Lemon Blueberry Coffee Cake

This easy to make Lemon Blueberry Coffee Cake is a unique take on the ever popular flavor combination of tangy lemon and plump blueberries.

Snack Cake

I found this recipe while googling lemon blueberry snack cake, except once I started making it I realized it didn’t have lemon in it. Oops, proves that it’s always best to really read through the recipe first and not just assume it’s what you want. I’m never one to just give up on a recipe so I added the lemon I was looking for and blundered on.

Great for Coffee Hour

I took them to a parent get together at school and once they got cut up I had to practically jump in and save one for a photo, they were going fast. Then I ate that one after it’s photo shoot and understood why people were gobbling them up, they were tasty. They really are an unusual baked good with a cake-y bar like base with blueberries nestled in amongst the crumb topping. It’s a winner though and I’m taking it next week for my husband’s church’s Pashca Feast next week. (Orthodox Easter Feast)

Lemon Blueberry Snack Cake

Course: Dessert
Cuisine: Alaskan, American
Servings: 12 servings


  • 2 cups flour
  • 1 1/2 cups Sugar
  • 2 whole lemons zest only
  • 1/2 cup cold butter
  • 1 cup buttermilk
  • 2 TBSP lemon juice
  • 1 tsp baking powder
  • 2 eggs separated
  • 2 cups blueberries frozen--keep them frozen do not thaw


  • preheat oven
  • grease a 9x13 pan
  • mix the flour and the sugar with the lemon zest, use you hands to rub it in well
  • cut in the butter until crumbly
  • remove 3/4 cup of the flour sugar mix for the topping, set aside
  • add the lemon juice to the buttermilk and allow to rest for a minute
  • then beat the baking powder, buttermilk and egg yolks into the remaining flour sugar mixture
  • beat well until thoroughly combined
  • beat the egg whites until soft peaks form, this can be done quickly with a whisk or with a mixer
  • fold them into the cake batter
  • spread the batter into the 9x13 pan
  • sprinkle with the frozen berries and then reserved flour/sugar/butter mix
  • bake at 350˚ for 30-35 minutes