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Blueberry Coffee Cake

This moist and flavorful Blueberry Coffee Cake with a hint of lemon is topped with a sweet streusel and a simple lemon glaze.
Course Breakfast, Dessert, Snack
Cuisine American
Keyword Blueberry Coffee Cake
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 16 pieces
Calories 310kcal
Author Chelsea Lords
Cost $6.29


Coffee Cake

  • 1 and 1/2 cups (195g) white, all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon EACH fine sea salt and baking powder
  • 1 cup (160g) fresh blueberries (frozen berries make the cake too moist)
  • 1/3 cup unsalted butter (or use vegetable/canola oil), melted and cooled to room temperature
  • 1/3 cup (82g) packed brown sugar (light or dark)
  • 3 tablespoons (58g) pure maple syrup
  • 3 tablespoons (41g) heavy whipping cream
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon almond extract optional
  • 3/4 cup (175g) full-fat Greek yogurt (we use honey vanilla Greek Gods; don't use low-fat yogurt)
  • 2 tablespoons (28g) freshly squeezed lemon juice + 1 teaspoon lemon zest


  • 4 tablespoons (57g) unsalted butter melted and cooled to room temperature
  • 1/2 cup + 3 tablespoons (75g) white, all-purpose flour
  • 1/3 cup (63g) packed brown sugar (light or dark)
  • 1/4 teaspoon ground cinnamon optional
  • 1/8 teaspoon fine sea salt


  • 1 cup (120g) powdered sugar
  • 1 and 1/2 tablespoons lemon juice
  • 1 tablespoon heavy cream
  • Optional: 1/8 teaspoon vanilla extract, 1/16 teaspoon fine sea salt


  • PREP: Preheat the oven to 350 degrees F. Lightly grease an 8x8-inch metal baking pan with nonstick cooking spray (or for easy cleanup, you can line with parchment and then grease).
  • DRY INGREDIENTS: In a large bowl, whisk together flour, cinnamon, baking soda, salt, and baking powder. Add in the blueberries and toss to coat. Set aside.
  • WET INGREDIENTS: In a medium bowl, add the melted and cooled butter, packed brown sugar, maple syrup, and heavy cream. Add in the vanilla extract, almond extract, and Greek yogurt. Zest the outer rind of a lemon (avoid the white pith) to get 1 teaspoon zest. Juice the lemon to get 2 tablespoons juice; add juice and zest to wet ingredients. Whisk until smooth.
  • COMBINE: Combine wet and dry ingredients. Mix until just combined, being careful not to over mix the batter. The batter is very thick. Spread and then smooth the batter evenly in the prepared pan with a spatula.
  • STREUSEL: Melt the butter in the microwave and then let stand at room temperature until cooled (don't add hot butter to the streusel -- it will make it greasy). In a separate bowl, whisk together flour, brown sugar, cinnamon, and salt. Add the cooled melted butter and mix until the streusel is evenly combined and forms small clumps. If clumps aren't forming or the streusel is too wet, add more flour, 1 tablespoon at a time. Sprinkle the streusel mixture evenly over the cake batter. Do not press the streusel into the cake.
  • BAKE: Bake for 37-45 minutes or until the edges begin to pull away from the sides of the pan and a toothpick inserted in the center comes out clean (or with a few moist crumbs attached). (My oven takes 40 minutes.) Cool completely in the pan before adding the glaze.
  • GLAZE: Whisk all of the icing ingredients together until smooth. Drizzle over entire cooled coffee cake or over individual slices. (See storage note below.)


Storage: Covered coffee cake will last about 1-2 days at normal room temperature but will stay good for about 1 week in the fridge (in airtight containers). Warm leftover pieces in the microwave and glaze warm. After the first day, the streusel topping does soften and the cake becomes more moist.


Calories: 310kcal | Carbohydrates: 54g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 80mg | Potassium: 81mg | Fiber: 1g | Sugar: 28g | Vitamin A: 273IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 2mg