Blueberry Lemon Coffee Cake

blueberry lemon coffee cake

Blueberry Lemon Coffee Cake….doesn’t that just sound divine for breakfast with a fresh cup¬†of coffee or a tall glass of ice cold milk?¬†¬†Blueberries and lemons go so well together¬†- creating a cake that is bright¬†with just the right amount of¬†sweet and tart.¬†¬†The best part of any¬†coffee cake is the¬†crumb topping and glaze!¬† It’s an added texture that is sweet and¬†crunchy.¬† You may have¬†noticed I’ve been on a 2 flavor cake combo lately.¬† This cake is a variation of the¬†Cranberry, Orange¬†& Almond Cake that I made a few weeks ago.¬† Please keep in mind this cake takes lots of patience.¬† It bakes for about an hour and a half at a low temperature.¬† I usually¬†bake this at night and let it cool over night.¬† I then glaze it in the morning and¬†it’s ready for breakfast or brunch.¬† Hope you enjoy it!

blueberry lemon coffee cake

A subtle lemon cake with fresh blueberries, crumb topping and lemon glaze....YUM! (I actually made this coffee cake with Meyer Lemons because that's what I had on hand - double YUM)

Enjoy!!

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36 comments

  1. louise says:

    lovely lovely lovely… so perfect for spring, the flavor of lemon and blueberries are fab … orange and blueberry are good too.

  2. Nicole J says:

    This looks so delicious. I saw it on foodgawker and had to favorite it and click over! I’m a sucker for anything with blueberries, and I think this may go next on my list to make! Thanks for sharing, and beautiful photos. Is that natural light?

  3. kitchenrunway says:

    Thank you everyone! I definitely enjoyed making it and devouring it! :)

    @Nicole J: I’m so glad you found us thru foodgawker! My husband is quite in love with blueberries too! Hope you make it soon! Yes, these photos are shot in natural light. Take care!

  4. naomi says:

    Well your last variation was fantastic, so I have no doubt this one is just as good. I love the burst of flavor and color of the blueberries!

  5. kitchenrunway says:

    The Duo Dishes: Thank you C & A!

    Naomi: Thank you — I’ve totally been on a flavor combo kick lately!

    JustCookNYC: Yay! Hope your mom loves it!

  6. Susanna says:

    These photos are mouth-watering!

    Do you think these would work as muffins? Just adjust the cook time?

  7. SusanK says:

    OMGosh! Just made this using Meyer’s off the tree in front (always looking for meyer lemon recipes to use them up!) and added pistachios to the mix too.

    Besides the pistach’s, I added more zest and lemon juice (we like lemon!) and had to sub 1/2 of the blueberries with high quality frozen (my hubby chowed down on the fresh basket of blues in the fridge for breakfast whilst I slumbered away, serves me right!), it was heaven! I mean, it looked great, smelled great and best of all TASTED FANTASTIC. We have winner folks, this one goes into my lemon recipe Hall of Fame. THANK YOU A MILLION TIMES becasue that is how many times I plan to make it over the rest of my life!

    P.S. Not sure what to do with the L/O crumb topping, any suggestions?? Would cut that part of recipe in half next time(s)

  8. Michelle Flynn says:

    I just tried this last night and it is wonderful!!!! The flavor is so refreshing. I used Meyer Lemons also and they really make a difference.

  9. kitchenrunway says:

    Susanna: Thank you! I think they would be great as muffins! I would definitely use the recipe for “less” crumble and adjust the cooking time.

    Susan K: YAY!!! How luck you are to have a beautiful Meyer Lemon tree in your front yard!! I bet pistachios is a great additional flavor and texture. Yes – more zest and lemon juice is always a great thing!
    As for the l/o crumb topping – make two cakes!! It’s also great on other cakes/breads too. I’ve also included a recipe for less crumb too. Take care!!

    Jen: Thank you!! Mmmmm….cake and tea – perfect for an afternoon snack!

    Michelle: I’m so glad you tried it and liked it! I think the flavor is bright and refreshing too. Meyer Lemons are the best!

  10. K says:

    This recipe was fabulous! I used less than half of the crumble (from the “less crumble recipe”, even) and substituted applesauce for the butter in the cake recipe. It is a BEAUTIFUL cake and got many rave reviews at a dinner party. Thanks for including such gorgeous pictures!

  11. kitchenrunway says:

    K: Thank you so much!! I’m beginning to see that I must be a HUGE crumble girl… :) I’m happy to hear that applesauce was a good subsitute in the cake and that you got raved reviews at your party!!! Woothoo!!! Take care and have a wonderful day!! Here’s to happy baking!!

  12. Annie says:

    Firstly, I saw this on foodporndaily.com and my mouth is simply watering. :D I may be 19 weeks pregnant and crave 95% of the food I see these days, but I’d want this regardless! In fact, I’m guessing I’ll have to bake this asap. :)

    Secondly, I LOVE serving pieces. I’m obsessed with plates and trays and stands– WHERE did you get that cake stand? I absolutely adore those ruffles!

  13. kitchenrunway says:

    Annie: yay – glad you found this recipe to satiate your craving! I love serving platters and dishes too in fact I think I have an obsession! The cake stand with the ruffles are from Costco (there’s 2 cake stands in a pack – I think I got them last summer). The plate with the dots along the rim is from the TJ Maxx HomeGood Store – on clearance for $2.00. :)

  14. Kelly T says:

    This is by far the best recipe for Lemon Blueberry Coffee Cake! I have made this several times, took it to work and I get asked all the time when I am going to bring some more. Of course, I can not taste it because I eat gluten free, but I don’t need to. I love baking for others to enjoy. I too found it on Foodgawker and placed it on my blog as well, with all of the credit going to you! Fantastic recipe! Can’t wait to try some more of your recipes. Thank you for sharing!!!

  15. kitchenrunway says:

    Kelly T: Thank you so much that really means so much to me! I’m thrilled to hear that you’ve made this serveral times and that your co-workers keep asking for more! Thank you for trying it and posting it on your blog. I hope your readers enjoy it too! Take care!! xoxo!

  16. Samantha says:

    First off, I tried this recipe tonight and it was TODIEFOR. Second, I used a 10 inch pan as referenced in the recipe and then thought it appeared too thin…I looked toward the top of the page you said yields – 1 9 inch. Which do you recommend?

    Finally, my cooking time was only about 50 minutes and it was completely cooked through, so just one variation there.

    Thank you!!!

  17. kitchenrunway says:

    Hi Samantha! I’m so happy to hear that you tried the recipe and that it was a hit!! Woothoo! Sorry about the typo – it’s a 9 inch pan – which will yield a thicker cake. The 10 inch larger pan helps decrease the cooking time which is great to bake this cake under an hour! I’m jealous maybe you’ll consider trading ovens with me! :)

  18. Mel says:

    Warning to everyone!!!!! DO NOT bake this cake in a 9in pan. Recipe fail. My cake is currently oozing out of the pan and all over the oven. Next time I’ll make it in a bunt pan.

  19. Kathy says:

    I made this, baked it for 90 minutes as the recipe states, it’s nothing but soup in the middle. I’m so disappointed, This recipe takes a LONG time, and didnt turn out at all

  20. kitchenrunway says:

    Mel: I’m so sorry that the cake oozed out… eek!! I use a 9 inch spring form pan. It has taller sides than a regular 9 inch round cake pan and haven’t had a oozing situation yet. Definitely not fun. Thank you for trying the recipe and the feed back.

    Kathy: I’m sorry to hear the cake didn’t bake all the way through. I baked this last night after reading your comment to make sure the recipe worked. It turned out okay, I added a few more notes to help clarify the recipe and steps. The only thing I can think of is either the oven temperature may be off, or maybe the oven didn’t have enough time to preheat. If the pan is smaller that can also effect the baking time. My cake baked yesterday at about 1 hour and 40 mins., but that was my fault. I opened the oven about 12 minutes before it was suppose to be ready for a few minutes while searching for a toothpick to test the cake. By doing so, I let out a lot of the heat so I know the oven had to get back to the right temperature to continue baking. Take care and thank you for visit the blog and trying the recipe.

  21. Alissa says:

    This looks amazing. I think I even drooled a little :) Can’t wait to make it tomorrow for my MOMs group. Thanks for the recipe!

  22. kitchenrunway says:

    @Alissa – Thank you!! Can’t wait to hear how it turned out for your MOMs group. I hope they all enjoyed it! :)

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