Lemon Blueberry Coffee Cake – easy lemon blueberry cake with crumb topping. Perfect dessert for a lazy Sunday!
This cake is just a little bit of indulgence in the middle of the healthiest month of the year. It’s the dessert for a lazy Sunday, along with a steaming hot cup of tea. That’s what I have been doing.
The flu has taken over our household. The kiddos are almost over it but my Hubby and I are at the worst part of it. It’s when the congestion in your sinuses makes you feel like your head is going to explode. I hate being sick and I am a very whiny patient.
Since baking always makes me feel better and I had this idea for an easy lemon blueberry coffee cake for a while now – I decided to put on the apron and pull out my mixing bowls to whip it up. And I am so glad I did!
I used my trusted crumb cake recipe and used my favorite blueberry pie filling from Lucky Leaf in place of the sliced apples. By the way, I have some fun news
I added lemon zest and lemon extract to the cake and topping layers because lemons and blueberries go together like peanut butter and jelly. It all baked up into one fantastic cake! I dusted the top with powdered sugar. It would also be fabulous topped with vanilla ice cream. I have to admit that had a piece while the cake was still slightly warm. I could wait and I love when the pie filling is ooey gooey and warm.
This cake is a great way to bring a little bit of Spring to your home. The fruit flavors are fantastic and the easy cake and topping layers will let you make it in no time. It’s a no fuss cake yet perfect to serve for a brunch with girlfriends or family.
- 3/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt
- 1 teaspoon lemon zest
- 1/4 cup + 2 Tablespoons of milk
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon lemon extract
- 1/4 cup + 2 teaspoons vegetable or canola oil
- 1 large egg
- 1 can blueberry pie filling I used Premium Blueberry Pie Filling from Lucky Leaf
- 1/3 cup granulated sugar
- 1/4 teaspoon salt
- 1/4 cup unsalted butter melted and cooled
- 3/4 cup all-purpose flour
- Grease and flour an 8" round or square baking pan. Set aside.
- Preheat oven to 375 degrees F.
- In a medium bowl, whisk together sugar, salt and flour. Add melted butter and fluff with fork until mixtures creates crumbs. Set aside.
- In a medium mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt and lemon zest. In a large measuring cup, mix together milk, vanilla, lemon extract, oil and egg. Whisk until smooth.
- Add the wet ingredients to the dry ingredients and stir with a wooden spoon. Do not over mix. Few lumps in the batter are okay.
- Pour the cake batter into the prepared pan.
- Spoon the pie filling over the cake layer.
- Sprinkle crumb topping over the filling.
- Bake the cake for 30 to 35 minutes or until the topping is golden brown.
- Let cool completely in the pan.
- Transfer onto a serving plate or stand. Slice and serve.
- Keep in a covered container for up to 4 days.
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Em says
I had about a cup (or a little more) of leftover homemade blueberry pie filling, so I used that instead of a can. I also used 1 Tbsp lemon juice instead of the lemon extract. Otherwise, I followed the recipe exactly and it was delicious! So good that half the pan is gone and it hasn’t even cooled completely yet. Thanks!
Laura says
This coffee cake looks so good, just what I’d like to wake up to for a weekend breakfast!
Annie says
Flu – yuk! Hope you’re all better soon, it really floors you! This cake though? Delicious, the lemon/blueberry combo will never get old in my opinion! 🙂
Amy says
I hope you’re feeling better!! Coffee cake and fruit sound like just what the doctor would’ve ordered. Pinned!
claire says
Hi, just wondering if there is coffee added to this cake?
Amanda says
This looks amazingly delicious!!!
Jennie says
I’m so sorry to hear that the flu has entered your household. It’s going around, and it’s fierce this year. No matter how sick I am, I always make myself something homemade to help myself feel better. This cake would do it. Pinned. Feel better, my friend.
Senika says
Oh no! This flu is NO JOKE. I’m at the tail end of it and I’m so impressed you got yourself up & baked! Better woman than me! Hope you and your hubby feel better asap, this coffee cake should definitely help =)
Ashley says
That gooey blueberry filling just looks insane. I am fantasizing about this with vanilla ice cream. Great job!
Dee Dee says
You had me a lemon and blueberry. I have found that that is one of my favorite combinations for any sweet treats. I’ll have to add this one to my recipe list!
Tonia says
My teen just got over the flu and I am really hoping no one else in the family gets it. This coffee cake would be perfect with a cup of tea!
Anna@CrunchyCreamySweet says
The flu is so bad this year. We all got it, one by one. Hope it’s not spreading in your family! Thanks, Tonia!
Kimberly Ann says
I don’t feel I’d give this recipe justice without those plates! Gorgeous styling for a scrumptious recipe.
Anna@CrunchyCreamySweet says
Thank you so much, Kimberly! I got them on sale in Bed Bath and Beyond! They are quite famous on my blog. 🙂
Jameson Fink says
Agree that blueberry and lemon is a magical combination. And I can never get enough crumb on my crumb cake.
Anna@CrunchyCreamySweet says
Thanks so much!
Catherine says
Lemons and blueberries are a perfect match. This looks delicious!
Anna @ Crunchy Creamy Sweet says
Thank you, Catherine!
Stacy says
Yay! Your site is back up! I was checking throughout the day and evening yesterday and thought I’d try again. But, I’m SO SORRY to hear the flu bug bit at your house. 🙁 I hope everyone is starting to feel much better now. Your Lemon Blueberry Coffee Cake looks divine, Anna! Thank you for sharing. Pinning!
Anna @ Crunchy Creamy Sweet says
It’s so good to be back up!! It was so stressful! Thank you so much, Stacy!! xoxo
Averie says
Great recipe, gorgeous pics, pinned! Wish I was nibbling on this!
Anna @ Crunchy Creamy Sweet says
Thank you so much, Averie!