This Lemon Blueberry Coffee Cake with streusel topping and lemon glaze is absolutely delectable! Perfect for Easter or holiday brunch, or an afternoon snack
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This post has been sponsored by The Dannon Company and The J.M. Smucker Company. All thoughts and opinions are my own.
It’s finally spring and that means I am craving all things lemon! If you haven’t discovered it yet, blueberries and lemon are a match made in heaven. The recipe I am sharing today is loaded with sweet blueberries and vibrant lemon, and it’s going to be your new favorite dish for brunch! 
This Lemon Blueberry Coffee Cake has been swirling around in my head for a long time now. I finally got around to making it, and now I’m kicking myself for taking so long!! This is seriously delicious!
I love adding yogurt to quick breads and cakes. It makes them so rich and moist and delicious! I used Dannon plain yogurt this time, but I’ve used their Greek yogurt many times in recipes and they both turn out wonderfully!
Not only did I fill the cake batter with lots of blueberries, but I took it a step further and swirled in some Smucker’s Lemon Blueberry Fruit and Honey Spread. You guys, this stuff is AMAZING!! I could eat it with a spoon! I also love their Strawberry Jalapeno flavor – I used that one in these Cornmeal Thumbprint Sugar Cookies. Incredible!!
Smucker’s Fruit and Honey Spreads are made with ripened fruit that is naturally sweetened with honey, and take my word for it, they are the BEST! Hands down my favorite way to eat my toast – and now coffee cake!
Download this coupon to your Kroger card and save $1.75 on Dannon and Smucker’s products. Run to your local Kroger and pick up a few jars, you can thank me later. 🙂
And of course, what coffee cake would be complete without a crumbly streusel? A must in my book. To top it all off, I just couldn’t resist adding a small drizzle of sweet lemon glaze. Mmmmmm. This seems like the perfect addition to Mother’s Day brunch!
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Lemon Blueberry Coffee Cake
Print recipe
Ingredients
Cake
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1/2 cup lemon juice
- 1/2 cup plain Dannon Yogurt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/2 cup all purpose flour
- 1 cup blueberries
- 1/3 cup Smucker's Fruit and Honey Blueberry Lemon fruit spread
Topping
- 1/2 cup brown sugar
- 1/3 cup oats
- 2 tablespoons oil
Glaze
- 1 cup powdered sugar
- 1 tablespoon lemon Juice
Note
If using frozen blueberries, stir them with 1/4 cup flour until coated, before adding to the batter. This will keep them from sinking to the bottom of the cake.
Directions
| Cake | |
| Step 1 | |
| Preheat oven to 350 In a large mixing bowl, cream the butter and sugar. Add the beaten eggs and mix well. Mix in vanilla, salt, and lemon juice. Add baking soda, baking powder, and half of the flour mixing until well combined. Mix in the yogurt. Mix in remaining flour just until combined. Stir in blueberries. Pour into greased 8" square baking pan and swirl the lemon blueberry fruit spread gently into the batter. Set aside. | |
| Topping | |
| Step 2 | |
| In a small bowl stir together topping ingredients until the oil has coated everything. Sprinkle evenly over the cake batter. Bake for 40-45 minutes or until tester comes out clean. | |
| Glaze | |
| Step 3 | |
| In a small bowl, whisk together the sugar and lemon juice until a glaze forms. Add more lemon juice if too thick. It should be the consistency of glue. Drizzle over cooled cake and serve! | |
Kathy Gallo says
I also made the same recipe, but with yellow cake mix and my friends also loved those! Thanks so much for posting this, it’s a great recipe that i will definitely use again!
Anne says
This was very good, and very sweet. When I make it again, I will add lemon zest to the batter, only add 3/4 cup sugar, & omit the streusel topping.
Laura @ Petite Allergy Treats says
This coffee cake looks so moist! Blueberries are my favorite add in for coffee cake.
Ashley @ Wishes & Dishes says
I love lemon and blueberry together! What a great idea!
Angie | Big Bear's Wife says
Blueberries and lemon are indeed a match made in heaven! I love this coffee cake!
Renee - Kudos Kitchen says
Look at all that lovely flavor! That topping looks like a great addition for texture and crunch!
Kimberly @ The Daring Gourmet says
That looks soooo good and lemon-blueberry is one of my favorite combos!
Kimberly @ The Daring Gourmet says
That looks so good and lemon-blueberry is always a winning combination!
Amanda | The Chunky Chef says
One of my favorite flavor combinations!
Patricia @ Grab a Plate says
That topping! The glaze! Those blueberries! So many things to make me fall in love with this cake! It looks fab!
Kirsten/ComfortablyDomestic says
I love baking with yogurt because everything turns out extra moist and delicious. This lemon blueberry coffee cake looks absolutely perfect!
Dorothy at Shockingly Delicious says
I can’t decide what I love more, the crumbly streusel or the glaze! I need to try the Smucker’s Lemon Blueberry Fruit and Honey Spread ASAP!
Kelly @ Nosh and Nourish says
Hellllllllllllllo, yummy breakfast/brunch. This would be great to make for a large group!
Lauren Kelly Nutrition says
You put all three of my favorites together!! YUM!
Amy @ Little Dairy on the Prairie says
I agree…blueberries and lemon just right together! This really is the perfect srping treat!
Des @ Life's Ambrosia says
I love the combo of blueberry and lemon together!
Alyssa | EverydayMaven says
Coffee cake is so good and I love the flavor combo here!