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Blueberry Coffee Cake

Plump juicy blueberries with lemon zest and sugar sprinkled on top, this blueberry coffee cake is so delicious and such a treat.
Course Breakfast
Author Five Silver Spoons


  • ½ cup unsalted butter room temperature
  • 2 tsp. lemon zest or more zest from 1 large lemon
  • cup* + 1 tablespoon sugar**
  • 1 egg room temperature
  • 1 tsp. vanilla
  • 2 cups flour set aside ¼ cup of this to toss with the blueberries-this will help the berries to not fall to the bottom of the cake
  • 2 tsp. baking powder
  • 1 tsp. kosher salt
  • 2 cups fresh blueberries
  • ½ cup buttermilk yum!
  • * ⅞ cup = ¾ cup + 2 tablespoons
  • ** This 1 tablespoon is for sprinkling on top


  1. Preheat the oven to 350ºF. Cream butter with lemon zest and ⅞ cup of the sugar until light and fluffy.
  2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.
  3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
  4. Grease a 9-inch square baking pan with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar.
  5. Bake for 35 to 45 minutes. When the toothpick comes out clean from the middle of the cake, its done. . If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.)
  6. Let cool at least 15 minutes before serving. This is important for settling. I'll warn you, its difficult waiting to dive into this cake.

Recipe Notes

Slightly adapted from AlexandraCooks