Lemon Blueberry Coffee Cake

Something about lemon and blueberry it just so refreshing for a breakfast treat. This coffee cake is full of flavor and a great way to start the day!

Lemon Blueberry Coffee Cake

Servings 9 slices


  • 1/2 cup unsalted butter room temperature
  • 1 tbsp lemon zest
  • 3/4 cup sugar
  • 1 egg room temperature
  • 1 tsp vanilla extract
  • 1 3/4 cups all-purpose flour plus 1 tbsp for blueberries
  • 2 tsp baking powder
  • 1 tsp kosher salt
  • 2 cups blueberries fresh or unthawed frozen
  • 1/2 cup buttermilk


  • Preheat oven to 350℉. Line 8×8 or 9×9 square baking pan with parchment paper.
  • Whisk together the flour, baking powder and salt in a medium bowl. Set aside.
  • Cream together the butter, lemon zest and sugar until light and fluffy.
  • Add the egg and vanilla and mix until combined.
  • Add half the flour mixture to the batter and beat until combined. Then add in all the buttermilk and combine. 6)Finally add in remaining flour and combine.
  • Toss the blueberries in the 1 tbsp of flour. Then fold blueberries into the batter, carefully. It will be a thick batter.
  • Spread the batter into the pan. Sprinkle with more sugar, this is optional. Bake for 35 – 45 minutes. Depending on the pan size the time may vary. Test with a toothpick until it comes out clean.

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