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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A piece of blueberry crumb coffee cake on a white plate with more behind and a blue checkered napkin.

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.

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Blueberries in a bowl on a wooden table.

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 in a glass baking dish on a wire rack with a blue checkered towel near by.

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.

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Looking straight down on blueberry crumb coffee cake with lemon glaze drizzled on 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). 

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Looking straight down on a piece of blueberry coffee cake on a white plate with a fork and a cup of coffee.

Featured Recipe Techniques

More about the skills used in this recipe.

Cooking School
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 (20)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.

  2. 2 stars
    I should have listen to the other reviewers, because my coffee cake was SO DRY! As one person stated maybe too much flour. I don’t know the taste was pretty good, just dry. And I guess I should say anything about the blueberries dropped to the bottom (that may have been my mistake, I added sugar to the flour to mix with the berries to give them a little more sweetness.

    1. So sorry you were disappointed in this recipe. I have since reviewed and revised the recipe, baking it in a more traditional pan. You can read about the revisions I made and why above. I hope you might try it again and thank you for your feedback. Your success is what matters to me. ML

  3. If you follow the directions, it’s way too dry. And doesn’t really meet the properties of a true coffee cake. Maybe a blueberry pound cake?

    1. Hi Roxy. Thanks for your input. I’ve recently updated this recipe after hearing from a few people, and hope you’ll try it again.

  4. 3 stars
    It was a little dry so I would back off 5-8 minutes. The taste was very good and our guests loved it with their coffee in the morning.

    1. Hi Paula. Thanks for your review. This recipe has been updated. The new and improved version is even better and more moist!

  5. What if you don’t have sour cream. What substitutes can be used? Not that I’ll have any of those either but I have everything else!

    1. 😄 You could try plain Greek yogurt instead of sour cream for this recipe, but I haven’t tested that variation so the results might be slightly different.

  6. 5 stars
    I don’t know about BJC’s original recipe because I haven’t seen or tried it. But I did make the updated recipe today upon receiving BJC’s email as a subscriber to her emails. I didn’t have a square 9″ pan so I used a heavy 9″ round cake pan. Had my neighbor over, she’s also a baker, and we both were impressed with the results — moist, tender, and balanced flavorsDale.

    Meredith, thank you for taking the time to re-think your recipe. To me, that’s yet an indication of your true professionalism and desire to create great results for your followers!

  7. 5 stars
    I made this in a 11×7 ceramic baker as I did not have 9×9. Baked at 55 minutes and it came out perfect! This is a delicious recipe.

  8. I tried the Crumb cake and it is DELICIOUS! Easy to make and so, so tasty. No more wondering what to do with extra Blueberries. Thank you for your recipes.

  9. I just watched the blueberry cake video, the cake looks awazing, and the music was awesome as well. Cant wait to try it! so happy to have your site.

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