Picture this; it’s a cool Saturday morning and you’re sitting in your living room enjoying your first (maybe of many) morning coffee. Or, it’s early afternoon, your in-laws just dropped by and you need to serve something that will impress. Something fresh, full of flavor, but not too sweet. This Blueberry Coffee Cake is just what you need!

Packed with blueberries, a delicious cakey texture, and sweet streusel topping, this Blueberry Coffee Cake is perfect for any time of the day. The addition of the lemon zest in this recipe brightens up the flavor and makes this coffee cake extra special.

Follow the recipe below, and make sure to read through the frequently asked questions and Pro Tips to bake the best-ever Blueberry Coffee Cake.

HOW DO YOU MAKE A BLUEBERRY COFFEE CAKE FROM SCRATCH?

Step 1: Preheat your oven to 375 degrees
Step 2: Grease a 9-inch square baking pan using non-stick cooking spray or butter
Step 3: Begin making the streusel topping by mixing together the brown sugar, flour, cinnamon, and salt in a small bowl.

Step 4: Using your fingers, mix in the cold butter until it resembles a crumble texture. Place in the fridge until ready to use

Step 5: In a medium bowl, combine the flour, baking powder, and salt and set aside.

Step 6: Using an electric mixer with a beater attachment, beat the butter and granulated sugar together until creamy (about 2-3 minutes)

Step 7: Add in the eggs one at a time, making sure to beat well after each addition

Step 8: Beat in the vanilla extract and lemon zest until combined

Step 9: Alternate between adding the flour mixture and milk into the butter mixture, and beat on low speed until combined (making sure to not overmix the batter)

Step 10: Using a rubber spatula, gently fold in the blueberries until combined throughout the batter
Step 11: Pour the batter into the prepared pan, and use the spatula to create an even layer (the batter will be thick)

Step 12: Sprinkle all the streusel topping over the batter and bake in a preheated oven for 40-45 minutes.

TIPS FOR BAKING THE PERFECT BLUEBERRY COFFEE CAKE

For best results, make sure your butter, eggs, and milk are all at room temperature for the cake
Frozen blueberries will work in this recipe but do not defrost them prior to using
Make sure not to overmix your batter! This is the key to a light and fluffy coffee cake. Overmixing can cause your cake to be dense

DOES THE BLUEBERRY COFFEE CAKE NEED TO BE REFRIGERATED?

You do not need to refrigerate this cake. Leftovers can be stored for up to 4 days in an airtight container at room temperature.

CAN YOU FREEZE THE BLUEBERRY COFFEE CAKE?

Yes, you can! This coffee cake can be frozen for up to 3 months. Simply wrap in plastic wrap and place it in a freezer bag. Thaw completely prior to serving.

HOW MANY CALORIES ARE IN A BLUEBERRY COFFEE CAKE?

Each serving (16 servings) contains 223 calories.

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Blueberry Coffee Cake

This Blueberry Coffee Cake is perfect for any time of the day. The addition of the lemon zest in this recipe brightens up the flavor and makes this coffee cake extra special.

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Course: Breakfast, Brunch, Dessert

Cuisine: American

Prep Time: 30

Cook Time: 40

Total Time: 1 10

Servings:

Ingredients

For the Brown Sugar Streusel Topping

6 tbsp light brown sugar, packed
½ cup all-purpose flour
1 tsp cinnamon
¼ tsp salt
4 tbsp cold unsalted butter, cut into ½ inch cubes

For the Coffee Cake

2 cups all-purpose flour
2 tsp baking powder
½ tsp salt
½ cup unsalted butter softened
¾ cup granulated sugar
2 large eggs
1-1/2 tsp vanilla extract
1 tsp lemon zest
½ cup milk (I used 2%, but any milk will do)
2 cups fresh blueberries

Instructions

Preheat your oven to 375 degrees
Grease a 9-inch square baking pan using non-stick cooking spray or butter
Begin making the streusel topping by mixing together the brown sugar, flour, cinnamon, and salt in a small bowl.
Using your fingers, mix in the cold butter until it resembles a crumble texture. Place in the fridge until ready to use
In a medium bowl, combine the flour, baking powder, and salt and set aside.
Using an electric mixer with a beater attachment, beat the butter and granulated sugar together until creamy (about 2-3 minutes)
Add in the eggs one at a time, making sure to beat well after each addition
Beat in the vanilla extract and lemon zest until combined
Alternate between adding the flour mixture and milk into the butter mixture, and beat on low speed until combined (making sure to not overmix the batter)
Using a rubber spatula, gently fold in the blueberries until combined throughout the batter
Pour the batter into the prepared pan, and use the spatula to create an even layer (the batter will be thick)
Sprinkle all the streusel topping over the batter and bake in a preheated oven for 40-45 minutes.

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