Lemon Blueberry Coffee Cake – an easy lemon-blueberry cake with a buttery crumb topping. Perfect for a lazy Sunday or a simple brunch.
This bright, tender cake brings a touch of spring to the table. The lemon in the batter and crumb topping complements the sweet-tart blueberry pie filling for a dessert that feels both fresh and comforting. It’s quick to assemble and bakes into a moist cake with a crisp, buttery crumb—perfect with a cup of tea on a quiet weekend.
I adapted a favorite crumb cake base and swapped sliced apples for a can of blueberry pie filling. A little lemon zest and a dash of lemon extract in both the cake and the topping amplify the berry flavor and add a lively citrus note. Once baked, I like to dust the top with powdered sugar or serve warm with vanilla ice cream for a decadent finish.
This recipe is fuss-free and ideal for serving at brunches, family gatherings, or anytime you want an easy, showstopper dessert.
Lemon Blueberry Coffee Cake
Ingredients
For the cake:
- 3/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt
- 1 teaspoon lemon zest
- 1/4 cup + 2 Tablespoons milk
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon lemon extract
- 1/4 cup + 2 teaspoons vegetable or canola oil
- 1 large egg
- 1 can blueberry pie filling (I used Premium Blueberry Pie Filling)
For the topping:
- 1/3 cup granulated sugar
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, melted and cooled
- 3/4 cup all-purpose flour
Instructions
- Grease and flour an 8″ round or square baking pan; set aside. Preheat the oven to 375°F (190°C).
- Make the topping: In a medium bowl, whisk together the sugar, salt and flour. Add the melted, cooled butter and use a fork to fluff the mixture into crumbs. Set aside.
- Make the cake: In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt and lemon zest.
- In a separate measuring cup or bowl, combine the milk, vanilla, lemon extract, oil and egg. Whisk until smooth.
- Add the wet ingredients to the dry ingredients and stir gently with a wooden spoon until just combined. A few small lumps are fine—do not overmix.
- Pour the batter into the prepared pan and spread evenly. Spoon the blueberry pie filling over the batter in an even layer.
- Sprinkle the crumb topping evenly over the blueberry layer.
- Bake 30–35 minutes, or until the topping is golden and a toothpick inserted into the cake (not the filling) comes out mostly clean.
- Allow the cake to cool completely in the pan. Transfer to a serving plate, slice and serve. Store in a covered container for up to 4 days.