Blueberry Lemon Curd Coffee Cake

This Lemon Blueberry Coffee Cake is made with lemon curd, streusel topping and sliced almonds. Perfect for a special occasion brunch!

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Creating This Lemon Blueberry Streusel Coffee Cake

We are obviously partial to sweet breakfast recipes in our house, but for as many as I’ve posted it’s not like we eat this type of stuff every day. It’s more of a weekend treat, unless we have things like Whole Wheat Waffles in the freezer.

I barely have time to get everyone a bowl of cereal for breakfast before we make the mad dash for the car and pull out of the driveway by 8:10. The drive to this school is rough.

Needless to say, I am not a fan of weekday mornings, 5:30 am alarm clocks, getting myself and two kids out the door by 8 am, or driving 20 minutes just to get to school. I live for the weekends.

I think weekday mornings are why I like making breakfast special on the weekends, because it’s the only chance we have to sit down and eat the first meal of the day together.

Last weekend I made this wonderful Lemon Blueberry Coffee Cake with a side of Spinach and Bell Pepper Scrambled Eggs. I don’t even remember what we did the rest of the day, but what’s important is that we spent time together.

I do remember Logan grumbling about the fact that I put blueberries in the coffee cake (he’s picky, remember?), but we told him he had to sit at the table with us anyway.

Ingredients for Lemon Blueberry Coffee Cake

To make this lemon blueberry streusel coffee cake, all you’ll need is:

• All-Purpose Flour
• Whole Wheat Flour
• Brown Sugar
• Granulated Sugar
• Cinnamon
• Cardamom
• Fresh Blueberries
• Milled Flax or Wheat Germ
• Baking Powder
• Baking Soda
• Salt
• Lemon Zest
• Sour Cream
• Milk
• Vanilla Extract
• Eggs
• Sliced Almonds
• Lemon Curd

For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.

How to Make this Lemon Blueberry Coffee Cake Recipe

My family couldn’t get enough of this simple lemon blueberry cake! Here’s how it’s made:

1. For the streusel topping: In a small bowl, combine the flour, brown sugar, cinnamon and cardamom. 
2. Using a pastry blender or two knives, cut the butter into the mixture until you have coarse crumbs. Set aside.
3. Toss the blueberries with 1 tablespoon of flour. Set aside.
4. For the cake batter: In a medium-large bowl, combine the flax or wheat germ, whole wheat flour, all purpose flour, sugar, baking powder, baking soda, salt, and lemon zest. 
5. In another bowl, combine the wet ingredients: sour cream, milk, vanilla, and eggs.
6. Make a well in the center of the dry ingredients. Pour in the liquids and stir using a wooden spoon. Fold in the blueberries.
7. Grease the bottom and sides of a 10-inch springform pan. Pour the batter into the pan. 
8. Spread the lemon curd on top, swirling into the batter with a butter knife. 
9. Sprinkle with the streusel topping and the almonds.
10. Bake at 350F until a toothpick inserted in the center comes out clean. 

The above is simply a quick summary of this recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.

Lemon Blueberry Coffee Cake Frequently Asked Questions

Here are the answers to commonly asked questions about making this recipe for lemon blueberry coffee cake. Have other questions? Feel free to leave them in the commends and I’ll reply with my answer.

How to Store Lemon and Blueberry Coffee Cake

The lemon blueberry streusel coffee cake can be stored at room temperature in an airtight container for up to five days. It can also be frozen for up to three months. Seal it in a freezer bag and thaw overnight when ready to enjoy.

Can I Use Frozen Blueberries?

Yes! If using frozen berries, you’ll need to thaw, drain, and pat them dry before tossing them with the flour and adding them to the cake batter. Check out my tips for using frozen blueberries in recipes.

Can I Make This Recipe Gluten-Free?

Possibly, but I’ve only ever made it as written so I can’t say for sure. When baking gluten-free cakes, I typically use a mix of cup-for-cup gluten-free flour alternative and almond flour in place of regular flour. Make sure you substitute the flour in both the streusel topping and in the cake. You’ll also need to omit the wheat germ, or use ground flaxseed instead.

Can I Use Other Berries in this Coffee Cake?

Yes! I think that blueberries and lemon are the perfect flavor combination, but this is an excellent coffee cake recipe for experimenting with different berries. You can substitute other fresh berries (or frozen berries) in this blueberry lemon coffee cake recipe. Here are my favorite substitutes:

If you’re looking for a summer berry substitute for blueberries in this blueberry lemon cake, I recommend raspberries. You can use fresh raspberries or frozen raspberries.

A great fall and winter variation of this coffee cake would be to use cranberries, orange zest, and some orange curd (or you could simply omit the curd with no negative consequences). You might like to garnish it with dried orange slices, too.

What Can I Substitute for Sour Cream?

In this blueberry lemon coffee cake recipe, I recommend using plain, unsweetened Greek yogurt as a substitute for the sour cream. I have not tested any dairy-free substitutes, but I imagine that non-dairy sour cream would probably work well as a substitute.

What is the Best Pan to Use for this Recipe?

I use a springform pan when preparing this recipe for blueberry lemon coffee cake. This coffee cake recipe works best best in a deeper pan so I don’t recommend using a square or rectangular pan even if all the batter fits in it.

You could probably use an angel food cake pan or a round tube pan if you don’t have a springform pan, but I haven’t tested the baking time on that, so you’ll need to keep an eye on the coffee cake as it cooks.

Tips for Making the Best Blueberry Coffee Cake

• Check out my tips for how to cut butter into flour to help with preparing the crumb topping.
• Make sure you combine the dry ingredients first and sift them well. This will combine the baking soda and baking powder evenly throughout the flour mixture.
• Like extra lemon flavor? You can use lemon sugar in place of the granulated sugar.
• If you’re out of baking powder, you can make homemade baking powder as a substitute.
• I highly recommend topping your slice of simple lemon blueberry cake with additional lemon curd. It’s delicious!

Try this Blueberry Lemon Coffee Cake!

Next time you’re looking for fresh blueberry recipes, give this blueberry lemon cake a try! Did you think it was a great coffee cake for special occasions? Leave a comment below and give it a review for others to see what you thought of this moist lemon coffee cake with blueberries.

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More Easy Coffee Cake Recipes:

Looking for more moist coffee cake recipes? Here are a few of my favorites:

This Citrus Cardamom Cake is the perfect, cozy homemade coffee cake recipe. Your house will smell amazing while baking it!

Easy Pumpkin Coffee Cake with Toffee Streusel bakes up quickly for a fun fall breakfast treat!

This Gluten-Free Coffee Cake is just as delicious as a gluten-filled version! Moist, fluffy and easy to prepare, this cake is a great way to start the day.

My family goes nuts for this Banana Streusel Coffee Cake. It pairs perfectly with my morning cup of coffee!

This Rhubarb Crumb Coffee Cake is a delicious, seasonal spring coffee cake that would be perfect for any brunch gathering.

Don’t see what you’re looking for here? You can always head over to check out the recipe index to look for more recipes.

What is your favorite way to make weekend breakfast special?

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