Lemon Blueberry Coffee Cake with Lemon Glaze

This Lemon Blueberry Coffee Cake with Lemon Glaze is the perfect treat for your next holiday brunch. Bursts of fresh blueberries and lemon baked into a fluffy, not-too-sweet cake made lighter with yogurt and topped with a crunchy cinnamon strudel and tart lemon glaze. It’s perfect for Easter brunch, tea time, coffee breaks, or whenever you need a satisfying treat.

What is coffee cake?

Coffee cake is a cake that is slightly more dense than, say, a birthday cake, and a touch less sweet. It doesn’t contain coffee, but it pairs perfectly with it. I love a coffee cake with a cinnamon brown sugar crumble topping that adds a perfectly sweet crunch to the cake. This one not only has that, but is also drizzled with a perfectly-tart lemon glaze to finish it off.

How long will coffee cake keep?

Coffee cake is fine covered on the counter for about 2 days, in the fridge for up to 1 week, or wrapped tightly in the freezer for up to 3 months.

Lemon Blueberry Coffee Cake with Lemon Glaze Ingredients

For this cake, you will need:

• 2 ⅓ cups all-purpose flour
• ½ cup sugar
• 3 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 2 eggs, room temperature
• ¼ cup canola oil
• 1 cup plain yogurt (we use 6%)
• 1 cup fresh blueberries (can substitute frozen if needed)
• 1 lemon
• 1 cup icing sugar
• 1 tbsp milk or cream
• ⅓ cup packed brown sugar
• ¼ cup butter softened to room temperature
• 1 tsp cinnamon

How to make Lemon Blueberry Coffee Cake with Lemon Glaze

In a mixing bowl, mix 2 cups of flour, sugar, baking powder, baking soda, and salt.

In a separate bowl, whisk eggs until frothy. Stir in yogurt and lemon zest. Slowly whisk in oil, blending well.

Pour wet ingredients into flour mixture. Mix together. Stir in blueberries (batter will be thick). Scrape into a well-greased 9-inch tube pan.

In a bowl, mix together remaining flour, brown sugar, softened butter, and cinnamon until it resembles wet sand. Sprinkle evenly over coffee cake in pan.

Bake for 50-60 minutes or until the cake begins to shrink away slightly from the pan, and a toothpick inserted comes out clean. Let cool for approx. 30 minutes before removing from pan onto a cooling rack to cool completely.

In a small bowl mix together icing sugar, lemon juice, and milk or cream until smooth.

Using a spoon, slowly drizzle lemon glaze over the top of cooled coffee cake, allowing it to spill over the sides. Slice and serve.

ITEMS YOU MAY NEED:

9″ tube pan

Mixing bowls

Cooling rack

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Lemon Blueberry Coffee Cake with Lemon glaze

If you make this recipe and love it, I would love it if you gave it 5 stars! 

Print Recipe

Lemon Blueberry Coffee Cake with Lemon Glaze

This is a lighter coffee cake made with yogurt and bursting with lemon and fresh blueberries. Topped with a cinnamon crumble and drizzled with lemon glaze for a perfect brunch or holiday treat.

Prep Time30 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 30 minutes mins

Course: Breakfast, Brunch, Dessert

Keyword: blueberries, breakfast, brunch, cake, coffee cake, dessert, Easter, lemon

Servings: 8 servings

Author: Lyndsay

Ingredients

• 2 cups all purpose flour
• ½ cup sugar
• 3 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 2 eggs room temperature
• ¼ cup canola oil
• 1 cup plain yogurt we use 6%, but you can use 2% or 3% as well
• 1 cup fresh blueberries can substitute frozen if needed
• 1 tsp lemon zest from approx. 1 large lemon

For the crumble topping:

• ⅓ cup all-purpose flour
• ⅓ cup packed brown sugar
• ¼ cup butter softened to room temperature
• 1 tsp cinnamon

For the lemon glaze:

• 1 cup icing sugar (also called confectioner's sugar)
• 1 tbsp mik or cream
• 1 tbsp fresh lemon juice

Instructions

• Preheat oven to 350℉. Grease a 9-inch tube pan and set aside.
• In a mixing bowl, mix 2 cups of flour, sugar, baking powder, baking soda, and salt.
• In separate bowl, whisk eggs until frothy. Stir in yogurt and lemon zest. Slowly whisk in oil, blending well.
• Pour wet ingredients into flour mixture. Partially mix together, then stir in blueberries until just combined and no more flour remains (batter will be thick). Scrape into tube pan, spreading out the top evenly.
• In a bowl, mix together remaining flour, brown sugar, softened butter, and cinnamon until it resembles wet sand. Sprinkle evenly over coffee cake in pan.
• Bake for 50-60 minutes or until the cake begins to shrink away slightly from the pan, and a toothpick inserted comes out clean. Let cool for approx. 30 minutes before removing from pan onto a cooling rack to cool completely.
• In a small bowl mix together icing sugar, lemon juice, and milk or cream until smooth.
• Using a spoon, slowly drizzle lemon glaze over the top of cooled coffee cake, allowing it to spill over the sides. Slice and serve.

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