Welcome to Sugar, Spice & Glitter! Please note, this post may contain affiliate links. For more details, see our Full Disclosure.

Today’s Blueberry Lemon Coffee Cake is two desserts in one – a bakery-style lemon coffee cake with a surprise blueberry-lemon cheesecake filling. It’s decadent and rich, balancing the bright summer flavors with the buttery, crumb topping perfectly.

Lemon Blueberry Crumb Cake Recipe

One of my favorite things to do with my friends these days is to just meet up and go for a long walk. Whether it’s just around our neighborhoods, out on a nature trail – or even on an indoor track at the gym, I love just getting to connect with them while getting my steps in.

Recently, after an hour-long walk and chat with my friend, Mary, she invited me in for a cup of coffee… and brought out the most delicious lemon coffee cake to go with it.

I asked if she would share the recipe with me and she did me one better – even taking a couple pictures of the process of making it! I haven’t had to make it for myself yet, since she gave me the cake you see in these pictures – but I can guarantee it is delicious, with a tender, rich crumb, a crispy, buttery sweet topping and a luscious cream cheese filling with bursts of jammy blueberries.

Blueberry lemon coffee cake features a moist sour cream crumb, a tangy cream cheese filling and a buttery streusel topping. It’s a bakery-style coffee cake recipe perfect for brunch, spring desserts or make-ahead breakfast baking.

Why You’ll Love This Lemon Blueberry Crumb Cake

• Balanced summer flavors with bright lemon and sweet blueberries layered through a rich crumb, perfect for summer desserts.
• Built-in cheesecake layer delivers two desserts in one.
• Stays moist for days, making it ideal for prepping ahead.

Snackable History Fact: Coffee cake originated in Northern and Central Europe in the 17th century and was brought to America by German and Scandanavian immigrants in the 1800s, where it’s popularity in Cincinnati led it to eventually earn the title of the “coffeecake capital of the world.”

Lemon Blueberry Cake Ingredients

Crumble Topping Ingredients:

• Unsalted butter, melted
• All-purpose flour
• Light brown sugar, packed
• Vanilla extract

Lemon Cake Ingredients:

• Unsalted butter, melted
• Canola oil
• White sugar
• Large eggs
• Vanilla extract
• Lemon extract, optional for a more profound lemon flavor
• Full-fat sour cream
• Large lemons, zested and juiced
• All-purpose flour
• Baking powder
• Baking soda
• Salt

Cream Cheese Filling Ingredients:

• Cream cheese, softened
• White sugar
• Large egg
• Large lemon, zested
• Blueberries

Scroll down to the printable recipe card for full measurements.

Kitchen Tools You May Find Helpful

• Electric mixer <– this is a great hand mixer if you don’t want to make the investment into a stand mixer
• Mixing bowl
• Measuring cups
• Loaf pan
• Spatula <– I like these spatulas because they are one solid piece and don’t have removable heads for bacteria to get trapped underneath. Plus they are heat-resistant and have a lifetime warranty.
• Springform Pan

How to Make Lemon Coffee Cake Cheesecake

Crumb topping Instructions:

Preheat oven to 350F.

Line a 9″ springform pan with parchment paper and grease well. Set aside.

Using a large mixing bowl, combine the crumb topping ingredients and mix until crumbly and combined. Cover and set aside.

Lemon Cake Instructions:

Using a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside

Using an electric mixer, beat together the butter, oil and sugar for 2 minutes, then add in the eggs, vanilla, sour cream, lemon extract (if using), lemon juice and zest, beating with every new addition.

Gradually mix in the flour mixture until combined. Set aside.

Blueberry Cheesecake filling Instructions:

Using an electric mixer, cream together cream cheese, sugar, eggs and lemon zest until combined and smooth.

Cake Assembly Instructions:

Pour 2/3 of the cake batter into the prepared pan, then carefully pour in the cheesecake filling.

Toss the blueberries in a tablespoon of flour and sprinkle overtop of the cheesecake filling.

Pour the remaining cake batter onto the top of the blueberries, then top with the crumb mixture.

Bake for 60-70 minutes, until the top is golden brown, center is set (not jiggly) and an inserted toothpick comes out clean with just a few moist crumbs.

Lemon Crumb Cake Recipe Variations:

• Swap blueberries for raspberries or blackberries.
• Add 1/4 cup of oats to the crumb topping for a streusel topping.
• Use Meyer lemons for a softer citrus note with less acidity.
• Fold a handful of white chocolate chips into the batter for a sweeter, dessert-leaning version.
• Replace the cream cheese layer with lemon curd for a brighter, profoundly lemon center.

More Lovely Lemon Desserts

Pin this Moist Lemon Blueberry Coffee Cake Recipe:

Printable Recipe Card:

Grab your free printable recipe card for our Lemon Blueberry Coffee Cake recipe.

If you tried this recipe and loved it too, please rate it! We’d also love to hear your thoughts in the comments.

For more delicious recipes delivered straight to your inbox, be sure to subscribe to our free weekly newsletter.

For more amazing cakes, check out our full cake recipe collection here:

For more decadent desserts, check out our full dessert recipe collection here: