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    Home / Recipes / Breakfasts and Brunch

    Lemon Blueberry Coffee Cake

    Aug 8, 2024 · Updated: Aug 13, 2024 by Dee Dine · Affliate links disclosure.

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    lemon blueberry crumb cake slice with glaze.

    Lemon blueberry coffee cake has a tender, fluffy sponge cake, a layer of fresh blueberries, and crumb topping. This blueberry snack cake is both dairy free and gluten-free, is egg-free and vegan, and is perfect for brunch or an afternoon treat.

    lemon blueberry crumb cake slice with glaze.

    This simple easy lemon blueberry coffee cake is made with a few wholesome ingredients. Dairy free and gluten free, this easy blueberry crumb cake is made with flour and no eggs and no oil, topped with fresh roasted blueberries, a buttery crumb and drizzled with a lemon glaze. A vegan blueberry snack cake perfect for all diets.

    Ingredients

    lemon blueberry crumb cake ingredients.

    Blueberries. Fresh work best and provide the strongest flavor, but frozen will work - just don't thaw them before you flour them.

    Sugar. Cane sugar is best for texture.

    Flour. I used a gluten-free baking flour so all purpose flour will work too. Oat flour will also work. Just use 1 cup more and know the texture will be heavier.

    Milk. Use dairy free.

    Applesauce. I use this instead of oil. You can use store-bought applesauce, but I find it works better to replace the rise that eggs provide by blending a chopped apple with peel - the pectin mimics the texture that eggs provide cakes.

    Yogurt. Dairy free yogurt, with or without fat is fine. This ingredient thickens the batter and helps hold up the blueberries.

    Flavors & baking ingredients. Vanilla, cinnamon, lemon juice and baking powder.

    Crumble & glaze ingredients. Use butter, flour and cinnamon for the crumble. Use powdered sugar and lemon juice for the glaze.

    See the recipe card at the bottom for full information on ingredients and quantities.

    Steps to Make Blueberry Coffee Cake

    For more detail, visit the complete and printable recipe at the bottom of this post, but here are general steps.

    Prep: Preheat the oven to 350 F. Line an 8-inch square pan with parchment paper.

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    lemon blueberry crumb cake crumb top.

    Prep 1: Mix the crumble by cutting the cold butter into the dry ingredients and creating a lumpy texture. Put it in the freezer so it will chill.

    lemon blueberry crumb cake blueberries.

    Prep 2: Toss the blueberries in flour and sugar. Set aside.

    Make the Cake

    lemon blueberry crumb cake crumb ingredients in a bowl.

    Step 1: Add all the cake ingredients to a bowl and use a hand mixer or spoon to mix the batter.

    lemon blueberry crumb cake batter.

    Step 2: Add the batter to an 8-inch square pan lined with parchment paper.

    lemon blueberry crumb cake berries on top.

    Step 3: Layer floured blueberries on top of the batter. Then add the chilled crumble on top of the layer of blueberries.

    lemon blueberry crumb cake baked.

    Step 4: Bake the cake at 350 F for 1 hour (60 minutes) with fresh blueberries or (70 minutes) if using frozen blueberries.

    lemon blueberry crumb cake slice.

    Step 5: Mix the lemon glaze and drizzle that over a cooled lemon blueberry snack cake and serve.

    Storage

    Store the cake in a sealed container at room temperature for 1 day, in the fridge for up to 3 days or in the freezer for up to 1 month.

    Recipe Tips

    If you are using frozen blueberries, flour them just before you add them to the top of the batter - don't let them thaw.

    If you use oat flour, add 1 cup of flour to the batter, and use oat flour at the recipe's measurements for the crumble and as a blueberry coating.

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    FAQS

    Can I make this lemon blueberry coffee cake with other fruit?

    Yes both strawberries and blackberries will work as a replacement for blueberries.

    Can I bake this cake in a different pan or can I make muffins?

    You can bake it in a 9-inch square or round pan and let it bake for about 60 minutes. Don't try a loaf pan, it won't bake correctly. I recommend using my Jordan Marsh Blueberry Muffins recipe instead.

    If you tried this recipe or any other recipe on my website, please leave a 🌟🌟🌟🌟🌟 star rating, even a one-word review, and let me know how it went in the 📝 comments below. Thanks for visiting!

    📖 Recipe

    lemon blueberry crumb cake slice.

    Lemon Blueberry Coffee Cake

    Created by Dee Dine
    Lemon blueberry coffee cake has a tender, fluffy sponge cake, a layer of fresh blueberries, and crumb topping. This blueberry snack cake is both dairy free and gluten-free, is egg-free and vegan, and is perfect for brunch or an afternoon treat.
    5 from 1 vote
    Print Recipe Pin Recipe SaveSaved! Rate Recipe
    Prep Time 10 minutes mins
    Cook Time 1 hour hr 15 minutes mins
    Total Time 1 hour hr 25 minutes mins
    Course Dessert
    Cuisine American
    Servings 9
    Calories 461 kcal

    Equipment

    • 8-inch square pan

    Ingredients
      

    Crumb topping

    • ¾ cup (95g) white flour (gluten free or all purpose)
    • 6 tbsp (75g) cane sugar
    • 4 ½ tbsp (65g) butter, cold and chopped
    • ¼ teaspoon cinnamon

    Blueberry layer

    • 1 ½ cups (222g) blueberries, fresh or frozen
    • 2 tbsp (15g) white flour (gluten free or all purpose)
    • 1 tbsp (12g) cane sugar

    Vanilla cake

    • ¾ cup (150g) cane sugar
    • 1 tbsp (12g) lemon juice
    • 1 ½ cup (190g) white flour (gluten free or all purpose)
    • ½ cup (175g) yogurt, dairy free
    • ⅓ cup (83g) applesauce or 1 pureed apple
    • ⅓ cup (85g) milk, dairy free
    • 1 tablespoon lemon juice
    • 3 teaspoon baking powder
    • 1 teaspoon vanilla
    • ¼ teaspoon salt
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    Instructions
     

    Prep

    • Preheat your oven to 350 F. Line an 8-inch square pan with parchment paper.
    • Make the crumb topping: Mix the crumble by cutting the cold butter into the dry ingredients and creating a lumpy texture. Set in freezer while you prepare the blueberries and batter.
      ¾ cup (95g) white flour (gluten free or all purpose), 6 tablespoon (75g) cane sugar, 4 ½ tablespoon (65g) butter, cold and chopped, ¼ teaspoon cinnamon
    • Prepare the blueberries: Add the blueberries, 1 tablespoon of flour to a bowl and toss until combined. Set aside at room temperature. If using frozen blueberries, leave this step until just before you need them.
      1 ½ cups (222g) blueberries, fresh or frozen, 2 tablespoon (15g) white flour (gluten free or all purpose), 1 tablespoon (12g) cane sugar

    Make the cake

    • Add the applesauce and sugar to a large bowl and stir until sugar dissolves. A little graininess is okay.
      ⅓ cup (83g) applesauce or 1 pureed apple, ¾ cup (150g) cane sugar
    • Then add the rest of the ingredients and mix with a hand mixer or spoon until just combined. Don't over mix.
      1 tablespoon (12g) lemon juice, 1 ½ cup (190g) white flour (gluten free or all purpose), ½ cup (175g) yogurt, dairy free, ⅓ cup (85g) milk, dairy free, 1 tablespoon lemon juice, 3 teaspoon baking powder, 1 teaspoon vanilla, ¼ teaspoon salt
    • Add the batter to the pan and smooth level with a spoon.
    • Scatter coated blueberries only 1 layer on top of the batter. Don't press. Hold back 9-12 to put on at the end.
    • Sprinkle the chilled crumble on top.
    • Dot 9-12 more blueberries across the top.
    • Bake the cake: Bake the cake for 1 hour & 15 minutes (75 minutes) using fresh blueberries, and a bit more if using frozen blueberries.
      NOTE: Check the cake with a tester at 1 hour - your oven might run hotter.
      The cake is ready when the top is golden brown and the blueberries are bubbling. If you insert a toothpick in the center of the cake, it should have no wet batter on it. Or shake the pan and the cake batter should not wiggle.
    • Cool the cake: Cool the cake for 30 minutes in the pan. The transfer to a wire rack to cool completely, for another half hour or more.
    • Add a lemon glaze drizzle: To make the glaze, stir 1 teaspoon of lemon juice into ½ cup of powdered sugar. Add a touch more lemon juice if needed. Drizzle over the cooled cake.
    • Use a serrated knife to cut the cake into slices.

    Storage

    • Store the cake in an sealed container at room temperature for 1 day, in the fridge for up to 3 days or in the freezer for up to 1 month.

    Video

    Notes

    If you are using frozen blueberries, flour them just before you add them to the top of the batter - don't let them thaw.
    If you use oat flour, add 1 cup of flour to the batter, and use oat flour at the recipe's measurements for the crumble and as a blueberry coating.

    Nutrition

    Calories: 461kcalCarbohydrates: 92gProtein: 8gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 17mgSodium: 129mgPotassium: 311mgFiber: 3gSugar: 40gVitamin A: 247IUVitamin C: 8mgCalcium: 110mgIron: 3mg
    Tried this recipe?Let us know how it was!

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    Comments

    1. Dee Dine says

      July 31, 2024 at 3:50 pm

      5 stars
      This lemon blueberry crumb cake is bright in flavor, soft and made with healthier ingredients. No eggs!

      Reply
    5 from 1 vote

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    Recipe Rating




    lemon blueberry crumb cake slice with glaze.
    dee dine

    My name is Dee Dine and I’m a two-time cookbook author and certified nutritionist. Here you’ll find clean healthy recipes made with few ingredients, dairy free, & gluten free. About Dee →

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    lemon blueberry crumb cake slice with glaze.

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