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Blueberry Lemon Coffee Cake

Cake for breakfast? Why not? Enjoy a warm-from-the-oven coffee cake bursting with juicy blueberries and fresh citrus flavor. Perfect for holiday breakfasts, weekend brunch, or to brighten up any morning.
Servings: 8
Total Time: 75m
Prep Time: 15m
Cooking Time: 60m
Blueberry Lemon Coffee Cake


  • 4 cups all purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 4 cups blueberries
  • 1 1/2 cups sugar
  • 1 cup butter, softened
  • 2 large eggs
  • 2 cups buttermilk
  • 4 teaspoons lemon zest
  • 2 tablespoons lemon juice
  • 2 teaspoons vanilla extract
  • 1/4 cup unsweetened shredded coconut
  • 1 lemon, sliced into rounds

Preparation Instructions

  1. Prepare to bake — Preheat oven to 375 degrees F. Lightly grease a 9” x 13” pan.
  2. Mix dry ingredients — Whisk together flour, baking powder, and baking soda in a small bowl.
  3. Prepare the batter — In a medium bowl, beat together sugar and butter until light and fluffy. Add eggs one at a time and beat until fully incorporated. Alternately add flour and buttermilk, beginning and ending with flour. Mix well after each addition. Stir in lemon zest, lemon juice, and vanilla.
  4. Bake the cake — Spread half of the batter in prepared pan. Sprinkle with 2 cups of blueberries. Spoon remaining batter over blueberries. Sprinkle remaining blueberries and shredded coconut over batter. Top with rounds of sliced lemons. Bake until a toothpick inserted in center of cake comes out clean, about 1 hour. Allow cake to cool for 10 to 15 minutes before slicing and serving.


No buttermilk on hand? Try this easy substitute: for each cup needed, add 1 tablespoon white vinegar or lemon juice to measuring cup, then fill with milk to equal 1 cup. Stir together and let sit for a few minutes before adding to batter. Will frozen berries work? Yes! Just rinse in cold water and drain a few times, then gently dry berries with paper towels.