Crinkled Cookbook logo

menu icon
subscribe
search icon
×

Modified: · Published: by · This post may contain affiliate links · this blog generates income from ads.

Blueberry Lemon Coffee Cake

Jump to Recipe Print Recipe

Blueberry Lemon Coffee Cake is a lightly sweet, incredibly moist coffee cake that’s easy to make from scratch and perfect for weekend brunch, morning coffee or dessert any time. The streusel crumb topping adds a bakery-style crunch and the layer of fresh berries in the center is a delicious surprise!

If you have plenty of fresh berries on hand, try my Blueberry Baked Oatmeal, too!

blueberry cake on a plate with lemon garnish
Jump to:

Note: Some of the links in this recipe post are Amazon affiliate links, which means I make a small commission from Amazon if you link to and purchase the item. The affiliate process never affects your cost and I only link to products that I use and highly recommend.

⭐ Why Melinda Loves Blueberry Lemon Coffee Cake

Melinda Keckler in her kitchen.

It's an impressive coffee cake to serve, but like my Homemade Apple Cake recipe, it's very easy to make.

This is a great recipe to enjoy fresh blueberries!

Like my recipe for Croissant Bread Pudding, it's a sweet treat that can be served for breakfast, brunch or dessert.

🍋 Ingredients to Have on Hand

Ingredients for blueberry cake spread out on a cutting board.

Like your favorite blueberry muffins, Blueberry Lemon Coffee Cake is made with kitchen staples - and berries! Here's what you need on hand to make the coffee cake:

Fresh Blueberries: I like to use fresh blueberries in this recipe. But frozen berries are also an option. If you opt for frozen berries, allow them to thaw for about a half hour, then rinse and pat the berries dry with paper towels. That will help keep the color of the blueberries from spreading throughout your cake batter.

Lemon: You'll use all of the juice and the zest from one whole lemon when you make the topping.

Almond Extract: The almond extract flavor complements the moist, buttery cake perfectly! You could swap it for vanilla extract if that's what you have on hand.

Blueberry Jam: Combine the (affiliate link) blueberry jam with sweetened condensed milk and lemon zest for the most incredible coffee cake topping!

Pecans: You can substitute walnuts for the same amount of pecans if you prefer. I have made this cake using walnuts and it's delicious, though I like the slightly softer texture and sweetness of pecans. ,

Scroll to the recipe card below for a full list of ingredients and measurements.

📋 Step-By-Step Instructions

(Affiliate link) A 9" springform pan is ideal for baking Blueberry Lemon Coffee Cake, but please scroll down to the Recipe FAQs for other baking pan options.

Cake batter in a round pan.

Step 1: Chop the pecans and blend them with brown sugar, cinnamon, flour and cold butter. Set aside in a small dish. Make the cake batter and spread two-thirds of it in the greased (affiliate link) 9" springform baking pan.

Pecans on top of the cake batter in a pan.

Step 2: Sprinkle two-thirds of the reserved pecan mixture on top of the cake batter.

Blueberries on top of cake batter in a pan.

Step 3: Top with all of the blueberries and push gently to secure the berries in the batter.

Cake batter on top of fresh blueberries.

Step 4: Dollop the remaining batter on top of the blueberries and use the tip of a knife to smooth the batter so it is spread evenly over the berries. Sprinkle the remaining pecan mixture on top and place the baking pan in the preheated oven.

topping ingredients in a pan

Step 5: The cake bakes in just under an hour, allowing plenty of time to prepare the blueberry topping. It's super easy! Blueberry jam is combined with sweetened condensed milk, lemon zest, lemon juice and a touch of salt in a saucepan on the stove.

Step 6: Bring the topping ingredients to a boil and whisk until about half the moisture evaporates and the sauce has thickened. Serve the topping warm. I like to spoon about a tablespoon of topping over each serving of blueberry cake.

💭 Recipe FAQs

I don't have a springform pan. Can I use something else?

Yes, just be sure the sides of the pan are tall enough. You can use a 9" x 9" baking dish as long as the sides of the pan measure 3" in height; I don't recommend using a 9" round cake pan. Standard cake pans are only 2" in height and not quite tall enough to hold the ingredients.

Will other fresh berries work in place of blueberries?

Sure! If you swap the blueberries for raspberries, blackberries, strawberries or a combination of all, you may also want to swap out the blueberry jam for one that aligns with the substitutions.

I have lots of blueberries! Can I add more to this recipe?

Though it's tempting, try not to use more blueberries than the recipe calls for; that can affect cooking time.

🍽 Storage

After baking, Blueberry Lemon Coffee Cake can be kept covered at room temperature for up to 2 days. For best results, store the topping separately in a covered, airtight container in the refrigerator and warm it up before serving. If you'd like to keep the coffee cake fresh for longer, store the cake in the refrigerator for 5-6 days.

A wedge of blueberry cake on a plate.

👩🏻‍🍳 More Baking Recipes

Here are a few more baking recipes that I hope you will enjoy! Whether you are looking for a sweet treat, a side dish for brunch or biscuits for dinner, these recipes are family-favorites!

See more Baking →

If you make Blueberry Lemon Coffee Cake, I'd love to hear how it turned out. Please leave a 🌟 star rating and a comment below. I'm looking forward to hearing from you!

Recipe

blueberry cake on a plate with lemon garnish

Blueberry Lemon Coffee Cake

Sweet, juicy blueberries run through the middle of this made-from-scratch coffee cake. But it's the sweet and lemony topping drizzled on each slice that just might steal the show!
5 from 140 votes
Print Rate Pin Recipe
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 8 people
Calories: 697kcal
Author: Melinda O'Malley Keckler

Equipment

  • 9" springform pan

Ingredients 

Pecan Layer

  • ½ cup brown sugar - packed
  • ⅓ cup flour
  • ½ teaspoon cinnamon
  • ½ cup pecans - chopped
  • ⅓ cup butter - cold

Cake

  • ½ cup butter - softened
  • ¾ cup sugar
  • 2 eggs
  • 2 teaspoons almond extract
  • 2 cups flour
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • ¾ cup milk
  • 2 cups fresh blueberries - or frozen, but fresh is best

Topping

  • 1, 13 ounce jar blueberry jam
  • ⅓ cup sweetened condensed milk
  • juice from one lemon
  • zest from one lemon
  • ¼ teaspoon salt

Instructions

Grease Pan

  • Preheat oven to 350°
  • Grease a 9" springform baking pan or spray with Pam, set aside.

Prep Pecans and

  • In a small bowl, combine the first four ingredients, including the pecans, cut in the cold butter until crumbly and set aside.
    ½ cup brown sugar, ⅓ cup flour, ½ teaspoon cinnamon, ½ cup pecans, ⅓ cup butter

Make the Coffee Cake Batter

  • In a medium-sized mixing bowl, cream together the softened butter and sugar.
    Beat in the eggs, one at a time. Stir in almond extract.
    In another small bowl, combine the flour, salt and baking powder.
    Alternately, add the dry ingredients and milk to the creamed sugar and butter mixture in the mixing bowl. Blend but don't overmix the ingredients.
    ½ cup butter, ¾ cup sugar, 2 eggs, 2 teaspoons almond extract, 2 cups flour, ½ teaspoon salt, 2 teaspoons baking powder, ¾ cup milk

Layer Ingredients in Pan

  • Spoon two-thirds of the batter from the mixing bowl into the greased baking pan.
    Sprinkle two-thirds of the reserved pecan mixture on top of the batter.
    Top with blueberries and push gently to secure the berries in the batter.
    Dollop the remaining batter on top of the berries and use the tip of a knife to smooth the batter so it is spread evenly over the berries.
    Sprinkle the remaining pecan mixture on top.
    2 cups fresh blueberries

Bake

  • Place the baking pan in the oven and bake for 50-55 minutes or until a toothpick inserted near the center comes out clean.
    Cool for 10 minutes before removing sides of the pan.

Prep the Cake Topping

  • While the cake bakes, combine the jam, sweetened condensed milk, lemon juice, lemon zest and salt in a small saucepan on the stove over medium-high heat.
    Bring to a boil and stir until about half the moisture evaporates and the jam mixture is slightly thickened.
    Remove from heat and keep warm until you are ready to serve your cake.
    1, 13 ounce jar blueberry jam, ⅓ cup sweetened condensed milk, juice from one lemon, zest from one lemon, ¼ teaspoon salt

Notes

If you opt to use frozen blueberries, allow them to thaw for about a half hour, then rinse and pat the berries dry with paper towels. That will help keep the color of the blueberries from spreading throughout your cake batter.
Calories: 697kcalCarbohydrates: 108gProtein: 8gFat: 27gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 99mgSodium: 387mgPotassium: 270mgFiber: 3gSugar: 67gVitamin A: 748IUVitamin C: 15mgCalcium: 173mgIron: 3mg

Please note, the nutrition details are estimated using a food database, so they’re just a rough estimate not an exact science.

Did you try this recipe? Leave a comment below or @crinkledcookbook on Instagram, snap a photo and tag it #crinkledcookbook

More Easy Desserts to Impress

Reader Interactions

Comments

    5 from 140 votes (138 ratings without comment)

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Corinna says

    5 stars
    I can't wait to try this Melinda!! I love everything you create. So yummy.

    Reply

    • Melinda O'Malley Keckler says

      Thank you Corinna! This coffee cake is a winner and I hope you love it!

      Reply

  2. Tyanne says

    5 stars
    This cake was so amazing! I love baking with blueberries.

    Reply