This blueberry coffee cake is made with plump blueberries, topped with a delicious cinnamon streusel and finished with an amazing lemon glaze. It’s so moist and tender, packed with fresh fruit and butter flavor.
Whether you serve it with a cup of coffee or tea, this cake won’t last long! It’s the perfect coffee cake for special occasions or just because!
This blueberry coffee cake features a moist and tender crumb made with Greek yogurt, infused with lemon, and studded with ripe juicy blueberries.
It’s topped with a brown sugar and cinnamon streusel, and then drizzled with a sweet lemon glaze, which really brings everything together.
I’ve made everything from a Lemon Loaf Cake and Lemon Bars, to Blueberry Peach Muffins, but when we put the two together (hello Lemon Blueberry Bread!), the flavor combination is unmatched!
This blueberry coffee cake is made easily in just over an hour, using simple pantry staples and a springform pan. It’s both sweet and zesty, vibrant and fresh, and the blueberries just burst in your mouth!
Why I love making this Blueberry Coffee Cake:
- Moist, tender, and buttery. Results in the perfect texture everytime.
- Blueberries and lemons go so well together!
- Full of flavor. Sweet, zesty, and bright with a hint of cinnamon. It’s delicious, and the lemon glaze is pretty amazing.
- Freezer-friendly. Bake it now and freeze it for later to satisfy your cravings whenever! It’s also a wonderful cake for special occasions.
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Ingredient Notes
Below, I included a few notes from recipe testing that I hope you find helpful. Ingredient quantities are listed in the recipe card down below, as always.
- Lemon zest: Use a microplane or the small side of a box grater to zest the lemon before juicing. Using zest intensifies the lemon flavor just a bit!
- Fresh lemon juice: Use the juice from the lemon you zested. I always recommend fresh lemon juice whenever possible, but bottled juice works in a pinch.
- Blueberries: Use fresh or frozen blueberries.
- Large eggs: Bring these out to room temperature with the eggs.
- Greek yogurt: For moisture, texture, and a slight tang. Since yogurt has acidity, it reacts with the baking soda to lift the cake and create a fluffy crumb.
- All-purpose flour: Accurately measuring the flour using the spoon and level method is key to getting the right consistency.
- Baking powder and baking soda: Both of these leavening agents help to give the cake a nice rise and maintain a soft, tender crumb.
- Salt, butter, vanilla, and sugar: Baking staples! Make sure the butter is room temperature so it’s easy to cream and blend well.
For the Streusel Topping:
- Unsalted butter: Make sure it’s COLD! Cut it into cubes for easy mixing.
- Granulated and light brown sugar: The granulated sugar hardens and creates a nice texture with the soft brown sugar.
- All-purpose flour, cinnamon and salt
- Confectioners sugar and fresh lemon juice for the glaze.
Step-by-Step Tutorial
There are a few parts to this cake: the batter, streusel topping, and the lemon glaze. But they’re all super easy to prepare.
Step 1 | Combine dry ingredients
Preheat the oven to 350 degrees F. Grease a locked 9-inch springform pan with butter, including around the sides.
In a medium bowl, whisk the flour, baking powder, baking soda, and salt together. Mix well and set aside.
Step 2 | Make the batter
I use a stand mixer with the paddle attachment, but you can also use an electric hand mixer.
In the bowl, cream the softened butter with granulated sugar and lemon zest for about 2-3 minutes until light and fluffy. Then, one at a time, beat in the eggs until smooth. Then, mix in the Greek yogurt, vanilla extract, and lemon juice until well combined.
Use a rubber spatula to fold the dry ingredients into the wet ingredients and mix until just combined. Do not overmix. The batter will be thick.
Step 3 | Add blueberries and streusel topping
Toss the blueberries in about 1 tablespoon flour and then gently fold them into the batter using a rubber spatula. This will prevent them from sinking to the bottom when baking. Transfer the batter to the greased springform pan evenly.
For the streusel topping: Combine all of the dry ingredients for the streusel into a medium bowl. Add cold cubed butter and cut it into the mixture using a pastry cutter or a fork. Small pea-size crumbles will start to form, which is what you want. Grab your streusel topping and sprinkle it over the top.
Tip: If making the streusel ahead, refrigerate until ready to use. The cold butter will release steam in the oven and create air pockets, which makes a nice streusel that will semi-harden like a crust.
Step 4 | Bake and glaze
Bake in a preheated oven for 50-55 minutes until a toothpick inserted into the center comes out clean. A few moist crumbs are fine. Once the blueberry coffee cake is out of the oven, run a knife around the edges, so that when it cools it doesn’t stick to the pan. Then, let it cool completely.
For the glaze: Whisk the confectioners sugar with lemon juice until a thin glaze forms. It shouldn’t be too watery. If it is, add a bit more powdered sugar.
Release the cooled cake from the springform pan and drizzle the lemon glaze over the top. Cut into slices and enjoy!
Tips for Success
- This is a thick batter. This helps keep the blueberries evenly distributed, and also results in an extra moist, tender, and buttery crumb without being dense at all.
- The streusel topping may look crumbly and a bit dry, that’s normal. The butter will melt and harden with the crumbly dry flour, creating a nice semi-hardened and slightly soft streusel crust.
- Glazes tend to be finicky, at least for me. Always start with small amounts of liquid, and gradually add more until desired consistency.
- Only glaze the blueberry coffee cake once cooled. If not, the glaze will be too runny and almost soak into the cake.
Make Ahead and Freezing
This blueberry coffee cake freezes beautifully and tastes just as good when thawed and warmed up again! Bake and cool the cake completely. I would hold off on adding the drizzle, although it can still be frozen with the glaze.
Freeze: Wrap the cake tightly in plastic wrap and foil, and transfer it to a freezer bag to keep frozen for up to 3 months. When you’re ready to enjoy it, thaw it at room temperature.
You can also freeze individual slices to just grab as many as you need at a time. Layer them with parchment paper, and wrap with foil.
More Baking Recipes to Enjoy
These are my favorite recipes that will make your house smell like a bakery! If you’re not into coffee or team, enjoy these with a warm cup of my Slow Cooker Apple Cider.
- Lemon Blueberry Cake
- Apple Cinnamon Muffins
- Nutella Banana Bread
- Fresh Apple Cake
- Apple Bundt Cake with Maple Glaze
- Fresh Strawberry Bread
Recipe FAQs
Yes! Do not thaw them though. Just stir them in frozen.
I get this question a lot. No, there isn’t any coffee or caffeine here! It’s just called that because it’s typically meant to be enjoyed with a cup of coffee (or tea!).
No, you can completely omit it and just keep it as a crumble topping. Or dust the cake with powdered sugar instead.
You can swap the blueberries for raspberries, cherries, diced strawberries, and blackberries. Every one of them pairs well with lemon!
This recipe was originally published in 2018 and updated in February 2025 to include new photos and information, including recipe modifications
I’d love to hear from you! If you loved my recipe, please consider leaving a 5-star rating and a comment down below. Sign up for my newsletter and follow along on Instagram, Facebook, or Pinterest
Blueberry Coffee Cake
Ingredients
For the Batter
- 2 cups all-purpose flour - spooned and leveled
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 6 tablespoons softened unsalted butter - plus more to grease pan
- ¾ cups granulated sugar
- 1 teaspoon fresh lemon zest
- 2 large eggs
- 1 cup plain Greek yogurt
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
- 2 cups fresh or frozen blueberries - tossed with 1 tablespoon flour
Cinnamon Streusel Topping
- ⅓ cup granulated sugar
- ⅓ cup light brown sugar
- ½ cup all-purpose flour
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- ½ cup COLD unsalted butter - cut into small cubes
Lemon Glaze
- ½ cup powdered sugar - plus more to taste
- 1 ½ to 2 tablespoons fresh lemon juice - or as needed
Instructions
- Preheat oven to 350 degrees F. Grease a locked 9-inch springform pan with butter.
- Make the streusel topping: In a medium bowl, mix the ⅓ cup granulated sugar, ⅓ cup brown sugar, ½ cup flour, ½ teaspoon cinnamon, and salt. Add the cold butter cubes. Using your fingers, rub the cold butter into the dry mixture until you get small pea-size crumbles. Place it in the refrigerator until ready to use – it needs to stay cold.
- Dry ingredients: Combine all-purpose flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
- Using a stand mixer or electric hand mixer over medium-high speed, cream 6 tablespoons softened unsalted butter, granulated sugar, and lemon zest. Then, using medium speed, beat in with the eggs, one by one, until smooth.
- Over medium speed, mix in Greek yogurt, vanilla extract, and lemon juice until well combined.
- Using a rubber spatula, fold in the dry ingredients to the mixture, and mix until just combined. Do not overmix.
- Toss blueberries with 1 tablespoon of flour. Then, gently fold in the blueberries to the batter.
- Pour the batter into the greased locked springform pan. Even out the batter with a rubber spatula. Then, top with the prepared streusel topping.
- Bake for about 50-55 minutes, until a toothpick or cake tester inserted in the middle comes out clean (a few moist crumbs are fine). Let it cool completely before glazing.
- Make the lemon glaze: Whisk together the powdered sugar with lemon juice until a thin (but not watery) glaze forms.
- Once the cake has cooled to room temperature, drizzle with the prepared lemon glaze. Cut into slices and serve. Enjoy!
Notes
- If you don’t have a springform pan: Use a regular 9-inch pan, or a square or rectangular pan. Line the bottom with parchment paper (cut into the pan’s shape) for easy release.
- The batter will be thick.
- If using frozen blueberries, do NOT thaw first. They can go into the batter frozen.
Use room-temperature ingredients for the best texture and even mixing. - Coat blueberries in flour first. This prevents them from sinking to the bottom of the cake.
- You can make the streusel first or ahead of time. Keep it chilled in the fridge until ready to use.
- Freeze the fully cooled cake (without glaze for best results) by wrapping it tightly in plastic wrap and them foil. Place in a large freezer bag for up to 3 months. Thaw in the fridge overnight.
- Freeze individual slices with parchment paper between them. Wrap with foil tightly. Thaw at room temperature before serving.
Leo Davitt says
This is the best , it’s to die for!!! Thank you for this wonderful recipe
Daniel Wasil says
it’s cooling, now….stay tuned for mass consumption…
Tania says
Hope you like it! 🙂
Leanne says
I was looking for a recipe to use up some yogurt pouches I made with blueberries and vanilla yogurt that my toddler wouldn’t eat. I found this delicious recipe and tried it last night using my yogurt in substitution of the plain Greek yogurt and vanilla. I also used frozen mixed berries since we keep them in the freezer for smoothies. It was simply divine! My husband ate up his little slice in 3 bites, made yummy noises and went back for more. I will be making this again soon with no substitutions this time and I’m so excited! You have a new subscriber ? Thank you for sharing, Tania!
Tania says
Hi Leanne! Thank you so much for your kind words! I am so happy to hear. Your comment made my day 🙂
Anne says
I love blueberries and this Blueberry Coffee Cake with Lemon Glaze looks scrumptious! I can’t wait to try it.
Tania says
Thank you! I hope you like it! 🙂