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.

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.

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.

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). 

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.

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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:


  • 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


  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 (41)Post a Reply

  1. 3 stars
    Liked that it was not too sweet. 60 minutes is too long of a baking time. It was very dry. Start checking at 50 minutes..

  2. 3 stars
    Very good lemon flavor! Next time I will check the coffeecake at 50 minutes, as it was very dry.

  3. 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.

  4. 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

  5. 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.

  6. 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!

  7. 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.

  8. 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!

  9. 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.

  10. 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.

  11. 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.

  12. I baked this in my 9”stoneware and it took the full 60 minutes. I added walnuts to the batter and the crumb topping and used water instead of lemon juice for the glaze. That mistake made the glaze too sweet so I’ll not do that again. The cake was very moist and I caught my husband sneaking an extra “taste” before he went to bed. This is a nice change from the the usual.cinnamon bread I usually make. I’ll be making it again! Thanks Meredith!

  13. 5 stars
    This delicious, gotta-have-seconds recipe is virtually foolproof. It is now in permanent rotation in our home. My husband’s only request is that I better time my baking so that it’s ready to eat when he gets up in the morning.

    1. Hi Pat. You should be fine with frozen blueberries. Toss them in the flour frozen – don’t thaw them first.

    1. Hi Eva. I would leave the temperature as is for a glass dish. Check the cake at 45 minutes, but be prepared to go a little longer if needed.

  14. 5 stars
    Finally made this recipe again – it was wonderful, moist & lemony. Served it for dessert, everyone raved about it! I used a 9 inch metal pan & it rose up nice & high. Thanks for the edits to your original recipe!!

  15. 5 stars
    OMG I love this. Only thing I changed was mixing the berries. I used a cup of blueberries and a cup of huckleberries.

  16. 5 stars
    Perfect! The recipe is Devine!!! I followed your recipe exactly using frozen blueberries. Because there are only 2 of us I freeze 3/4 of each recipe I bake. I made this in a Texas sized muffin tin. It made 10 large muffins. I baked for 30 minutes and checked for doneness by temperature (202 degrees). Perfection! I then cooled for 5-7 minutes in pan before turning them upside down on a tea towel to help the bottoms stay crisp. I drizzled with glaze and I just ate one. Sublime! Such a delicate crumb, so much flavor, lovely crunchy crumb topping with that sweet hint of lemon. Complete winner of a recipe. Thank you!

  17. 5 stars
    Made a half recipe since it is only the two of us. Also used raspberries instead of blueberries, and non fat yogurt instead of sour cream to lower the fat content. Came out great, thanks

  18. I love this coffee cake! Can it be made ahead of time and freeze? I was thinking of leaving off the glaze, freezing the baked coffee cake and drizzle on the glaze once thawed.

    1. Any cake is best served when fresh, but if you make it more than one day ahead then freezing it would be the best way to keep it fresh. Freezing without the glaze and adding it before serving is the best way to go.

  19. We made this for Father’s Day brunch and it is better than any store bought coffee cake. Absolutely delicious! I always under calculate baking times because all ovens are different. I checked it after 45 minutes and went an additional 5 minutes at a time until it was just done. Turned out perfect and is our new breakfast favorite!

  20. Why not consider adding a temperature to cook the cake to. Most cooks these days have instant read thermometers and it would eliminate guessing when it was done.

  21. 5 stars
    I have several blueberry bushes so right now I have an abundance of blueberries. I came across this recipe and decided to try it, I’m so glad I did. The cake was light and airy, not to sweet, it was not dry at all. I baked the cake for 50 minutes then checked it. The center not quite done but with 10 additional minutes it was perfect. I’d like to make a few more to have on hand and freeze them.

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