to 350°F (175°C) and greasing a 9-inch round cake pan.

Mix dry ingredients

In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk together until well mixed.

Combine wet ingredients

In another bowl, whisk together the vegetable oil, egg, vanilla extract, buttermilk, and lemon zest until smooth.

Combine mixtures

Pour the wet mixture into the dry ingredients and stir gently until just combined. Be careful not to overmix!

Fold in blueberries

Gently fold in the fresh blueberries, taking care not to crush them.

Bake the cake

Pour the batter into the prepared cake pan and bake for about 35 minutes, or until a toothpick inserted into the center comes out clean.

Cool and serve

Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before serving.

Enjoy your tasty Lemon Blueberry Coffee Cake with a nice cup of coffee!

Pro Tips

For an extra touch, drizzle a simple lemon glaze over the cooled cake before serving.

Using Fresh vs. Frozen Blueberries

While fresh blueberries bring a bright pop of flavor and texture, frozen blueberries can be a convenient alternative. If using frozen, do not thaw them before adding to the batter; this helps prevent the color from bleeding into the cake and keeps the batter from becoming too wet. Just toss them in a bit of flour before folding them in to ensure they distribute evenly throughout the cake.

Regardless of your choice, be mindful when folding in the blueberries. Gently incorporate them into the batter to maintain their shape. Overmixing could lead to breaking the berries, which might not only affect the appearance but could also result in a soggy texture in places.

Customization Ideas

Feel free to experiment with additional flavors by incorporating spices like cinnamon or nutmeg for a warm, aromatic twist. You can also swap out the blueberries for other berries, such as raspberries or blackberries, keeping the measurements the same, which allows for seasonal versatility in this recipe.

For a zesty twist, consider adding a tablespoon of poppy seeds for texture and flavor after folding in the blueberries. This addition not only adds interest but also pairs wonderfully with the lemon flavor, giving your coffee cake a unique flair.

Troubleshooting Common Issues

If your cake turns out too dense, it might be due to overmixing. Remember, only mix until the dry ingredients are just incorporated. Each time you mix, the gluten in the flour develops, which can lead to a tough texture if overdone. Also, ensure that the baking powder is fresh for optimal rise.

On the other hand, if your cake domes too high or cracks on top, this may be a result of too much leavening or an overly hot oven. Make sure to measure accurately and check your oven’s temperature with a thermometer to maintain an even baking environment.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, but fresh blueberries are recommended for the best flavor and texture.

→ How do I store leftover cake?

Store it in an airtight container at room temperature for up to 3 days.

→ Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend.

→ What can I serve with this cake?

This cake pairs wonderfully with coffee, tea, or even a scoop of vanilla ice cream!