Lemon-Blueberry Buckle Coffee Cake has the ultimate ratio of wow factor to difficulty. It is straightforward to make but tastes like it took hours of work. This is one of those great recipes and it packs a big, lemony blueberry punch. I’ve made a few this spring already thanks to being gifted fresh lemons on trips to Arizona. 🙂 I won’t lie, I have even made two at a time just so I could share one while also keeping one.
Lemon and blueberry? Yes, trust me. It’s so good that I once got an accidental marriage proposal from a happily married male coworker while he was eating a piece of this heavenly coffee cake. So yes, it’s that good! This coffee cake has a perfect balance of refreshing lemon and juicy blueberry flavors. The lemon streusel topping and lemony glaze kick it up another notch of zesty.
To make this Lemon-Blueberry Buckle Coffee Cake, you will, unfortunately, need several bowls. This is far from a “one dish” recipe, sorry. But it’s totally worth it! Trust me! The multiple bowl method helps with making this very thick batter, but not overmixing it. If you were to dump everything into one bowl, it would take a lot more mixing to evenly incorporate the ingredients and result in a less tender cake.
Don’t have fresh blueberries? You can use frozen, but thoroughly rinse them in cold water first. The water will start out blue and turn more reddish blue. Next, gently pat them dry with paper towels. Gently fold the blueberries into the batter and if they start to break apart, stop mixing. If you over mix, the batter will turn blue/purple. You can also substitute other fruits if you don’t have blueberries or want to try a new flavor.
Before popping the Lemon-Blueberry Buckle Coffee Cake into the oven, don’t forget to add the streusel topping (yes, I’ve done that once and it was a sad day). Once the coffee cake is fully baked, cool for at least 10 minutes before adding a glaze. A little lemon juice will go a long ways with the glaze. Start with a small amount of lemon juice. If the glaze is too runny, just add a little more powdered sugar.
Lemon-Blueberry Buckle Coffee Cake
- ⅓ cup Sugar, granulated
- ½ cup Unbleached, All Purpose Flour
- 1 tsp Ground Cinnamon
- ⅛ tsp Ground Nutmeg
- ⅛ tsp Salt
- 4 tbsp Butter
- ½ tsp Lemon Zest about half a lemon
- 2 cups Unbleached, All Purpose Flour
- 2 tsp Baking Powder (~1.5 tsp at Denver elevation)
- ½ tsp Salt
- 4 tbsp Butter, Melted or Softened
- ¾ cup Sugar, Granulated
- 1 Egg
- 1 tsp Vanilla Extract
- ½ tsp Lemon Zest (zest the rest of the lemon here)
- ½ cup Milk
- 2 cups Fresh Blueberries (can use frozen, see notes)
- ½ cup Powdered Sugar
- ~2 tbsp Lemon Juice start with about a tablespoon of lemon juice
- Preheat oven to 375°F. Lightly grease an 8" or 9" square pan or a 9" round cake pan. It should be at least 2" deep if it is an 8" pan. I use a deep pie dish.
- To make the lemon streusel topping: Mix the sugar, flour, spices, and salt in a small bowl. Use a microplane zester to zest in approximately ½ teaspoon lemon zest into the bowl. Stir to distribute. Cut or rub in the butter with a fork, two knives, or your fingertips until it reaches a crumbly state. Set aside.
- To make the cake: Blend the flour, baking powder, and salt together in a medium-sized bowl. Set aside.
- In a separate, larger bowl, beat together the sugar, butter, egg, and vanilla. Zest all of the remaining peel from the lemon and stir to combine.
- Alternately add the milk and the flour mixture to the sugar/butter mixture, ending with the flour mixture.
- Add the blueberries and gently stir only enough to blend and distribute in the batter.
- Pour the batter into the prepared pan. Next, sprinkle the lemon streusel topping over the batter.
- Bake the cake for 40-50 minutes or until a toothpick inserted into the center of the cake comes out clean. Start checking at 40 minutes and increase time as needed.
- Remove cake from oven and allow it to cool on a rack for 10 minutes.
- To make the lemon glaze: While the cake is cooling, place ½ cup of powdered sugar in a small bowl and whisk in enough lemon juice to make a glaze. Drizzle over the warm or cooled cake.
- Serve right from the pan.
- Yield: About 12 to 16 servings.
Looking for more great lemon combo flavors? Try these Lavender Lemon Cookies!