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Test Kitchen Approved

Lemon Blueberry Coffee Cake

Lemon Blueberry Coffee Cake

Lemon Blueberry Coffee Cake

Recipe By Savory Spice Test Kitchen

Yields

9 servings

Prep Time

20 Minutes

Cooking Time

30 Minutes

Recipe By Savory Spice Test Kitchen

Draw yourself in to the comforting aroma of this fruity, freshly baked coffee cake. A sweet and vibrant embrace of spring, this recipe is perfect for a memorable brunch with friends, an Easter get-together with family, or to celebrate Mom on Mother's Day.

Ingredients

For the crumb topping:


½ cup flour



4 tablespoons unsalted butter, softened

For the coffee cake batter:

2 cups all-purpose flour

½ tsp salt

2 tsp baking powder

½ tsp baking soda

1 ½ cups fresh blueberries, rinsed, drained, and dried

8 Tbsp unsalted butter, melted

1 cup whole milk Greek yogurt


½ Tbsp lemon zest


2 eggs

⅔ cup granulated sugar

For the lemon icing:

¾ cup confectioner’s sugar

1 ½ Tbsp fresh lemon juice

1 ½ tsp Pure Tahitian Vanilla Extract

½ tsp lemon zest

¼ tsp Minced Lemon Peel

Savory Spice ingredients in this recipe

  • Vanilla Bean Sugar

    A longtime customer favorite for its sweet, classic vanilla flavor. It's the best sugar for your coffee or cocktails. Swap out with regular sugar ...

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  • Ground Ceylon "True" Cinnamon

    Also known as "real cinnamon," this is cinnamon in its truest form. Ceylon cinnamon is not the boldest in flavor, but is a sweeter type of cinnamon...

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  • Pure Tahitian Vanilla Extract

    A fruity, floral flavored vanilla extract, which makes it the best vanilla to use with fruits or when baking or whipping up fruit-based desserts. T...

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  • Minced Lemon Peel

    Commonly used in baked goods and desserts. Dried lemon zest works great in savory dishes like seafood, chicken, pork, vegetables, rice, marinades, ...

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  • Kosher Salt

    This flaky, pure kosher salt is unrefined sea salt perfect for all types of cooking. Season or enhance the flavors of any dish. Use kosher salt as ...

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Directions

Preheat your oven to 350 degrees and line an 8x8 baking dish with parchment paper.

Make the Crumb Topping: Add the softened butter, sugar, all-purpose flour, and salt to a small mixing bowl. Work the butter into the flour and sugar with your fingers until a crumble has formed.

Prep the dry ingredients and blueberries: To a mixing bowl, add the all-purpose flour, salt, baking powder, and baking soda. Whisk together until well combined. Next, add the cleaned blueberries to another bowl and then add one tablespoon of the flour mixture. Gently toss the blueberries until well coated.

Make the Coffee Cake Batter: Add the melted butter, Greek yogurt, vanilla extract, lemon zest, eggs, and sugar to a large mixing bowl. Whisk together until well combined.

Gently fold the dry ingredients into the wet ingredients until you have a thick batter. Then, add the flour coated blueberries to the batter, gently folding them in just enough to incorporate them into the batter.

Transfer the batter into the prepared baking dish. Next, sprinkle the crumb topping evenly over the coffee cake.

Bake the coffee cake at 350 degrees for ~30 minutes or until a toothpick comes out clean when inserted into the middle of the cake. Tent the cake with foil if the top starts to become too brown.

Make the Icing: Add the confectioner’s sugar, lemon juice, vanilla extract, and lemon zest to a mixing bowl. Whisk together until well combined and smooth.

Let the coffee cake cool for 15-20 minutes before drizzling the icing over the cake while warm. Slice into 9 squares and enjoy!