This blueberry lemon coffee cake is so moist and tender thanks to Greek yogurt! It’s studded with sweet blueberries, lemon zest and topped with a sweet crumbly streusel. It’s a must make for spring brunch and perfect for Easter!
Craving more coffee cake recipes? Try my cranberry orange coffee cake!
Why You’ll Love Blueberry Coffee Cake
Easy to make – This coffee cake is so easy to make, sort of like making a giant muffin. No mixer needed, just a couple mixing bowls and spatula.
Perfect for brunch – Coffee cake is must for a special breakfast or brunch. This lemon blueberry version is perfect for Easter, Mother’s Day, or any special occasion.
Moist and flavorful – So many coffee cake recipes either turn out dry or they’re too oily. So how do you make a moist coffee cake? Use a combination of Greek yogurt and oil! This combination not only keeps the cake moist, but adds richness, and there’s less of a chance it will dry out.
Ingredient Notes
Flour – The coffee cake uses a combination of both all-purpose and white whole wheat flour. If you don’t want to use both, either will work on their own.
Sugar – Granulated sugar is used in the cake batter and brown sugar is used in the streusel topping.
Baking powder, baking soda, salt – The levaners that make the cake rise. Don’t skip the salt, it balances and enhances all of the flavors.
Eggs – Eggs add richness and act as a binder and give the coffee cake structure.
Milk – Any kind of milk will work for this recipe.
Butter – Unsalted melted butter is used in the streusel to make those delicious crumbles.
Greek yogurt – Plain Greek yogurt adds moisture to the cake and replaces some of the oil.
Oil – I used avocado oilhowever any neutral flavored oil can be used.
Lemon zest – You’ll only use the lemon zest for the cake. The zest typically has a stronger lemon flavor than the juice. Save the lemon and use the juice to make these Lemon Cheesecake Bars.
Vanilla extract and almond extract – Vanilla extract enhances the lemon flavor and the sweetness in the cake. I added a touch of almond extract to the streusel, however it’s optional.
Blueberries – Fresh blueberries are best, however you can use frozen. Don’t defrost the blueberries if using frozen or they’ll turn the batter a grayish/purple color.
How to Make Blueberry Lemon Coffee Cake
Preheat oven and line the bottom of a springform pan with parchment paper. Spray with cooking spray.
Make the streusel. Combine the dry ingredients then pour in the melted butter and almond extract (if using). Use a fork or rubber spatula to mix together until crumbly.
Combine the dry ingredients in one bowl and the wet in another. Pour the wet in with the dry and stir together until combined. Don’t overmix.
Toss the blueberries in a little flour then stir them into the cake batter. Pour the batter into the prepared pan and top with the streusel.
Bake until a toothpick inserted in the center come out with a few crumbs attached. Cool the coffee cake on a wire cooling rack for 30 minutes before cutting it and serving.
Substitutions and Variations
- Greek yogurt can be substituted with sour cream.
- Use a different berry. If blueberries aren’t your favorite or they aren’t looking so good at the store, used blackberries, strawberries, or raspberries.
- Omit the lemon to make blueberry coffee cake. I like to add a 1/4 teaspoon of almond extract to the cake batter as well.
- Add a 1/2 cup toasted chopped pecans.
- Top the coffee cake and streusel with lemon glaze. Whisk together 1 tablespoon of lemon juice with 3/4 cup powdered sugar and drizzle your desired amount over the top of the cake.
Recipe Tips
- Toss the blueberries in a tablespoon of flour before adding them to the cake batter. This will help the blueberries stay suspended throughout the coffee cake vs. sinking to the bottom.
- Using room temperature ingredients will ensure a smoother batter and better structured and textured baked good.
Does the Coffee Cake Have to Bake in a Springform Pan?
No. If you don’t have a 9-10 inch springform pan you can bake this coffee cake in an 8×8 or 9×9 baking pan.
Storage
Storage – I find that coffee cake is best eaten warm the day it’s made. However, it will keep in an airtight container at room temperature for 1 day or in the fridge for up to 3 days.
Freezing – Once the coffee cake has cooled completely, wrap it tightly in plastic wrap and store it in a freezer bag or other freezer safe container for 2-3 months. I like to cut the coffee cake into individual pieces before freezing it and wrap them so I can just pull out a slice instead of having to defrost the entire cake.
Reheating – You can reheat individual slices in the microwave or the entire cake in the oven at 300° F. Wrap the cake in foil to retain the moisture and bake for 10-15 minutes or until warmed through.
More Recipes Using Blueberries
It’s hard to resist buying a carton of blueberries when spring and summer roll around. I love adding them into my breakfast. This Lemon Blueberry Baked Oatmeal and Blueberry Lemon Overnight Oats are great to make if you meal prep.
Salads are another delicious way to incorporate blueberries. A few of my favorites are this Blueberry Corn Feta Salad, Berry Fruit Salad, and Blueberry Peach Feta Salad.
Did you make this lemon blueberry coffee cake? I’d love if you’d leave a recipe rating and review below.
Preheat oven to 350° F. Spay a 9-10 inch springform pan with cooking spray. Line the bottom with parchment paper and spray the top with cooking spray. Set aside.
In a bowl combine the dry ingredients for the streusel. Pour in the melted butter and almond extract if you’re using it. Stir together until it’s crumbly.
In a large mixing bowl combine the flour, granulated sugar, baking powder, baking soda, and salt. In a smaller mixing bowl whisk together the eggs, milk, yogurt, oil, lemon zest, and vanilla until smooth.
Pour the wet ingredients in with the dry and stir together until just combined with a rubber spatula.
Toss the blueberries together with a tablespoon of flour and then gently fold them into the batter.
Pour the batter into the prepared pan. Smooth out the top and then top it evenly with the streusel. Bake on the middle rack of the oven for 45-50 minutes or until a toothpick inserted into the center comes out with a few crumbs attached.
Cool the coffee cake on a wire cooling rack for 30 minutes before releasing it from the pan and cutting it into slices.
- If using frozen blueberries don’t defrost them.
- An 8×8 or 9×9 baking pan may be used instead of a springform pan.
- If the streusel starts to get too brown before the cake is finished baking, cover it loosely with a piece of foil.
Calories: 373kcalCarbohydrates: 60gProtein: 8gFat: 12gSaturated Fat: 4gCholesterol: 48mgSodium: 385mgFiber: 3gSugar: 32g
Nutrition information is automatically calculated, so should only be used as an approximation.
