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–+ servings
Slice of blueberry coffee cake on a white plate, with additional plated slices in the background.
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Blueberry Coffee Cake

Blueberry coffee cake is full of fresh blueberries with just a hint of lemon. With a perfect streusel topping, this cake tastes just like your favorite blueberry muffins! Follow the alternate directions for a gluten-free version.
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 12

Ingredients

For the streusel:

For the cake batter:

  • 2 ¼ cups all-purpose flour or gluten-free flour mix*
  • 2 ¼ teaspoons baking powder
  • ¾ teaspoon salt
  • ¾ cup canola oil or another neutral-tasting vegetable oil
  • 1 cup + 2 tablespoons granulated sugar
  • 3 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 1 ¼ teaspoons lemon extract optional
  • ½ teaspoon pure vanilla extract
  • 3 large eggs room temperature
  • 2 cups fresh blueberries rinsed and patted dry

*For the gluten-free version - mix together:

  • 2 cups rice flour 280 grams
  • ⅔ cup potato starch 103 grams
  • ⅓ cup tapioca flour / starch 40 grams
  • 1 teaspoon xanthan gum

Instructions

  • Preheat the oven to 350°F and line an 8"x 8" pan with parchment paper.
  • Prepare the streusel. In a medium mixing bowl, stir together the flour, granulated sugar, brown sugar, and salt. Add in the butter using a pastry blender or your hands and mix together until coarse crumbs form. Place the bowl in the refrigerator while preparing the cake batter.
  • In a medium mixing bowl, stir together the flour, baking powder, and salt. Set aside.
  • In a large mixing bowl, stir together the oil, sugar, lemon juice, lemon zest, lemon extract (if using), vanilla extract and eggs. Once well combined, gently fold in the flour mixture. Do not over mix. Carefully fold in the blueberries.
  • Pour into the prepared pan and sprinkle the streusel evenly over the top.
  • Bake for 55-65 minutes or until a toothpick inserted in the center of the cake comes out clean. A few moist crumbs are okay but there shouldn't be wet batter on the toothpick.
  • Let cool for 15 minutes and then serve. Cover and store leftovers at room temperature for up to 3 days.