Blueberry Lemon Coffee Cake

We Happy Friday everyone!!

I am so excited for the weekend. I leave tomorrow with an awesome group of ladies for our annual canoe trip. We spend 2 days canoeing down the river, drinking, camping on the beach, singing, playing games, & drinking more. It is easily one of the best weekends of the year! (Plus it’s a weekend off from momming)

Summer has been pretty chaotic for us, as I’m sure it is for most of you. So I’m trying to make meal time easier by making things ahead of time. One of my favorite recipes is my Mother-in-law’s blueberry lemon coffee cake. She is an awesome cook and has shared many amazing recipes with me, but breakfast recipes are always the best! I am not big on breakfast because this is how it usually goes…. I’ll get the kids each their breakfast while the coffee is brewing. Then once they are seated and eating, I will start making my own breakfast. By the time I sit down, they both are done and need to be cleaned up. Then Ella feeds the dog so I have to get up to let her outside. When I finally am sitting down, my food and coffee are cold. I’m sure all moms can relate.

Anyway, let’s get to it!

Blueberry Lemon Coffee Cake



  • 3 eggs
  • 1 c. sour cream
  • 1 tsp grated lemon peel
  • 1 1/2 tsp vanilla
  • 2 1/2 c. flour
  • 1 1/2 c. sugar
  • 1/4 tsp salt
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/2 c. butter (room temperature)
  • 1 1/2 c. blueberries


  • 3/4 c. sugar
  • 1/2 c. flour
  • 1/2 c. butter
  1. Whisk together first four ingredients in a medium sized bowl and set aside
  2. Combine the flour, sugar, salt, baking soda, and baking powder in a large mixing bowl.
  3. With an electric mixer, on low speed, add in the butter to dry ingredients and mix until smooth.
  4. Add egg mixture to dry ingredients and blend.
  5. Pour 2/3 of the batter into a greased 9×13 pan.
  6. Spread blueberries over batter and cover with remaining batter.
  7. In a small bowl combine the topping ingredients with fingers and sprinkle evenly over cake.
  8. Bake at 325degrees for 35-45 minutes or until golden brown on top & sides.
  9. When cool drizzle lemon juice over cake and sift powdered sugar on top.


It’s very important to make sure your butter is at room temp because that will be the only way this cake will turn out. If your butter is melted, it will make the cake soggy and it won’t set.

I hope you love this recipe as much as my family does!

Happy baking