Blueberry Crumb Coffee Cake with Lemon Glaze

A simple, but delicious blueberry crumb coffee cake for any time of year, with blueberries throughout and a sweet lemony glaze on top.

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The History of this Blueberry Coffee Cake

This recipe started out as a quick, simple blueberry crumb coffee cake, paired with a simple lemon glaze – one of my favorite flavor combinations. I baked it in a pretty ceramic dish that could go straight to the table, which meant that it would stay warm for longer as I served it to guests, plus I didn’t have to wash any extra pans for baking, serving or storing. Perfect, except for one thing… I heard from several of you that you found the cake dry. Hmm.. It was anything but dry when I made it, but you talk and I listen! So, back to the drawing board, making it again and I now understand the issues and have amended the recipe so that you will all have success. If you’re one of those folks who reached out, first of all, thank you. Secondly, I hope you try again because this cake is really worth it and your success means a lot to me.

Blueberry Crumb Coffee Cake on a white and blue plate with a pink napkin in the background.

The Right Pan for the Job

The biggest issue with the original version of this cake was the pan it was baked in. While it worked perfectly in ceramic and stayed moist, it did take longer to bake. If you made the original recipe in a metal cake pan, the timing was too long and the cake became dry. The updated recipe is designed for a 9-inch square cake pan, metal or ceramic (ceramic will take the longer suggested time). Don’t try to substitute an 8-inch pan because this coffee cake rises high and fills a 9-inch square. If you don’t have a 9-inch square pan, move up to a 9-inch by 13-inch baking pan and check the cake at 40 minutes because it will cook a little faster.

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Blueberry Crumb Coffee Cake on a white and blue plate with a pink napkin in the background.

Lemon Glaze

The lemon glaze that goes on top after baking couldn’t be simpler. Mix the powdered sugar and lemon zest with just 2 tablespoons of lemon juice (about one lemon) for a nice pourable consistency. If you want a really thick glaze, add another teaspoon or two of powdered sugar to the mix. It may seem like you don’t have enough liquid for this glaze, but it just takes the lemon juice a minute or two to dissolve the sugar. Give it a good beating and it turns into a lovely glaze that you can drizzle over the top.

Recipe Updated!

So, the the icing on the cake, so to speak, is that this recipe has updated and amended to guarantee success, thanks to your feedback. Give it a try (or a second try). 

Featured Recipe Techniques

More about the skills used in this recipe.

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How to Cream Butter and Sugar

Creaming the butter is one of the most important steps in home baking. Learn why you should be paying attention...View Technique

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Blueberry Crumb Coffee Cake with Lemon Glaze

  • Prep Time: 20 m
  • Cook Time: 1 h
  • Total Time: 1 h 20 m
  • Servings:
    12

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups blueberries
  • ½ cup butter softened
  • ¾ cup sugar
  • 3 eggs
  • 2 teaspoons pure vanilla extract
  • 1 cup sour cream
Crumb Topping
  • 1 cup flour
  • ½ cup sugar
  • 1 teaspoon ground cinnamon
  • ½ cup melted butter
Lemon Glaze
  • 1 cup powdered sugar
  • zest of 1 lemon
  • 2 tablespoons fresh lemon juice

Instructions

  1. Preheat the oven to 350°F and grease a 9-inch square cake pan.
  2. Whisk the flour, baking soda, baking powder, and salt in a bowl to blend and remove any lumps. Place the blueberries in a separate bowl and add 2 tablespoons of the flour mixture to the blueberries. Toss to coat the blueberries. (This will help the blueberries stay suspended in the coffee cake as it bakes rather than falling to the bottom.)

  3. Using a hand-mixer or stand mixer, cream the butter and sugar together until fluffy. Add the eggs (one at a time) and the vanilla extract, and combine well. Gradually add the dry ingredients and the sour cream, alternating between the two. Mix until well combined - the batter will be thick. Gently fold in the coated blueberries and spread the batter into the greased pan.

  4. Make the crumb topping. Combine the flour, sugar and cinnamon in a small bowl. Pour in the melted butter and gently stir with a fork to form large crumbles. Sprinkle the crumbles over top of the cake batter in the pan. Bake at 350ºF for 45 to 60 minutes, or until a toothpick inserted into the center of the cake comes out dry.

  5. While the cake is baking, make the glaze. Combine the powdered sugar and lemon zest in a bowl. Add the lemon juice and whisk until smooth. When the cake is done, transfer to a cooling rack. Let cool for 15 minutes and then remove from the pan. You can do this by gently inverting the cake over a large plate and then flip back over to the cooling rack. Let the cake cool for at least 30 minutes and then drizzle the glaze over the top. Serve with a nice cup of coffee!

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Comments (4)Post a Reply

  1. 2 stars
    I agree, it was very dry. I won’t make it again but my recommendation would be to cut back on the flour a quarter of a cup. Ver disappointing!

    1. So sorry you were disappointed with the results, Donna. I’ve actually just lowered the cooking time because I think some folks were over-baking the cake.

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