Lemon Blueberry Coffee Cake
This coffeecake will fill your house with traditional bakehouse scents and can be quickly whipped together any time you need a sweet treat.
Lemon Blueberry Coffee Cake
Serves: 12 | Prep Time: 10 min | Cook Time: 45 min
Ingredients
Streusel Ingredients
- 3/4 cup (90g) Better Batter Cake Flour*
- 3/4 cup (165g) Brown Sugar
- 1 1/4 (5g) teaspoons cinnamon
- 1/4 (2g) teaspoon Salt
- 1/4 cup (57g) melted regular or DF butter
- 1/2 cup chopped pecans, optional
*if preferred, you may use 2/3c (90g) Artisan or 1/2c (75g) Original Blend, instead
- 1 package Better Batter Yellow Cake Mix
- 4 large eggs or 3/4 cup (180g) aquafaba
- juice from 3 lemons PLUS enough water to make 1 1/2c
- zest from 3 lemons
- 1/2 c (113g) melted regular or df butter
- 1 1/4 cups blueberries mixed with 1 tsp Better Batter flour
Instructions
Preheat Oven to 350F
Line a 9×13 pan with parchment paper.
Combine ingredients for the streusel in a large bowl. Mix together either using your fingers or a fork until coarse crumbs appear. Set aside.
Prepare the cake batter. In the bowl of a stand mixer fitted with the paddle attachment, combine the yellow cake mix, eggs or aquafaba, lemon water, lemon zest, and butter, Blend on low speed until combined, then turn speed to medium and mix until smooth. Once the batter is prepared, remove the bowl from the mixer and fold in the blueberries.
Place 1/3 of the streusel on the bottom of the prepared pan. Pour the batter on top. Then evenly sprinkle the remaining streusel on top of batter.
Bake for 45 minutes or until a tester comes out clean.
Allow to cool for at least 20 minutes before serving. This cake is best when allowed to cool 1 hour or more.
This recipe was originally tested and adapted from a recipe published by Libby Weiss. It was adapted and updated by Naomi Poe in 2025. Original photo of food by Libby Weiss.
