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2.6 from 5 votes
A piece of blueberry crumb coffee cake on a white plate with more behind and a blue checkered napkin.
Blueberry Crumb Coffee Cake with Lemon Glaze
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
A simple, but delicious blueberry crumb coffee cake for any time of year, with blueberries throughout and a sweet lemony glaze on top.
Course: Desserts/Sweets
Cuisine: American
Keyword: Breakfast/Brunch, Make Ahead
Servings: 12
Calories: 439 kcal
Author: The Blue Jean Chef, Meredith Laurence
  • 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!

Recipe Video

Nutrition Facts
Blueberry Crumb Coffee Cake with Lemon Glaze
Amount Per Serving
Calories 439 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 12g60%
Cholesterol 92mg31%
Sodium 356mg15%
Potassium 128mg4%
Carbohydrates 59g20%
Fiber 2g8%
Sugar 34g38%
Protein 5g10%
Vitamin A 665IU13%
Vitamin C 4mg5%
Calcium 54mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.