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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Blueberry Crumb Coffee Cake with Lemon Glaze

  • Prep Time: 20 m
  • Cook Time: 1 h 10 m
  • Total Time: 1 h 30 m
  • Servings:


  • ¾ cup butter softened
  • ¾ cup sugar
  • 4 eggs
  • 2 teaspoons pure vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups blueberries
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


  1. Preheat the oven to 350°F and grease a 9-inch square cake pan.
  2. 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. Whisk the flour, baking soda, baking powder, and salt in a bowl to blend and remove any lumps. Add almost all of the dry ingredients (leave a couple tablespoons in the bowl) to the wet ingredients and mix until combined. Add the blueberries to the bowl with the remaining 2 tablespoons of dry ingredients and 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.) Gently fold the coated blueberries into batter and pour the batter into the greased pan.
  3. 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 50 to 70 minutes, or until a toothpick inserted into the center of the cake comes out dry.

  4. 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 out of the oven and has cooled for a few minutes, drizzle the glaze over the top and 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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