Blueberry Citrus Coffee Cake


Happy sort-of-kind-of spring! I can’t speak for everyone, but here in the midwest we are still waiting for winter to realize it has overstayed its welcome and quickly yet sheepishly go away.

That being said, we may as well eat like its spring time while we wait. Earlier this month my husband and I had friends over for an Easter brunch/egg hunt for a couple of bunny crazed kids. One component of the meal was an absolutely delicious blueberry citrus coffee cake with a crumb topping and citrus drizzle. I found a recipe that acted as a great starting point from (find it here) and changed it to meet my tastes. It was a showstopper. To be fair, blueberries, orange, lemon, cinnamon, butter and sugar can only be so bad and the blueberries are like candy right now. Now to the good stuff– what you need and how to make it:



  • 2 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup sugar
  • 2 large eggs
  • Half of a vanilla bean scrapped (vanilla extract is also completely fine. I usually do an overflowing teaspoon)
  • 1/2 cup milk
  • Zest of one lemon
  • Zest of one orange
  • 2 cups blueberries, fresh or frozen

Crumb Topping-

  • 1/2 cup sugar
  • 1/4 cup all-purpose flour
  • 2 teaspoons of cinnamon
  • ¼ teaspoon nutmeg
  • 3 tablespoons butter, melted


  • 1 cup powdered sugar
  • ¼ cup of fresh lemon juice (can also use orange juice)


Oven temperature- 350º

Cooking time- 55 minutes (ish)

Preheat oven to 350º and butter a 9 inch springform pan liberally. Dust the pan with flour to ensure that the cake does not stick.

In a small bowl, whisk together flour, baking powder and salt and set aside.

In a large bowl, beat butter and sugar until light and fluffy. This will take a while (5 minutes or so) and it is probably worth getting out the stand mixer. Add eggs, vanilla and milk. Mix in lemon and orange zest. With the mixer on a low setting, add flour mixture and mix just until combined. Stir in blueberries.

Pour the batter into the buttered pan. Mix the crumb toppings together in a small bowl until it has the texture of sand with larger clumps. Sprinkle the topping evenly on the cake.

Bake at 350º for 55 minutes or until a toothpick inserted into the center comes out clean.

Allow the cake to completely cool before running a knife around the sides of the pan to ensure it doesn’t stick and then remove the outer ring of the pan.

To make the icing, mix the lemon juice and powdered sugar together with a whisk until you have a smooth consistency. If the mixture seems to thick, add more lemon juice. Conversely, if it is too thin, add more powdered sugar. Drizzle the icing on the cooled cake. Enjoy!

Note- this cake is great to make the day before. You can bake it off and cover it in plastic wrap at room temperature overnight. Just wait to make and drizzle the icing until the day you are going to serve. 

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